20250714 Allergen Awareness Training

Which of the following is classified as a major allergen?

• Chicken

• Wheat

• Carrot

• Rice

What is the definition of a food allergy?

• Dislike of a certain food

• Inability to digest food

• Immune system reaction to a specific food

• Food that causes a rash only

What does FSSC 22000 require regarding allergen management?

• Ignore if there are no known allergic consumers

• Only check during audits

• Avoid mentioning allergens on labels

• Implement a documented allergen control plan

Allergen-related complaints should be treated as:

• Serious food safety incidents

• Low priority

• Marketing feedback

• Production delays

Cross-contact happens when:

• Allergens are accidentally transferred to non-allergen foods

• Food is labeled incorrectly

• The product is undercooked

• Food is overcooked

Which of the following practices can prevent cross-contact?

• Handling all products with bare hands

• Using same equipment for all products

• Using color-coded tools for allergens

• Skipping cleaning between batches

Which statement is acceptable under FSSC 22000 labeling requirements?

• “May contain nuts” – without evidence

• “Contains milk, eggs, and soy” – if applicable

• No allergen label needed

• “Allergy-free” for all products

Why is allergen testing important?

• To reduce cost

• To verify cleaning effectiveness

• To check expiry date

• To improve taste

Allergen-containing materials should be stored:

• On top of open packaging

• In the same bin as other raw materials

• With cleaning chemicals

• Separately, clearly labeled, and preferably below other products

Which staff should receive allergen training?

• QA team only

• Only management

• All food-handling employees

• No training needed