QUESTION 1: WHAT MEASURES CAN BE TAKEN TO SEPARATE ALLERGENIC PRODUCTS FROM OTHER PRODUCTS?
QUESTION 2: WHICH OF THE FOLLOWING DOES NOT REPRESENT A RISK DURING PRODUCT PACKAGING AND LABELING?
QUESTION 3: PRODUCTS THAT SUFFER ANY PHYSICAL PROBLEM DURING PRODUCTION, SUCH AS BREAKAGE OR MALFORMATION, CANNOT BE MARKETED DUE TO THE HIGH RISK THEY REPRESENT FOR SALT
QUESTION 4: IN MULTI-PACK PRODUCTS YOU MUST:
QUESTION 5: THE CORRECT PACKAGING OF SEMI-FINISHED PRODUCTS MUST BE ENSURED TO PREVENT POSSIBLE CONTAMINATION OF THE REST OF THE PRODUCTS
QUESTION 6: IT IS POSSIBLE TO REUSE OIL THAT HAS BEEN USED TO COOK ALLERGENIC FOODS, BECAUSE THE HIGH TEMPERATURES ELIMINATE ALL THESE SUBSTANCES
QUESTION 7: REPROCESSED ALLERGENIC PRODUCTS CAN BE USED IN ANY OTHER PRODUCT
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