Test Supplier risk management

✔️

QUESTION 1: FOR A PROPER RISK ASSESSMENT IN THE FOOD PRODUCTION PROCESS, IT IS NECESSARY TO KNOW THE ALLERGEN CONTENT PRESENT IN THE RAW MATERIALS

✔️

QUESTION 2: EUROPEAN REGULATIONS STATE THAT ALLERGEN-DERIVED RAW MATERIALS MUST BE CORRECTLY LABELED USING GENERAL TERMS TO DESCRIBE THEIR COMPOSITION

✔️

QUESTION 3: ARE SUPPLIER EVALUATIONS REGARDING THEIR ALLERGEN MANAGEMENT PRACTICES CONDUCTED THROUGH SURVEYS?

✔️

QUESTION 4: IT IS NECESSARY TO ESTABLISH PROCEDURES TO MANAGE THE INFORMATION RECEIVED FROM SUPPLIERS IN ORDER TO BE ABLE TO ACT ACCORDINGLY

✔️

QUESTION 5: NOTIFICATIONS OF PROCESS CHANGES BY THE RAW MATERIAL SUPPLIER ARE REPORTED TO FOOD BUSINESS OPERATORS WHEN THEY ARE HIGHLY RELEVANT

✔️

QUESTION 6: WHEN ALTERNATIVE INGREDIENTS ARE USED, IT IS NECESSARY TO EVALUATE THE IMPACT ON THE RESULTING PRODUCT

✔️

QUESTION 7: FOR THE EVALUATION OF SUPPLIERS, FOOD BUSINESS OPERATORS SHOULD ONLY VERIFY THE PRESENCE OF ALLERGENIC SUBSTANCES IN RAW MATERIALS

✔️

QUESTION 8: SUPPLIER AUDITS ARE NOT PERFORMED CONSTANTLY, ONLY WHEN NECESSARY

Please log in to have your progress recorded. If you don't log in, you can take the test but your progress in the course won't be saved
INCORRECT QUESTIONS

Is there any error or improvement?

Where is the error?

What is the error?