Level 2 Food Hygiene Certificate Food Allergens 2

Question 1

What does PPDS stand for in the context of allergen labelling?

Accepted Answer

Pre-Packed for Direct Sale

Answer

Pre-Prepared and Distributed Sale

Answer

Packaged Product Distributed by Suppliers

Answer

Processed and Packaged for Delivery Service

Question 2

How should allergens be highlighted on a food label's ingredient list?

Accepted Answer

Emphasised using bold, italic, or contrasting colour

Answer

Written in red text only

Answer

Listed separately after all other ingredients

Answer

Placed in brackets after the product name

Question 3

Cross-contact in relation to allergens refers to:

Accepted Answer

The unintentional transfer of an allergen from one food or surface to another

Answer

A customer touching food without gloves

Answer

Staff crossing between different food preparation areas

Answer

Mixing allergen-free products with regular products during delivery

Question 4

When a new menu item is introduced, what allergen-related action must the food business take?

Accepted Answer

Update allergen information to reflect any allergens in the new dish

Answer

Display a general "may contain" warning for all items

Answer

Only inform regular customers of ingredient changes

Answer

Wait until the next scheduled allergen review

Question 5

Which piece of UK legislation primarily governs allergen labelling requirements for pre-packed foods?

Accepted Answer

The Food Information Regulations 2014

Answer

The Food Safety Act 1990

Answer

The Food Hygiene Regulations 2006

Answer

The Consumer Protection Act 1987

Question 6

A food business uses separate utensils and preparation areas for allergen-free meals. This practice primarily prevents:

Accepted Answer

Allergen cross-contact

Answer

Food spoilage

Answer

Bacterial cross-contamination

Answer

Temperature abuse

Question 7

Staff training on allergens in a food business should be:

Accepted Answer

Relevant to each staff member's role and updated regularly

Answer

Provided only to chefs and kitchen staff

Answer

Given once when staff are first employed

Answer

Only required for businesses serving more than 50 covers per day