QUESTION 1: WHICH OF THE FOLLOWING IS NOT INVOLVED IN THE FOOD PRODUCTION PROCESS?
QUESTION 2: WHICH OF THE FOLLOWING DOES NOT REPRESENT A RISK FACTOR ARISING FROM THE DESIGN AND EQUIPMENT USED IN FOOD MANUFACTURING PLANTS?
QUESTION 3: WHICH OF THE FOLLOWING IS RECOMMENDED TO AVOID POSSIBLE CROSS-CONTAMINATION OF RAW MATERIALS?
QUESTION 4: IT SHOULD BE TAKEN INTO ACCOUNT IN THE DESIGN OF THE FACILITIES TO AVOID POSSIBLE CONTAMINATION:
QUESTION 5: TOOLS CAN BE SHARED BETWEEN DIFFERENT AREAS, BUT IT IS RECOMMENDED THAT THEY BE PROPERLY SANITIZED
QUESTION 6: DUST REMOVAL SYSTEMS ARE NOT RECOMMENDED BECAUSE THEY REPRESENT A HIGH RISK FOR THE VENTILATION OF THE AREAS
QUESTION 7: IT IS NOT NECESSARY TO PERFORM A DIFFERENTIATED CONTROL FOR MATERIALS THAT ARE NOT PART OF THE PRODUCTION PROCESS
QUESTION 8: IT IS NOT MANDATORY TO LABEL THE EQUIPMENT AND TOOLS USED IN A GIVEN PRODUCTION, AS LONG AS THEY ARE CLEANED BEFOREHAND
Please, log in to have your progress recorded. Without logging in, you will be able to take the test but your progress in the course will not be increased
