Food Allergen Management

What are the most common food allergens?

• chicken, beef, pork

• carrots, broccoli, spinach

• milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat

• bananas, oranges, grapes

How should allergens be labeled on food products?

• According to the regulations set by the food safety authorities in each country

• Only if the manufacturer feels like it

• Based on the color of the packaging

• They don't need to be labeled

What are some ways to prevent cross-contamination of allergens?

• Not cleaning surfaces and equipment regularly

• Some ways to prevent cross-contamination of allergens include using separate cutting boards and utensils for allergen-free foods, thoroughly cleaning surfaces and equipment, and properly storing allergen-containing ingredients.

• Using the same cutting board and utensils for all foods

• Storing allergen-containing ingredients with allergen-free foods

What are the symptoms of an allergic reaction to food?

• Coughing, sneezing, runny nose

• Fever, chills, body aches

• Dizziness, fainting, shortness of breath

• Hives, itching, swelling, vomiting, diarrhoea, anaphylaxis

How can you create an allergen-free environment in a kitchen?

• Use the same utensils for all types of food

• Sprinkle allergens all over the kitchen for immunity

• Keep all ingredients in unmarked containers

• Thoroughly clean all surfaces, utensils, and equipment, designate specific areas and tools for preparing allergen-free foods, and clearly label all ingredients.

What are some food safety guidelines that should be followed in a catering business?

• Proper handwashing, temperature control, avoiding cross-contamination, and cleaning and sanitizing

• Storing raw and cooked food together

• Serving expired food

• Not washing hands

Why is it important to properly identify and label food allergens?

• To make the food look more appealing

• To prevent allergic reactions and keep consumers safe.

• To save money on food production

• To make the food taste better

What are some examples of cross-contact that can lead to allergen exposure?

• Washing hands before handling different foods

• Using separate utensils for different foods

• Examples of cross-contact include using the same utensils for different foods, using the same cutting board for different foods, and cooking different foods in the same oil.

• Storing different foods in the same container

What should you do if someone is having an allergic reaction to food?

• Ignore the symptoms and continue with the meal

• Encourage them to take a nap and see if they feel better later

• Offer them a glass of water and wait for the symptoms to subside

• Administer an epinephrine injection if available and seek medical help immediately

How can you communicate effectively with customers about food allergens in your catering business?

• Ignore customer inquiries about food allergens

• Guess the ingredients in the dishes

• Tell customers to just avoid the dishes if they have allergies

• Provide clear and detailed information about the ingredients used in your dishes, offer allergen-free options, and train your staff to be knowledgeable about food allergens.