Highfield Level 3 Award in Food Allergen Management in Catering (RQF) 603-1720-6

Highfield Level 3 Award in Food Allergen Management in Catering (RQF) 12 Appendix 2: Sample assessment material One benefit of implementing clear and effective allergen controls is that they will: A. ensure that food allergic customers are safely catered for B. reduce the amount of training required C. provide evidence to enforcers that food has been cooked thoroughly D. ensure the business is not inspected as often If a customer who is allergic to nuts is not informed that nuts are an ingredient in a cake, it may mean that: A. the wrapping on the cake will have to be changed so that nuts are removed from the ingredients list B. the cake will have to be microwaved to destroy the allergens in the nuts C. kitchen staff will have to remove the nuts from the cake before it is sold D. the customer is at risk of having a severe allergic reaction (anaphylaxis) if they eat the cake. When accepting food deliveries, the primary source of consumer allergen information should be available on the: A. product label within the ingredients list B. government website C. r etailer’s website D. manufactur er’s website Which of the following represents best practice regarding ingredient control in a restaurant? A. All staff involved should sit a level 2 allergen qualification B. A list of every ingredient for every menu item should be provided for all staff C. Staff should be trained about allergens in accordance with their responsibilities D. Common sense is more important than an effective control system