Curso SanoCertificado de alérgenos

Examen de práctica: alérgenos alimentarios

Mock exam: the 14 allergens16 preguntas

At work, allergy questions come in Spanish: from customers, from the manager and from the inspector. Here each question is in Spanish, as it is written, then translated into English. Pick your answer, then tap “Answer and explanation”.

Practice only: no score, no certificate. The facts come from the EU rules Reglamento (UE) 1169/2011 (Annex II) and 828/2014, and the Spanish decree Real Decreto 126/2015. If you like, read the allergen lesson in English first.

1. ¿Cuántas sustancias que causan alergias o intolerancias recoge el anexo II del Reglamento (UE) 1169/2011?
a) 8
b) 14
c) 20

How many substances that cause allergies or intolerances does Annex II of Regulation 1169/2011 list?
Answer and explanationb — 14. Every restaurant, café and bakery in Europe must give customers information about them.

2. ¿Cuál de estos NO es uno de los 14 alérgenos?
a) Altramuces
b) Apio
c) Ajo

Which of these is not one of the 14 allergens?
Answer and explanationc — Garlic (ajo) is not on the list. Lupin (altramuces) and celery (apio) are, even though people often forget them.

3. ¿Qué cereales se incluyen en «cereales que contienen gluten»?
a) Trigo, centeno, cebada y avena
b) Arroz y maíz
c) Solo el trigo

Which cereals count as “cereals containing gluten”?
Answer and explanationa — Wheat (so also semolina and couscous), rye, barley and oats. Rice and maize have no gluten, unless they touch flour in the kitchen.

4. Las gambas y el cangrejo son:
a) Moluscos
b) Crustáceos
c) Pescado

Prawns and crab are:
Answer and explanationb — Crustaceans (crustáceos). Mussels, squid and octopus are molluscs (moluscos). They are two different allergens on the list.

5. El cacahuete y los frutos de cáscara (almendra, avellana, nuez):
a) Son el mismo alérgeno
b) Son dos alérgenos distintos de la lista
c) Ninguno es alérgeno

Peanuts and tree nuts (almond, hazelnut, walnut):
Answer and explanationb — Two different allergens. A peanut is a legume, not a tree nut. Do not assume: ask, and read the dish card.

6. El hummus suele llevar tahini (pasta de sésamo). ¿Qué alérgeno debes indicar?
a) Sésamo
b) Mostaza
c) Ninguno

Hummus usually contains tahini (sesame paste). Which allergen must you declare?
Answer and explanationa — Sesame (sésamo). Tahini is ground sesame, and sesame is one of the 14.

7. La salsa de soja tradicional suele contener:
a) Solo soja
b) Soja y trigo (gluten)
c) Ningún alérgeno

Ordinary soy sauce usually contains:
Answer and explanationb — Soy and wheat, so two allergens. Serve it to a coeliac customer only if the label says «sin gluten».

8. Los sulfitos se declaran como alérgeno cuando superan:
a) 10 mg/kg o 10 mg/litro
b) 1 g/kg
c) Nunca se declaran

Sulphites are declared as an allergen above:
Answer and explanationa — 10 mg per kilo or per litre (Annex II). You find them in wine, vinegar, some dried fruit and some sausages.

9. En la lista de ingredientes de un envase, los alérgenos deben aparecer:
a) Destacados, por ejemplo en negrita
b) Solo al final, en letra pequeña
c) No hace falta indicarlos

In the ingredients list on a pack, allergens must appear:
Answer and explanationa — Highlighted, for example in bold (Regulation 1169/2011, Article 21). Customers and staff then find them fast.

10. En un bar, los platos no se venden envasados. ¿Hay que informar de los alérgenos?
a) No, solo en los productos envasados
b) Sí, también en los alimentos sin envasar
c) Solo si el cliente es niño

In a bar, dishes are not sold packed. Must customers get allergen information?
Answer and explanationb — Yes. For unpacked food too (a dish, a sandwich, bread at a bakery), the information must be available to the customer (Regulation 1169/2011 and Decree 126/2015).

11. Si el local da la información de alérgenos de forma oral, ¿qué más exige la norma española?
a) Nada más
b) Tenerla por escrito en el local y un cartel que invite al cliente a preguntar
c) Cobrar al cliente por la información

If the venue gives allergen information out loud, what else does Spanish law require?
Answer and explanationb — The information in writing in the venue, a clear sign that invites customers to ask, and the information free of charge (Decree 126/2015).

12. ¿En qué idioma debe estar, como mínimo, la información de alérgenos en España?
a) En inglés
b) En castellano
c) En cualquier idioma

In Spain, what language must allergen information be in, at least?
Answer and explanationb — Spanish (castellano), at least (Decree 126/2015). So learn the Spanish names of the 14 allergens.

13. Un producto dice «sin gluten». ¿Qué significa?
a) Que no tiene nada de trigo visible
b) Que tiene 20 mg/kg de gluten o menos
c) Que es apto para alérgicos al huevo

A product says “gluten-free”. What does it mean?
Answer and explanationb — 20 mg of gluten per kilo or less (Regulation 828/2014). In the kitchen, a “gluten-free” dish also needs separate tools, surface and oil.

14. Una etiqueta dice «puede contener trazas de frutos de cáscara». Un cliente alérgico a las nueces pregunta. ¿Qué le dices?
a) «No lleva nueces, es seguro.»
b) «No lleva nueces como ingrediente, pero puede contener trazas.»
c) No le dices nada

A label says “may contain traces of tree nuts”. A customer allergic to walnuts asks. What do you say?
Answer and explanationb — The truth, as written: walnuts are not an ingredient, but the maker does not promise they are absent. The customer decides. Never say “it is safe”.

15. Un cliente es alérgico al pescado. Las patatas se fríen en el mismo aceite que el pescado rebozado. ¿Qué haces?
a) Sirves las patatas, no llevan pescado
b) Le avisas: el aceite es compartido y puede llevar restos de pescado
c) Lavas las patatas después de freírlas

A customer is allergic to fish. The chips fry in the same oil as the battered fish. What do you do?
Answer and explanationb — Shared oil carries traces of fish (and gluten from the batter). This is contaminación cruzada. Tell the customer and the manager.

16. Después de comer, a un cliente se le hinchan los labios y le cuesta respirar. ¿Qué haces primero?
a) Llamar al 112 y avisar al encargado, sin dejarlo solo
b) Darle agua y seguir trabajando
c) Esperar a que se le pase

After eating, a customer's lips swell and they struggle to breathe. What do you do first?
Answer and explanationa — It may be anaphylaxis (anafilaxia), an emergency. Call 112, tell the manager, and do not leave the customer alone.

Ready? The allergen exam: 15 questionsExamen de alérgenos

The lesson and the exam are free. The questions are in Spanish, translated into English. You pass with 12 correct answers, and you can retake it as often as you like. After you pass, a sample of the certificate shows at once. Your certificate in Spanish, in your name, costs €5, once, by card.

Start the allergen exam

The allergen lesson in English · Food hygiene mock exam: 22 questions · The food handler lessons

Curso Sano is a private online training service, not a government office. Each employer decides whether to accept a certificate.