WSQ Food Allergen Management 3

Question 1

What is the most effective way to prevent allergen cross-contact during food preparation?

Accepted Answer

Implementing dedicated equipment and utensils exclusively for allergen-free food preparation

Answer

Using the same equipment for all dishes and washing between uses

Answer

Wearing gloves but continuing to use shared utensils

Answer

Preparing allergen-free food last at the end of the day

Question 2

Why is tree nut allergy management important in a Singapore food establishment?

Accepted Answer

People with peanut allergies may also react to tree nuts, and tree nuts are used in many local desserts

Answer

Tree nuts are not commonly used in local cooking

Answer

Tree nut allergies are typically mild and self-resolving

Answer

Tree nuts are only found in imported Western products

Question 3

When recording an allergen-specific order from a customer, what information should be documented and communicated to the kitchen?

Accepted Answer

The specific allergen, the dish ordered, and any modifications requested

Answer

The customer's name only

Answer

The customer's table number only

Answer

Only the price of the dish to flag it as a special order

Question 4

How is milk allergy different from lactose intolerance?

Accepted Answer

Milk allergy involves an immune system reaction to milk proteins while lactose intolerance involves an enzyme deficiency

Answer

They are the same condition requiring the same dietary management

Answer

Lactose intolerance involves an immune system reaction while milk allergy involves an enzyme deficiency

Answer

Only lactose intolerance can be life-threatening

Question 5

What should a food establishment have in place to effectively manage food allergens?

Accepted Answer

A documented allergen management plan including ingredient lists, staff training, and written procedures

Answer

Only verbal communication between kitchen and service staff

Answer

A disclaimer sign stating the establishment is not responsible for allergic reactions

Answer

A policy of refusing to serve customers who report food allergies

Question 6

Which action by a food handler demonstrates POOR allergen management practice?

Accepted Answer

Using the same tongs to serve peanut cookies and allergen-free biscuits

Answer

Washing hands thoroughly after handling peanuts before preparing a peanut-free dish

Answer

Using colour-coded cutting boards dedicated to allergen-free preparation

Answer

Checking ingredient labels carefully before preparing an allergen-free order

Question 7

Under Singapore Food Agency (SFA) guidelines, which allergens must be declared on food labels of pre-packed foods?

Accepted Answer

Cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, and tree nuts

Answer

Salt, sugar, and artificial preservatives

Answer

Artificial colours, flavours, and MSG

Answer

Only peanuts and shellfish as they are the most common in Singapore