NRFSP Food Allergen Management

Question 1

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

Accepted Answer

Sesame

Answer

Corn

Answer

Garlic

Answer

Tomato

Question 2

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

Accepted Answer

Food Allergen Labeling and Consumer Protection Act

Answer

Federal Allergen Labeling and Consumer Prevention Act

Answer

Food Allergen Law and Consumer Protection Agency

Answer

Federal Allergen Listing and Consumer Packaged Act

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?

Accepted Answer

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

Answer

Tell the customer the dish is probably safe

Answer

Advise the customer to avoid the dish without checking

Answer

Offer a smaller portion to reduce allergen exposure

Question 4

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

Accepted Answer

Soy

Answer

Oats

Answer

Corn syrup

Answer

Yeast

Question 5

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

Accepted Answer

To prevent cross-contact with allergens

Answer

To comply with OSHA color standards

Answer

To improve kitchen organization only

Answer

To meet FDA temperature documentation rules

Question 6

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

Accepted Answer

Cross-contact

Answer

Cross-contamination

Answer

Allergen migration

Answer

Protein transfer

Question 7

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

Accepted Answer

Train staff to answer allergen questions and provide written ingredient information

Answer

Post a general disclaimer that all foods may contain allergens

Answer

Use verbal communication only when a customer asks

Answer

Assume customers will self-identify allergies without prompting