Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF) 603-1396-1

Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF) 10 Appendix 2: Sample assessment material Example multiple-choice questions It is important to ensure waste allergenic ingredients or products containing allergens are disposed of effectively to: A. avoid slips, trips and falls B. reduce costs and wastage C. ensure all areas are clean and well organised D. avoid cross-contamination from spillages Two ingredients that must be highlighted on food labels are: A. tomatoes and apples B. kiwis and strawberries C. mustard and celery D. cucumbers and onions When preparing an allergen-free meal, it is most important to: A. thoroughly clean the preparation area B. avoid using wooden utensils C. ensure no chemicals can contaminate the food D. keep food refrigerated until it is needed How soon after ingesting a food can symptoms of a food allergy occur? A. Immediately B. In a few hours C. After 24 hours D. In a week