Food Allergen Awareness Course (EU): Allergen information for non-prepacked food

1. Question 1 of 15

   Which food information does EU law make mandatory for non-prepacked food everywhere in the EU?

   • AThe country of origin of every ingredient
   • BA full nutrition declaration
   • CInformation on the 14 allergens
   • DThe calorie count of each dish
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   Answer: C. Information on the 14 allergens

   Under Article 44, allergen information is mandatory for non-prepacked food. Other details are needed only where national rules require them.

2. Question 2 of 15

   Which of these is covered by the non-prepacked food rules?

   • ACake boxed at the counter at the customer's request
   • BA sealed cereal bar made and wrapped in a factory
   • CA tin of soup bought from a supermarket shelf
   • DA bottled sauce labelled by its manufacturer
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   Answer: A. Cake boxed at the counter at the customer's request

   Food packed on the sales premises at the consumer's request is covered by the non-prepacked rules in Article 44.

3. Question 3 of 15

   Does the EU definition of a mass caterer include a food truck at a festival?

   • ANo, it covers only restaurants with tables and seating for customers
   • BYes, it includes vehicles and fixed or mobile stalls
   • COnly if the truck sells alcohol
   • DNo, it covers only schools and hospitals
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   Answer: B. Yes, it includes vehicles and fixed or mobile stalls

   A mass caterer is any establishment, including a vehicle or a fixed or mobile stall, such as restaurants, canteens, schools and hospitals.

4. Question 4 of 15

   Who may decide how allergen information for non-prepacked food is given to customers?

   • AEach customer, when they order
   • BEach restaurant, with no rules at all
   • CThe European Food Safety Authority, for all countries
   • DEach Member State, through national measures
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   Answer: D. Each Member State, through national measures

   Article 44(2) lets Member States adopt national measures on how the information is made available and presented.

5. Question 5 of 15

   Under national rules, which ways of giving allergen information are possible in principle, according to the Commission?

   • AAny means, including verbal information
   • BOnly a mobile phone app that customers download
   • COnly a page on the business's own website
   • DOnly a printed menu placed on every table
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   Answer: A. Any means, including verbal information

   The Commission's guidance says all means of communication are possible in principle, including verbal communication.

6. Question 6 of 15

   Where a Member State has no national measures, can allergen information be given only when a customer asks?

   • AYes, if a sign says "ask staff"
   • BYes, but only for drinks
   • CYes, this is the normal EU rule for all restaurants
   • DNo, it cannot be given only on request
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   Answer: D. No, it cannot be given only on request

   The Commission's guidance says that without national measures it is not possible to provide allergen information only upon request.

7. Question 7 of 15

   In Ireland, how must allergen information for non-prepacked food be provided?

   • AIn writing, easy to find before the food is sold
   • BOnly on the business's social media pages
   • COnly by staff, out loud, and only when asked
   • DOnly on the receipt, after the customer has paid
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   Answer: A. In writing, easy to find before the food is sold

   Irish rules require written allergen information that is easily located and accessible before the sale.

8. Question 8 of 15

   In Ireland, where can the written allergen information be placed?

   • ABeside each item, or in a clearly visible central place
   • BOnly on the back of the receipt given after payment
   • COnly in a file kept in the manager's office
   • DOnly inside the kitchen, where the chef can check it
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   Answer: A. Beside each item, or in a clearly visible central place

   The FSAI says it can be beside each food or in one or more clearly visible central locations, in hard copy or electronic form.

9. Question 9 of 15

   Which menu entry gives item-specific allergen information?

   • A"Spaghetti bolognaise: contains milk, celery, wheat"
   • B"Some of the dishes on our menu may contain allergens"
   • C"Please ask staff about allergens"
   • D"All food is made in a kitchen that uses nuts"
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   Answer: A. "Spaghetti bolognaise: contains milk, celery, wheat"

   Allergen information must relate to the specific food, as in the FSAI's example for spaghetti bolognaise.

10. Question 10 of 15

    A café's soup of the day changes every morning. What does Irish guidance say about its allergen information?

    • AIt must be updated each time the soup changes
    • BIt can stay the same all week
    • CIt is needed only if the soup contains nuts
    • DIt is not needed for specials
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    Answer: A. It must be updated each time the soup changes

    The FSAI says that for changing specials the allergen information must be updated each time the food changes.

11. Question 11 of 15

    A bartender makes a cocktail that is not on the menu. What does Irish guidance require about its allergens?

    • AThey must be written on the receipt after the drink is served
    • BNothing, because drinks are exempt
    • COnly the alcohol content must be stated
    • DThey must be told to the customer before the sale
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    Answer: D. They must be told to the customer before the sale

    For made-to-order drinks not on a menu, allergens must be communicated directly to the customer before the sale.

12. Question 12 of 15

    Why might staff give allergen information verbally as well as in writing?

    • ASo that the business does not need recipe records
    • BBecause written information is never allowed in the EU
    • CBecause verbal information always replaces the menu
    • DTo help people with a vision impairment or other difficulties
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    Answer: D. To help people with a vision impairment or other difficulties

    The FSAI notes that verbal information may be needed to support people with vision impairment or other difficulties.

13. Question 13 of 15

    A café starts buying a new brand of pesto. What should happen first?

    • AUse it, and check its label only if a customer complains
    • BGet its allergen information and update records before using it
    • CKeep the old allergen information, since all pesto is the same
    • DRemove all allergen information from the menu to be safe
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    Answer: B. Get its allergen information and update records before using it

    Caterers should have allergen information about a product before using it and must be able to track where allergens are used.

14. Question 14 of 15

    A sign says "Prepared in a kitchen that uses nuts". Is this an allergen declaration?

    • AYes, as long as the sign is printed in bold letters
    • BNo, it is a precautionary statement, not a declaration
    • CYes, but only for dishes that contain nuts or peanuts
    • DYes, it replaces the item-by-item allergen information
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    Answer: B. No, it is a precautionary statement, not a declaration

    Precautionary statements warn about possible cross-contamination. They cannot be treated as a food allergen declaration.

15. Question 15 of 15

    In Ireland, how should allergen information be handled for food ordered for delivery?

    • ABefore ordering, and again when the food is delivered
    • BOnly if the customer phones back to ask about it
    • COnly after payment, by email with the receipt
    • DIt is not needed, because delivered food is exempt
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    Answer: A. Before ordering, and again when the food is delivered

    For distance selling, written information is supplied before ordering, and information is given again at the point of delivery.

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