ICFSM Food Allergen Management

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?

Accepted Answer

9

Answer

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?

Accepted Answer

Corn

Answer

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?

Accepted Answer

Cross-contact transfers allergen proteins between foods; cross-contamination refers to microbial transfer

Answer

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?

Accepted Answer

Notify the chef or manager about the allergy before taking the order

Answer

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?

Accepted Answer

Thorough washing with detergent and hot water followed by rinsing and sanitizing

Answer

Allergen proteins must be physically removed through washing with detergent and hot water; sanitizers alone do not break down allergen proteins.

ICFSM - International Certified Food Safety Manager Practice Test

ICFSM - International Certified Food Safety Manager Practice Test

ICFSM Food Allergen Management