Final test · 30 questions

Final test: Allergens in the kitchen and front of house

30 questions with the explanation and the rule behind each answer. You pass with 24; if you pass, you download the PDF certificate right here.

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Missed a module? Review it first:

1. What the law requires of a bar or restaurant
2. Reading the labels of what you buy
3. The allergen sheet for each dish
4. The menu, notices and display counter
5. Front-of-house protocol: when a customer warns you
6. Kitchen: keeping the allergen where it belongs
7. «May contain» and «gluten-free»
8. Takeaway, delivery and buffets

Final test: 30 questions

Answer all 30 questions. You pass with 24 or more correct (80%). When it is marked you will see the explanation and the rule behind each answer. You can retake it as many times as you like.

1. In a restaurant, is it compulsory to give allergen information for dishes that are not packaged?No, only for packaged productsOnly if the customer has coeliac diseaseYes: it is also compulsory for food served unpackagedOnly in school canteens

Regulation 1169/2011 makes allergen information compulsory for non-prepacked food too.

Source: Regulation (EU) No 1169/2011 on the provision of food information to consumers, Article 44(1)(a)

2. Which Spanish law governs how allergen information is given for food sold unpackaged?The Workers' StatuteRoyal Decree 126/2015Law 31/1995 on preventionNone, each business decides

Royal Decree 126/2015 is the general rule on food information for non-prepacked foods.

Source: Real Decreto 126/2015, food information for non-prepacked foods (consolidated text, in Spanish), Article 2

3. Can allergen information be given only verbally?Yes, always, with nothing writtenNo, neverOnly if the customer signs a formYes, if it is also recorded in writing or electronically on the premises

Verbal information is allowed if it is recorded in writing or electronically and easily accessible.

Source: Real Decreto 126/2015, food information for non-prepacked foods (consolidated text, in Spanish), Article 6.5.a

4. Who must be able to see the written allergen information on the premises?Staff, inspectors and customers who ask for itOnly the ownerOnly the inspectorsOnly the head chef

It must be easily accessible to staff, the control authorities and consumers who ask for it.

Source: Real Decreto 126/2015, food information for non-prepacked foods (consolidated text, in Spanish), Article 6.5.a, 2nd

5. When must allergen information be given to a customer who asks?After they have finished eatingThe next day, by emailBefore the purchase is completed, at no cost to themOnly if they pay a supplement

It must be provided when requested, before the purchase is completed and at no extra cost.

Source: Real Decreto 126/2015, food information for non-prepacked foods (consolidated text, in Spanish), Article 6.5.a, 1st

6. If you give the information verbally, what must there be in the area where you sell?NothingA visible notice saying where the information is or that customers can ask staffA notice with the owner's phone numberThe price list

It must be shown visibly, legibly and accessibly where the information is or that it can be requested from staff.

Source: Real Decreto 126/2015, food information for non-prepacked foods (consolidated text, in Spanish), Article 6.5.b

7. A bar has a counter and a terrace with different menus. Where does the allergen notice go?In each of the sections where food is soldOnly at the entranceOnly in the toiletsOnly at the counter

If there are several sections, the notice must be available in each one.

Source: Real Decreto 126/2015, food information for non-prepacked foods (consolidated text, in Spanish), Article 6.5.b

8. Do you have to say «contains egg» for an «egg omelette»?Yes, alwaysOnly in EnglishOnly if it is a potato omeletteNo, if the name of the dish already clearly refers to the allergen

The indication is not needed if the name of the food clearly refers to the substance.

Source: Real Decreto 126/2015, food information for non-prepacked foods (consolidated text, in Spanish), Article 4.1.b

9. A product contains wheat flour and also wheat breadcrumbs. How does its label show the gluten?Only once, at the end of the listIt shows it for each of the two ingredientsIt does not if there is only a littleOnly in the product name

When several ingredients come from the same Annex II substance, it is stated for each one.

Source: Regulation (EU) No 1169/2011 on the provision of food information to consumers, Article 21(1)

10. The allergens are already on a notice next to each tray in the display counter. Do you also need the «please ask our staff» notice?Yes, both are always neededYes, on the kitchen doorNo, if the notice can easily be read before buyingYes, and in three languages

The notice is not needed if the allergens are on labels or notices next to the food, legible before buying.

Source: Real Decreto 126/2015, food information for non-prepacked foods (consolidated text, in Spanish), Article 6.5.c

11. The supplier switches the brand of a sauce. What do you do?Nothing, all sauces are the sameWait for a customer to complainTake the sauce off the menu for goodRead the new label and update the sheets for the dishes that use it

What you say about a dish depends on its ingredients: another brand may contain other allergens.

Source: Regulation (EU) No 1169/2011 on the provision of food information to consumers, Article 21 · AESAN: labelling of substances causing allergies and intolerances (in Spanish)

12. What must a dish's allergen sheet include?Only the main ingredientOnly the priceAll its components (base, sauce, garnish, coating, oil) and the 14 allergens tickedOnly the most common allergens

The written information must cover the Annex II substances present in the complete dish.

Source: Real Decreto 126/2015, food information for non-prepacked foods (consolidated text, in Spanish), Article 6.5.a, 2nd · Regulation (EU) No 1169/2011 on the provision of food information to consumers, Annex II

13. The cook adds cream to a soup that did not have it. When is the sheet changed?Before serving it, the same dayAt the annual reviewWhen the inspectors askThere is no need, it's only a little

A sheet that does not match the dish gives false information: it is updated before serving.

Source: Real Decreto 126/2015, food information for non-prepacked foods (consolidated text, in Spanish), Article 6.5.a, 2nd

14. Does the law require allergen icons on the menu?Yes, all 14 icons on every menuNo: it requires the information to be available, but it does not impose iconsYes, but only in redYes, only on set menus

Royal Decree 126/2015 regulates labels, notices and verbal information with a written record; it does not require icons.

Source: Real Decreto 126/2015, food information for non-prepacked foods (consolidated text, in Spanish), Article 6

15. An allergen notice covered by a promotional poster…Complies if the poster is niceComplies if it is temporaryIt doesn't matterDoes not comply: the information must be visible and cannot be covered

Mandatory information must not be hidden, obscured or interrupted by any other information or image.

Source: Regulation (EU) No 1169/2011 on the provision of food information to consumers, Article 13(1)

16. The set menu changes every day. Do you have to give its allergens too?No, only for the fixed menuYes: for every dish served, including the daily ones, with written informationOnly if it contains shellfishNo, because it changes every day

Allergen information is compulsory for all non-prepacked food, and the written information must cover every dish.

Source: Regulation (EU) No 1169/2011 on the provision of food information to consumers, Article 44(1)(a) · Real Decreto 126/2015, food information for non-prepacked foods (consolidated text, in Spanish), Article 6.5.a, 2nd

17. The sheet does not make it clear whether the dish contains the allergen. What do you tell the customer?That you are not sure and you will check with the kitchen before confirmingThat it doesn't, so they don't have to waitThat it definitely doesNothing, and you serve the dish

Accurate information must be given before the purchase is completed; if you don't have it, you check.

Source: Real Decreto 126/2015, food information for non-prepacked foods (consolidated text, in Spanish), Article 6.5.a

18. Why mark the order with the customer's allergen?To charge moreFor sales statisticsSo the kitchen cannot miss it and prepares the dish separatelyIt serves no purpose

It is good practice so the warning reaches the people cooking and plating, and cross-contact is avoided.

Source: Regulation (EU) 2021/382 amending Regulation (EC) No 852/2004 (allergens and food safety culture)

19. A salad contains walnuts and the customer is allergic. Is it enough to pick them out?No: traces remain; the salad is made again without walnutsYes, if they are picked out carefullyYes, if they are removed with a forkYes, if there are only a few

Picking them out does not remove traces: it is prepared again with clean utensils and containers, as point 9 requires.

Source: Regulation (EU) 2021/382 amending Regulation (EC) No 852/2004 (allergens and food safety culture), Annex, point 2(c)

20. What does Regulation 852/2004 (since 2021) say about utensils used with an allergen?They can be used freelyThey are not used for food without that allergen unless cleaned and checked for absence of visible debrisThey are thrown away after useThey are washed only once a day

Point 9 of Chapter IX requires cleaning and checking at least for the absence of visible debris.

Source: Regulation (EU) 2021/382 amending Regulation (EC) No 852/2004 (allergens and food safety culture), Annex, point 2(c)

21. The wok has just been used with soy sauce. You are asked for a stir-fry for someone allergic to soya. What do you do?Wipe it with paper and that's itUse it as it is, the heat cleans itI wash it, check there are no traces left and use clean utensilsAdd more oil to dilute the soy

Equipment used with an allergen is only used for other food if it has been cleaned and no visible debris remains.

Source: Regulation (EU) 2021/382 amending Regulation (EC) No 852/2004 (allergens and food safety culture), Annex, point 2(c)

22. Where are ingredients containing allergens stored in the cold room?On the top shelfOpen, so they are easier to seeMixed in with everything elseIn closed, labelled containers, at the bottom, so they cannot fall onto other food

It is good practice for complying with point 9: what contains an allergen must not reach other food.

Source: Regulation (EU) 2021/382 amending Regulation (EC) No 852/2004 (allergens and food safety culture), Annex, point 2(c)

23. «May contain traces of…» is information that is…Compulsory on every dishVoluntary, and if given it must not mislead or be ambiguousForbiddenOnly for fish

Voluntary information must not mislead, must not be ambiguous and must be based on scientific data.

Source: Regulation (EU) No 1169/2011 on the provision of food information to consumers, Article 36(2)

24. Does putting «may contain» on every dish protect the customer?No: it does not replace avoiding cross-contact and leaves allergic customers with no optionsYes, that way the business is coveredYes, if it is in small printYes, that is what the law says

It must be based on data and not be ambiguous (Article 36(2)); and cleaning equipment is still compulsory (point 9).

Source: Regulation (EU) No 1169/2011 on the provision of food information to consumers, Article 36(2) · Regulation (EU) 2021/382 amending Regulation (EC) No 852/2004 (allergens and food safety culture)

25. When can a food be called «gluten-free»?When it has no wheat flour, nothing moreWhen it has less than 200 mg/kgWhen, as sold, it contains no more than 20 mg/kg of glutenWhenever the customer asks

The Annex to Regulation 828/2014 limits «gluten-free» to 20 mg/kg in the food as sold.

Source: Commission Implementing Regulation (EU) No 828/2014 on the absence or reduced presence of gluten, Annex, part A

26. What is the limit for «very low gluten»?20 mg/kg500 mg/kgThere is no limit100 mg/kg, in foods processed to reduce gluten

«Very low gluten» is reserved for foods processed to reduce gluten, with a maximum of 100 mg/kg.

Source: Commission Implementing Regulation (EU) No 828/2014 on the absence or reduced presence of gluten, Annex, part A

27. What is needed to present oats as «gluten-free»?That they are produced to avoid contamination by other cereals and do not exceed 20 mg/kgNothing: oats never contain glutenThat they are organicThat they are toasted

Oats must be produced to avoid contamination by wheat, rye or barley and not exceed 20 mg/kg.

Source: Commission Implementing Regulation (EU) No 828/2014 on the absence or reduced presence of gluten, Annex, part B

28. For an order placed on a website or app, when must the allergen information be available?Only when the courier arrivesOnly if the customer phonesBefore the customer buys and also at the moment of deliveryIt is not needed for distance selling

In distance selling, the information must be available before purchase and on delivery.

Source: Regulation (EU) No 1169/2011 on the provision of food information to consumers, Article 14(1) and 14(2)

29. Sandwiches that you pack yourself to sell in your own shop: how do they give allergen information?Verbally, with nothing writtenWith the list of ingredients and allergens emphasised, on the pack or on a label attached to itIt is not neededWith a notice in another shop

They carry the particulars of Articles 9 and 10 of Regulation 1169/2011; sold over the counter, all but the date can go on a notice.

Source: Real Decreto 126/2015, food information for non-prepacked foods (consolidated text, in Spanish), Articles 5.1 and 6.3

30. In a canteen that only serves meals adapted for people with allergies, is the «please ask our staff» notice needed?Yes, as in any barNo, and the information is not needed eitherOnly if there is a terraceThe notice is not needed, but the information must exist and be given whenever asked for

Places that serve meals adapted for people with allergies do not need the notice, but they do need the information.

Source: Real Decreto 126/2015, food information for non-prepacked foods (consolidated text, in Spanish), Article 6.5.d

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This is a training certificate in free format. It is not a licence or a qualification required by law: your employer must train you in the allergen information and procedures of its own premises.

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Final test: Allergens in the kitchen and front of house

Final test: 30 questions

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Next step: HACCP in your kitchen

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