QUESTION 1: BEFORE STARTING THE PRODUCTION OR TESTING OF A NEW PRODUCT WITH THE PRESENCE OF ALLERGENS, IT IS NECESSARY:
❌
✔️
QUESTION 2: WHAT METHOD IS RECOMMENDED FOR INFORMING CONSUMERS ABOUT CHANGES IN A PRODUCT'S FORMULA?
❌
✔️
QUESTION 3: WHAT INFORMATION SHOULD BE KNOWN BY THOSE RESPONSIBLE FOR THE FORMULATION OF A PRODUCT CONTAINING ALLERGENIC INGREDIENTS?
❌
✔️
QUESTION 4: THE STARTING POINT OF ALL FOOD PRODUCTION IS:
❌
✔️
QUESTION 5: THE SUBSTITUTION OF FOOD ALLERGENS IS HIGHLY RECOMMENDED DUE TO THE NEGATIVE EFFECTS IT HAS ON PEOPLE
❌
✔️
QUESTION 6: IN FOOD PRODUCTION FACILITIES DURING TESTING, PARTICIPANTS MUST BE INFORMED IN ADVANCE OF THE PRESENCE OF ALLERGENS IN THE PRODUCTS
❌
✔️
QUESTION 7: THE PARTNERSHIP WITH ORGANIZATIONS FOR ALLERGIC PATIENTS ALLOWS A GREATER DIFFUSION AMONG HIGH-RISK PEOPLE ABOUT THE CHANGES IN THE FORMULATION OF THE PRODUCTS
❌
✔️
QUESTION 8: CONSUMERS GENERALLY PAY CLOSE ATTENTION TO CHANGES IN THE FORMULATION OF A PRODUCT, ESPECIALLY PEOPLE WITH ALLERGIES
Please log in to have your progress recorded. If you don't log in, you can take the test but your progress in the course won't be saved