According to the Food Code, who must be able to identify food allergens and associated symptoms?

According to the Food Code, who must be able to identify food allergens and associated symptoms?

• A. A nutritionist
• B. A manager
• C. Someone in charge
• D. The head chef

Answer: (C)

The correct answer is that someone in charge must be able to identify food allergens and associated symptoms. This is in line with the Food Code, which emphasizes the responsibility of individuals in charge within food service establishments to ensure food safety, including allergen management. A person in charge is typically someone with the authority and knowledge to oversee operations and implement food safety practices. They are critical in training staff about allergen identification and response to allergic reactions, as well as managing procedures to prevent cross-contamination. While managers, nutritionists, and head chefs can certainly play important roles in food safety and allergen awareness within a food service context, the term "someone in charge" broadly encompasses any designated individual responsible for overseeing food safety practices, which includes allergen identification. This definition ensures that allergen protocols are adhered to uniformly across all levels of the operation.

The correct answer is that someone in charge must be able to identify food allergens and associated symptoms.

This is in line with the Food Code, which emphasizes the responsibility of individuals in charge within food service establishments to ensure food safety, including allergen management. A person in charge is typically someone with the authority and knowledge to oversee operations and implement food safety practices. They are critical in training staff about allergen identification and response to allergic reactions, as well as managing procedures to prevent cross-contamination.

While managers, nutritionists, and head chefs can certainly play important roles in food safety and allergen awareness within a food service context, the term "someone in charge" broadly encompasses any designated individual responsible for overseeing food safety practices, which includes allergen identification. This definition ensures that allergen protocols are adhered to uniformly across all levels of the operation.