Allergen Awareness

How many major allergens must be declared under UK food law?

• A5
• B10
• C14✓
• D20

Answer: UK law requires declaration of 14 major allergens: celery, cereals (gluten), crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts, peanuts, sesame, soybeans, and sulphites.

Which of the following is NOT one of the 14 major allergens?

• ATurmeric✓
• BTree nuts
• CSesame seeds
• DSulphur dioxide

Answer: The 14 major allergens do not include turmeric. Turmeric is a spice but not classified as a major allergen requiring mandatory declaration.

What is Natasha's Law (2021)?

• AA minor labelling change that is not important for small independent businesses selling fresh food
• BA law that applies only to restaurants with table service, and not to takeaways, cafes or bakeries
• CA law requiring full ingredient lists and allergen info on prepacked for direct sale (PPDS) foods✓
• DA law requiring allergen info on pre-packaged foods only

Answer: Natasha's Law (2021) requires PPDS foods (made in-store, sold immediately) to display full ingredient lists with allergen highlighting, or allergen information available.

Which allergen is most commonly responsible for anaphylaxis?

• APeanuts✓
• BCelery
• CMustard seed
• DSesame

Answer: Peanuts are among the most common allergens causing severe anaphylactic reactions. Tree nuts also cause severe reactions.

How should a food business communicate allergen information to customers?

• AVerbally only, no need to write it down
• BVia menu labels, ingredient lists, or staff training to answer questions accurately✓
• CLeft to the customer to check for themselves
• DOnly for obvious allergens

Answer: Businesses must communicate allergen information via clear labelling, ingredient lists, or staff trained to provide accurate allergen information.

What is 'cross-contamination' in relation to allergens?

• AA quality issue rather than a food safety issue, because allergen traces are far too small to affect a customer with an allergy
• BThe deliberate mixing of two allergens in a single recipe, such as adding both milk and egg to the same finished sauce
• CA term that applies only to bacteria moving between raw and cooked food, and has no meaning where allergens are concerned
• DTransfer of allergen particles to non-allergenic foods through shared equipment, utensils, or preparation areas✓

Answer: Allergen cross-contamination occurs when allergen traces transfer to other foods via shared equipment, utensils, or surfaces.

Can washing a utensil used for peanuts remove all peanut allergen?

• ANo; allergen proteins can persist; utensils must be thoroughly cleaned or dedicated to allergen-free foods✓
• BOnly a vinegar solution will remove peanut protein, because ordinary detergent has no effect on it whatsoever
• CIt does not matter, because the small amount of protein left on a utensil after washing is far below the level that can cause a reaction
• DYes, a single wash in hot soapy water removes every trace of peanut protein from a utensil or from a work surface

Answer: Peanut allergen proteins can persist even after washing. Utensils should be thoroughly washed or dedicated to nut-free foods.

What should a food business do if a customer has a severe peanut allergy and wants to order a meal?

• ATreat the order in the usual way, because the kitchen already cleans its equipment and boards between every dish that is prepared
• BRefuse to serve
• CServe the regular meal prepared in the usual way, but mention to the customer that peanuts are used elsewhere in the kitchen that day
• DUse dedicated equipment, ingredients, and preparation area; verify no cross-contamination; clearly communicate allergen status✓

Answer: Severe allergies require dedicated preparation areas, equipment, and ingredients to prevent cross-contamination. Clear communication is essential.

What is 'PPDS' in relation to Natasha's Law?

• APreserved and packaged for direct shipment from a central production unit
• BPrepacked for direct sale—food prepared in-store and sold immediately✓
• CProtected packed dry storage
• DPre-packed dairy syrup

Answer: PPDS (Prepacked for Direct Sale) refers to foods made in-store and sold the same day, e.g., takeaway meals, bakery items, which require full allergen labelling.

Are tree nuts (almonds, cashews, walnuts) and peanuts considered the same allergen?

• ANo; tree nuts and peanuts are separate allergens (peanuts are legumes, not tree nuts)✓
• BPeanuts are simply a variety of tree nut, so a single 'nuts' declaration covers both of them
• CYes
• DIt doesn't matter

Answer: Peanuts are legumes; tree nuts are different. However, people allergic to one may be allergic to the other, so both are listed separately in the 14 major allergens.

What is the legal requirement for displaying allergen information on takeaway foods?

• ACovered by the supplier's own labelling
• BOnly for large businesses
• CMust be on packaging or available in writing/verbally from trained staff under Natasha's Law✓
• DOptional

Answer: Under Natasha's Law, takeaway foods must have allergen information on packaging or clearly available and verifiable from trained staff.

Which of the 14 major allergens is a cereal grain containing gluten?

• ACereals (wheat, barley, rye, oats if contaminated)✓
• BSesame seeds, used in breads, oils and salad dressings
• CMolluscs, such as mussels, clams, oysters and scallops
• DCelery

Answer: 'Cereals containing gluten' is listed as a major allergen, covering wheat, barley, rye, and oats when not gluten-free.

What should be done if a kitchen preparation of mayonnaise uses eggs and the staff forget to mention this allergen to a customer?

• AProactively inform customers; update allergen labelling and staff training; review procedures✓
• BNothing needs to be done, as it is the customer's responsibility to ask about allergens before ordering
• CRecord it in the complaints book and take it no further
• DWait for the customer to raise it, since they did not ask about allergens when the order was first taken

Answer: Failing to inform customers of allergens is a serious breach. Businesses must proactively communicate allergens, update labels, and review procedures.

Can a food business use the phrase 'may contain traces of allergen' as the only allergen warning?

• ABusinesses that prepare food to order on their own premises each day are exempt from any allergen labelling requirement
• BIt depends on the allergen: the phrase is enough for cereals and milk, but not for peanuts, tree nuts or sesame seeds
• CNo; definite allergen content must be clearly labelled; 'may contain' is for unintended trace contamination only✓
• DYes, the phrase on its own is sufficient for every one of the fourteen allergens, whether they are deliberate ingredients or not

Answer: 'May contain' is for unintended trace contamination only. Deliberately used allergens must be clearly, prominently declared.

What is anaphylaxis and why is it a critical concern for food businesses?

• AA reaction that only affects elderly people and those who already have a heart condition
• BA condition unconnected with food
• CA mild rash
• DA severe, potentially life-threatening allergic reaction requiring emergency treatment✓

Answer: Anaphylaxis is a severe reaction that can occur within minutes, potentially fatal without immediate emergency treatment (epinephrine injection).

Which shellfish allergen is included in the 14 major allergens—crustaceans, molluscs, or both?

• AOnly molluscs
• BBoth crustaceans and molluscs✓
• COnly crustaceans
• DNeither

Answer: Both 'crustaceans' (shrimp, crab, lobster) and 'molluscs' (mussels, clams, oysters) are listed as separate major allergens.

Should food handlers be trained to recognise signs of allergic reactions in customers?

• AOnly managers need training
• BYes; they should recognise symptoms and immediately alert a manager and call emergency services✓
• CNo, not their responsibility
• DTraining is optional

Answer: All staff should be trained to recognise allergic reaction symptoms (difficulty breathing, swelling, confusion) and immediately call emergency services.

What is the significance of sulphites (SO₂) as an allergen?

• AOnly in wine
• BSulphites are used as preservatives; they can cause severe reactions in asthmatic and sensitive individuals✓
• CSulphites are not a real allergen and are listed only because they change the colour of dried fruit and white wine
• DA minor labelling technicality

Answer: Sulphites are preservatives that can trigger severe asthma-like reactions in sensitive individuals. They must be declared when present above thresholds.

What is the primary responsibility of a food business regarding allergen management?

• ADisplaying a general allergy warning notice
• BOnly mention common allergens
• CAllergen management is the customer's own responsibility, and the business only needs to answer questions that are put to it
• DIdentify all allergens, label clearly, prevent cross-contamination, train staff, communicate with customers✓

Answer: Food businesses are legally responsible for identifying allergens, clear labelling, preventing cross-contamination, staff training, and accurate customer communication.

How should ingredient suppliers provide allergen information to food businesses?

• AOnly when a customer of the food business specifically asks for the information
• BVerbally over the telephone when a new order is placed with the supplier
• CThere is no obligation on suppliers to provide allergen information at all
• DIn writing with product documentation, updated when formulations change✓

Answer: Suppliers must provide complete, written allergen information with product documentation and update businesses immediately if formulations change.