Protection Against Food Allergen - Quiz Paper

Name : MOHD SYAZWAN BIN MD SAAD

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(Full name in CAPITAL LETTERS)

Company : YEO HIAP SENG

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Date : 30/8/2022
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Instructions: This is an open-book test. Circle the correct answer for each question.

Quiz Results:
Minimum Pass Status
Marks
Marks (Pass/Fail)
Section 1 - Objectives 6/10

Total

Section 1

1. Which of below are correct for food allergen? 6. Which statement below is correct during
a. Is a harmless substance that triggers an production scheduling?
allergic reaction a. Control allergen addition
b. Most food allergens are protein b. Maximise changeovers
c. May comprise one or more allergenic proteins c. Run product containing allergen and follow by
in a food product without allergen
d. All of the above d. None of above

2. A ____________ is an abnormal response to a 7. Which of bellows are correct for receiving and
food that is triggered by the immune system. storage of incoming goods?
a. Sulphite intolerance a. Separate area for each allergen
b. Lactose intolerance b. Do not store allergens above non-allergens
c. Food allergy materials
d. Food intolerance c. Use signage in allergen storage area
d. All of the above
3. Which of the below is type of common food
allergens? 8. Which of below is a control required to be
a. Milk considered for food labels and packages?
b. Wheat a. Ensure correct labels or package is used
c. Soy b. Manage formula changes to ensure correct
d. All of the above labels is used
c. Ensure accurate printing
4. Which of below is not type of food allergy d. All of the above
reaction?
a. Swelling 9. ________ or similar labelling is NOT a substitute
b. Anaphylaxis for appropriate GMPs.
c. Coeliac disease a. Nutrition information
d. Sulphite intolerance b. “May Contain”
c. Product weight
5. Which of below should be considered in prevention d. Manufacturer information
of allergen cross-contamination?
a. Rework management 10. What are the important roles of manufacturer in
b. Production scheduling protection against food allergen?
c. Equipment sanitary design a. Train staff in food allergen risks
d. All of the above b. Implement an effective allergen management
plan
c. Provide clear and accurate labelling on
product
d. All of the above

-End-

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