Understanding Allergen Management

What is the primary goal of allergen management in food services?

• To enhance the taste of food

• To protect the health and wellbeing of customers

• To reduce food costs

• To increase food variety

Which of the following is NOT one of the nine key food allergens?

• Sesame

• Wheat

• Rice

• Tree nuts

What percentage of allergic reactions are accounted for by the nine key food allergens?

• 50%

• 70%

• 90%

• 100%

Which of the following conditions is NOT mentioned as a concern for customers in the context of allergen management?

• Food allergies

• Food intolerances

• Coeliac disease

• Diabetes

Which of the following is a potential source of allergen contamination in food products?

• Using organic ingredients

• Cross-contamination with other products

• Cooking at high temperatures

• Using non-stick cookware

Which allergen is commonly associated with coeliac disease?

• Milk

• Wheat

• Peanuts

• Fish

What is a common method to prevent allergen contamination in food preparation areas?

• Using more spices

• Proper cleaning and sanitation of surfaces and instruments

• Cooking food for longer periods

• Using plastic utensils

Which of the following allergens is a type of legume?

• Peanuts

• Tree nuts

• Crustacea

• Fish

What is the main difference between a food allergy and a food intolerance?

• Allergies are less severe than intolerances

• Allergies involve the immune system, while intolerances do not

• Intolerances are always life-threatening

• Intolerances involve the immune system, while allergies do not

Which of the following is an example of a tree nut?

• Soy

• Almond

• Wheat

• Egg