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

1. Pytanie 1 z 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
   Pokaż odpowiedź

   Odpowiedź: 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. Pytanie 2 z 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
   Pokaż odpowiedź

   Odpowiedź: 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. Pytanie 3 z 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
   Pokaż odpowiedź

   Odpowiedź: 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. Pytanie 4 z 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
   Pokaż odpowiedź

   Odpowiedź: 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. Pytanie 5 z 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
   Pokaż odpowiedź

   Odpowiedź: A. Any means, including verbal information

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

6. Pytanie 6 z 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
   Pokaż odpowiedź

   Odpowiedź: 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. Pytanie 7 z 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
   Pokaż odpowiedź

   Odpowiedź: 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. Pytanie 8 z 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
   Pokaż odpowiedź

   Odpowiedź: 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. Pytanie 9 z 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"
   Pokaż odpowiedź

   Odpowiedź: 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. Pytanie 10 z 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
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 11 z 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
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 12 z 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
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 13 z 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
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 14 z 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
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 15 z 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
    Pokaż odpowiedź

    Odpowiedź: 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.

Klawiatura: 1–4, aby odpowiedzieć, Enter – następne pytanie.