Allergies

Question 1

Define and allergen

Answer 1

Sensitivity caused by immune system to specific proteins in a food

Question 2

Name some allergen stats

Answer 2

2-8% of children

5-10% of general population

Question 3

(T/F) There is a cure of food allergies

Answer 3

False

Question 4

What are the 5 main body systems where allergens target?

Answer 4

1) Skin
2) Respiratory
3) Gastrointestinal
4) Cardiovascular
5) Neurological

Question 5

What are the top 10 priority food allergens? (4S, PT, EMM, W)
(4S Part-Time EMMy Winner)

Answer 5

Soy
Sulphites
Sesame
Seafood
Peanuts
Treenuts
Eggs
Mustard
Milk
Wheat (and other cereals containing gluten)

Question 6

What percent of the population is at risk for anaphylaxis in Canada?

Answer 6

1-2%

Question 7

What are the 3 ways allergens can elicit an allergic reaction?

Answer 7

Ingested
Inhaled
Absorbed through skin (extremely rare)

Question 8

Name some changes being made regarding allergens and the new labelling requirements

Answer 8

• Gluten sources, mustard and sulphites must be listed
• Common name must be used
• Common name for the plant sources of hydrolyzed plant protein must be included (i.e. hydrolyzed SOY protein)
• “Contains” in bold, “May contain” optional

Question 9

What is celiac disease?

Answer 9

Autoimmune disorder where ingesting gluten will damage the brush border to the intestine.

Question 10

What foods contain gluten?

Answer 10

Generally, in BROWS
Barley
Rye
Oats
Wheat
Some Sauces (i.e. soy sauce)

Question 11

What is the treatment for celiac disease?

Answer 11

Life-long adherence to a gluten free diet

Question 12

Name some kitchen tips for keeping foods free from contaminants

Answer 12

• Avoid cross contamination
• Wash hands frequently
• Prepare food containing ingredient last
• Remember that allergens (proteins) are not microbes, therefore sanitizers may not work.

Question 13

What are the 7 steps to the allergen control plan (ACP) ?
Hint: very similar to HACCP
IC - MEC-VD

Answer 13

1. Allergen mapping
2. Set critical limits
3. Set monitoring procedures for critical points
4. Corrective actions
5. Verification
6. Documentation
7. Improve as necessary

Question 14

How can allergens be mapped?

Answer 14

• Clean up procedures
• cross contamination
• reworking of recipes

Question 15

What is the acceptable criterion for amount of gluten in foods (i.e. but labelled gluten-free)? Sulfates? Peanuts?

Answer 15

Gluten: < 20 ppm
Sulfates: < 10 ppm
PeanutsL < 25 ppm alfatoxin

Question 16

How can monitoring procedures be conducted?

Answer 16

RIDA swab (as performed in lab)

Question 17

(T/F) A student swabs the inside of a “clean” bowl with a RIDA swab. After two minutes the swap turn green which indicates the surface is not contaminated.

Answer 17

False, yellow would indicate that the surface is not contaminated.