Question 1
Which of the following describes the purpose of allergen management in food preparation?
Question 2
What is the legal requirement for food businesses regarding the 14 major allergens?
Question 3
Which of these practices is crucial for preventing cross-contact in a shared kitchen environment?
Question 4
A customer informs you they have a severe peanut allergy. What is the most appropriate action to take when preparing their meal?
Question 5
What is the primary reason for providing thorough training to food handlers on allergen management?
