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

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

Question 2

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

Accepted Answer

Separately from non-allergenic foods and clearly labelled

Answer

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

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

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

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

'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.

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

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.

WSQ Food Safety Practice Test

WSQ Food Safety Practice Test

WSQ Food Allergen Management 2