CMC - Allergens / Module 1 - May 2020 Survey

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* 1. Please read CMC Allergens fact sheet 1 prior to completing the module. Follow this link https://www.cmcschoolfood.co.uk/allergen fact sheet 1 .pdf

Yes I have read and understood the CMC Food Safety Fact Sheet 4.

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* 2. What is your full name?

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* 3. At which school do you currently work?

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* 4. Please tell us the name of your consultant.

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* 5. When someone has a food-allergic reaction, what are the possible symptoms?

Rashes (usually very itchy)

Swelling of the lips, tongue, face and throat

Difficulty breathing

All of the above

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* 6. Groundnut oil is derived from peanuts?

True

False

Don't know

Maybe

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* 7. What is the most common hidden allergen in hummus?

Sesame

Olive oil

Lemon juice

Salt

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* 8. What is the cost of a fine issued by EHO, per offence, for not complying to the legislation?

£50,000

£500

£5,000

£5,000,000

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* 9. Which allergenic ingredient is often used in dried fruit such as raisins, dried apricots and prunes?

Molluscs

Gluten

Dairy

Sulphates

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* 10. How many named allergens are there that must be displayed on food labels and menu boards?

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* 11. Why is it important to check deliveries for ingredients that may contain allergens?

Checks ensure changes to products are identified and noted.

Check in case the delivery is late

Check that the driver is clean

Check that the delivery is signed for

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* 12. What are the requirements for the storage of allergenic food products?

Use labelling to identify ingredients containing allergens

Must be stored in lidded containers

Control of dust in the air from powders and flours

All of the above

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* 13. What percentage of children in the UK have a food allergy?

5-8%

1-2%

Less than 0.5%

11%

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* 14. How often should the CMC allergen summary sheets be updated?

Every 6 months

At the start of term

When menus, recipes or products change

When the manager can be bothered

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* 15. The Food Information Regulations apply to?

Pre-packed foods only

Loose foods

Pre-packed and loose foods

Pre-packed and preserved foods

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* 16. If you are unsure whether a product contains an allergenic ingredient, what should you do?

Ask the Supervisor/Deputy to check the allergen file

Refuse to serve the pupil

Make a guess

Advise the pupil to choose something else

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* 17. If you spotted a product which states “may contain nuts” what would you do?

Ignore it

Serve it anyway

Remove it from sale and inform your Supervisor

Ask the supplier

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* 18. A food allergy primarily has impact upon the ________________ system.

Digestive

Immune

Lymphatic

Nervous

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* 19. When working with allergens in mind which of the following sandwiches would you prepare first?

Ham

Tuna

Cheese

Egg

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* 20. When labelling gluten on your Allergen Summary form what should be stated alongside the tick?

Your name and address

The name of the cereal as stated in bold on the original packaging

The names of all of the 14 allergens

The country of origin of the cereal

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* 21. Which of the following is NOT a tree nut

Almonds

Cashews

Pecans

Pine nuts