WSQ Food Allergen Management 2

Question 1

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

Accepted Answer

Wash thoroughly with hot soapy water and rinse completely

Answer

Rinse with cold water only

Answer

Wipe with a dry cloth

Answer

Spray with alcohol sanitiser only

Question 2

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

Accepted Answer

Separately from non-allergenic foods and clearly labelled

Answer

Mixed with non-allergenic ingredients for convenience

Answer

In any available space in the refrigerator

Answer

Only at room temperature away from the kitchen

Question 3

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

Accepted Answer

Prominently in the ingredient list on the label

Answer

Only if the manufacturer chooses to include it

Answer

In small print anywhere on the packaging

Answer

Only on the manufacturer's website

Question 4

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

Accepted Answer

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

Answer

The food definitely contains that allergen as an ingredient

Answer

The allergen was intentionally added in small amounts

Answer

The product is safe for people with that allergy to consume

Question 5

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

Accepted Answer

Traditionally brewed soy sauce

Answer

Fresh vegetables

Answer

Freshly squeezed fruit juice

Answer

Plain steamed rice

Question 6

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

Accepted Answer

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

Answer

Tell the customer it is safe to avoid losing the sale

Answer

Assume it does not contain the allergen

Answer

Ask the customer to decide at their own risk

Question 7

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

Accepted Answer

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

Answer

Using a clean, dedicated knife for allergen-free food preparation

Answer

Storing peanut products on a clearly labelled separate shelf

Answer

Listing all allergens on the menu for customers to review