Level 3 Food Safety Certificate Food Contamination and Allergen Management

Question 1

What is 'cross-contamination' in food safety?

Accepted Answer

The transfer of harmful microorganisms or allergens from one food or surface to another

Answer

Only the transfer of allergens

Answer

The contamination of food by pests only

Answer

Physical contamination by foreign objects

Question 2

Which of the following bacteria is most commonly associated with undercooked poultry and is a leading cause of foodborne illness in the UK?

Accepted Answer

Campylobacter jejuni

Answer

Salmonella typhi

Answer

Listeria monocytogenes

Answer

Escherichia coli O157

Question 3

What temperature must poultry reach at its thickest point to ensure it is safe to eat?

Accepted Answer

75°C

Answer

65°C

Answer

80°C

Answer

70°C

Question 4

What is 'anaphylaxis' and why is allergen management critical in catering?

Accepted Answer

A severe, life-threatening allergic reaction that can be triggered by even a trace amount of a food allergen

Answer

A mild allergic reaction treated with antihistamines

Answer

A bacterial infection from food

Answer

A type of food intolerance without immune system involvement

Question 5

What are the 14 major allergens that must be declared under UK food information law?

Accepted Answer

Celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soya, sulphites/sulphur dioxide, tree nuts

Answer

Milk, eggs, peanuts, tree nuts, fish, crustaceans, gluten (7 only)

Answer

Only peanuts, tree nuts, and shellfish

Answer

Peanuts, milk, eggs, soya, wheat, fish, shellfish (7 only)

Question 6

What is 'Natasha's Law' and when did it come into effect?

Accepted Answer

A 2021 UK law requiring full ingredient and allergen labelling on all pre-packaged for direct sale (PPDS) foods

Answer

A 2019 law banning nut products in schools

Answer

A law requiring allergen menus in restaurants

Answer

A law requiring staff to hold allergen qualifications