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Test Haccp generalities
Agenda
QUESTION 1: WHAT IS THE MEANING OF THE ACRONYM APPCC IN HAZARD IDENTIFICATION SYSTEMS?
Analysis of tests and critical control procedures
Hazard analysis and critical control procedures
Analysis of procedures and critical control points
Hazard analysis and critical control points
QUESTION 2: RISK ANALYSIS CAN BE PERFORMED BY:
Designated operators
Managers
Appcc team members
None of the above
QUESTION 3: WHAT TYPE OF ALLERGENS SHOULD BE TAKEN INTO ACCOUNT FOR THE RISK ANALYSIS?
Frequently used
Those identified as harmful to health
Those determined by the company's management
Those recommended by the supplier
QUESTION 4: WHAT MUST BE FULLY MASTERED TO EFFECTIVELY MANAGE ALLERGEN RISKS IN FOOD?
The entire handling and production process
Formulation process only
The supplier's instructions
Consumer requests
QUESTION 5: THE PRESENCE OF ALLERGENS IN FOOD PRODUCTS IS DUE TO CROSS-CONTAMINATION RESULTING FROM THE HANDLING OF FOOD PRODUCTS
True
False
QUESTION 6: FOOD CONTAMINATION CAN OCCUR AT ANY POINT FROM THE PLACE OF ORIGIN TO ITS FINAL CONSUMPTION BY THE CUSTOMER
True
False
QUESTION 7: THE APPCC SYSTEMS MAKE IT POSSIBLE TO EVALUATE THE RISK MANAGEMENT CAPACITY OF AN ENTITY'S EXISTING SYSTEMS
True
False
QUESTION 8: RISK MANAGEMENT ANALYSIS SHOULD BE PERFORMED SEPARATELY FROM THE MANUFACTURER'S FOOD SAFETY AND QUALITY SYSTEM
True
False
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