Food Safety Food Allergen Awareness 2 — Questions and Answers
Question 1: Which of the following is classified as a 'tree nut' under FDA allergen guidelines?
- Peanut
- Coconut (Correct answer)
- Nutmeg
- Water chestnut
Correct answer: Coconut
Coconut is classified as a tree nut by the FDA, so it must be declared as a major allergen on food labels even though many people do not consider it a traditional nut.
Question 2: An advisory statement such as 'May contain traces of peanuts' on a food label is:
- Required by federal law for all allergens
- Voluntary and not regulated by FALCPA (Correct answer)
- Mandatory when shared equipment is used
- Prohibited unless the allergen is intentionally added
Correct answer: Voluntary and not regulated by FALCPA
Precautionary allergen labeling (PAL) such as 'may contain' statements is voluntary and not federally mandated; FALCPA only requires labeling of intentional allergen ingredients.
Question 3: When a customer with a fish allergy orders a dish, which question is MOST important to ask the kitchen?
- Is the fish fresh or frozen?
- Was the dish cooked in the same oil used to fry fish? (Correct answer)
- Is the protein portion larger than usual?
- Was the fish marinated before cooking?
Correct answer: Was the dish cooked in the same oil used to fry fish?
Shared frying oil can carry allergenic fish proteins that transfer to other foods, making it a critical cross-contact risk that must be assessed.
Question 4: Gluten is NOT a major allergen under the FDA's nine allergens, but which grain on the allergen list contains gluten?
- Rye
- Barley
- Wheat (Correct answer)
- Oats
Correct answer: Wheat
Wheat is one of the nine major allergens recognized by the FDA; while rye and barley also contain gluten, only wheat is specifically listed as a major allergen.
Question 5: What is the recommended procedure if a food handler accidentally uses a shared utensil on an allergen-free plate?
- Wipe the utensil thoroughly and continue
- Discard the food and prepare a completely new allergen-free dish (Correct answer)
- Inform the customer and let them decide
- Rinse the utensil with soap and water before continuing
Correct answer: Discard the food and prepare a completely new allergen-free dish
Once cross-contact occurs, the food must be discarded because allergen proteins cannot be removed by cooking, rinsing, or wiping; a new dish must be prepared.
Question 6: Which staff member in a food service operation bears the PRIMARY responsibility for ensuring allergen information is communicated accurately to guests?
- The dishwasher
- The entire front-of-house and back-of-house team (Correct answer)
- Only the chef on duty
- Only the server who takes the order
Correct answer: The entire front-of-house and back-of-house team
Allergen management is a team responsibility; servers, cooks, managers, and all staff must communicate and cooperate to ensure guest safety from order to plate.
Question 7: Soybeans are one of the nine major allergens. Which commonly used food ingredient is derived from soy and must be labeled accordingly?
- Canola oil
- Corn starch
- Tofu (Correct answer)
- Gelatin
Correct answer: Tofu
Tofu is made from soybeans and must be labeled as containing soy under FALCPA; other soy-derived ingredients like soy lecithin and soy protein also require disclosure.
Food Safety Food Allergen Awareness 2
Which of the following is classified as a 'tree nut' under FDA allergen guidelines?