Certified HACCP Auditor Practice Exam

What is the effect of ingredient dust in food facilities?

1. It enhances the taste of food products

2. It can result in allergen cross-contact

3. It improves product shelf life

4. It increases employee safety

The correct answer is: It can result in allergen cross-contact

Ingredient dust in food facilities can have a significant impact on food safety, particularly through the potential for allergen cross-contact. When ingredients such as flour, spices, or powdered additives create dust, they can easily become airborne and settle on other surfaces, equipment, or food products. This aerosolization increases the risk that allergens present in one ingredient can unknowingly contaminate another, posing a serious risk to individuals with food allergies. Effective management of ingredient dust is crucial for maintaining the integrity of allergen control measures within a facility. If not properly controlled, the resultant cross-contact can lead to severe allergic reactions in sensitive individuals, making awareness and monitoring of dust generation an essential aspect of food safety protocols. The other options presented do not pertain to the implications of ingredient dust in a food facility in the same manner. Enhancing taste, improving shelf life, and increasing employee safety do not relate to the potential hazards posed by ingredient dust or the necessity for strict allergen management practices.