UK Food Allergens Awareness Exam flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

14 named allergens

The allergens legally recognised in the UK: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphites, and tree nuts.

Cereals containing gluten

Wheat, rye, barley, oats, spelt, kamut, and their hybridised strains. These must be declared as allergens when present in food.

Tree nuts list

Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, and macadamia nuts. These are among the 14 named allergens.

Sulphite threshold

Sulphur dioxide and sulphites must be declared as allergens when their concentration exceeds 10 mg/kg or 10 mg/L expressed as SO2.

Anaphylaxis

A severe, life-threatening allergic reaction with rapid onset. Adrenaline is the first-line treatment and must be administered promptly.

Lupin

A legume flour used in some baked goods and pasta. It is one of the 14 named allergens and can cause reactions in peanut-allergic individuals.

Food Information Regulations 2014

UK regulations requiring allergen information for the 14 named allergens to be provided for all food, including non-prepacked foods.

Non-prepacked food allergen info

Allergen information for loose food may be given in writing or orally. If oral, a written notice must direct consumers to where information can be obtained.

Natasha's Law

UK law requiring full ingredient and allergen labelling on prepacked for direct sale (PPDS) foods, such as sandwiches made on site.

Enforcement authority

Local authorities (environmental health or trading standards) enforce allergen legislation and can issue improvement notices, prohibition notices, fines, or prosecute.

Emphasised allergens

On prepacked food labels, allergens must be emphasised in the ingredients list (e.g., bold, capitals, or italics) to make them stand out.

Allergen risk assessment

A documented process identifying all ingredients, their allergen status, and potential cross-contact points at each step of food production and service.

Supplier verification

Checking and retaining supplier allergen information (specification sheets, statements) and reviewing it whenever products or suppliers change.

Segregation of allergens

Storing allergen-containing ingredients separately (e.g., sealed containers, separate shelves) to prevent cross-contact with allergen-free foods.

May contain statement

A voluntary statement used only after a documented risk assessment shows a genuine risk of allergen cross-contact that cannot be eliminated.

Risk assessment review

Allergen risk assessments must be reviewed regularly and whenever a new dish, ingredient, or process is introduced.

Written notice for oral info

If allergen information is provided orally, a written notice (e.g., 'Allergen information available – please ask staff') must be displayed.

Staff allergen knowledge

Staff providing oral allergen information must have access to written records and be trained to ensure the information they give is accurate.

Menu allergen accuracy

Allergen information on menus must be accurate, legible, and kept up to date, reflecting any recipe or supplier changes.

Cross-contact definition

The unintentional transfer of an allergen from one food to another, distinct from bacterial cross-contamination.

Dedicated equipment

Using separate, often colour-coded, utensils and chopping boards for allergen-free preparation to prevent cross-contact.

Handwashing and gloves

Washing hands and changing gloves between handling different foods are essential measures to prevent allergen transfer.

Shared fryer risk

Shared fryers can transfer allergens (e.g., fish or gluten) to otherwise allergen-free foods; dedicated fryers should be used where possible.

Airborne allergen control

Airborne allergens like flour dust can cause cross-contact; control by covering food and using extraction systems.

Cleaning verification

Regular checks (e.g., visual inspection, allergen swab tests) to confirm that cleaning has effectively removed allergen residues.

Allergen incident

An event such as a customer allergic reaction, mislabelled product, or cross-contact event that requires immediate action and investigation.

Emergency response

If anaphylaxis is suspected, call 999 and administer an adrenaline auto-injector if trained and prescribed; preserve evidence for investigation.

Incident recording

Document time, food consumed, symptoms, actions taken, and staff involved; keep records for investigation and review.

Root cause analysis

Investigating an allergen incident to identify failures in allergen management and implementing corrective actions to prevent recurrence.

Allergen training frequency

All staff must receive allergen awareness training at induction and refresher training at least annually.

Training records

Keep records of allergen training including date, content, trainer, and attendee signatures; make available to enforcement officers.

Verification activities

Internal audits, spot checks, and review of incident reports to confirm allergen controls are working effectively.