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
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