Question 1

Which is NOT an example of &#34;May Contain&#34; statements?&#10;A)&#34;This product does not contain&#8230;&#34;&#10;B)&#34;May contain&#8230;&#34;&#10;C)&#34;Processed in a facility that also processes&#8230;&#34;&#10;D)&#34;Contains&#8230;&#34;

Accepted Answer

"This product does not contain" is NOT an example of a "May Contain" statement.
"May Contain" statements are optional lists by manufacturers listing foods that may be found in trace amounts. Statements listing what a product does NOT contain are not considered "May Contain" statements.

Question 2

What ingredients are food labels legally required to list?&#10;A)The unhealthy ones&#10;B)The Big 8 allergens&#10;C)Ingredients high in sodium&#10;D)Ingredients high in fat

Accepted Answer

Legally, food labels are required to list the Big 8 allergens.
As the Big 8 allergens account for 90% of all food allergies, the FDA requires that they or any ingredient derived from them be listed on the label. Some manufacturers go above this to list items the product may contain, but they are not legally obligated to do so.

Question 3

If peanuts are listed in the ingredients list, is a manufacturer required to list it with the ingredients in a &#34;Contains&#34; list?&#10;A)No&#10;B)Yes&#10;C)Sometimes&#10;D)None of the above

Accepted Answer

If peanuts are listed in the ingredients list a manufacturer is NOT required to list it with the ingredients in a "Contains" list.
Legally, manufacturers have three ways to list potential allergens in foods. The allergens must be listed either in the product's ingredient list, in parentheses beside an item in the ingredient list, or in a list of Big 8 allergens called the "Contains" list.

Question 4

Who regularly uses food label reading skills?&#10;A)Chefs&#10;B)Cooks&#10;C)Receiving staff&#10;D)All of the above

Accepted Answer

Chefs, cooks, and receiving staff regularly use food label reading skills.
Whenever a chef creates a recipe he must refer to the ingredient list. Cooks must be familiar with allergens because they regularly prepare orders for guests with food allergies. The receiving staff ensures that products including the Big 8 are known to the customer.

Question 5

Casein and cream are derived from what Big 8 food?&#10;A)Milk&#10;B)Shellfish&#10;C)Fish&#10;D)Eggs

Accepted Answer

Casein and cream are other names for milk.
Guest with food allergies need to avoid foods that contain "milk" or foods derived from milk. Examples one might see on a food label include butter, curds, lactose, whey, and yogurt.

Question 6

Miso and edamame are other names for what Big 8 food?&#10;A)Shellfish&#10;B)Soy&#10;C)Tree nuts&#10;D)Milk

Accepted Answer

Miso and edamame are other names for soy.
The soybean is a member of the legume family, which also includes lentils, beans, peas, and peanuts. Having a soy allergy does not make someone more likely to be allergic to peanuts as well. Other names for soy on food labels include soybean, tempeh, tofu, and soy sauce.

Question 7

Filbert and almonds may be listed on a food label and fall into what Big 8 category?&#10;A)Tree nuts&#10;B)Wheat&#10;C)Peanuts&#10;D)Soy

Accepted Answer

Filbert and almonds may be listed on a food label and they are tree nuts.
A guest with a tree nut allergy has a high chance of being allergic to several types of tree nut. These may include hazelnuts, cashews, almonds, Brazil nuts, pistachios, and walnuts. Frequently, a guest with a tree nut allergy must also avoid peanuts due to cross-contact that could occur during manufacturing and processing.

Question 8

How must allergens be legally listed on food packages?&#10;A)In the title of the food.&#10;B)On the food's website.&#10;C)On the menu.&#10;D)In the &#34;Contains&#34; list.

Accepted Answer

Legally, Big 8 allergens must be listed in the "Contains" list of food packages.
Whenever a Big 8 allergen is an ingredient in a product, it must be listed on the label. Even a trace amount from flavoring, coloring, or spices merits being on the label. Some manufactures take an extra step to list what Big 8 items may be in the product accidentally.

Question 9

Which of the following would be the best to keep guests safe?&#10;A)Keeping all foods containing allergens in an &#34;allergen only&#34; room.&#10;B)Keeping all allergens out of the kitchen from the start.&#10;C)Hoping cross-contact does not occur.&#10;D)Not serving any foods containing allergens.

Accepted Answer

Keeping all allergens out of the kitchen from the start is a good way to keep guests safe.
The only way for someone with a food allergy to avoid symptoms is by completely avoiding the offending food at all times. There is no cure that will make their allergen safe to eat. It may be possible to keep some allergens out of your operation altogether, but that isn't always possible, so the allergens must be kept separately.

Question 10

How can your operation keep allergens out of the kitchen?&#10;A)Ordering from specialty suppliers that cater to allergen special orders.&#10;B)Labeling all packaged products.&#10;C)Hoping allergens do not come in contact with allergen special orders.&#10;D)There is nothing you can do to keep allergens out of the kitchen.

Accepted Answer

Ordering from specialty suppliers that cater to allergen special orders can keep allergens out of your kitchen.
With the growing number of people with food allergies, the need for suppliers who cater to guests with allergies is also growing. Ordering from a specialty supplier is another way to ensure the product you receive has not experienced cross-contact.

Deck 3: Allergies Intolerances: Food Labels