Food Allergy Safety Allergen Labeling & Ingredient Disclosure 3

Question 1

When a food label lists 'natural flavors' as an ingredient and one of those flavors is derived from milk, what does FALCPA require?

Accepted Answer

The allergen source (milk) must be declared on the label

Answer

No disclosure is needed because natural flavors are a protected trade secret

Answer

A separate 'May Contain Milk' advisory must be added

Answer

Disclosure is only required if milk is the primary flavor component

Question 2

Under FALCPA allergen labeling requirements, crustacean shellfish are classified as a major allergen. Which of the following is CORRECT about this classification?

Accepted Answer

Only crustacean shellfish (shrimp, crab, lobster, crayfish) are classified as a major allergen under FALCPA

Answer

All shellfish including mollusks (clams, oysters, scallops) are classified as crustacean shellfish

Answer

Crustaceans and mollusks are grouped together under a single 'shellfish' allergen category

Answer

Only processed or canned shellfish products require crustacean shellfish allergen labeling

Question 3

When a food label lists fish as an ingredient, what does FDA require regarding species identification?

Accepted Answer

The specific type of fish must be identified (e.g., salmon, tuna, tilapia)

Answer

Listing 'fish' as a general category is sufficient for all applications

Answer

Species identification is only required for raw, unprocessed fish products

Answer

Only saltwater fish species must be identified by name

Question 4

What is the primary purpose of including a 'Contains' statement on a packaged food label?

Accepted Answer

To provide a quick, easy-to-find summary of the major allergens present in the food

Answer

To replace the full ingredient list for consumers in a hurry

Answer

To warn consumers about potential cross-contact risks from shared equipment

Answer

To replace the need for precautionary advisory statements

Question 5

A food manufacturer uses a color additive derived from a crustacean shellfish source. Under FALCPA, the manufacturer must:

Accepted Answer

Disclose the shellfish source on the label because the allergen may still be present

Answer

Omit disclosure because color additives are fully exempt from FALCPA

Answer

Only disclose if the color additive is listed by its chemical name

Answer

Use a front-of-package icon rather than a text declaration

Question 6

Which of the following best describes best practice for a food service operation providing allergen information to guests with food allergies?

Accepted Answer

Provide complete and accurate allergen information for all 9 major allergens for every menu item

Answer

Only disclose the three most common allergens to keep menus simple

Answer

Use general disclaimers ('our kitchen handles all major allergens') as the sole disclosure method

Answer

Update allergen information only when a full menu redesign occurs

Question 7

A customer informs a restaurant server that they have a peanut allergy and asks whether a dish contains peanuts. The server is unsure. What is the BEST course of action?

Accepted Answer

Check with the chef or kitchen manager and consult the full ingredient list before answering

Answer

Tell the customer the dish is safe based on the menu description alone

Answer

Advise the customer to eat a small portion to test for a reaction

Answer

Recommend the customer order a different dish without verifying the allergen information