WorksheetsFood Allergies and Intolerances (WJEC H&C )
Total questions: 15
Worksheet time: 8mins
What is the fundamental difference between a food allergy and a food intolerance?
An allergy is always more immediate than an intolerance.
An allergy involves the immune system, while an intolerance does not.
An intolerance is always lifelong, while an allergy can be outgrown.
An allergy only affects children, while an intolerance affects adults.
Which of the following is a key symptom of anaphylaxis, a severe allergic reaction?
Mild bloating and flatulence.
Difficulty breathing and swelling of the throat.
A persistent headache.
A slight skin rash that disappears quickly.
Coeliac disease is best described as:
A mild intolerance to gluten found in wheat, barley, and rye.
An autoimmune disease triggered by gluten.
An allergy to all types of carbohydrate.
A condition that only requires avoiding bread.
Under UK Food Information Regulations, how must allergen information be provided for non-prepacked food (e.g., in a restaurant)?
It must be provided in writing, such as on a menu or allergen chart.
It only needs to be given if a customer specifically asks for it.
It must be available in writing and also explained verbally by a member of staff.
It is optional for establishments with fewer than 10 employees.
A customer with a lactose intolerance would need to avoid a dish containing:
Wholegrain rice.
Cream and soft cheese.
Chicken stock.
Soy sauce.
Which of the following is NOT one of the 14 legally defined major allergens?
Lupin
Celery
What is the primary purpose of an 'Allergen Matrix' or 'Allergen Folder' in a professional kitchen?
To list the prices of ingredients that contain allergens.
To provide a clear, quick reference for staff to identify which allergens are in each dish.
To track which customers have allergies.
To order allergen-free ingredients from suppliers.
Using the same chopping board to prepare a cheese sandwich and then a gluten-free sandwich without cleaning it poses a significant cross-contamination risk.
True
False
If a customer informs you they have a nut allergy, what is the MOST critical action for the kitchen to take?
Ensure all ingredients in their dish are visually checked for whole nuts.
Prepare their meal in a separate, thoroughly cleaned area with dedicated equipment.
Recommend a salad, as it is unlikely to contain nuts.
Ask the customer to sign a disclaimer before serving them.
A 'vegan' dish is automatically safe for someone with a milk allergy.
True
False
Which of the following is a common symptom of a food intolerance, rather than an allergy?
Swelling of the lips and tongue.
Wheezing and difficulty breathing.
Diarrhoea and stomach cramps.
A sudden drop in blood pressure.
What does the term 'May Contain' on a food label indicate?
The product contains a very small, safe amount of the allergen.
The manufacturer has intentionally added the allergen for flavour.
The product is unsuitable for anyone with that allergy.
There is a risk of cross-contamination during production.
Which two major allergens are commonly found in soy sauce, making it a risk for customers with certain allergies?
Gluten (from wheat) and Soya
Fish and Crustaceans
Milk and Celery
Nuts and Lupin
Why is it dangerous to simply 'pick out' an allergen from a dish, like removing nuts from a salad, for a customer with an allergy?
It is disrespectful to the customer's request.
The allergen may have left traces or proteins throughout the dish.
It makes the dish look unappetising.
It is more time-consuming for the kitchen staff than making a new dish.
What is the only option that effectively mitigates the risk of cross-contamination?
Prepare their meal in a separate, thoroughly cleaned area with dedicated equipment.
Use the same equipment as others.
Wash hands only.
Avoid using any equipment.
