Food Contamination and Allergen Management Flashcards
6 cards from real Level 3 Food Safety Certificate practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Food Contamination and Allergen Management flashcards as text
What is 'cross-contamination' in food safety?
Answer: The transfer of harmful microorganisms or allergens from one food or surface to another
Cross-contamination is the transfer of harmful microorganisms, allergens, or other contaminants from contaminated food, surfaces, equipment, or people to previously safe food.
Which of the following bacteria is most commonly associated with undercooked poultry and is a leading cause of foodborne illness in the UK?
Answer: Campylobacter jejuni
Campylobacter is the most commonly reported cause of food poisoning in the UK and is most frequently associated with undercooked poultry and cross-contamination from raw chicken.
What temperature must poultry reach at its thickest point to ensure it is safe to eat?
Answer: 75°C
Poultry must reach a core temperature of 75°C (or 70°C for 2 minutes) to kill Campylobacter and Salmonella. Some UK guidance uses 75°C as the safe minimum core temperature.
What is 'anaphylaxis' and why is allergen management critical in catering?
Answer: A severe, life-threatening allergic reaction that can be triggered by even a trace amount of a food allergen
Anaphylaxis is a severe, systemic allergic reaction that can cause airways to close and lead to death within minutes — even trace amounts of an allergen can trigger it in sensitised individuals.
What are the 14 major allergens that must be declared under UK food information law?
Answer: Celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soya, sulphites/sulphur dioxide, tree nuts
UK law (Natasha's Law and the FIR 2014) requires declaration of 14 allergens: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soya, sulphur dioxide/sulphites, and tree nuts.
What is 'Natasha's Law' and when did it come into effect?
Answer: A 2021 UK law requiring full ingredient and allergen labelling on all pre-packaged for direct sale (PPDS) foods
Natasha's Law (October 2021) requires full ingredient and allergen labelling on all PPDS food — food made and packaged on the same premises where it is sold, such as sandwiches and wraps.