QUESTION 1: APPCC SYSTEMS FACILITATE THE DETECTION OF POTENTIAL HAZARDS IN FOOD HANDLING FACILITIES DUE TO THE PRESENCE OF ALLERGENS
QUESTION 2: IN ORDER TO BE EFFECTIVE, AN ALLERGEN MANAGEMENT SYSTEM DOES NOT NEED TO COVER ALL STAGES OF FOOD PRODUCTION AND HANDLING
QUESTION 3: IN ORDER TO COMPLY WITH LEGAL, SAFETY AND QUALITY REQUIREMENTS, FOOD PROCESSORS NEED TO ADOPT THE PRINCIPLES OF GOOD MANUFACTURING PRACTICES (GMP) IN THE PRODUCTION OF FOOD PRODUCTS
QUESTION 4: WHICH OF THE FOLLOWING IS NOT A POSSIBLE CAUSE OF CROSS-CONTAMINATION OF FOOD WITH ALLERGENS?
QUESTION 5: FOOD CONTAMINATION PREVENTION AND CONTROL PROCEDURES SHOULD BE WELL DOCUMENTED BY COMPANIES AND ACCESSIBLE TO ALL PERSONNEL
QUESTION 6: THE TRANSFER OF AN ALREADY PROCESSED PRODUCT DOES NOT REPRESENT A RISK OF CONTAMINATION FOR FOOD
QUESTION 7: IRRIGATION MANAGEMENT DOES NOT REQUIRE FUTURE RE-EVALUATION, REGARDLESS OF WHETHER THERE MAY BE CHANGES IN PRODUCTION PROCESSES, AS THESE CHANGES DO NOT INFLUENCE VARIATION
QUESTION 8: IF A RISK HAS BEEN IDENTIFIED THAT COULD NOT BE MITIGATED, IT IS MANDATORY TO INFORM CUSTOMERS
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