QUESTION 1: AFTER IDENTIFYING THE POSSIBLE ALLERGENS PRESENT IN THE FACILITIES, THE FOLLOWING SHOULD BE DONE:
QUESTION 2: IN ORDER TO IDENTIFY POTENTIAL RISKS IN THE FACILITIES, THE FOLLOWING MUST BE IDENTIFIED:
QUESTION 3: FOR ALLERGENIC SUBSTANCES DETECTED IN THE FACILITIES IT IS NECESSARY TO TAKE INTO ACCOUNT:
QUESTION 4: THE ADJUVANTS USED IN THE PRODUCTS ARE A SOURCE OF ALLERGENIC PROTEINS THAT MAY REPRESENT A HEALTH RISK TO CONSUMERS
QUESTION 5: ALLERGENS ARE PARTICLES OR SMALL FRAGMENTS OF DUST THAT MAY BE PRESENT IN THE FOOD OR RAW MATERIALS USED
QUESTION 6: SOME ALLERGENS ARE MORE DIFFICULT TO CONTROL THAN OTHERS, SO IT IS NECESSARY TO ASSESS WHETHER THERE ARE ADEQUATE MECHANISMS TO MANAGE THE RISKS OF CONTAMINATION DERIVED FROM THEM
QUESTION 7: THE PHYSICAL FORM IN WHICH AN ALLERGENIC SUBSTANCE IS PRESENTED DOES NOT INFLUENCE ITS POSSIBLE CONTROL
QUESTION 8: AT THE STAGE OF RECOGNITION OF POSSIBLE ALLERGENS IN THE FACILITIES, A LIST SHOULD BE MADE WITH A SHORT DESCRIPTION OF THE SUBSTANCES OR MATERIALS IDENTIFIED.
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