NRFSP Food Allergen Management 2

Question 1

Which of the following cleaning practices is MOST important when switching between preparing allergen-containing and allergen-free foods?

Accepted Answer

Washing, rinsing, and sanitizing all equipment and surfaces

Answer

Washing, rinsing, and sanitizing all surfaces and equipment removes allergen proteins that rinsing or wiping alone cannot eliminate.

Question 2

Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), how must major allergens be declared on a food label?

Accepted Answer

In a 'Contains' statement or within the ingredient list using the common food source name

Answer

FALCPA requires major allergens to be declared in a 'Contains' statement or identified in the ingredient list by their common food source name.

Question 3

A cook uses a shared fryer to prepare both shrimp and French fries. A customer with a shellfish allergy orders fries. What is the food safety concern?

Accepted Answer

Cross-contact with shellfish allergens from the shared oil

Answer

Shared fryer oil can transfer shellfish allergen proteins to the fries, causing a potentially life-threatening reaction in a person with shellfish allergy.

Question 4

Which of the following symptoms is NOT typically associated with an allergic reaction to food?

Accepted Answer

High fever and chills

Answer

High fever and chills are symptoms of foodborne illness caused by pathogens, not a food allergic reaction.

Question 5

Which severe allergic reaction requires immediate use of epinephrine and emergency medical attention?

Accepted Answer

Anaphylaxis

Answer

Anaphylaxis is a life-threatening allergic reaction that causes rapid onset of symptoms including airway constriction, requiring immediate epinephrine injection and emergency care.

NRFSP - National Registry of Food Safety Professionals Practice Test

NRFSP - National Registry of Food Safety Professionals Practice Test

NRFSP Food Allergen Management 2