WSQ Food Allergen Management 1 — Questions and Answers
Question 1: What is a food allergen?
- A chemical preservative added to food to extend shelf life
- A food ingredient that triggers an abnormal immune response in some individuals (Correct answer)
- A type of food-borne pathogen that causes infections
- A substance that makes food spoil faster
Correct answer: A food ingredient that triggers an abnormal immune response in some individuals
A food allergen is a specific protein in food that causes the immune system to react abnormally in sensitive individuals, leading to allergic symptoms.
Question 2: Which of the following is recognised as one of the major food allergens internationally?
- Sugar
- Vinegar
- Peanuts (Correct answer)
- Rice
Correct answer: Peanuts
Peanuts are one of the major food allergens recognised internationally, alongside milk, eggs, fish, shellfish, tree nuts, wheat, and soy.
Question 3: What is the most severe form of allergic reaction?
- Food intolerance
- Anaphylaxis (Correct answer)
- Food poisoning
- Gastroenteritis
Correct answer: Anaphylaxis
Anaphylaxis is a severe, life-threatening allergic reaction that affects multiple body systems and requires immediate emergency medical attention.
Question 4: Why is shellfish allergy particularly significant for food handlers in Singapore?
- Shellfish is rarely consumed in Singapore
- Shellfish is expensive and rarely served
- Shellfish is commonly used in popular local dishes such as laksa and chilli crab (Correct answer)
- Singapore imports all shellfish and it is always labelled
Correct answer: Shellfish is commonly used in popular local dishes such as laksa and chilli crab
Shellfish is widely used in popular Singaporean dishes, making proper shellfish allergen management critical in local food establishments.
Question 5: What should a food handler do FIRST when a customer informs them of a food allergy?
- Ignore the request as allergies are uncommon
- Tell the customer all dishes are safe
- Inform the supervisor or chef immediately (Correct answer)
- Suggest the customer dine elsewhere
Correct answer: Inform the supervisor or chef immediately
Food handlers should immediately inform a supervisor or chef who has detailed knowledge of recipes and ingredients to properly handle allergen requests.
Question 6: How does allergen cross-contact differ from cross-contamination?
- They are exactly the same thing
- Cross-contact involves transfer of allergens between foods, while cross-contamination involves transfer of pathogens (Correct answer)
- Cross-contact only occurs with liquids, cross-contamination only with solids
- Cross-contamination involves allergens and cross-contact involves bacteria
Correct answer: Cross-contact involves transfer of allergens between foods, while cross-contamination involves transfer of pathogens
Allergen cross-contact refers to the unintentional transfer of allergenic proteins between foods, while cross-contamination refers to the transfer of harmful microorganisms such as bacteria.
Question 7: Which of the following is a common physical symptom of a food allergic reaction?
- Weight gain over several weeks
- Improved digestion after eating
- Hives or skin rash appearing shortly after eating (Correct answer)
- Increased appetite and energy
Correct answer: Hives or skin rash appearing shortly after eating
Hives, skin rashes, and itching are common early symptoms of food allergic reactions, along with swelling, breathing difficulties, and gastrointestinal distress.
