QUESTION 1: EXPERIENCE GAINED OVER THE YEARS IN THE FOOD INDUSTRY CONFIRMS THAT THE MOST COMMON CAUSES OF ALLERGEN RISK MANAGEMENT FAILURES ARE THREEFOLD. SELECT THE MOST COMMON CAUSE OF ALLERGEN RISK MANAGEMENT FAILURE
QUESTION 2: WHEN FACED WITH A COMPLAINT ABOUT A PRODUCT PACKAGED IN A PACKAGE WITH BLURRED LABELING, YOU ARE TRYING TO REVIEW TWO CRITICAL PREVENTIVE ELEMENTS. WHICH ONE WOULD YOU SELECT?
QUESTION 3: IN ORDER TO PREVENT A PRODUCT FROM BEING MISLABELED, IT MUST BE ENSURED THAT THE PRODUCT SPECIFICATION INFORMATION IS AVAILABLE? WHAT INFORMATION WOULD YOU REQUEST FROM THE SUPPLIER?
QUESTION 4: ARE THE DECLARATIONS OF PROCESSING AIDS CONTAINING ALLERGENS REQUIRED IN THE PRODUCT SPECIFICATION?
QUESTION 5: THERE HAS BEEN A MINIMAL VARIATION IN THE RAW MATERIAL COMPONENTS RECEIVED, AND IT HAS NOT BEEN TAKEN INTO ACCOUNT FOR PRODUCT-SPECIFIC INFORMATION. WHICH OF THE FOLLOWING CONSIDERATIONS SHOULD BE TAKEN INTO ACCOUNT?
QUESTION 6: THE PRODUCT MAY HAVE BEEN PACKAGED WITH AN INCORRECT LABEL BECAUSE THE INFORMATION ON THE SALES PACKAGING, IN ITS MANY VARIANTS, WAS NOT CONSISTENT WITH THE INFORMATION PROVIDED ON THE LABEL
QUESTION 7: IN ORDER FOR THE PRODUCT TO BE PACKAGED WITH THE CORRECT LABEL, THE TRANSFER OF ALLERGEN INFORMATION TO DESIGNS, WEBSITES OR OTHER MEDIA IS REVIEWED. WHAT IS THE BEST PRACTICE RECOMMENDATION?
QUESTION 8: OF THE FOLLOWING OPTIONS, WHICH IS A CRITICAL PREVENTIVE ELEMENT THAT WE MUST PERIODICALLY REVIEW TO AVOID ERRORS IN LABELING.
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