Question 1

What are the 14 major allergens I need to know for the exam?

Accepted Answer

The 14 major allergens are: celery, cereals containing gluten (wheat, rye, barley, oats), crustaceans (prawns, crabs, lobsters), eggs, fish, lupin, milk, molluscs (mussels, oysters, snails), mustard, nuts (almonds, hazelnuts, walnuts, etc.), peanuts, sesame, soybeans, and sulphur dioxide (sulphites) at levels above 10 mg/kg or 10 mg/L. You must be able to list them and give examples of foods they are found in.

Question 2

How can I prevent cross-contamination with allergens in a busy kitchen?

Accepted Answer

Prevent cross-contamination by using separate colour-coded chopping boards and utensils for allergen-free dishes. Store allergenic ingredients on lower shelves to avoid drips onto other foods. Clean all surfaces and equipment thoroughly with hot soapy water or a dedicated sanitiser before preparing allergen-free meals. Also, wash hands between handling different ingredients, and use separate fryers for items containing gluten or other allergens.

Question 3

What should I do if a customer asks about allergens in a dish?

Accepted Answer

If a customer asks about allergens, never guess or assume. Check the ingredient labels, recipe cards, or supplier information. If you are unsure, inform the customer that you need to check with the manager or chef. Provide accurate information verbally or in writing, and if the dish cannot be made safe, recommend an alternative. Always take the query seriously, as it could be a matter of life and death.

Question 4

Is it enough to just label allergens on pre-packed food?

Accepted Answer

No, labelling is only part of the requirement. For non-prepacked foods (like dishes served in restaurants), allergen information must be available in another form, such as a menu notice, a written document, or verbally from staff. Additionally, you must have procedures to ensure the information is accurate and up-to-date, and staff must be trained to handle allergen queries correctly.

Question 5

Can I use the same oil for frying chips and onion rings if the onion rings contain gluten?

Accepted Answer

No, you should not use the same oil because gluten from the onion rings can transfer to the chips, causing cross-contamination. Use a dedicated fryer for gluten-free items, or if that's not possible, fry gluten-free items first and change the oil regularly. Even small amounts of gluten can cause reactions in people with coeliac disease.

Question 6

What is the difference between a food allergy and food intolerance?

Accepted Answer

A food allergy involves the immune system and can cause severe, life-threatening reactions like anaphylaxis, even from tiny amounts. Common allergens include peanuts and milk. Food intolerance does not involve the immune system and usually causes digestive issues like bloating or diarrhoea, and symptoms are dose-dependent. For example, lactose intolerance is an intolerance, not an allergy. Both must be taken seriously, but allergen laws focus on allergies.

QNUK Level 2 Award in Food Allergen Awareness in Catering (RQF)

Topic Overview

Key Concepts

What You Need to Demonstrate

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Assessment Guidance

Common Mistakes

Frequently Asked Questions

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