Question 1

What is the definition of a Food Allergy?

Accepted Answer

When the body's immune system mistakenly treats a protein in a food as a threat and releases chemicals to attack or neutralise the protein.

Answer

When  a foodstuff is too spicy

Answer

A severe allergic reaction at the top end of the spectrum

Answer

Something that makes you ill

Question 2

What is Anaphylaxis?

Accepted Answer

A severe reaction at the extreme end of the spectrum of allergic reactions

Answer

A treatment for an allergic reaction

Answer

The name of a dairy maid

Answer

Blood poisoning

Question 3

Which of these are symptoms of an allergic reaction?

Accepted Answer

Difficulty in swallowing, Rash/Hives, Alteration in heart rate.

Answer

Greasy hair, tinnitus, severe asthma

Answer

Collapse and unconsciousness, chapped lips, dry skin

Answer

Swelling of the mouth and throat, Gingivitis, Headache

Question 4

In the Uk, how many food allergens are currently recognised?

Accepted Answer

14

Answer

10

Answer

16

Answer

12

Question 5

Molluscs, Eggs and Fish are three of the 14 recognised Allergens, name 3 more?

Accepted Answer

Lupin, Sesame and Peanuts

Answer

Soya, Crabs and prawns

Answer

Wheat, Salmon and Sulphites

Answer

Salt, Malt and Milk

Question 6

Which is one of the regulations that, all businesses that manufacture or supply food, must abide by?

Accepted Answer

Food Information Regulations 2014

Answer

Food Information Rules 2004

Answer

Food information Regulations 2004

Answer

Food information Rules 2014

Question 7

What are some of the implications for Military catering staff of the new regulations?

Accepted Answer

Provide information on all the 14 recognised allergens, Clear signposting to where information can be obtained on food allergens, Information should be made available to all members of staff and then this incorporated into their annual training.

Answer

Ensure all allergens are identified, let customers help themselves on the servery, Ensure servery is always full

Answer

Menus do not always need to contain allergen information, use only tinned foodstuff, ensure all staff are trained

Answer

Ensure up to date Manual handling, ensure clean whites are always worn, use all individual leave entitlement

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