Food Allergen Management Flashcards

What is the safest way to clean equipment used to prepare an allergen-containing dish before using it for an allergen-free dish?

Answer: Wash thoroughly with hot soapy water and rinse completely

Thorough washing with hot soapy water and proper rinsing is required to physically remove allergenic proteins from equipment surfaces before allergen-free preparation.

How should ingredients containing allergens be stored in a food establishment?

Answer: Separately from non-allergenic foods and clearly labelled

Allergenic ingredients must be stored separately from other foods and clearly labelled to prevent accidental cross-contact.

Under Singapore's food labelling regulations, where must allergen information appear on pre-packed food?

Answer: Prominently in the ingredient list on the label

Singapore food regulations require allergens to be declared prominently in the ingredient list on pre-packed food labels so consumers can easily identify them.

What does 'May Contain' labelling on a food product indicate?

Answer: There is a risk of unintentional allergen cross-contact during production

'May Contain' is a precautionary allergen label indicating there is a risk of unintentional cross-contact during manufacturing, not that the allergen is an ingredient.

Which of the following is a common hidden source of gluten (wheat allergen) in Singaporean cooking?

Answer: Traditionally brewed soy sauce

Traditional soy sauce is brewed using wheat, making it a hidden source of gluten that must be disclosed to customers with wheat or gluten allergies.

If a food handler is unsure whether a dish contains a specific allergen, what should they do?

Answer: Verify by checking with the chef or referring to the recipe and ingredient list

When uncertain about allergen content, food handlers must verify by checking with the chef or referring to recipes and ingredient specifications rather than guessing.

Which of the following scenarios is an example of allergen cross-contact?

Answer: Using the same fryer oil to cook both peanut-containing snacks and peanut-free products

Using the same fryer oil for different foods allows allergenic proteins to dissolve into the oil and transfer to all products cooked in it, causing cross-contact.