IIT &CII-FACE Certified Food Professional Course



IIT &CII-FACE Certified Food Professional CourseSelf test Questionnaire on Allergen Management (Select the most appropriate answer)Identify a non protenaceous allergen among the options providedShell Fish and FishPeanuts and Tree NutsSulfur dioxideSoy bean 2. Which of the following methods are widely used for detection of allergensELISAElectron MicroscopyFTIREmission Spectroscopy 3. The Bioluminescence reaction is catalysed through the following enzymeRNAseATPaseDNA PolymeraseNon of the above 4. Gluten allergy is associated with Tropical sprueCoeliac SprueNone of the aboveLactose intolerance 5. Gluten allergy is due to the following protein of the glutenGluteninAlbumin and GlobulinHistamineGliadins/Prolamines6. List minimum 5 reasons for unintentional contamination7. VITAL stands for Voluntary Incidental Trace Allergen LabellingVoluntary Immunosensitive Trance AtrophyValidated Identical Trace AllergensVaccination for Immunosensitive Trace Allergens8. Vital standards from Allergen Bureau is originated fromUSFDA standardsEU standardsJapanese Allergen BureauAustralia/Newzeland Allegen Bureau9. Celery, Sesame and Mustard have been added as additional allergens by FSSAI as they are predominantly found in IndiaWHO as it recognizes that there are sufficient data to include the above other than the classical 8 allergensEuropean Union as it has been predominantly found that in EU people have been reported to be hypersensitive to the aboveJapanese government as apanese extensively use the above ingredients in their cuisine.10. Select the most appropriate example of a Food IntoleranceLactose intolerance HaemophyliaTropical SprueCoeliac Sprue11. In the following options given below identify an “ Auto Immune Disorder”Fish and Shell fish allergyNuts and Nut product allergyEggs/Avian allergyGluten allergy12. Identify the 3rd step involved in Risk AssessmentRisk CommunicationRisk AssessmentRisk ReviewRisk Management13. Identify the right method of scheduling a production of a Biscuit with one major allergen and 2 minor allergen ( due to low quantity)Start the production with no allergen product to one allergen, 2 allergens and 3 allergens, stop , clean and follow the cycleStart production from the maximum number of allergens first ( 3 allergens) and basis the common ingredients, plan the production of 2 allergens, 1 allergen and so forthDepending on the order received and in order to meet the demand, start any product at any time , but ensure thorough cleaningNone of the above production scheduling has no role in allergen management14. Children generally out grow the allergenic symptoms by the age of 3-5 years7 years and aboveAfter teenageOnce allergenic , are allergenic for ever ................
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