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Understanding Food Allergies and Management

This document presents an exam on food allergens consisting of 25 multiple-choice questions. The exam covers topics such as the definition of allergy, the main food allergens, the symptoms of allergies, treatment, and risk management of cross-contamination of allergens in the food industry.

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31 views4 pages

Understanding Food Allergies and Management

This document presents an exam on food allergens consisting of 25 multiple-choice questions. The exam covers topics such as the definition of allergy, the main food allergens, the symptoms of allergies, treatment, and risk management of cross-contamination of allergens in the food industry.

Uploaded by

ScribdTranslations
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd

MONTESSORI TRAINING CENTER S.L.

Nombre:
ID number:
Phone:

ExamALLERGENS
1.- What is an allergy?
a degenerative disease
b) An inappropriate reaction or response of the organism to a substance that is well
tolerated by the rest of organisms
c) An appropriate reaction or response of the organism to a substance that is well
tolerated by the rest of the organisms
2.- Among the non-toxic reactions to food, we find:
a) Intolerances and allergies
b) Food intolerances and poisoning
c) None is true
3.- The most famous adverse food reactions are:
a) Celiac disease and lactose intolerance.
b) Lactose and meat intolerance
c) Celiac disease and salmonellosis
4.- What is the contact mechanism of an allergy or intolerance?
a) Only intake
b) Ingestion, contact with skin, contact with mucous membranes or with food
supposedly safe
c) Skin contact
5.- How does food allergy manifest?
a) Respiratory and cutaneous symptoms only
b) Discomfort, dizziness, and nausea

c) Skin symptoms, gastrointestinal, respiratory and anaphylaxis


6.- What is the treatment for an allergy or intolerance?
a) Medical treatment until the intolerance or allergy subsides
b) Reduction of the quantities of food in the diet
c) The strict elimination of food from the diet
7.- Which of these foods are the main causes of allergies?
a) Egg, milk, chicken, and pork
MONTESSORI TRAINING CENTER S.L.

b) Egg, milk, cereals, seafood, among others,...


c) Only dairy derivatives
8.- To kill anisakis larvae in fish and prevent contamination, one should
recommend:
a) Cook the fish at more than 65º C
b) Freeze the fish
c) Hit the fish before cooking it
9.- The seafood that most often causes allergies is:
a) The so-called 'legged ones'
b) Mollusks
c) Octopuses, cuttlefish, and squids

10.- In people allergic to fruits and vegetables...


Exotic fruits should be introduced with caution.
It is recommended to peel the fruit.

c) Both are true


11.- There is no possible treatment for latex allergy.
a) True
b) False, there are already vaccines, immunotherapy, and pharmacological treatments.

12.- In risk management processes, companies must...


a) Observe the principles of good manufacturing practices
b) View allergen management as a new and less important system
c) Control the manufacturing, packaging but not the labeling of food
13.- In personal hygiene:
a) Work clothing must be provided for use in specific handling areas.
allergens
b) Employees should not be allowed to bring food or drink into handling areas.
c) Both are true
14.- What are the main risks in storage?
a) The poor distribution of food
b) Cross-contamination and the unintentional use of a raw material that is not in the
recipe
c) The expiration date and the preferred consumption
MONTESSORI TRAINING CENTER S.L.

15.- Consumer information must go:


a) On the pallets and boxes of the batches

b) On the packaging or on a label that is mandatory attached


c) On the container or on an attached label, but it is not mandatory.
16.- Which of these areas are zones of potential cross-contact?
a) Restrooms, warehouse, floor and walls

b) Crossing/spill points, shared cleaning equipment.


c) Atmospheric cross-contamination
d) B and C are correct
17.- In the considerations of good practice
a) All of the following are correct
b) Employees without training are identified and ensured that they receive it.

c) Be aware of the impact of allergens on consumer safety


d) Disposable garments are used as material in contact with food that cannot be
clean
18. What cleaning methods exist?
Cleaning and disinfection
b) Wet cleaning, dry cleaning, and drag cleaning
c) Wet and dry cleaning only
19.- Should there be a validation and verification of the cleanliness?
a) Yes, in any case
b) No
c) Yes, only if there is time for it after the activity
20.- In the analytical validation of the cleaning of fine products...

a) Final product samples should not be taken


b) Take samples of the final product based on the type of product and situations
c) Take a single sample, whatever the product
21.- Sample lost positions can be:
a) Ambient froths, purge materials / dry wash masses, CIP rinsing among others.
b) Solid samples and gas samples
c) Finished product samples only
MONTESSORI TRAINING CENTER S.L.

22.- Which of these is not a recommendation in allergen management?


a) Manufacture in accordance with good manufacturing practices
b) Apply personal hygiene standards
c) Implement validated cleaning procedures
d) Do not apply preventive labeling
23.- In food labeling, we are governed by:
a) The EU Regulation No. 1169/2011
b) The "codex alimentarius"
c) The EU Regulation No. 1169/2001
24.- Mandatory mentions on food labeling:
a) Expiration date only
b) Type of food and manufacturer
c) Name of the food, ingredients, content of any allergens or
intolerant
25.- Which of these is not a recommendation in allergen management?
Label your product "gluten-free" if it contains less than 20mg/kg
Label your product 'gluten-free' if it contains more than 20mg/kg
Label your product 'gluten-free' if it contains less than 200mg/kg

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