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Test Haccp generalities

QUESTION 1: WHAT IS THE MEANING OF THE ACRONYM APPCC IN HAZARD IDENTIFICATION SYSTEMS?

QUESTION 2: RISK ANALYSIS CAN BE PERFORMED BY:

QUESTION 3: WHAT TYPE OF ALLERGENS SHOULD BE TAKEN INTO ACCOUNT FOR THE RISK ANALYSIS?

QUESTION 4: WHAT MUST BE FULLY MASTERED TO EFFECTIVELY MANAGE ALLERGEN RISKS IN FOOD?

QUESTION 5: THE PRESENCE OF ALLERGENS IN FOOD PRODUCTS IS DUE TO CROSS-CONTAMINATION RESULTING FROM THE HANDLING OF FOOD PRODUCTS

QUESTION 6: FOOD CONTAMINATION CAN OCCUR AT ANY POINT FROM THE PLACE OF ORIGIN TO ITS FINAL CONSUMPTION BY THE CUSTOMER

QUESTION 7: THE APPCC SYSTEMS MAKE IT POSSIBLE TO EVALUATE THE RISK MANAGEMENT CAPACITY OF AN ENTITY'S EXISTING SYSTEMS

QUESTION 8: RISK MANAGEMENT ANALYSIS SHOULD BE PERFORMED SEPARATELY FROM THE MANUFACTURER'S FOOD SAFETY AND QUALITY SYSTEM

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