Question 1

Can adults develop food allergies?

Accepted Answer

Most allergies affect young children under three but can also develop during adulthood, with the most common being cows’ milk, eggs, peanuts, soybeans, peas & chickpeas, tree nuts, shellfish and wheat. Allergies that develop during adulthood tend to be lifelong.

Question 2

Can food allergies be cured?

Accepted Answer

There is no cure for allergies, though they can occasionally go away on their own. Food allergies can be treated to [relieve the symptoms](/resources/how-to-recognise-symptoms-of-food-allergies), usually through the use of antihistamines for mild to moderate reactions and adrenaline for severe reactions.

Question 3

What are common food allergy causes?

Accepted Answer

A food allergy is caused by the body’s immune system treating harmless proteins as a potential threat and releasing chemicals, which cause an allergic reaction. Most of the [typical symptoms](/resources/how-do-you-know-if-youre-having-an-allergic-reaction-to-food) are caused by histamine, like redness and swelling, itchiness and an increase in mucus in the lining of the nose.

Question 4

Do allergies get worse with age?

Accepted Answer

There’s no simple answer to this, as some food allergies can go away on their own or develop in adulthood, while others can worsen over time, caused by repeated exposure to them. But each individual’s allergies and reactions to them are usually unique, so predicting what will happen is difficult.

Question 5

How do you know if you have a food allergy?

Accepted Answer

The most common symptoms of food allergies include:

- Feeling dizzy or lightheaded.
- Itchy skin or a raised rash (hives).
- Swelling of the lips, face and eyes (angioedema).
- Coughing, wheezing, breathlessness, noisy breathing or a hoarse voice.
- Sneezing, or an itchy, runny or blocked nose.
- Feeling sick or being sick.
- Stomach ache.
- Diarrhoea.

Question 6

How do you prevent an allergic reaction?

Accepted Answer

The only sure-fire way to stop having an allergic reaction to certain foods is to stop eating them and avoiding anything that contains them. This often means having to do a lot of research and asking questions before trying something new.

Question 7

How long does a food allergy reaction last?

Accepted Answer

[Food allergy reactions](/resources/the-most-common-food-allergies) can vary in how long they take to start and how long they last, with most allergic reactions lasting no more than a couple of hours. Some can start within minutes of eating the food and others may occur days later, and in some cases, a biphasic reaction means that the symptoms can seem to start again up to four hours later.

Question 8

what are the 14 allergens covered by the Food Information Regulations?

Accepted Answer

The 14 allergens covered by the Food Information Regulations are:

- Celery
- Cereals containing gluten – including wheat (such as spelt and Khorasan), rye, barley and oats (if the oats have been contaminated during the production process, gluten free oats are safe to eat for those with with coeliac disease)
- Crustaceans such as prawns, crabs and lobsters. eggs
- Fish
- Lupin
- Milk
- Molluscs such as mussels and oysters
- Mustard
- Tree nuts including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts
- Peanuts
- Sesame seeds
- Soybeans
- Sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million)

Question 9

What are the most common food allergies?

Accepted Answer

Any food can cause an allergic reaction but in children, the most [common foods](/resources/fourteen-most-common-food-allergies) include milk, eggs, peanuts, tree nuts, fish and shellfish.

Question 10

What are the most common food allergies in adults?

Accepted Answer

In adults, the foods that [most commonly cause a reaction](/faqs/what-are-the-14-allergens-covered-by-the-food-information-regulations) are peanuts, walnuts, brazil nuts, almonds, hazelnuts, apples, peaches, fish, crab, lobster and prawns.

Question 11

What is the best medicine for food allergies?

Accepted Answer

Antihistamines are among the most popular treatment for minor food allergies.

Question 12

What is the best treatment for food allergies?

Accepted Answer

The best[ course of treatment](/resources/the-most-common-food-allergies) will depend on how severe the allergy is. Antihistamines are a popular treatment for minor food allergies. The best way to treat a severe allergy is to avoid the food that causes it.

Question 13

What allergy information has to be on a food table?

Accepted Answer

The 14 allergens defined in FIR regulations should be emphasised on ingredients lists, this is usually done by making them bold. Where the ingredient isn't clear as to what allergen is relates to, this additional information should be included in brackets, for example Whey (milk).

Question 14

What are the required label elements?

Accepted Answer

Pre-packaged food needs to have an ingredients list that emphasises allergenic ingredients, for example by making them bold. If there is a risk of cross-contamination in the production process, the packaging needs to say that it ‘may contain x’ or is ‘not suitable for someone with x allergy’.

Learn more about [Natasha's Law](/resources/new-food-labelling-regulations), which was introduced in October 2021 as legislation that all pre-packaged food must include an ingredients list with allergies clearly labelled, with our online blog.

Question 15

Which products made from allergenic ingredients do not need to be declared as allergens?

Accepted Answer

Some products, like a bottle of wine, are not required to provide an ingredients list. However, any allergenic ingredients within this product must still be declared using a ‘contains’ statement followed by the name of the allergenic substances.

Question 16

Who does the food information regulations apply to?

Accepted Answer

Food information regulations apply to the manufacturers and suppliers of food products. They apply to anyone that operates a food business, even if that food was given to customers for free, though they don’t apply for businesses that provide food at an occasional event, like a village fair.

Question 17

How do food allergies develop?

Accepted Answer

The exact reasons why food allergies develop aren’t always clear, with research indicating both genetic and environmental causes. For example, if a family member has a food allergy, that makes it more likely that you will develop one too, while the bacteria in your stomach can also cause it.

Question 18

How do they test food allergies?

Accepted Answer

First, you’ll need to talk to a doctor about your symptoms and if a food allergy is suspected, you’ll be tested at a clinic. If the symptoms developed quickly you’ll be given a skin prick or blood test, while symptoms that developed more slowly are tested through a food elimination diet.

Question 19

How do you get tested for food allergies?

Accepted Answer

If you suspect you have a food allergy, contact your GP who will be able to arrange further tests, such as a skin prick test, to confirm the allergy.

Question 20

What happens to your body when you have a food allergy?

Accepted Answer

Any of these things can happen to your body when you have a [reaction to a food allergy](/resources/how-do-you-know-if-youre-having-an-allergic-reaction-to-food): hives, itching or eczema; tingling or itching in the mouth; swelling of the lips, face, tongue and throat; wheezing, nasal congestion or breathing trouble; dizziness or lightheadedness and; abdominal pain, diarrhea, nausea or vomiting.

Question 21

Can I make and sell food from home?

Accepted Answer

Yes, as long as your kitchen meets the necessary hygiene requirements and you have a food hygiene certificate. You can use your home as a base for making and selling food, as long as you register your home as a food business with your local authority and let them know you intend to use your home as business premises.

Our '[Starting a Food Business From Home](/resources/starting-a-food-business)' guide covers everything you need to know.

Question 22

Do food hygiene certificates expire?

Accepted Answer

While food hygiene certificates do not have an expiry date, it is recommended that you renew it[ every three years](/resources/how-long-does-a-food-hygiene-certificate-last).

Question 23

Do I need a food hygiene certificate to give good away?

Accepted Answer

No, a food hygiene certificate is only required if you intend to sell food. However, if you plan to give away food to family, friends or charity events, good hygiene levels must be maintained.

Learn more about [food hygiene certificates](/resources/what-is-a-food-hygiene-certificate) with our blog.

Question 24

Do I need a food hygiene rating?

Accepted Answer

Within England, Wales and Northern Ireland, food businesses that sell directly to the public from their premises will typically be awarded a Food Hygiene Rating when they have their routine Food Hygiene inspection from the local authority. Provided a business is registered as a food business with the local authority, the local authority will issue a Food Hygiene Rating where required.

Question 25

Do you need a food hygiene certificate to sell food?

Accepted Answer

Not all food businesses need a food hygiene certificate to sell food at present. However, food safety training must be evident in staff who handle food in retail, catering or manufacturing environments. Environmental health officers may ask to see proof of this.

Question 26

Is food hygiene training a legal requirements?

Accepted Answer

Yes, food hygiene training is a legal requirement for anyone that works with food.

Question 27

What does food legislation require?

Accepted Answer

Food law states that all food handlers receive appropriate food safety and food hygiene training and supervision in the workplace. There are different codes of practice and regulations governing everything from food production and preparation to its packaging and distribution.

Question 28

What is the Food Safety Act?

Accepted Answer

The [Food Safety Act 1990 ](/resources/what-does-the-food-act-1990-apply-to)is the legal framework for all food legislation in Britain. It's designed to ensure that food handlers do not add anything to food or remove anything from it, or treat it in a way that could damage a person's health after consumption. It also states that the way food is sold, served, labelled and advertised meets the quality that customers expect.

Question 29

What legal responsibilities do food handlers have?

Accepted Answer

Food handlers are required by law to make sure that food is safe for human consumption. The law states that food handlers must report to their supervisor if they have a fever, diarrhoea, have vomited, have a facial sore or any form of facial discharge or have a foodborne illness themselves. It is also food handlers' legal responsibility to prevent their hair, nails, jewellery or any plasters from contaminating food. Food handlers should also cooperate with their employer by handling and preparing food in line with any training or instruction they have received.

Question 30

Who needs to have a food hygiene certificate?

Accepted Answer

Not all food handlers are legally required to have a food hygiene certificate. However, EU Regulation 852/2004 states that food businesses have to ensure any staff who handle food are supervised properly and receive food hygiene training.

Question 31

How can I get a food hygiene certificate?

Accepted Answer

Food hygiene certificates can easily be obtained via an online e-learning course. You'll find courses tailored specifically to different sectors like catering and retail, but the Level 2 Food Hygiene Certificate fits the general legal requirements for food handlers. managers need.

Question 32

How long is a basic food hygiene certificate valid for?

Accepted Answer

While food hygiene certificates do not technically run out, it is best practice to get them renewed [every three years](/faqs/how-long-is-a-basic-food-hygiene-certificate-valid-for). Some employers require their staff to do this every year as part of their training, often as part of a food hygiene e-learning course.

Question 33

How long is a level 2 food hygiene certificate valid for?

Accepted Answer

Food hygiene certificates do not expire, but some employers - such as the NHS - require them to be renewed every 12 months. However, it is recognised industry practice for them to be renewed every three years, so that food handlers can keep up to date with the latest legislation.

Question 34

What is a basic food hygiene certificate?

Accepted Answer

The Level 2 Food Hygiene course used to be known as the basic food hygiene certificate. Today, Level 1 is an introductory food safety course for people who are beginning to cook at home, while Level 3 is the qualification that food supervisors and managers need.

Question 35

What type of good hygiene certificate do I need?

Accepted Answer

The Level 2 Food Hygiene and Safety Certificate meets the legal obligations for food handlers, while managers and food supervisors need to undertake Level 3 food safety training. Level 1 is much more basic and is designed for people to use in their own homes. Different industries might require their food handlers to undergo specialist training too, and there are e-learning courses specifically for the catering, drinks, retail and manufacturing sectors.

Question 36

When do I need to renew my food hygiene certificate?

Accepted Answer

While food hygiene certificates do not expire, it is recommended that you renew the qualification every three years to keep your knowledge up to date.

Question 37

Which food hygiene certificate do I need to open a cafe?

Accepted Answer

A level 2 food hygiene certificate is required to satisfy a food handler’s legal obligation for food safety training. However, if you are going to be responsible for other staff at your premises, you will need to ensure that you, or any supervisors are trained to level 3.

If you're starting up a food business our [online guide ](/resources/starting-a-food-business)to here to help.

Question 38

Which food hygiene certificate do I need to sell cakes from home?

Accepted Answer

Although the Level 1 Food Hygiene and Safety Certificate is aimed at home cooks, selling what you prepare is different. You will need to contact your local authority's environmental health service to arrange a safety and hygiene inspection at your property. Then, a Level 2 Food Hygiene Certificate will be required to show that you know how to prevent the spread of foodborne illnesses by keeping your home and equipment hygienic.

Our comprehensive guide covers everything you need to know around the requirements for [selling cakes from home](/resources/what-food-hygiene-certificate-do-i-need-to-sell-cakes-from-home).

Question 39

What is food hygiene and what is food safety?

Accepted Answer

Food hygiene and food safety refer to the steps food handlers need to take to make sure food is processed, stored, distributed, transported and prepared without any risk to consumers' health.

We explain the differences between the two terms in our [online blog](/resources/what-is-the-difference-between-food-hygiene-and-food-safety).

Question 40

Who is responsible for food safety?

Accepted Answer

[Food handlers](/resources/what-is-safe-food-handling) and food businesses are responsible for the safety of the food that they provide to consumers. Their responsibilities include ensuring food is safe for consumption, and that its quality meets expectations. Food also needs to be [labelled ](/resources/food-allergens-labels-advice-and-guidance)and advertised in a way that is not misleading, especially where [allergies ](/resources/the-most-common-food-allergies)and intolerances are concerned.

Question 41

Why is food hygiene important?

Accepted Answer

If food is not prepared in a hygienic way, it may be unsafe for consumption and could increase the risk of foodborne illnesses. [Good food hygiene](/resources/importance-of-food-hygiene-for-manufacturing-supervisor) is important for your business and its reputation, as well as the health of your customers. It's therefore vital to ensure all staff have received food hygiene training.

Question 42

Why is food safety important?

Accepted Answer

A thorough understanding of [food safety](/resources/4-principles-of-food-safety) is essential for food handlers to demonstrate food hygiene best practice, to prevent risk of contamination or foodborne illnesses.

Question 43

How long is HACCP certification valid?

Accepted Answer

HACCP course certificates are valid indefinitely, but it is recommended that they are renewed every 3 years.

Question 44

How long should HACCP records be kept?

Accepted Answer

There is no legal minimum which dictates how long you should keep you HACCP records for, so you should decide what is an appropriate amount of time to keep them for your business.

Question 45

What do you understand by HACCP?

Accepted Answer

[HACCP ](/resources/7-principles-of-haccp)stands for ‘Hazard Analysis and Critical Control Points’. It is a set of principles that can be used in the development of a Food Safety Management System. The HACCP principles help businesses to implement adequate food safety procedures, which help protect consumers and the businesses themselves.

Question 46

What does a product flow chart show?

Accepted Answer

A product flow chart creates an easy-to-follow visual diagram of the steps in your food production process for a specific product, allowing you to accurately identify the critical control points (CCPs) in your food production process.

Question 47

What is an example of a critical limit in a HACCP plan?

Accepted Answer

Critical limits can be defined as the maximum safe limit that can be reached at a Critical Control Point (CCP) of whichever measurement is being taken for safety purposes, an example of which being the minimum and maximum temperatures that refrigerated food need to be stored at. If these critical limits were exceeded, it would signal an issue at that particular critical control point.

Question 48

What is HACCP used for?

Accepted Answer

HACCP are a set of principles that are used in the development of a Food Safety Management System. A Food Safety Management System developed using the principles of HACCP helps to protect consumers and businesses themselves.

Question 49

What is the critical limit for cooking?

Accepted Answer

A critical limit for cooking is typically the temperature that an ingredient must reach in order to have safely killed off any potentially harmful bacteria. In most instances, products will be cooked to 75C.

Question 50

What is the first step in creating a HACCP systems?

Accepted Answer

The first step in creating a[ HACCP plan ](/resources/how-to-write-a-haccp-plan)is creating flow diagrams of your food production process which accurately reflect all stages of production, ideally created on-site to ensure every aspect is accounted for.

Question 51

What is the purpose of documenting food monitoring processes?

Accepted Answer

By documenting the food monitoring process, you create a tangible record of all the safety measures you undertake as a business. This allows you to ensure all staff are following your safety procedures, have a log which can be referenced in the event of an inspection, and can isolate areas where your food safety processes may be encountering difficulties so you can take appropriate actions.

Question 52

Which food businesses need to implement a HACCP based food safety systems?

Accepted Answer

[HACCP plans](/resources/how-to-write-a-haccp-plan) are mandatory if you own a food business (catering, manufacturing or retail based), as dictated by Retained Regulation (EC) No 852/2004. This states that you need to implement permanent process and uphold all the [principles of HACCP](/resources/7-principles-of-haccp), regardless of the size of your business.

Question 53

Which food should be rejected during receiving?

Accepted Answer

Foods which carry an element of risk should be checked for temperature upon delivery, including any chilled foods and frozen foods. Any deliveries of chilled food should not measure more than +5 °C, while frozen food should be higher than -18°C. If these temperature limits are exceeded, then that food within the delivery should be rejected. Additionally, any products that are past their use-by or best before date should be rejected. Any food and packaging should be in good condition – any damaged items should also be rejected.

Question 54

How many HACCP prerequisites are there?

Accepted Answer

There are 12 good hygiene practices (GHPs) and practical attributes which make up the prerequisites before applying a HACCP plan, which include:

- a fit-for-purpose premises or structure with all necessary facilities
- fully functioning equipment
- technical maintenance and calibration
- adequate cleaning and sanitation
- physical separation of activities to prevent biological cross-contamination
- procedures to control and prevent other forms of contamination within production
- supplier controls
- safety of water and ice
- proper waste management
- pest control
- appropriate levels of personal hygiene and health of all personnel
- comprehensive training
- supervision measures

Question 55

Is HACCP a food safety management systems?

Accepted Answer

No, HACCP is a set of principles that can be used in the development of an adequate Food Safety Management System, but is not a Food Safety Management System itself.

Question 56

What are critical control points for food safety?

Accepted Answer

[Critical Control Points](/resources/what-are-critical-control-points) (CCPs) for food safety are defined as a stage at which a control measure can be applied in order to prevent or reduce the risk of introducing of a food safety hazard or risk. These vary from business to business, so you will need to create a flowchart for your business’ specific production actions to understand where these CCPs will be. This can include steps such as preparing raw meat, cooking ingredients, and defrosting food.

Question 57

What are critical limits in a food safety plan?

Accepted Answer

Critical limits can be defined as the maximum safe limit that can be reached at a [Critical Control Point ](/resources/what-are-critical-control-points)(CCP) of whichever measurement is being taken for safety purposes, an example of which being the minimum and maximum temperatures that refrigerated food need to be stored at. If these critical limits were exceeded, it would signal an issue at that particular critical control point.

Question 58

What are four types of food contamination?

Accepted Answer

The four main types of [food contamination](/resources/prevent-cross-contamination-in-food) are physical (foreign objects present in food), chemical (foreign chemical substances present in food), biological (living organisms, such as pests or microorganisms, present in food), and allergenic (unintended presence of allergens in food).

Question 59

What does HACCP stand for?

Accepted Answer

HACCP stands for ‘Hazard Analysis and Critical Control Points’.

Question 60

What is the purpose of food safety plans programs?

Accepted Answer

The purpose of a [food safety plan](/resources/how-to-write-a-haccp-plan) program, such as the HACCP food safety management system, is to ensure businesses implement adequate food safety procedures which help protect both consumers and the businesses themselves by adhering to a set of safety principles.

Question 61

Is a HACCP plan mandatory?

Accepted Answer

[HACCP plans](/resources/how-to-write-a-haccp-plan) are mandatory if you own a food business (catering, manufacturing or retail based), as dictated by Regulation (EC) No 852/2004. This states that you need to implement permanent process and uphold all the principles of HACCP, regardless of the size of your business.

Question 62

What is HACCP food safety?

Accepted Answer

HACCP stands for ‘Hazard Analysis and Critical Control Points’ and is a food safety management system, governed by a set of principles designed to help businesses implement adequate food safety procedures which help protect both consumers and the businesses themselves.

Question 63

What is the purpose of a food safety management systems?

Accepted Answer

The purpose of a food safety management system such as HACCP is to ensure businesses implement adequate food safety procedures which help protect both consumers and the businesses themselves by adhering to a set of[ safety principles.](/resources/what-is-haccp)

Question 64

What year did HACCP become a legal requirements?

Accepted Answer

While businesses were recommended to use the HACCP system in the 1990s, it became mandatory under Regulation (EC) No 852/2004 on 1st January 2006.

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