Food Safety Certification Practice Test

Rice is not considered one of the eight major food allergens recognized by the FDA. The eight major food allergens, which account for the majority of allergic reactions to food, include milk, eggs, peanuts, tree nuts, fish, shellfish, soybeans, and wheat. Understanding this classification is essential for food safety and allergen management, especially in food service and manufacturing environments where cross-contamination can occur.

This distinction is crucial for individuals who may have food allergies, as avoiding these specific allergens can help prevent serious allergic reactions. Milk and eggs, on the other hand, are well-established allergens, making them critical components of allergen labeling and food safety practices. Soybeans also fall into this category, highlighting the importance of identifying and managing foods that could trigger allergic responses among certain individuals.