Ontario Food Handler Certificate Food Allergies and Allergen Management 2 — Questions and Answers
Question 1: Which of the following is a priority allergen recognized in Canada?
- Avocado
- Mustard (Correct answer)
- Pepper
- Garlic
Correct answer: Mustard
Mustard is one of Canada's 14 priority food allergens and must be clearly declared on food labels.
Question 2: When a customer with a known allergy places an order, how should the information be communicated to the kitchen?
- Verbally only to the nearest cook
- Written on the order ticket and communicated verbally (Correct answer)
- Sent as a text message to the chef
- Posted on the general menu board
Correct answer: Written on the order ticket and communicated verbally
Writing it on the order ticket AND communicating verbally ensures the entire kitchen team is aware and reduces the risk of mistakes.
Question 3: What does a "may contain" warning on a food label indicate?
- The product definitely contains that allergen
- There is a risk of unintentional allergen presence due to shared equipment (Correct answer)
- The product is safe for people with that allergy
- The allergen was intentionally added in small amounts
Correct answer: There is a risk of unintentional allergen presence due to shared equipment
"May contain" is a voluntary precautionary statement indicating a risk of unintentional allergen cross-contact during manufacturing.
Question 4: What is the best practice for equipment when preparing a meal for someone with a food allergy?
- Rinse equipment with hot water only
- Use the same equipment but cook allergen-free items first
- Use dedicated, thoroughly cleaned equipment for allergen-free preparation (Correct answer)
- Wipe equipment with a dry cloth between uses
Correct answer: Use dedicated, thoroughly cleaned equipment for allergen-free preparation
Using dedicated, thoroughly cleaned equipment prevents cross-contact, as allergen proteins can remain on surfaces even after brief rinsing.
Question 5: Which of the following symptoms requires an immediate emergency response as a sign of anaphylaxis?
- Mild stomach discomfort
- Throat swelling and difficulty breathing (Correct answer)
- A slight headache
- Mild skin tingling
Correct answer: Throat swelling and difficulty breathing
Throat swelling and difficulty breathing are signs of anaphylaxis, a life-threatening reaction requiring immediate epinephrine and a call to 911.
Question 6: If a food handler is unsure whether a dish contains a specific allergen, what should they do?
- Assume it is safe and serve it
- Check with the chef or review the recipe and ingredient labels before serving (Correct answer)
- Tell the customer it might be fine
- Suggest the customer try a small amount first
Correct answer: Check with the chef or review the recipe and ingredient labels before serving
Checking with the chef or reviewing the recipe and ingredient labels ensures accurate allergen information is provided to protect the customer.
Question 7: How should foods containing major allergens be stored to prevent cross-contact?
- On the top shelf above all other foods
- In clearly labeled, sealed containers separate from allergen-free foods (Correct answer)
- Mixed with other foods to save space
- At room temperature for easy access
Correct answer: In clearly labeled, sealed containers separate from allergen-free foods
Storing allergen-containing foods in labeled, sealed containers separate from other foods prevents cross-contact during storage.
Ontario Food Handler Certificate Food Allergies and Allergen Management 2
Which of the following is a priority allergen recognized in Canada?