UK Food Allergens Awareness Exam key terms

A substance, usually a protein, that triggers an abnormal immune response in sensitive individuals. In food, allergens can cause reactions ranging from mild itching to life-threatening anaphylaxis.

The specific allergens listed in UK food law that must be declared: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphur dioxide/sulphites, and tree nuts.

A severe, rapidly developing allergic reaction that can be life-threatening. Symptoms may include swelling of the airway, difficulty breathing, a drop in blood pressure, and loss of consciousness. It requires immediate emergency treatment.

A device that delivers a measured dose of adrenaline into the muscle to treat anaphylaxis. People at risk of severe allergic reactions are often prescribed one to carry at all times.

The unintentional transfer of an allergen from a food containing it to a food that should not contain it. This can occur through direct contact, shared equipment, hands, or airborne particles.

A type of cross-contamination where an allergen is transferred to a food through direct contact, such as using the same knife or cutting board without cleaning between uses.

The systematic approach to identifying, controlling, and communicating allergen risks in a food business. It includes risk assessment, staff training, cleaning, segregation, and accurate labelling.

A careful examination of a food business's processes to identify where allergens could be present or introduced, and to decide what controls are needed to protect allergic consumers.

Hazard Analysis and Critical Control Point: a systematic preventive approach to food safety that identifies hazards, sets control points, and monitors them. Allergen control is a key part of HACCP plans.

Accurate details about which of the 14 named allergens are present in a food or drink. This information must be provided to consumers in a clear and accessible way.

The legal requirement to highlight allergens in the ingredients list of pre-packed food, usually by using bold, capitals, or underlining. For non-prepacked food, allergen information must be provided separately.

Food that is packaged and ready for sale, where the packaging is done before the consumer buys it. Pre-packed food must carry a full ingredients list with allergens emphasised.

Food sold without packaging, such as from a deli counter, bakery, or restaurant. For loose food, allergen information must be available in writing or verbally, with a clear sign directing consumers to ask.

The process of informing consumers about allergens in food, including through menus, labels, signs, and conversations with staff. It must be accurate, consistent, and easily understood.

An event where a consumer is exposed to an allergen that was not declared or expected, potentially causing an allergic reaction. It requires immediate action and investigation.

The removal of unsafe food from sale or from consumers because it contains an undeclared allergen. Recalls are often initiated by the food business and coordinated with local authorities.

The ability to track a food product through all stages of production and distribution. Good traceability helps quickly identify and remove food with undeclared allergens from the market.

Educating employees about allergens, their responsibilities, and the procedures to follow. Training must be regular, recorded, and tailored to the staff member's role.

Documented evidence of allergen controls, such as cleaning logs, training records, supplier checks, and risk assessments. Records demonstrate due diligence and help verify that controls are working.

The process of checking that allergen controls are effective and being followed. This can include reviewing records, observing practices, and testing for allergen residues.

Keeping foods that contain allergens physically separate from those that do not, to prevent cross-contamination. This can involve dedicated areas, equipment, or storage.

The removal of dirt, grease, and food residues, including allergens, from surfaces and equipment. Effective cleaning is essential to prevent cross-contamination between allergen-containing and allergen-free foods.

Details from suppliers about the allergen content of ingredients and products they provide. Accurate supplier information is crucial for correct allergen labelling and risk assessment.

A statement that a food does not contain a particular allergen. Such claims must be true and verifiable; otherwise, they can endanger allergic consumers and lead to legal action.

A precautionary label indicating that a food may unintentionally contain an allergen due to cross-contamination during production. It should only be used after a risk assessment and not as a substitute for good practice.

A chart used by food businesses to show which dishes or products contain which allergens. It helps staff answer customer questions accurately and consistently.

Basic knowledge of what allergens are, how they can cause harm, and the importance of following allergen procedures. It is the foundation of staff training.

The person or company responsible for ensuring that food safety and allergen laws are followed in a food business. The FBO has legal duties to manage allergen risks and provide accurate information.

The duties placed on food businesses by law to ensure food is safe and allergen information is accurate. Failure to meet these duties can result in prosecution, fines, or closure.

A legal defence where a food business can show it took all reasonable precautions and exercised all due diligence to avoid an offence. Good allergen records and training help demonstrate due diligence.

A simple tool used to verify that allergen controls are in place at each stage of food preparation and service. It helps staff follow procedures consistently.

A kitchen area or practice designed to prepare food free from specific allergens, often for allergic customers. It requires strict segregation, cleaning, and staff training.

A notification, often issued by a food business or authority, warning consumers about undeclared allergens in a product. It helps prevent allergic reactions.

A term describing food that does not contain a particular allergen. It should only be used when the food has been carefully controlled and verified to be free from that allergen.

A documented plan that sets out how a food business will manage allergen risks, including procedures for storage, preparation, cleaning, and communication. It is part of the overall food safety management system.

Training that teaches staff about allergens, their legal responsibilities, and the practical steps to prevent cross-contamination and provide accurate information. It should be refreshed regularly.

A formal recognition that a food or facility meets specific standards for allergen control. It provides assurance to consumers but requires ongoing verification.