TFHC Allergen Awareness and Management 2

Question 1

Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), packaged foods must clearly label which of the nine major allergens?

Accepted Answer

Any of the nine major allergens present as an ingredient or in a seasoning or flavoring

Answer

FALCPA requires that all nine major allergens be declared on packaged food labels whenever they are present, including when used in seasonings or flavorings.

Question 2

What is the safest way to clean a surface to remove allergen residue?

Accepted Answer

Wash with soap and water, then sanitize and allow to air dry

Answer

Allergen proteins must be physically removed by washing with soap and water; sanitizers alone do not break down allergen proteins.

Question 3

A food handler preparing a gluten-free pasta dish should do which of the following to prevent cross-contact?

Accepted Answer

Use a separate, clean pot and utensils dedicated to gluten-free preparation

Answer

Using a separate pot and dedicated utensils ensures that gluten from regular pasta cannot contaminate the gluten-free dish.

Question 4

Which statement about food allergies is TRUE?

Accepted Answer

Even a tiny amount of an allergen can trigger a serious reaction in sensitive individuals

Answer

Allergic reactions can be triggered by trace amounts of an allergen, making strict cross-contact prevention critical for sensitive individuals.

Question 5

When a customer with a food allergy asks about ingredients, the food handler should:

Accepted Answer

Consult the recipe, ingredient list, or supervisor to provide accurate information

Answer

Accurate allergen information must come from verified sources such as recipes, ingredient labels, or a knowledgeable supervisor to protect the customer.

TFHC - Texas Food Handlers Certification Practice Test

TFHC - Texas Food Handlers Certification Practice Test

TFHC Allergen Awareness and Management 2