Ontario Food Handler Certificate Food Allergies and Allergen Management 1 — Questions and Answers
Question 1: How many priority food allergens are recognized by Health Canada?
Correct answer: 14
Health Canada recognizes 14 priority food allergens that must be declared on food labels.
Question 2: Which of the following is a priority food allergen in Canada?
- Corn
- Sesame seeds (Correct answer)
- Tomatoes
- Potatoes
Correct answer: Sesame seeds
Sesame seeds are one of Canada's 14 priority food allergens and must be declared on labels.
Question 3: What is anaphylaxis?
- A mild skin rash from food contact
- A severe, life-threatening allergic reaction (Correct answer)
- An upset stomach from overeating
- A type of food intolerance
Correct answer: A severe, life-threatening allergic reaction
Anaphylaxis is a severe, potentially life-threatening allergic reaction that requires immediate medical attention.
Question 4: When a customer informs you of a food allergy, what should you do FIRST?
- Suggest they order something else
- Inform the chef or supervisor immediately (Correct answer)
- Tell them the dish probably doesn't contain that allergen
- Offer them a smaller portion
Correct answer: Inform the chef or supervisor immediately
Informing the chef or supervisor immediately ensures the kitchen can take proper precautions to prepare a safe meal.
Question 5: Under Canadian food labeling law, how must priority allergens be declared on packaged foods?
- In a separate allergen box only
- In the ingredient list using their common names (Correct answer)
- Only if requested by consumers
- On a sticker attached to the package
Correct answer: In the ingredient list using their common names
Canadian regulations require priority allergens to be declared in the ingredient list using common names so consumers can easily identify them.
Question 6: What is "cross-contact" in relation to food allergens?
- When two foods are stored at the same temperature
- When allergen proteins transfer from one food to another (Correct answer)
- When food is contaminated with bacteria
- When foods are cooked at too high a temperature
Correct answer: When allergen proteins transfer from one food to another
Cross-contact occurs when allergen proteins are unintentionally transferred from one food to another, which can trigger allergic reactions.
Question 7: Which of the following is NOT a symptom of a food allergic reaction?
- Hives or skin rash
- Swelling of the lips or tongue
- Improved digestion (Correct answer)
- Difficulty breathing
Correct answer: Improved digestion
Improved digestion is not a symptom of an allergic reaction; allergic symptoms include skin reactions, swelling, difficulty breathing, and digestive distress.
