Level 2 Award in Food Allergen Awareness Exam 2026–2027 Newest Update 100 Questions with Verified Answers Grade A Plus Guaranteed

Level 2 Award in Food Allergen Awareness
Exam 2026–2027 Newest Update 100
Questions with Verified Answers Grade A
Plus Guaranteed
1. What is a food allergen?
A. A substance that improves food taste
B. A harmless food additive
C. A component of food that can trigger an immune reaction
D. A type of food preservative
Correct answer: C. A component of food that can trigger an immune reaction
Food allergens cause the immune system to react abnormally, sometimes leading to
severe symptoms.
2. Which of the following is a common food allergen?
A. Salt
B. Peanuts
C. Water
D. Rice
Correct answer: B. Peanuts
Peanuts are one of the major allergens that can cause severe reactions.
3. What is anaphylaxis?
A. Mild stomach upset
B. A severe, life-threatening allergic reaction
C. A type of food poisoning
D. A digestive enzyme
Correct answer: B. A severe, life-threatening allergic reaction
Anaphylaxis requires immediate medical attention.
4. Which law helps protect consumers from allergens in food in the UK?
A. Health and Safety at Work Act
B. Food Safety Act
C. Consumer Credit Act
D. Data Protection Act
Correct answer: B. Food Safety Act
This law ensures food is safe and properly labelled.
5. Which of these must be clearly labelled on packaged food?
A. Colour
B. Allergens
C. Brand name only
D. Price
Correct answer: B. Allergens
All major allergens must be clearly highlighted on packaging.

,6. How many major allergens are recognised in UK food law?
A. 10
B. 12
C. 14
D. 16
Correct answer: C. 14
There are 14 major allergens that must be declared.
7. Which allergen is found in wheat?
A. Gluten
B. Lactose
C. Fructose
D. Sucrose
Correct answer: A. Gluten
Gluten is present in wheat, barley, and rye.
8. What should a food handler do if unsure about ingredients?
A. Guess
B. Ignore the issue
C. Check with supervisor or packaging
D. Taste the food
Correct answer: C. Check with supervisor or packaging
Always verify ingredients to avoid allergen risks.
9. Cross-contamination occurs when:
A. Food is cooked properly
B. Allergens are transferred from one food to another
C. Food is refrigerated
D. Food is packaged
Correct answer: B. Allergens are transferred from one food to another
This is a major cause of allergic reactions.
10. Which milk product is an allergen?
A. Soy milk
B. Cow’s milk
C. Coconut milk
D. Almond milk
Correct answer: B. Cow’s milk
Milk from cows is a common allergen.
11. What is the safest way to store allergen-free food?
A. On the floor
B. Separate and labelled storage
C. Mixed with all foods
D. In open containers
Correct answer: B. Separate and labelled storage
Prevents cross-contact.
12. Which of the following is NOT a major allergen?
A. Eggs
B. Mustard
C. Oxygen

, D. Fish
Correct answer: C. Oxygen
Oxygen is not a food allergen.
13. Which part of a food label highlights allergens?
A. Ingredients list
B. Nutrition table only
C. Front packaging only
D. Barcode
Correct answer: A. Ingredients list
Allergens are usually bolded in ingredients.
14. What should staff do after handling allergens?
A. Wash hands thoroughly
B. Do nothing
C. Continue working
D. Touch clean surfaces
Correct answer: A. Wash hands thoroughly
Prevents cross-contact.
15. Which nut is a common allergen?
A. Peanut
B. Coconut
C. Chestnut
D. Water nut
Correct answer: A. Peanut
Peanuts are highly allergenic.
16. What is gluten intolerance called in severe immune form?
A. Diabetes
B. Coeliac disease
C. Asthma
D. Arthritis
Correct answer: B. Coeliac disease
An autoimmune reaction to gluten.
17. Which allergen is found in shellfish?
A. Fish sauce
B. Prawns
C. Rice
D. Chicken
Correct answer: B. Prawns
Shellfish includes prawns, crab, lobster.
18. Why is allergen awareness important?
A. To increase sales
B. To improve taste
C. To protect customers from reactions
D. To reduce cooking time
Correct answer: C. To protect customers from reactions
It prevents serious health risks.