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UK Food Allergens Awareness Exam study materials
UK Food Allergens Awareness Exam study resources

UK Food Allergens Awareness Exam practice questions

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Question 1Food allergens and the 14 named allergens

How many specific allergens are legally recognised and named in UK food allergen labelling law?

  1. 21
  2. 8
  3. 12
  4. 14 Correct answer.

Explanation

UK law (assimilated Regulation 1169/2011 as amended by the Food Information (Amendment) (England) Regulations 2019) lists 14 named allergens that must always be declared. These include celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphur dioxide/sulphites and tree nuts.

Question 2Food allergens and the 14 named allergens

Which item is one of the 14 named allergens that must be declared on UK food labels?

  1. Tomato
  2. Rice
  3. Maize
  4. Lupin Correct answer.

Explanation

Lupin is one of the 14 named allergens in UK law because lupin flour and seeds can trigger allergic reactions, particularly in people sensitised to peanut. Rice, tomato and maize are not on the statutory list.

Question 3Food allergens and the 14 named allergens

The allergen category 'cereals containing gluten' covers which set of grains?

  1. Rice, millet and sorghum
  2. Buckwheat, quinoa and amaranth
  3. Maize, teff and wild rice
  4. Wheat, rye, barley and oats Correct answer.

Explanation

The statutory category is wheat, rye, barley and oats, including their hybridised strains. Other grains such as rice and maize are not part of this allergen category because they do not contain the relevant gluten proteins.

Question 4Food allergens and the 14 named allergens

Which pair of foods both fall within the statutory category of tree nuts?

  1. Sesame and chestnut
  2. Coconut and brazil nut
  3. Peanut and walnut
  4. Almond and cashew Correct answer.

Explanation

The tree nut category in UK law includes almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios and macadamia/Queensland nuts. Peanuts are legumes listed separately, and coconut is not included in the tree nut category.

Question 5Food allergens and the 14 named allergens

Sulphur dioxide and sulphites must be declared as an allergen when their concentration in the food ready for consumption exceeds which level?

  1. 50 mg/kg or 50 mg/litre
  2. 500 mg/kg or 500 mg/litre
  3. 100 mg/kg or 100 mg/litre
  4. 10 mg/kg or 10 mg/litre Correct answer.

Explanation

The legal threshold is more than 10 mg/kg or 10 mg/litre measured as sulphur dioxide in the product as sold or as reconstituted according to instructions. Below that level, declaration as an allergen is not required.

Question 6Food allergens and the 14 named allergens

A prepacked sandwich carries a label stating 'May contain milk'. What does this mean for a milk-allergic customer?

  1. The product is guaranteed milk-free
  2. The product carries a voluntary precautionary warning about possible cross-contamination Correct answer.
  3. The warning has no meaning and can be ignored
  4. Milk is an ingredient and must appear in the ingredients list

Explanation

'May contain' statements are voluntary precautionary allergen labels used where a risk of unintended allergen presence from cross-contact cannot be excluded. They are not a legal substitute for declaring milk as an ingredient, and milk-allergic consumers should treat them as a genuine risk.

Question 7Food allergens and the 14 named allergens

In a cafe, a customer asks whether a loose slice of cake contains egg. What must staff do under UK law?

  1. Only answer if the customer has a doctor's letter
  2. Provide accurate allergen information in writing or direct the customer to where it is clearly signposted Correct answer.
  3. Advise the customer to check the manufacturer's website
  4. Say they cannot help because the cake is unpackaged

Explanation

For non-prepacked (loose) foods, allergen information must be provided and must be accurate; it may be given in writing or through a clear signpost to where it can be obtained, for example a sign directing customers to ask staff. Staff must be able to access and communicate that information reliably.

Question 8Food allergens and the 14 named allergens

Which practice best reduces the risk of cross-contact when preparing a gluten-free meal in a kitchen that also handles wheat bread?

  1. Using the same toaster after shaking off crumbs
  2. Serving the gluten-free item first from the same oil
  3. Using a cleaned separate board, knife and fryer Correct answer.
  4. Wiping the board with a dry cloth between uses

Explanation

Cross-contact is controlled by physical separation: dedicated or thoroughly cleaned equipment, separate boards and utensils, and separate frying oil or a dedicated fryer. Dry wiping and shaking crumbs do not remove residues, and shared oil carries gluten to the 'gluten-free' food.

Question 9Food allergens and the 14 named allergens

Which statement about allergen information provided verbally in a restaurant is correct?

  1. Verbal information alone is sufficient with no supporting record
  2. Verbal information is allowed only for drinks
  3. Verbal information must be backed by written records or documented systems that staff can verify Correct answer.
  4. Verbal information is prohibited and only labels may be used

Explanation

Where allergen information is given verbally, there must be a verifiable written record or documented system supporting it so that the information is accurate and consistent. This allows staff to check and confirm details rather than relying on memory.

Question 10Food allergens and the 14 named allergens

On a prepacked food label, how must an allergen present as an ingredient be emphasised in the ingredients list?

  1. By a typeface that distinguishes it, such as bold, capitals or underlining Correct answer.
  2. By listing it only in the product name
  3. By printing the whole ingredients list in a smaller font
  4. Only in a separate 'allergen box' away from the list

Explanation

The allergen must be emphasised within the ingredients list using a typesetting style that makes it stand out, for example bold, italics, capitals or underlining. This emphasis is required so the allergen is easy to identify within the list.

Question 11Food allergens and the 14 named allergens

A product label lists 'wheat flour' as an ingredient but does not emphasise it. Which statement is correct?

  1. The label is non-compliant because wheat must be emphasised in the ingredients list Correct answer.
  2. The label is compliant because wheat is a cereal, not an allergen
  3. The label is compliant because wheat is visible in the list
  4. The label is compliant if the product name mentions bread

Explanation

Cereals containing gluten, including wheat, are named allergens and must be emphasised within the ingredients list. Simply appearing in the list without emphasis does not meet the requirement.

Question 12Food allergens and the 14 named allergens

Which of these is a crustacean rather than a mollusc for allergen labelling purposes?

  1. Squid
  2. Mussel
  3. Prawn Correct answer.
  4. Oyster

Explanation

Crustaceans and molluscs are two separate allergen categories. Prawns, crabs, lobsters and similar shellfish are crustaceans, while squid, mussels, oysters, clams and snails are molluscs.

Question 13Food allergens and the 14 named allergens

Which food is a legume recognised as a named allergen in its own right, separate from tree nuts?

  1. Almond
  2. Hazelnut
  3. Peanut Correct answer.
  4. Cashew

Explanation

Peanut is a legume and is listed as a separate allergen from tree nuts. Almond, hazelnut and cashew are all tree nuts, which form their own category in the statutory list.

Question 14Food allergens and the 14 named allergens

A sauce is made with sesame oil. What is the labelling consequence for a prepacked version sold to consumers?

  1. Sesame need not be declared because it is a seed
  2. Sesame must be declared only if over 10% of the product
  3. Sesame oil is exempt because it is refined
  4. Sesame must be declared as it is a named allergen Correct answer.

Explanation

Sesame is one of the 14 named allergens and must be declared whenever it is used as an ingredient, including in oil form. There is no general exemption for refined oils or for seeds.

Question 15Food allergens and the 14 named allergens

Which statement about the allergen 'mustard' is correct?

  1. It applies only to yellow condiment mustard
  2. It covers mustard seed, mustard powder and mustard-containing preparations Correct answer.
  3. It is exempt when used in small quantities
  4. It applies only to whole seeds visible in food

Explanation

Mustard is a named allergen covering the seed, powder and any mustard-derived ingredient used in a food. The requirement is not limited to a particular condiment form or to visible seeds.

Question 16Food allergens and the 14 named allergens

Celery must be declared as an allergen when it is used in which form?

  1. Only when it is the main ingredient
  2. As stalks, leaves, seeds, powder or celery salt Correct answer.
  3. Only as whole heads
  4. Only as fresh stalks

Explanation

Celery is a named allergen and must be declared whenever it or any derivative such as celery salt, seeds, leaves or powder is used as an ingredient. The requirement is not restricted to fresh stalks or to dishes where celery dominates.

Question 17Food allergens and the 14 named allergens

A customer with a fish allergy orders a Caesar-style salad. Why should staff check the dressing before serving?

  1. Dressings always contain milk
  2. Caesar-style dressings often contain anchovy, a fish Correct answer.
  3. Salad leaves are a named allergen
  4. Fish is only an allergen when served whole

Explanation

Traditional Caesar-style dressings commonly contain anchovy, which is a fish and therefore a named allergen. Hidden fish ingredients in sauces and dressings are a common source of accidental exposure, so staff should verify the recipe.

Question 18Food allergens and the 14 named allergens

Which product is most likely to contain a hidden milk ingredient that a milk-allergic customer might not expect?

  1. Plain boiled rice
  2. Fresh whole apples
  3. Black coffee
  4. Glazed savoury snack crisps Correct answer.

Explanation

Milk proteins and milk derivatives such as whey powder, lactose or milk glaze are frequently used in savoury snacks and crisps, which can surprise consumers. Plain rice, whole fruit and black coffee do not normally contain milk.

Question 19Food allergens and the 14 named allergens

A granola label lists 'almonds' in the ingredients but the front of the pack says 'nut-free recipe'. What is the correct assessment?

  1. The product is nut-free if almonds are under 5%
  2. The ingredients list governs, so the product is not nut-free Correct answer.
  3. Both statements can stand because almonds are seeds
  4. The front claim overrides the ingredients list

Explanation

The ingredients list is the authoritative source of allergen information, and a voluntary front-of-pack claim cannot contradict it. A product containing almonds cannot be described as nut-free, and there is no percentage allowance for named allergens.

Question 20Food allergens and the 14 named allergens

Which of these is a correct example of the allergen category 'molluscs'?

  1. Crayfish
  2. Lobster
  3. Crab
  4. Scallop Correct answer.

Explanation

Scallops are molluscs, alongside mussels, oysters, clams, squid, octopus and snails. Crabs, lobsters and crayfish are crustaceans and belong to the separate crustacean category.

Question 21Food allergens and the 14 named allergens

Why is it important for a food business to keep allergen information up to date when a recipe or supplier changes?

  1. Because customers prefer new recipes
  2. Because suppliers are responsible for all allergen claims
  3. Because allergen information only needs updating annually
  4. Because allergen status can change with a new ingredient or supplier Correct answer.

Explanation

Allergen information must be accurate for the food actually sold, so a change of ingredient, recipe or supplier can introduce or remove allergens. Businesses must review and update their allergen records and staff communication whenever such changes occur.

Question 22Food allergens and the 14 named allergens

A customer says they have a severe allergy and asks whether a dish is safe. Which response is most appropriate?

  1. Check the documented allergen information and discuss cross-contact risks honestly before they decide Correct answer.
  2. Reassure them that the kitchen is probably fine
  3. Tell them to order the cheapest item
  4. Refuse to serve them any food

Explanation

Staff should consult the documented allergen information and be honest about cross-contact risks so the customer can make an informed choice. Guessing or refusing service without explanation does not meet the duty to provide accurate allergen information.

Question 23Food allergens and the 14 named allergens

Which situation describes cross-contact rather than deliberate inclusion of an allergen?

  1. Traces of peanut transferred from an unwashed knife to a sandwich Correct answer.
  2. Egg used as a glaze on a pastry
  3. Milk listed in a cake recipe
  4. Sesame sprinkled on a bread roll by design

Explanation

Cross-contact occurs when an allergen is transferred unintentionally from one food or surface to another, for example via shared utensils. Deliberate inclusion means the allergen is an intended ingredient in the recipe.

Question 24Food allergens and the 14 named allergens

Which statement about the 14 named allergens and alcoholic drinks is correct?

  1. Allergen rules apply only to food, never to drink
  2. Alcoholic drinks are exempt from all allergen labelling
  3. Allergens such as sulphites and egg used in drinks must still be declared where the law applies Correct answer.
  4. Only spirits require allergen information

Explanation

Beverages, including alcoholic drinks, can contain named allergens such as sulphites or egg and milk proteins used in fining, and allergen information requirements apply where the law covers the product. There is no blanket exemption for drinks.

Question 25Food allergens and the 14 named allergens

A chef substitutes margarine for butter in a recipe and claims the dish is now dairy-free. What is the key check required?

  1. Confirm the margarine contains no milk or milk derivatives Correct answer.
  2. Ask the customer to taste a small amount
  3. Assume all margarines are dairy-free
  4. Check only the colour of the margarine

Explanation

Many margarines and spreads contain milk proteins, whey or lactose, so a substitution only removes milk if the replacement product's label confirms it is milk-free. Allergen status must be verified from the product information, not assumed.

Question 26Food allergens and the 14 named allergens

Which of these foods is one of the 14 named allergens that must always be declared on food labels in the UK?

  1. Chicken
  2. Rice
  3. Carrots
  4. Peanuts Correct answer.

Explanation

UK food law requires the 14 named allergens to be declared whenever they are used as ingredients. Peanuts are one of these allergens, so they must always be listed. Rice, chicken and carrots are not on the list.

Question 27Food allergens and the 14 named allergens

A customer with a severe nut allergy is ordering a meal. What is the most appropriate action for staff to take?

  1. Assume the customer will avoid dishes that typically contain nuts.
  2. Recommend a dish that usually contains nuts but offer to remove them.
  3. Tell the customer that the kitchen cannot guarantee any dish is nut-free.
  4. Check the allergen information for the dish and inform the customer of any risks. Correct answer.

Explanation

Staff must provide accurate allergen information and help the customer make a safe choice. Checking the dish's allergen details and communicating any risk is the correct legal and safety response. Simply refusing to help or making assumptions is not acceptable.

Question 28Food allergens and the 14 named allergens

Why must a food business update its allergen information when a recipe or supplier changes?

  1. To comply with advertising standards for healthy eating.
  2. To reduce the cost of printing new menus.
  3. To ensure customers with allergies are not given outdated or incorrect information. Correct answer.
  4. To meet nutritional labelling requirements for calories.

Explanation

Allergen information must be accurate and up to date to protect allergic customers. Changes in ingredients or suppliers can introduce new allergens or remove existing ones, so the information must be revised. This is a legal requirement and a key part of food safety.

Question 29Food allergens and the 14 named allergens

A chef replaces butter with margarine in a recipe and claims the dish is now dairy-free. What is the key check required?

  1. Confirm the margarine is labelled as containing no milk or milk derivatives. Correct answer.
  2. Ensure the margarine is a similar colour to butter.
  3. Taste the dish to see if it still seems creamy.
  4. Check that the margarine is lower in fat than butter.

Explanation

Margarine may contain milk or milk derivatives such as whey or milk powder. To claim a dish is dairy-free, the chef must verify that the margarine is free from milk allergens. Taste, fat content and colour are irrelevant to allergen safety.

Question 30Food allergens and the 14 named allergens

A prepacked granola label lists 'almonds' in the ingredients but the front of the pack says 'nut-free recipe'. What is the correct interpretation?

  1. The 'nut-free' claim means the almonds have been removed.
  2. The product is safe for nut-allergic customers because the front claim overrides the ingredients list.
  3. The product contains almonds, which are tree nuts, so it is not suitable for nut-allergic customers. Correct answer.
  4. Almonds are not considered nuts for allergen labelling purposes.

Explanation

Almonds are tree nuts and are one of the 14 named allergens. The ingredients list is the authoritative source; a contradictory front-of-pack claim does not make the product safe. Nut-allergic customers should avoid it.

Question 31Food allergens and the 14 named allergens

A customer asks whether a loose slice of cake contains egg. What must staff do under UK law?

  1. State that the cake is egg-free without checking.
  2. Provide accurate allergen information, either in writing or verbally, and ensure it is verified. Correct answer.
  3. Tell the customer to check the ingredients on the packaging.
  4. Refuse to answer because the cake is not prepacked.

Explanation

For non-prepacked foods, allergen information must be provided, and it can be given verbally as long as it is accurate and verifiable. Staff should check reliable sources before answering. Guessing or refusing is not compliant.

Question 32Food allergens and the 14 named allergens

Which practice best reduces the risk of cross-contact when preparing a gluten-free meal in a kitchen that also handles wheat?

  1. Wiping the work surface with a dry cloth before starting.
  2. Using the same toaster but shaking off crumbs first.
  3. Preparing the gluten-free meal first, using clean equipment and a separate area. Correct answer.
  4. Serving the gluten-free meal with a garnish of wheat-based croutons.

Explanation

To reduce cross-contact, it is best to prepare the allergen-free meal first, using cleaned equipment and a designated area. This minimises the chance of transfer from wheat-containing foods. Dry wiping or sharing equipment is not sufficient.

Question 33Food allergens and the 14 named allergens

Which of the following is one of the 14 named allergens that must be declared on food labels in the UK?

  1. Chicken
  2. Soya Correct answer.
  3. Rice
  4. Carrot

Explanation

UK food law requires the declaration of 14 specific allergens, including soya, on prepacked food labels. Rice, carrot, and chicken are not on the list of named allergens.

Question 34Food allergens and the 14 named allergens

A customer with a severe allergy asks whether a dish is safe. Which response is most appropriate?

  1. Check the recipe and ingredients with the kitchen and inform the customer of any risks. Correct answer.
  2. Say it is probably fine because no one has reacted before.
  3. Tell the customer to order something else to be safe.
  4. Recommend the dish because it is a popular choice.

Explanation

Staff should verify allergen information with the kitchen and communicate any risks clearly to the customer. Guessing or relying on past experience is unsafe, and simply refusing to serve the customer is not helpful.

Question 35Food allergens and the 14 named allergens

Under UK food law, how many named allergens must be declared when they are used as ingredients in food?

  1. Nine
  2. Fourteen Correct answer.
  3. Twenty-one
  4. Seven

Explanation

UK regulations list 14 named allergens that must be declared whenever they are used as ingredients in food, whether sold prepacked or loose. These include cereals containing gluten, crustaceans, molluscs, eggs, fish, peanuts, nuts, soybeans, milk, celery, mustard, sesame, sulphur dioxide and lupin.

Question 36Food allergens and the 14 named allergens

Which cereal is specifically named in the UK allergen list as a gluten-containing cereal that must be declared?

  1. Buckwheat
  2. Rice
  3. Barley Correct answer.
  4. Quinoa

Explanation

The gluten-containing cereals named in UK allergen rules are wheat, rye, barley and oats, plus their hybridised strains. Buckwheat, quinoa and rice are naturally gluten-free and are not on the named list.

Question 37Food allergens and the 14 named allergens

A café sells unpackaged sandwiches and keeps allergen details in a written folder behind the counter. What does UK law require the café to do about those allergen details?

  1. Display them only on the business website
  2. Share them only with staff during induction
  3. Make them available to customers on request Correct answer.
  4. Provide them only if a customer buys a prepacked item

Explanation

For non-prepacked (loose) food, allergen information must be made available to the customer, and a written record kept for staff reference is a common way to meet this. The information must be accessible to the customer when they ask, not withheld.

Question 38Food allergens and the 14 named allergens

A sauce is thickened with a roux made from wheat flour, and the final dish is labelled as containing the wheat. Which statement best explains why this declaration is required?

  1. Wheat is declared only when it exceeds a set percentage of the recipe
  2. Wheat is declared only when a customer requests it
  3. Wheat is a named allergen and must be declared whenever used as an ingredient Correct answer.
  4. Wheat is declared only if the dish is sold prepacked

Explanation

Wheat is one of the gluten-containing cereals on the UK named allergen list, so it must be declared whenever it is used as an ingredient, regardless of the amount used. There is no threshold percentage below which the declaration can be dropped.

Question 39Food allergens and the 14 named allergens

A kitchen prepares a dish that contains sesame seeds and is sold loose from a deli counter. What is the correct approach to the sesame allergen information?

  1. Record it and make the information available to customers Correct answer.
  2. Mention it only if the customer has a known allergy
  3. Omit it because the seeds are visible in the dish
  4. List it only on the wholesale invoice

Explanation

Sesame is a named allergen in UK law and must be declared when used as an ingredient, including in loose food sold from a counter. Visibility of the ingredient does not remove the need to provide accurate allergen information.

Question 40Food allergens and the 14 named allergens

A ready meal lists 'lupin flour' in its ingredients. A customer asks why this is highlighted in the allergen section of the label. Which explanation is most accurate?

  1. Lupin is highlighted only because it is a preservative
  2. Lupin is highlighted because it is a source of gluten
  3. Lupin is a named allergen and must be emphasised in the ingredient list Correct answer.
  4. Lupin is highlighted because it is a permitted colouring

Explanation

Lupin is one of the 14 named allergens in UK law, so when it appears as an ingredient it must be emphasised within the ingredients list, for example by bold type. It is a legume and is not one of the gluten-containing cereals.

Question 41Allergen legislation and legal responsibilities

In the UK, which regulation principally governs the provision of allergen information for food sold non-prepacked to consumers?

  1. The Consumer Rights Act 2015
  2. The Food Safety Act 1990
  3. The Food Information Regulations 2014 Correct answer.
  4. The Weights and Measures Act 1985

Explanation

The Food Information Regulations 2014 implement the EU Food Information to Consumers Regulation in England and set duties for allergen information, including for non-prepacked food. The Food Safety Act 1990 is a general framework but does not set out the 14 allergens.

Question 42Allergen legislation and legal responsibilities

How many specified allergens must be declared under UK food allergen law?

  1. 12
  2. 20
  3. 14 Correct answer.
  4. 9

Explanation

UK law lists 14 specified allergens that must be declared when used as ingredients in food. These include cereals containing gluten, crustaceans, molluscs, eggs, fish, peanuts, nuts, soybeans, milk, celery, mustard, sesame, sulphur dioxide and lupin.

Question 43Allergen legislation and legal responsibilities

Which of the following is one of the 14 specified allergens?

  1. Black pepper
  2. Rice
  3. Coriander
  4. Lupin Correct answer.

Explanation

Lupin is one of the 14 specified allergens and must be declared when present as an ingredient. Black pepper, coriander and rice are not on the specified list.

Question 44Allergen legislation and legal responsibilities

For food sold prepacked, where must allergen information appear?

  1. Only in a separate leaflet available on request
  2. On a staff noticeboard at the point of sale
  3. In the ingredients list, with the allergen emphasised Correct answer.
  4. Only on the outer transport packaging

Explanation

Prepacked food must carry an ingredients list in which the specified allergens are emphasised, for example by bold type. The information must be on the label of the food itself.

Question 45Allergen legislation and legal responsibilities

A café sells loose sandwiches and must provide allergen information. Which approach is permitted?

  1. Directing customers to ask a member of staff about allergens Correct answer.
  2. Displaying only a general warning that food may contain allergens
  3. Requiring customers to submit a written request
  4. Telling customers that allergen information is unavailable

Explanation

For non-prepacked food, allergen information may be provided in writing or by directing the customer to ask staff, provided a sign or notice clearly indicates that information is available that way. A general 'may contain' warning does not replace specific information.

Question 46Allergen legislation and legal responsibilities

Which statement best describes the legal position on a 'may contain' allergen statement?

  1. It may be used freely to avoid giving precise information
  2. It replaces the need to list allergens in the ingredients
  3. It is voluntary and should reflect a genuine risk after assessment Correct answer.
  4. It is legally required on every product

Explanation

'May contain' statements are not mandated by law and should only be used where a genuine, assessed risk of cross-contamination exists. They cannot substitute for accurate ingredient allergen declaration.

Question 47Allergen legislation and legal responsibilities

Under UK law, who is responsible for ensuring that allergen information supplied with food is accurate?

  1. The customer
  2. The packaging manufacturer
  3. The food business operator Correct answer.
  4. The local council

Explanation

The food business operator is legally responsible for the accuracy of allergen information provided with the food they sell. Enforcement bodies such as local authorities oversee compliance but do not take on that duty.

Question 48Allergen legislation and legal responsibilities

Which authority is generally responsible for enforcing food allergen law in a local restaurant?

  1. The Food Standards Agency directly
  2. The local authority trading standards or environmental health service Correct answer.
  3. The Environment Agency
  4. The Health and Safety Executive

Explanation

Local authorities, through trading standards or environmental health, enforce food law including allergen information requirements in food businesses. The Food Standards Agency sets policy and guidance but does not carry out routine local enforcement.

Question 49Allergen legislation and legal responsibilities

What is the maximum penalty for a food business that breaches allergen information requirements under the Food Information Regulations 2014 in England?

  1. A written warning only
  2. An unlimited fine and up to two years' imprisonment Correct answer.
  3. A fixed penalty of £50
  4. Closure of the business for one week only

Explanation

Breaches of the allergen information requirements can be treated as offences carrying an unlimited fine and imprisonment of up to two years. Enforcement action is decided by the relevant authority.

Question 50Allergen legislation and legal responsibilities

A customer with a peanut allergy orders a dish. What does the law require the food business to do?

  1. Provide a generic statement that all dishes are prepared in one kitchen
  2. Provide accurate information about whether the dish contains the allergen Correct answer.
  3. Refuse to serve any customer with an allergy
  4. Ask the customer to sign a disclaimer

Explanation

The business must provide accurate allergen information so the customer can make an informed choice. Refusing service or relying on disclaimers does not meet the legal duty.