Food Allergen Awareness Course (EU): Avoiding cross-contact in the kitchen

1. Question 1 of 15

   What is allergen cross-contact?

   • AFood going past its use-by date in the fridge
   • BTwo customers with allergies sharing the same table
   • CAn allergen getting into a food that is not meant to contain it
   • DUsing an allergen on purpose as a planned ingredient in a recipe
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   Answer: C. An allergen getting into a food that is not meant to contain it

   Cross-contact (called cross-contamination in EU texts) is the unintended presence of an allergen, for example from shared equipment or surfaces.

2. Question 2 of 15

   Which of these can cause cross-contact?

   • AStoring allergens in closed, labelled containers
   • BUsing a separate set of utensils
   • CCleaning and checking a board between uses
   • DUsing the same knife for nuts and then for a nut-free dish
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   Answer: D. Using the same knife for nuts and then for a nut-free dish

   Shared equipment that has not been cleaned and checked can carry an allergen into another food.

3. Question 3 of 15

   Under EU hygiene rules, when can equipment used for food containing an allergen be used for food without it?

   • AAt any time, as long as the equipment looks dry
   • BOnly on a different day from when it was used
   • COnly after it has been cleaned and checked for visible traces
   • DNever, because allergen equipment must be kept apart for ever
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   Answer: C. Only after it has been cleaned and checked for visible traces

   Regulation 852/2004, Annex II, Chapter IX, point 9 requires equipment to be cleaned and checked at least for the absence of visible debris of the allergen.

4. Question 4 of 15

   Which regulation added the allergen equipment rule to the EU food hygiene rules?

   • ADirective 2000/13/EC
   • BRegulation (EU) 2021/382
   • CRegulation (EU) No 1169/2011
   • DRegulation (EU) 2016/679
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   Answer: B. Regulation (EU) 2021/382

   Regulation (EU) 2021/382 amended the annexes of Regulation 852/2004 to add allergen management and food safety culture.

5. Question 5 of 15

   According to the Commission's guidance, how should allergen ingredients be stored?

   • ACorrectly, labelled, and kept apart where possible
   • BIn open tubs, so staff can quickly check what is inside
   • CIn unlabelled tubs, because staff know what is inside
   • DMixed in with other dry goods to save shelf space
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   Answer: A. Correctly, labelled, and kept apart where possible

   The Commission's guidance points to correct storage, segregated containers and storage areas, and labelling raw materials that contain allergens.

6. Question 6 of 15

   Allergen and allergen-free products must be made with the same equipment. What does the Commission suggest?

   • AMake both kinds at the same time to save cleaning
   • BStop making allergen-free products altogether
   • CMake the allergen products first thing each morning
   • DPlan the order of work, e.g. allergen products last
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   Answer: D. Plan the order of work, e.g. allergen products last

   Where segregation is not possible, the guidance suggests a work order such as scheduling allergen-containing products at the end of the day.

7. Question 7 of 15

   Equipment cannot easily be checked for visible traces of an allergen. What does the Commission's guidance say?

   • AClean it more often and more thoroughly
   • BNo cleaning is needed if no traces can be seen
   • CAdd a "may contain" label instead of cleaning it
   • DUse it only for allergen-free food from now on
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   Answer: A. Clean it more often and more thoroughly

   Where visible checks are not possible, increased attention should be paid to the frequency and robustness of cleaning.

8. Question 8 of 15

   A customer with a fish allergy asks about the chips. They are fried in the same oil as fish. What should staff say?

   • AThat the chips contain no allergens at all
   • BNothing, because oil does not count as food
   • CThat the chips are fried in oil also used for fish
   • DThat the chips are safe because fish is not an ingredient
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   Answer: C. That the chips are fried in oil also used for fish

   Shared frying oil can carry fish to the chips through cross-contact. Customers need honest information to make a safe choice.

9. Question 9 of 15

   A nut-allergy order is served with two nuts on top by mistake. What should happen?

   • AServe it with a written "may contain nuts" note
   • BRinse the top of the dish under water and serve it
   • CRemove the two nuts carefully and serve the dish
   • DMake the dish again from the start with clean equipment
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   Answer: D. Make the dish again from the start with clean equipment

   Removing the nuts does not make the dish safe. The UK Food Standards Agency, for example, says not to just remove the allergen but to start again with fresh ingredients.

10. Question 10 of 15

    How should precautionary "may contain" labelling relate to allergen control?

    • AIt is required on every food sold
    • BIt should never be used instead of preventive measures
    • CIt can replace cleaning, as long as the label is clear and easy to read
    • DIt must be used whenever an allergen is an ingredient
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    Answer: B. It should never be used instead of preventive measures

    The Commission's guidance says precautionary labelling should follow a risk assessment and should never be an alternative to preventive measures.

11. Question 11 of 15

    According to the Commission's guidance, allergen management should be part of what?

    • AThe customer loyalty and discount scheme
    • BThe staff holiday and shift rota for the kitchen
    • CThe business's marketing and advertising plan
    • DThe business's food safety management system
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    Answer: D. The business's food safety management system

    The guidance says allergens must be considered as part of the food safety management system (based on HACCP principles).

12. Question 12 of 15

    What do EU hygiene rules say about training food handlers?

    • AThey must be supervised and instructed or trained for their work
    • BTraining is optional for part-time and temporary staff
    • COnly managers and head chefs need any training at all
    • DTraining is needed only after a customer complaint
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    Answer: A. They must be supervised and instructed or trained for their work

    Regulation 852/2004, Annex II, Chapter XII requires food handlers to be supervised and instructed and/or trained in food hygiene matters suited to their work.

13. Question 13 of 15

    Under the EU "food safety culture" rules, what must management make sure of?

    • AThat staff never report problems to managers
    • BThat allergen records are kept secret from kitchen staff
    • CThat cleaning is done only during official inspections
    • DThat staff get appropriate training and supervision
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    Answer: D. That staff get appropriate training and supervision

    Chapter XIa requires management to make sure appropriate training and supervision are in place, with open communication and enough resources.

14. Question 14 of 15

    A supplier says an allergen might be present by accident in an ingredient. What does the Commission's guidance say the supplier should ideally do?

    • ARemove the ingredient list from its labels
    • BAdd the allergen on purpose to be safe
    • CSay how much may be present so the risk can be assessed
    • DNothing, because accidental presence never matters to customers
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    Answer: C. Say how much may be present so the risk can be assessed

    Where a supplier mentions unintended allergen presence, the guidance says it should be quantified (for example in mg of allergenic protein per kg).

15. Question 15 of 15

    Which step best protects an allergy order in a busy kitchen?

    • AShared tongs used for other orders, but used quickly
    • BEquipment wiped with a cloth used on other surfaces
    • CClean, checked equipment and closed, labelled ingredients
    • DIngredients taken from open tubs on the shared counter
    Show answer

    Answer: C. Clean, checked equipment and closed, labelled ingredients

    EU rules require equipment to be cleaned and checked, and the Commission's guidance stresses correct, labelled storage to prevent cross-contact.

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