QUESTION 1: TRAINING COURSES ON ALLERGEN MANAGEMENT SHOULD BE GIVEN TO ALL PERSONS ENTERING A FOOD PRODUCTION COMPANY
QUESTION 2: WORKERS IN AREAS THAT DO NOT INVOLVE FOOD HANDLING DO NOT NEED TO BE TRAINED IN ALLERGEN MANAGEMENT
QUESTION 3: WHICH OF THESE ASPECTS SHOULD BE PART OF THE TRAINING AND AWARENESS PLANS THAT WORKERS SHOULD BE AWARE OF?
QUESTION 4: ALLERGENS ARE NOT PRESENT IN THE RAW MATERIALS USED TO MANUFACTURE FOOD PRODUCTS
QUESTION 5: THE MOVEMENT OF TOOLS WITHIN FOOD HANDLING AREAS CONSTITUTES A HIGH RISK OF ALLERGEN CONTAMINATION
QUESTION 6: THERE ARE NO PROCEDURES DESCRIBED THAT ALLOW ADEQUATE RISK MANAGEMENT TO AVOID CONTACT OF ALLERGIC WORKERS WITH ALLERGENS
QUESTION 7: ALL PERSONS ENTERING A FOOD HANDLING FACILITY ARE REQUIRED TO COMPLY WITH BPF STANDARDS AND PRINCIPLES
QUESTION 8: EACH WORKER OR VISITOR IS RESPONSIBLE FOR COMPLYING WITH THE HYGIENE MEASURES ESTABLISHED BY THE COMPANY; THERE IS NO AUTHORITY THAT REGULATES COMPLIANCE WITH THESE RULES
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