Food Allergy and Intolerance

Online Training
Module 5 Transcript

Managing allergens in a catering

environment

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Module 5 Transcript

Contents

Lesson 1: Introduction 4
Module objectives 4
Lesson 2: The 14 allergens 4
Lesson 3: Allergen management 5
Allergen controls 5
Quiz question 6
Cross-contamination 6
Preparation 7
Storage 8
Service and take-away orders 8
More information 8
Lesson 4: Allergens in Indian cuisine 9
Chicken Korma 9
Prawn Samosa 10
Onion Bhaji and Mint Raita 10
Knowledge Test – Allergens in Indian Cuisine 11
Quiz question 1 11
Quiz question 2 12
Quiz question 3 12
Lesson 5: Allergens in Chinese cuisine 13
Special Fried Rice 13
Sweet and Sour Prawn Balls 14
Crab and Sweetcorn Soup 14
Knowledge Test – Allergens in Chinese Cuisine 15
Quiz question 1 15
Quiz question 2 16
Quiz question 3 16

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Lesson 6: Allergens in Mediterranean cuisine 17

Paella 17
Lasagne 18
Four Seasons Pizza 19
Knowledge Test – Allergens in Mediterranean Cuisine 20
Quiz question 1 20
Quiz question 2 20
Quiz question 3 21
Lesson 7: Allergens found at the Deli Counter 21
Scotch Eggs 21
Crumbed Ham 22
Veal and Ham Pie 22
Knowledge Test – Allergens found at the Deli Counter 23
Quiz question 1 23
Quiz question 2 23
Quiz question 3 24
Lesson 8: Quiz 24
Question 1 25
Question 2 25
Question 3 26
Question 4 26
Lesson 9: Summary 26
Module 5 Assessment 27

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Module 5 Transcript

This module is about managing allergens in a catering environment.

Food Business Operators (FBOs) must know what to do when serving a customer
who has a food allergy, food intolerance or coeliac disease because certain
ingredients can cause reactions. Some of these reactions can be life-threatening. By
law, FBOs must inform their customers if allergens are in the food they serve. For
more information on managing allergens in a factory, see Module 3 - managing
allergens in the factory.

Lesson 1: Introduction
It is very important that FBOs ensure that their staff are educated and trained to have
awareness of allergens and their impact on human health. This will help FBOs
implement the necessary allergen controls.

Module objectives
This module covers the importance of having robust allergen management
procedures in place and highlights which allergens are commonly found in popular
dishes when eating out.
After working through this module, you will be able to:
• understand what effective allergen controls are
• understand what cross-contamination is, how it can occur and ways to prevent
it
• know the allergens you are likely to find in different types of cuisines

Lesson 2: The 14 allergens

The main 14 allergens (as listed in Annex II of the EU Food Information for
Consumers) are:

• cereals containing gluten, namely wheat (such as spelt and Khorasan wheat), rye,
barley and oats
• crustaceans
• egg
• fish,
• peanuts
• soybeans
• milk
• nuts (namely almond, hazelnut, walnut, cashew, pecan nut, Brazil nut, pistachio
nut and macadamia nut (Queensland nut)
• celery
• mustard

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• sesame seeds
• sulphur dioxide and/or sulphites (if they are at concentrations of more than 10
parts per million)
• lupin
• molluscs

See Module 2 – the rules for allergen information, for more details on the main 14
allergens.

Lesson 3: Allergen management

Allergen management needs to be considered as part of the FBO’s food safety
management system (which can include the FBO Hazard Analysis and Critical
Control Point plan (HACCP plan) or the Safer Food Better Business pack). This is a
management system to cover everything from managing supplier information to
managing the information provided to customers.
Cross-contamination occurs when an allergen is unintentionally incorporated into
another food that is not intended to contain that allergen. Very small amounts of
some allergens can cause severe adverse reactions. Examples of allergen cross-
contamination are provided in the cross-contamination section below.
It is important that FBOs implement the necessary allergen controls. They also need
to educate and train staff to be aware of allergens and the health impact of food
allergies.

Allergen controls
FBOs should:

• Identify risks – Identify which allergens are present in the food served to
customers. They should also consider any steps in their operations that
may cause allergen cross-contamination, assess the level of risk to
customers with allergies and determine the steps that are critical. For
example, the FBO should know which allergens are used in the same
preparation area.

• Implement procedures – Implement and document effective allergen

management procedures to prevent or minimise allergen cross-
contamination for the risks identified. For example, the FBO could use
colour coding to distinguish between containers used to store food which
contain specific allergens.

• Inform staff - Ensure staff are aware of and follow allergen management
procedures. For example, FBOs can provide yearly training on allergen
management for their staff.

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• Monitor procedures - Monitor allergen management procedures to ensure

their continuing effectiveness. For example, FBOs could audit the allergen
management procedures they have implemented on a regular basis.

• Review procedures - Review allergen management procedures

periodically, particularly when operations change. For example, FBOs
should review and update their allergens matrices if a recipe has changed.

• Monitor suppliers - Ensure suppliers comply and are familiar with food
allergen specifications. For example, FBOs should make sure their
suppliers inform them if they have changed or substituted any ingredients.

• Inform customers - Notify customers in a timely manner of any changes to

the allergens present in the product. For example, this could be via verbal
communication or on a menu.

Quiz question
You are preparing a meal for a group of customers that may include someone with a
food allergy. What action would you take when substituting ingredients in the meal
you are preparing?
Select one answer:
1. Check that after an ingredient substitution the food tastes the same
2. Ensure that any changes are reviewed so that the correct ingredient and
allergen information can be provided
3. Check that the ingredients containing allergens are all cooked thoroughly
4. No actions are required for one off substitutions
Take a moment to think about your answer.
The correct answer is 2: Ensure that any changes are reviewed so that the correct
ingredient and allergen information can be provided
Remember: It is always important to cook food thoroughly, but it will not remove any
allergens present in the food. You will find out more about how to handle allergens
safely when preparing food in the sections below.

Cross-contamination
Allergen cross-contamination during preparation primarily occurs in the following
ways:

• Food to food
Example - By different foods touching or one food dripping onto another food.

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• Food to hand to food

Example - Cooking staff or front service staff using ingredients from multiple
containers holding different allergens without washing hands in between, for
example adding toppings to pizzas, assembling sandwiches. etcetera.

• Food to equipment/utensils/surface to food

Example - Sharing of utensils, for example, using a whisk to stir a milk-based
sauce and then using the same whisk to stir eggs, without thoroughly washing and
drying the whisk between procedures.
Using the same cutting board, griddle/frying pan, or other surface to prepare fish
and shellfish.

• Food cooked in the same liquid

Example - Shared fryers, or boiling vats for cooking food containing different
allergens.

Preparation
FBOs should handle allergens safely when preparing food.
They should:

• Re-check
Re-check the labelling information to make sure that any ingredients used to
prepare the dish do not contain the food the consumer is allergic to, including oils,
dressings, glazes, sauces, and garnishes.

• Inform customer
If the labels of any of the ingredients used to prepare that dish say they may
contain certain allergens or are not suitable for certain customers with a food
allergy, then FBOs must let the customers know and ask them if they still wish to
order.

• Clean area
Make sure work surfaces and equipment have been thoroughly cleaned before
preparing a dish that does not contain a specific allergen.

• Wash hands
Make sure staff wash their hands thoroughly before preparing the dish.

• Separate preparation

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Have separate preparation boards and equipment dedicated to preparing meals to

meet specific dietary requirements. If required, have dedicated preparation areas,
for example if working with flour that could easily spread onto other nearby food.

• Clothing
Ensure that staff preparing a dish without a specific allergen for a customer wear a
clean or disposable apron over their work clothes, especially if they have worked
with food containing the allergen previously that day.
Remember: Unlike bacteria, allergens are always present in the food and cannot be
removed or destroyed by cooking.

Storage
It is important to make sure:

• Food is labelled clearly, listing the allergens in the food. It can be useful to
keep the original packaging from the suppliers if the ingredients are listed to
refer to.
• Storage containers are thoroughly cleaned following their use.
• Food is fully covered, resealed, or placed into sealed containers if needed.
• Any food spillages in storage areas/equipment are cleaned up quickly and
thoroughly.
• Allergenic food is stored below non allergenic food or in a different area, in a
similar way to storing raw meat below cooked meat in a fridge.
• Food of fine or powdered products containing allergens (for example, bags of
flour (containing wheat (gluten)) is handled and stored carefully to avoid
cross-contamination by transfer of dust from one food to another. To reduce
cross-contamination from dust, it is better to place the whole bag into a
container rather than pour its content into the container.
• Containers should be clearly labelled with the ingredients.

Service and take-away orders

Cross-contamination of orders for customers with food allergies can take place
during transport from the food business to the customer, and during service. FBOs
should take steps to prevent cross-contamination. This includes keeping the food for
the customer with an allergy separate from another customer’s food, labelled
appropriately and covered well. During service, it is also important to ensure that the
right meal is served to the correct person.

More information
Find out more in our Safer Food Better Business fact sheet and information packs.

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Lesson 4: Allergens in Indian cuisine

The following three dishes are typically found on the menu in an Indian restaurant.
Each dish has a list of ingredients which are often part of the recipes. Some of these
ingredients are common allergens and may cause an allergic reaction in sensitive
individuals (see Module 1 - food allergy and how it can affect the body, for more
information on the physical reactions to allergens).

Chicken Korma
Ingredients
• chicken
• ginger
• garlic
• thick natural set yoghurt
• dried red chillies
• onions
• cooking oil
• coriander
• ground black pepper
• turmeric
• garam masala
• water
• creamed coconut
• salt
• almonds
• coriander leaves
• lemon juice

Allergens
The allergens present in a Chicken Korma are:

• milk – in the yoghurt

• sesame – in the garam masala
• mustard – in the garam masala
• almonds – a type of nut
It is worth noting that:
Almonds – people can be allergic to either peanuts or nuts or both. Some can be
allergic to any number of nuts or only one type of nut. If mixed nut ingredients are
used, this needs to be clearly identified and communicated.

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Cooking oil can contain a blend of several ingredients, including peanuts, nuts
and soya.

Prawn Samosa
Ingredients
• prawns
• plain flour
• salt
• ghee
• coriander powder
• cumin powder
• garam masala
• chilli powder
• turmeric powder
• onion
• oil

Allergens
The allergens present in a Prawn Samosa are:

• crustaceans – prawns
• wheat – flour
• milk – in the ghee
• sesame – in the garam masala
• mustard – in the garam masala
It is worth noting that:
Cooking oil can contain a blend of several ingredients, including peanuts, nuts
and soya.

Onion Bhaji and Mint Raita

Ingredients
Onion Bhaji

• onion
• coriander seeds
• cumin seeds
• chilli flakes
• plain flour
• baking powder

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• vegetable oil
Mint Raita

• plain yoghurt
• mint

Allergens
The allergens present in an Onion Bhaji and a Mint Raita are:

• wheat – in the flour

• milk – in the yoghurt
It is worth noting that:
Ground peanuts are sometimes used either as a cheaper substitute for nuts (such
as almonds, or cashews) or as a thickener in curry dishes.
Cooking oil can contain a blend of several ingredients, including peanuts, nuts
and soya.
Baking powder and baking soda may contain bulking agents made from starches
such as wheat.

Knowledge Test – Allergens in Indian Cuisine

Quiz question 1
Which of the following ingredient combinations are allergens and found in Chicken
Korma?
Select one answer:
1. Milk and sesame
2. Sesame and onions
3. Onions and chicken
4. Chicken and milk
Take a moment to think about your answer.
The correct answer is: 1 Milk and Sesame – Milk in the yoghurt and Sesame in the
garam masala
Other allergens present in a Chicken Korma:

• mustard – in the garam masala

• almonds – a type of nut

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Remember: Cooking oil can contain a blend of several ingredients, including

peanuts, nuts and soya.

Quiz question 2
Which of the following ingredient combinations are allergens and found in a Prawn
Samosa?
Select one answer:
1. Wheat, mustard, and coriander
2. Mustard, cumin, and crustaceans
3. Chilli powder, crustaceans, and wheat
4. Crustaceans, wheat, and mustard
Take a moment to think about your answer.
The correct answer is 4: Crustaceans, Wheat, and Mustard – Crustaceans as
prawns, Wheat as plain flour and Mustard in the garam masala.

Other allergens present in a Prawn Samosa:

• milk – in the ghee

• sesame – in the garam masala
Remember: Cooking oil can contain a blend of several ingredients, including
peanuts, nuts and soya.

Quiz question 3
Which of the following ingredient combinations are allergens and found in an Onion
Bhaji and a Mint Raita?
Select one answer:
1. Milk and mint
2. Wheat and milk
3. Baking Powder and wheat
4. Cumin and mint
Take a moment to think about your answer.
The correct answer is 2: Wheat and Milk – Wheat in the plain flour and Milk in the
yoghurt

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Remember: Cooking oil can contain a blend of several ingredients, including

peanuts, nuts and soya – also, ground peanuts are sometimes used either as a
cheaper substitute for nuts or as a thickener in curry dishes. Baking powder and
baking soda may contain bulking agents made from starches such as wheat.

Lesson 5: Allergens in Chinese cuisine

The following three dishes are typically found on the menu in a Chinese restaurant.
Each dish has a list of ingredients. Some of these ingredients are common allergens
and may cause an allergic reaction in sensitive individuals (see Module 1 - food
allergy and how it can affect the body, for more information on the physical reactions
to allergens).

Special Fried Rice

Ingredients
• vegetable oil
• garlic
• ginger root
• spring onions
• Chinese roast pork
• prawns
• red pepper
• peas
• eggs
• rice
• light soy sauce
• oyster sauce
• black pepper
• sesame oil

Allergens
The allergens present in a Special Fried Rice are:

• crustaceans – prawns
• soya – in the light soy sauce and in the Chinese roast pork (which contains
soy sauce)
• wheat – in the light soy sauce and in the Chinese roast pork (which contains
soy sauce)
• eggs
• molluscs – in the oyster sauce
• sesame – in the sesame oil

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It is worth noting that:

Cooking oil can contain a blend of several ingredients, including nuts, peanuts
and soya.

Sweet and Sour Prawn Balls

Ingredients
• corn starch
• sugar
• baking powder
• ginger powder
• oil
• flour
• baking soda
• white vinegar
• pineapple
• green pepper
• prawns
• soy sauce
• tomatoes
• onion
• salt

Allergens
The allergens present in Sweet and Sour Prawn Balls are:

• crustaceans – prawns
• wheat – in the flour and soy sauce
• soya – in the soy sauce
It is worth noting that:
Cooking oil can contain a blend of several ingredients, including nuts, peanuts
and soya.
Baking powder and baking soda may contain bulking agents made from starches
such as wheat.

Crab and Sweetcorn Soup

Ingredients
• vegetable oil
• fresh ginger

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• crabmeat
• fish stock
• dry sherry
• corn kernels
• corn starch
• stock
• egg whites
• green onions

Allergens
The allergens present in Crab and Sweetcorn Soup are:

• eggs
• crustaceans – crab
• sulphites – in the sherry
• fish stock – typically contains fish, crustaceans, molluscs and wheat (in the
flour)
It is worth noting:
Cooking oil can be a blend of several ingredients including nuts, peanuts and
soya.

Knowledge Test – Allergens in Chinese Cuisine

Quiz question 1
Which of the following ingredient combinations are allergens and found in Special
Fried Rice?
Select one answer:
1. Crustaceans and peas
2. Rice and soya
3. Soya and crustaceans
4. Black pepper and garlic
Take a moment to think about your answer.
The correct answer is 3: Soya and Crustaceans – Soya in the light soy sauce and
in the Chinese roast pork (which contains soy sauce) and Crustaceans as prawns
Other allergens present in a Special Fried Rice:

• wheat – in the light soy sauce and in the Chinese roast pork (which contains
soy sauce)
• eggs

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• molluscs – in the oyster sauce

• sesame – in the sesame oil
Remember: Cooking oil can contain a blend of several ingredients, including nuts,
peanuts and soya.

Quiz question 2
Which of the following ingredient combinations are allergens and found in Sweet and
Sour Prawn Balls?
Select one answer:
1. Crustaceans and pineapple
2. Tomatoes and wheat
3. Soya and ginger powder
4. Crustaceans and wheat
Take a moment to think about your answer.
The correct answer is 2: Crustaceans and Wheat – Crustaceans as prawns and
Wheat in the flour and soy sauce.
Other allergens present in Sweet and Sour Prawn Balls: soya – in the soy sauce
Remember:
Cooking oil can contain a blend of several ingredients, including nuts, peanuts
and soya.
Baking powder and baking soda may contain bulking agents made from starches
such as wheat.

Quiz question 3
Which of the following ingredient combinations are allergens and found in a Crab and
Sweetcorn Soup?
Select one answer:

1. Crustaceans, sweetcorn, eggs, and sulphites

2. Sulphites, fish, eggs, and crustaceans
3. Crustaceans, eggs, fish, and green onions
4. Eggs, fish, crustaceans, and fresh ginger

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Take a moment to think about your answer.

The correct answer is 2: Sulphites, Fish, Eggs, and Crustaceans – Sulphites in
the sherry, Fish in fish stock, which typically contains fish, crustaceans, molluscs
and wheat (in the flour), Eggs, and Crustaceans as crabmeat.
Other allergens in a Crab and Sweetcorn Soup:
Cooking oil can be a blend of several ingredients including nuts, peanuts and soya.

Lesson 6: Allergens in Mediterranean cuisine

The following three dishes are typically found on the menu in a Mediterranean
restaurant. Each dish has a list of ingredients. Some of these ingredients are
common allergens and may cause an allergic reaction in sensitive individuals (see
Module 1 - food allergy and how it can affect the body, for more information on the
physical reactions to allergens).

Paella
Ingredients
• chorizo
• pancetta
• garlic
• onion
• red pepper
• soft thyme leaves
• dried red chilli flakes
• Calasparra rice
• paprika
• dry white wine
• chicken stock
• saffron strands
• chicken thighs
• small clams
• peas
• tomatoes
• olive oil
• prawns
• squid
• parsley
• salt
• black pepper

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Allergens
The allergens present in Paella are:

• milk – in the chorizo

• wheat – from the rusk in the chorizo sausage
• molluscs – squid
• molluscs – clams
• crustaceans – prawns
• sulphites – in the wine, chorizo sausage and the pancetta
It is worth noting that:
Some stock cubes contain mustard and celery
Wheat contains gluten, which is a protein found in wheat, barley, rye and some
other cereals, that in people with gluten intolerance, may cause symptoms
similar to an allergic reaction.

Lasagne
Ingredients
• lasagne sheets
• minced beef
• tomatoes
• onion
• carrot
• garlic
• oregano
• white wine
• chicken stock
• olive oil
• salt
• pepper
• butter
• plain flour
• cheddar cheese
• spinach or broccoli
• bay leaf
• milk
• double cream
• whole black peppercorns

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Allergens
The allergens present in Lasagne are:

• milk – as milk, cheese, butter and cream

• sulphites – in the white wine
• wheat – in the lasagne sheets, stock cube and flour
It is worth noting that:
Some stock cubes contain mustard and celery.

Four Seasons Pizza

Ingredients
• plain white soft flour
• salt
• dried yeast
• golden caster sugar
• olive oil
• polenta (cornmeal)
• tomato paste
• Parma ham
• mozzarella
• tomatoes
• mushrooms
• capers
• black olives
• anchovy fillets
• basil leaves

Allergens
The allergens present in Four Seasons Pizza are:

• milk – in the mozzarella cheese

• sulphites – in the Parma ham
• wheat – in the flour
• fish – anchovy

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Knowledge Test – Allergens in Mediterranean Cuisine

Quiz question 1
Which of the following ingredient combinations are allergens and found in a Paella?
Select one answer:
1. Crustaceans and garlic
2. Wheat and crustaceans
3. Red pepper and garlic
4. Garlic and wheat
Take a moment to think about your answer.
The correct answer is 2: Wheat and Crustaceans – Wheat from the rusk in chorizo
sausage and Crustaceans as prawns
Other allergens present in a Paella:

• milk – in the chorizo

• molluscs – squid
• molluscs – clams
• sulphites – in the wine, chorizo sausage and the pancetta
Remember: Some stock cubes contain mustard and celery. Wheat may contain
gluten, which is a protein found in wheat, barley, rye and some other cereals, that in
people with gluten intolerance, may cause symptoms similar to an allergic reaction.

Quiz question 2
Which of the following ingredient combinations are allergens and found in a
Lasagne?
Select one answer:
1. Milk and oregano
2. Sulphites and milk
3. Oregano and pepper
4. Pepper and sulphites
Take a moment to think about your answer.
The correct answer is 2: Sulphites and Milk – Sulphites in the white wine and Milk
as milk, cheese, butter and cream

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Other allergens present in a Lasagne: wheat – in the lasagne sheets, stock cube and
flour.
Remember: Some stock cubes contain mustard and celery.

Quiz question 3
Which of the following ingredient combinations are allergens and found in a Four
Seasons Pizza?
Select one answer:
1. Wheat and tomato
2. Fish and wheat
3. Tomato and mushroom
4. Mushroom and fish
Take a moment to think about your answer.
The correct answer is 2: Fish and Wheat – Fish as anchovy and Wheat in the flour
Other allergens present in a Four Seasons Pizza:

• milk – in the mozzarella cheese

• sulphites – in the Parma ham

Lesson 7: Allergens found at the Deli Counter

The following three dishes are typically found on the menu in a deli. Each dish has a
list of ingredients. Some of these ingredients are common allergens and may cause
an allergic reaction in sensitive individuals (see Module 1 - food allergy and how it
can affect the body, for more information on the physical reactions to allergens).

Scotch Eggs
Ingredients
• eggs
• sausage meat
• flour
• fine breadcrumbs
• vegetable oil

Allergens
The allergens present in a Scotch Egg are:

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• eggs
• wheat – in the flour, from the rusk in the sausage meat and in the fine
breadcrumbs
• sulphites – in the sausage meat
It is worth noting that:
Cooking oil can be a blend of several different ingredients, including nuts,
peanuts and soya.
Wheat contains gluten, which is a protein found in wheat, barley, rye and some
other cereals, that in people with gluten intolerance, may cause symptoms
similar to an allergic reaction.

Crumbed Ham
Ingredients
• ham
• breadcrumbs
• egg wash

Allergens
The allergens present in a Crumbed Ham are:

• sulphites – in the ham

• wheat – in the breadcrumbs
• eggs – in the wash which binds the breadcrumbs to the ham

Veal and Ham Pie

Ingredients
• pork shoulder
• veal shoulder
• ham
• thyme
• salt
• eggs
• bouillon
• onions
• Worcestershire sauce
• sage
• pepper
• gelatine
• flour

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• lard
• milk
• water

Allergens
The allergens present in a Veal and Ham Pie are:

• sulphites – in the ham

• eggs
• celery – in the bouillon
• fish – in the Worcestershire sauce
• barley – in the Worcestershire sauce
• wheat – in the vinegar in the Worcestershire sauce and in the flour
• milk

Knowledge Test – Allergens found at the Deli Counter

Quiz question 1
Which of the following ingredient combinations are allergens and found in Scotch
Eggs?
Select one answer:
1. Sausage and wheat
2. Wheat and breadcrumb
3. Eggs and wheat
4. Breadcrumb and vegetable oil
Take a moment to think about your answer.
The correct answer is 3: Eggs and Wheat in the flour, from the rusk in the sausage
meat and in the fine breadcrumbs.
Other allergens present in Scotch Eggs: sulphites – in the sausage meat
Remember: Cooking oil can be a blend of several different ingredients, including
nuts, peanuts and soya. Wheat contains gluten, which is a protein found in wheat,
barley, rye and some other cereals, that in people with gluten intolerance, may
cause symptoms similar to an allergic reaction.

Quiz question 2
Which of the following ingredient combinations are allergens and found in a Crumbed
Ham?
Select one answer:

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1. Sulphites, ham, and wheat

2. Sulphites, wheat, and eggs
3. Egg, ham, and wheat
4. Ham, wheat, and sulphites

Take a moment to think about your answer.

The correct answer is 2: Sulphites, Wheat, and Eggs – Sulphites in the ham,
Wheat in the breadcrumb, and Eggs in the wash which binds the breadcrumbs to the
ham.

Quiz question 3
Which of the following ingredient combinations are allergens and found in a Veal and
Ham Pie?
Select one answer:
1. Sulphites and sage
2. Lard and sage
3. Sage and eggs
4. Sulphites and eggs
Take a moment to think about your answer.
The correct answer is 4: Sulphites and Eggs – Sulphites in the ham and Eggs in
the pie

Other allergens present in a Veal and Ham Pie:

• celery – in the bouillon

• fish – in the Worcestershire sauce
• barley – in the Worcestershire sauce
• wheat – in the vinegar in the Worcestershire sauce and in the flour
• milk

Lesson 8: Quiz
You can complete the assessment when you are ready. If you wish, you can test
your knowledge by completing this short unassessed quiz first.

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If you have any difficulties in completing this, it is recommended that you review the
module.

Question 1
Which of the following ingredient combinations are allergens and found in a Chicken
Korma?
Select one answer:
1. Sesame and ginger
2. Milk and sesame
3. Ginger and milk
4. Turmeric and milk

Take a moment to think about your answer.

The correct answer is 2: Milk and Sesame – Milk in the yoghurt and Sesame in the
garam masala

Other allergens present in a Chicken Korma:

• mustard – in the garam masala

• almonds – a type of nut
Remember: Cooking oil can contain a blend of several ingredients, including
peanuts, nuts and soya.

Question 2
Which of the following steps should be taken to ensure safe food is provided to
consumers?
Select one answer:
1. Review allergen management procedures at least once a year or if you have
time more often
2. Ensure staff are aware of how to follow allergen management procedures in
the kitchen and front of house
3. Ensure allergen information is only updated once a month
Take a moment to think about your answer.

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The correct answer is 2: Ensure staff are aware of how to follow allergen
management procedures in the kitchen and front of house

Question 3
Cooking food at a high heat will remove and destroy allergens.
Is this statement true or false?
Take a moment to think about it.
The correct answer is: False

Question 4
Cross-contamination occurs when an allergen is unintentionally added to another
food.
Is this statement true or false?
Take a moment to think about it.
The correct answer is: True

Lesson 9: Summary
This module covered the importance of having thorough allergen management
procedures in place and highlighted which allergens are commonly found in popular
dishes when eating out.
You should now be able to:

• understand what effective allergen controls are

• understand what cross-contamination is, how it can occur and ways to prevent
it
• know the allergens you are likely to find in different types of cuisines
If you are unsure about any of these areas, go back and reread the relevant
section(s) of this module.

Find out more

For further information visit the allergen guidance section on the FSA website.

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 Module 5 Transcript

Module 5 Assessment
Now that you have finished this module you can complete the assessment for
Module 5 when you are ready by returning to the main course menu.

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