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?

Correct information on allergenic derivatives intentionally present and risks of cross-contamination
Correct information on the specific weight of the product per unit

The meaning of the information provided by the supplier (e.g. whey/milk protein) is adequately understood
Different versions are effectively version controlled (e.g. use of outdated vendor specification)

Allergen information in the ingredient list is correctly highlighted or reproduced in the `contains` box if used
The information is correctly transferred from the formula to the label design