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
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