Food Allergy and Intolerance Module 3 Transcript Quiz

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What are the two main reasons allergens might be present in products?

Unintentional cross-contamination, and lack of proper cleaning procedures

Intentional addition as an ingredient or processing aid, and lack of proper labeling

Intentional addition as an ingredient or processing aid, and deliberate contamination

Intentional addition as an ingredient or processing aid, and unintentional cross-contamination (correct)

What should ingredients suppliers be aware of to ensure their products conform to the manufacturer's specifications?

The hazards arising from cross-contamination by allergens (correct)

The need to fully describe ingredients in product specifications

The importance of having procedures in place to assess the presence of allergens

The requirement to emphasize the name of allergens in the ingredients list

What should food business operators (FBOs) have procedures in place to do?

Assess the presence of allergens in the ingredients they use and in the ingredients used by their suppliers

Ensure products meet the specification required when ordering from suppliers and upon delivery

Ask their suppliers appropriate questions about cross-contamination prevention and likelihood

All of the above (correct)

When listing ingredients on prepacked food, what must FBOs do?

Emphasize the name of the allergens in the ingredients list (B) Signup and view all the answers

Where can cross-contamination by allergens occur?

Both during the manufacturing and handling of ingredients, as well as earlier in the food chain (D) Signup and view all the answers

What should ingredients be fully described in?

The product specification (A) Signup and view all the answers

What should be the procedure when recipes or formulations have been changed?

Both a and b (C) Signup and view all the answers

When designing packaging, what must FBOs consider regarding allergen labelling?

All of the above (D) Signup and view all the answers

What should be implemented and audited regularly if dedicated packaging lines for allergenic products are not possible?

Both a and b (C) Signup and view all the answers

Where must allergen information be displayed for multipack products?

Only on the outer packaging (B) Signup and view all the answers

What must be ensured if allergen information is provided on the individual product packaging in addition to the outer multipack packaging?

The information must be consistent between the outer and individual packaging (B) Signup and view all the answers

What should be in place between processing and packing to ensure the correct packaging is used?

Automated barcode scanners (B) Signup and view all the answers

What is the primary focus of this module?

Managing allergens in the factory (A) Signup and view all the answers

Which of the following is NOT mentioned as a potential allergen cross-contamination situation?

Failure to follow expiration dates (D) Signup and view all the answers

What is the purpose of ordering from suppliers according to the module?

To verify the allergen content of ingredients (A) Signup and view all the answers

Which of the following is NOT mentioned as a cleaning procedure in the module?

Ultraviolet light sanitation (D) Signup and view all the answers

What is the purpose of monitoring and reviewing the allergen management system?

Both A and B (B) Signup and view all the answers

Which of the following is NOT mentioned as a potential source of cross-contamination?

Employee break rooms (C) Signup and view all the answers

What should be included in the minimum health check?

Review and verification of allergen analysis and allergen management system (D) Signup and view all the answers

What procedures should be implemented to confirm the allergen management system is working correctly?

Validation and verification procedures (A) Signup and view all the answers

How often should the hazard control system be reviewed?

Regularly and after any changes in the manufacturing process or premises (B) Signup and view all the answers

How can manufacturers obtain allergen information for their ingredients?

By auditing suppliers or through information provided by suppliers (D) Signup and view all the answers

When should manufacturers ensure that materials/ingredients are ordered against a clear specification?

Always (C) Signup and view all the answers

What can food businesses request from suppliers to understand voluntary allergen statements?

Copies of the supplier's risk assessments (B) Signup and view all the answers

What method could be used to contain allergenic dust in areas where allergenic ingredients and products may easily become airborne?

Utilizing industrial-sized fans (C) Signup and view all the answers

How should the manufacture of allergenic products be scheduled to prevent cross-contamination in the production process?

Manufacture allergenic products first (C) Signup and view all the answers

What should be done with rework that contains allergenic ingredients?

Rework it only into products that contain that allergen (B) Signup and view all the answers

Why should oil used for cooking allergenic foods not be subsequently used for cooking products not containing the allergen?

To avoid cross-contamination (A) Signup and view all the answers

In what way can rework of allergenic products help prevent cross-contamination?

By reworking it in a separate area from other production lines (C) Signup and view all the answers

What strategy can minimize changeovers in production and should be followed by a major clean down when handling allergenic products?

Long manufacturing runs of allergenic products (C) Signup and view all the answers