Exit demo chapter
Food allergy safety in Schools - questions
What makes some food allergens harder to identify in schools?
They are always hidden in packaging
They only appear in cooked food
They may be present in activities where food is not the main focus
They are always labelled clearly
Why may different members of staff be involved in allergy safety during the school day?
Different staff may handle or supervise food at different times
Only catering staff prepare food
Only teachers manage pupils
*Different staff supervise pupils at different points in the day
Why can allergy risks be harder to manage in schools?
Food is always prepared by different staff
Food is present across multiple locations and activities
Food is only eaten at set times
Food is checked by pupils before use
Click to go to Chapter 2
Your responsibility and duty of care
Chapters
Accessibility
Chapters
1. Food allergy safety in Schools
Test your knowledge
2. Your responsibility and duty of care
Test your knowledge
3. Allergenic ingredients
Test your knowledge
4. Preventing food allergen exposure
Test your knowledge
5. Safe food service and systems
Test your knowledge
6. Recognising and responding to emergencies
Test your knowledge
7. Self-assessment
Exam Locked
Select a colour theme
Please select an accessibility theme from the options below.
Default
2
3
4
5
6