NRFSP Food Allergen Management 1 — Questions and Answers
Question 1: Which of the following is one of the nine major food allergens recognized by the FDA under FALCPA and the FASTER Act?
- Corn
- Sesame (Correct answer)
- Garlic
- Tomato
Correct answer: Sesame
Sesame was added as the ninth major allergen under the FASTER Act of 2021, effective January 1, 2023.
Question 2: What does FALCPA stand for in the context of food allergen labeling?
- Food Allergen Labeling and Consumer Protection Act (Correct answer)
- Federal Allergen Labeling and Consumer Prevention Act
- Food Allergen Law and Consumer Protection Agency
- Federal Allergen Listing and Consumer Packaged Act
Correct 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.
Question 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?
- Tell the customer the dish is probably safe
- Check the recipe and ingredient list, then confirm with the chef (Correct answer)
- Advise the customer to avoid the dish without checking
- Offer a smaller portion to reduce allergen exposure
Correct 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.
Question 4: Which allergen is commonly hidden in sauces, dressings, and marinades and is one of the major eight (now nine) allergens?
- Oats
- Soy (Correct answer)
- Corn syrup
- Yeast
Correct answer: Soy
Soy is a major allergen often hidden in sauces, dressings, and marinades under names like textured vegetable protein or hydrolyzed plant protein.
Question 5: What is the primary purpose of using separate, color-coded cutting boards for allergen-free meal preparation?
- To comply with OSHA color standards
- To prevent cross-contact with allergens (Correct answer)
- To improve kitchen organization only
- To meet FDA temperature documentation rules
Correct 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.
Question 6: Which term describes the unintentional transfer of an allergen from one food or surface to another?
- Cross-contamination
- Cross-contact (Correct answer)
- Allergen migration
- Protein transfer
Correct answer: Cross-contact
Cross-contact specifically refers to the unintentional transfer of allergen proteins from one food to another, which can trigger allergic reactions.
Question 7: A food establishment must inform customers about allergens in its dishes. Which of the following is the MOST effective method?
- Post a general disclaimer that all foods may contain allergens
- Train staff to answer allergen questions and provide written ingredient information (Correct answer)
- Use verbal communication only when a customer asks
- Assume customers will self-identify allergies without prompting
Correct 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.
NRFSP Food Allergen Management 1
Which of the following is one of the nine major food allergens recognized by the FDA under FALCPA and the FASTER Act?