Deck 3: Allergies Intolerances: Food Labels

Question 1

Which is NOT an example of "May Contain" statements?

A)"This product does not contain…"
B)"May contain…"
C)"Processed in a facility that also processes…"
D)"Contains…"

Answer 1

"This product does not contain…"

Question 2

What ingredients are food labels legally required to list?

A)The unhealthy ones
B)The Big 8 allergens
C)Ingredients high in sodium
D)Ingredients high in fat

Answer 2

The Big 8 allergens

Question 3

If peanuts are listed in the ingredients list, is a manufacturer required to list it with the ingredients in a "Contains" list?

A)No
B)Yes
C)Sometimes
D)None of the above

Answer 3

No

Question 4

Who regularly uses food label reading skills?

A)Chefs
B)Cooks
C)Receiving staff
D)All of the above

Question 5

Casein and cream are derived from what Big 8 food?

A)Milk
B)Shellfish
C)Fish
D)Eggs

Question 6

Miso and edamame are other names for what Big 8 food?

A)Shellfish
B)Soy
C)Tree nuts
D)Milk

Question 7

Filbert and almonds may be listed on a food label and fall into what Big 8 category?

A)Tree nuts
B)Wheat
C)Peanuts
D)Soy

Question 8

How must allergens be legally listed on food packages?

A)In the title of the food.
B)On the food's website.
C)On the menu.
D)In the "Contains" list.

Question 9

Which of the following would be the best to keep guests safe?

A)Keeping all foods containing allergens in an "allergen only" room.
B)Keeping all allergens out of the kitchen from the start.
C)Hoping cross-contact does not occur.
D)Not serving any foods containing allergens.

Question 10

How can your operation keep allergens out of the kitchen?

A)Ordering from specialty suppliers that cater to allergen special orders.
B)Labeling all packaged products.
C)Hoping allergens do not come in contact with allergen special orders.
D)There is nothing you can do to keep allergens out of the kitchen.