ICFSM Food Allergen Management 1 — Questions and Answers
Question 1: How many major food allergens are recognized by the FDA under the Food Allergen Labeling and Consumer Protection Act (FALCPA) as amended by the FASTER Act?
- 7
- 8
- 9 (Correct answer)
- 11
Correct answer: 9
The FASTER Act of 2021 added sesame as the 9th major food allergen, bringing the total to 9: milk, eggs, fish, shellfish, tree nuts, wheat, peanuts, soybeans, and sesame.
Question 2: Which of the following is NOT one of the Big 9 major food allergens recognized by the FDA?
- Sesame
- Corn (Correct answer)
- Shellfish
- Tree nuts
Correct answer: Corn
Corn is not one of the FDA's Big 9 major food allergens; the list includes milk, eggs, fish, shellfish, tree nuts, wheat, peanuts, soybeans, and sesame.
Question 3: What is the key difference between allergen cross-contact and allergen cross-contamination?
- Cross-contact involves chemicals; cross-contamination involves microbes
- Cross-contact transfers allergen proteins between foods; cross-contamination refers to microbial transfer (Correct answer)
- Cross-contact only occurs during cooking; cross-contamination only occurs during storage
- Cross-contact is intentional; cross-contamination is accidental
Correct answer: Cross-contact transfers allergen proteins between foods; cross-contamination refers to microbial transfer
Cross-contact is the unintentional transfer of allergen proteins from one food to another, whereas cross-contamination refers to the transfer of harmful microorganisms.
Question 4: A customer informs the server they have a severe shellfish allergy. What is the FIRST action the food service employee should take?
- Prepare the dish using separate utensils immediately
- Notify the chef or manager about the allergy before taking the order (Correct answer)
- Offer the customer a menu with allergen-free options
- Ask the customer to sign a waiver before ordering
Correct answer: Notify the chef or manager about the allergy before taking the order
The first action is to notify the chef or manager so the kitchen can implement allergen protocols, preventing cross-contact before preparation begins.
Question 5: Which cleaning method is most effective at removing allergen proteins from food contact surfaces?
- Rinsing with hot water only
- Wiping with a dry cloth
- Thorough washing with detergent and hot water followed by rinsing and sanitizing (Correct answer)
- Spraying with a sanitizer solution only
Correct answer: Thorough washing with detergent and hot water followed by rinsing and sanitizing
Allergen proteins must be physically removed through washing with detergent and hot water; sanitizers alone do not break down allergen proteins.
Question 6: Which of the following is an example of allergen cross-contact in a food service setting?
- A cook washes their hands between preparing different foods
- A spatula used to flip a fish fillet is then used to serve a vegetable dish without washing (Correct answer)
- A manager reviews the ingredient list before preparing a dish
- A server informs the kitchen about a customer's nut allergy
Correct answer: A spatula used to flip a fish fillet is then used to serve a vegetable dish without washing
Using a spatula on fish and then on another dish without washing it transfers fish allergen proteins to the second dish, constituting cross-contact.
Question 7: Under FALCPA, major food allergens must be declared on a food label using which acceptable method?
- Only in the ingredient list using the common name
- In a separate 'Contains' statement listing all allergens
- Either in the ingredient list using the food source name or in a 'Contains' statement (Correct answer)
- Only in bold text within the ingredient list
Correct answer: Either in the ingredient list using the food source name or in a 'Contains' statement
FALCPA allows allergens to be disclosed either within the ingredient list using the common food source name or in a separate 'Contains' statement immediately after the ingredient list.
ICFSM Food Allergen Management 1
How many major food allergens are recognized by the FDA under the Food Allergen Labeling and Consumer Protection Act (FALCPA) as amended by the FASTER Act?