Certified HACCP Auditor Practice Exam 2025 - Free HACCP Auditor Practice Questions and Study Guide

Aggressive marketing strategies are not a method to control allergens in a food facility because they do not directly influence the handling, preparation, or storage of food products that may contain allergens. Instead, allergen control requires focused practices that prevent cross-contamination and ensure proper ingredient management.

On the other hand, employee training, color coding utensils, and identification of allergenic ingredients are all integral components of effective allergen management protocols. Employee training equips staff with the knowledge needed to recognize and properly handle allergenic ingredients, reducing the risk of cross-contact. Color coding utensils provides a visual system that helps prevent the use of the same tools for allergenic and non-allergenic foods, further minimizing the chances of allergen contamination. Identifying allergenic ingredients ensures that they are properly managed and communicated throughout the facility, which is key for maintaining safety standards in food production and handling.