Allergen Awareness and Management Flashcards
7 cards from real TFHC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Allergen Awareness and Management flashcards as text
Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), packaged foods must clearly label which of the nine major allergens?
Answer: Any of the nine major allergens present as an ingredient or in a seasoning or flavoring
FALCPA requires that all nine major allergens be declared on packaged food labels whenever they are present, including when used in seasonings or flavorings.
What is the safest way to clean a surface to remove allergen residue?
Answer: Wash with soap and water, then sanitize and allow to air dry
Allergen proteins must be physically removed by washing with soap and water; sanitizers alone do not break down allergen proteins.
A food handler preparing a gluten-free pasta dish should do which of the following to prevent cross-contact?
Answer: Use a separate, clean pot and utensils dedicated to gluten-free preparation
Using a separate pot and dedicated utensils ensures that gluten from regular pasta cannot contaminate the gluten-free dish.
Which statement about food allergies is TRUE?
Answer: Even a tiny amount of an allergen can trigger a serious reaction in sensitive individuals
Allergic reactions can be triggered by trace amounts of an allergen, making strict cross-contact prevention critical for sensitive individuals.
When a customer with a food allergy asks about ingredients, the food handler should:
Answer: Consult the recipe, ingredient list, or supervisor to provide accurate information
Accurate allergen information must come from verified sources such as recipes, ingredient labels, or a knowledgeable supervisor to protect the customer.
Which of the following is an example of a HIDDEN source of a common allergen (milk)?
Answer: Butter in a sauce
Butter is a dairy product derived from milk and is a hidden source of the milk allergen when used in sauces or cooking that may not be obvious to the customer.
If a customer experiences symptoms of an allergic reaction while at your establishment, what should you do FIRST?
Answer: Call 911 immediately and notify your manager
Allergic reactions can escalate to anaphylaxis rapidly, so calling 911 immediately and notifying the manager is the correct first response to protect the guest's life.