Restaurant Server and Host Course (UK): Allergens and dietary needs

1. Question 1 of 18

   How many allergens must food businesses in the UK declare when they are used as ingredients?

   • A20
   • B8
   • C10
   • D14
   Show answer

   Answer: D. 14

   Food law lists 14 allergens that must be declared. Guests may react to other foods too, so always listen to what they tell you.

2. Question 2 of 18

   Which of these is one of the 14 allergens?

   • ATomato
   • BGarlic
   • CCelery
   • DChicken
   Show answer

   Answer: C. Celery

   Celery is on the list, along with cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soya, sulphites and tree nuts.

3. Question 3 of 18

   Which of these is NOT one of the 14 allergens?

   • AMustard
   • BSesame
   • CLupin
   • DOnion
   Show answer

   Answer: D. Onion

   Onion is not on the list of 14. Mustard, lupin and sesame are.

4. Question 4 of 18

   Prawns, crabs and lobsters belong to which allergen group?

   • AMolluscs
   • BFish
   • CCrustaceans
   • DTree nuts
   Show answer

   Answer: C. Crustaceans

   Crustaceans include prawns, crabs and lobsters. Mussels and oysters are molluscs.

5. Question 5 of 18

   For non-prepacked food, such as restaurant meals, how may allergen information be given?

   • AOnly on the receipt after eating
   • BOnly verbally, when the guest asks
   • CIn writing, or verbally if a clear written notice tells guests how to get it
   • DOnly on the restaurant's website
   Show answer

   Answer: C. In writing, or verbally if a clear written notice tells guests how to get it

   Information can be written in full on a menu, chalkboard or pack, or given verbally with a clearly visible written notice explaining how to get it.

6. Question 6 of 18

   What does the Food Standards Agency say works best for customers with allergies?

   • AA poster in the kitchen
   • BA list of dishes that are allergy-free
   • CA conversation only, with nothing written down or on the menu
   • DWritten allergen information supported by a conversation
   Show answer

   Answer: D. Written allergen information supported by a conversation

   The FSA advises that written information plus a conversation with staff works best for consumers.

7. Question 7 of 18

   A guest with a sesame allergy asks if the hummus is safe. You do not know. What should you do?

   • ASay it is probably fine
   • BSuggest they try a small amount first
   • CSay you will check the allergen information and with the kitchen before answering
   • DSay no hummus ever contains sesame
   Show answer

   Answer: C. Say you will check the allergen information and with the kitchen before answering

   Never guess. Check the recorded allergen information and the chef, and if you cannot be sure, say so.

8. Question 8 of 18

   What is "prepacked for direct sale" (PPDS) food?

   • AAny food delivered to a customer's home
   • BFood made to order while the customer waits
   • CFood packed on the same premises where it is sold, before the customer orders it
   • DFood sold loose at a buffet
   Show answer

   Answer: C. Food packed on the same premises where it is sold, before the customer orders it

   PPDS food is packed on the premises it is sold from, such as sandwiches or salads made and packed in the café's kitchen.

9. Question 9 of 18

   Since 1 October 2021 (Natasha's Law), what must a PPDS label show?

   • AOnly the price and use-by date
   • BThe name of the food and a full ingredients list with allergens emphasised
   • COnly the allergens, without other ingredients
   • DOnly a "may contain" warning
   Show answer

   Answer: B. The name of the food and a full ingredients list with allergens emphasised

   PPDS labels must show the food's name and full ingredients list, with any of the 14 allergens made to stand out, for example in bold.

10. Question 10 of 18

    Do the PPDS labelling rules also apply in Scotland?

    • AYes, they took effect in Scotland on 1 October 2021 as well
    • BOnly from 2030
    • CNo, Scotland has its own separate allergen labelling rules for prepacked food
    • DOnly in Scottish cities
    Show answer

    Answer: A. Yes, they took effect in Scotland on 1 October 2021 as well

    Food Standards Scotland confirms the PPDS rules started on 1 October 2021 in Scotland, as in the rest of the UK.

11. Question 11 of 18

    For a takeaway or delivery order, when must allergen information be available?

    • AOnly when the food is delivered
    • BOnly on the restaurant's social media
    • CBefore the customer buys, and when the food is delivered
    • DOnly if the customer phones back
    Show answer

    Answer: C. Before the customer buys, and when the food is delivered

    Distance selling needs allergen information at two points: before purchase and on delivery.

12. Question 12 of 18

    Why must fryer oil used for battered fish not be used for chips that are sold as gluten-free?

    • AThe law bans frying chips and fish in the same fryer on one day
    • BGluten-free chips must be baked
    • CThe oil can carry gluten from the batter onto the chips
    • DFish oil makes chips cook too slowly
    Show answer

    Answer: C. The oil can carry gluten from the batter onto the chips

    Reusing oil can spread allergens. The FSA gives this exact example of cross-contamination.

13. Question 13 of 18

    A guest says they are vegan and also allergic to milk. What should you remember?

    • AVegan food is always safe for milk allergies
    • BVegan guests cannot have allergies
    • CVegan dishes may still carry traces of milk from cross-contamination, so check and tell the guest
    • DMilk allergy only matters for drinks
    Show answer

    Answer: C. Vegan dishes may still carry traces of milk from cross-contamination, so check and tell the guest

    The FSA warns that vegan food is not always free from animal-based allergens, so be clear about the risk.

14. Question 14 of 18

    What does a "gluten-free" or other "free-from" claim on a menu promise?

    • AThat the food contains only a little of the allergen
    • BThat the dish has no calories from that ingredient
    • CThat the food is suitable for everyone with that allergy or intolerance
    • DThat the chef has tried to avoid the allergen
    Show answer

    Answer: C. That the food is suitable for everyone with that allergy or intolerance

    A free-from claim is a guarantee. If cross-contamination cannot be controlled, the claim must not be made.

15. Question 15 of 18

    You have taken an order with a peanut allergy. What is the safest way to pass it to the kitchen?

    • AFlag it in the POS and tell the chef in person, then check the dish before it goes out
    • BTrust the kitchen to notice from the booking
    • CTell another server to mention it
    • DWrite "no nuts" in small letters at the bottom
    Show answer

    Answer: A. Flag it in the POS and tell the chef in person, then check the dish before it goes out

    Use every route your restaurant has: a clear POS flag, a spoken check with the chef and a final check before serving.

16. Question 16 of 18

    A guest's lips swell and they struggle to breathe soon after eating. What should you do first?

    • AAsk them to finish the meal slowly
    • BHelp them walk outside for fresh air
    • CGive them a glass of water and wait
    • DCall 999 and help them use their adrenaline auto-injector if they have one
    Show answer

    Answer: D. Call 999 and help them use their adrenaline auto-injector if they have one

    These are signs of anaphylaxis. The NHS advises using an auto-injector if available and calling 999. The person should lie down, not walk.

17. Question 17 of 18

    After a first adrenaline injection, a guest's symptoms have not improved after 5 minutes. What does the NHS advise?

    • AWait another 30 minutes before calling for help
    • BUse a second adrenaline auto-injector
    • CGive them something to eat
    • DHelp them stand up and walk
    Show answer

    Answer: B. Use a second adrenaline auto-injector

    If symptoms have not improved after 5 minutes, the NHS says to use a second auto-injector. Keep the person lying down.

18. Question 18 of 18

    Who enforces allergen rules in food businesses?

    • ALocal authorities
    • BHM Revenue and Customs
    • CThe restaurant's insurer
    • DThe police
    Show answer

    Answer: A. Local authorities

    Local authorities enforce allergen law. They can issue improvement notices and, in some cases, prosecute.

Keyboard: 1–4 to answer, Enter for the next question.