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Food Allergen Management Flashcards

7 cards from real NRFSP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Food Allergen Management flashcards as text

  1. Which of the following is one of the nine major food allergens recognized by the FDA under FALCPA and the FASTER Act?

    Answer: Sesame

    Sesame was added as the ninth major allergen under the FASTER Act of 2021, effective January 1, 2023.

  2. What does FALCPA stand for in the context of food allergen labeling?

    Answer: Food Allergen Labeling and Consumer Protection Act

    FALCPA stands for the Food Allergen Labeling and Consumer Protection Act, enacted in 2004 to require clear allergen labeling on packaged foods.

  3. A customer with a tree nut allergy asks if a dish contains any allergens. Which of the following would be the BEST response from the food handler?

    Answer: Check the recipe and ingredient list, then confirm with the chef

    The safest practice is to verify ingredients with the chef and recipe documentation before advising a guest with a food allergy.

  4. Which allergen is commonly hidden in sauces, dressings, and marinades and is one of the major eight (now nine) allergens?

    Answer: Soy

    Soy is a major allergen often hidden in sauces, dressings, and marinades under names like textured vegetable protein or hydrolyzed plant protein.

  5. What is the primary purpose of using separate, color-coded cutting boards for allergen-free meal preparation?

    Answer: To prevent cross-contact with allergens

    Color-coded cutting boards prevent cross-contact by designating specific boards for allergen-free food preparation, keeping allergens physically separate.

  6. Which term describes the unintentional transfer of an allergen from one food or surface to another?

    Answer: Cross-contact

    Cross-contact specifically refers to the unintentional transfer of allergen proteins from one food to another, which can trigger allergic reactions.

  7. A food establishment must inform customers about allergens in its dishes. Which of the following is the MOST effective method?

    Answer: Train staff to answer allergen questions and provide written ingredient information

    Training staff and providing written ingredient information gives customers accurate, consistent allergen information to make safe food choices.