QUESTION 1: HOW IS THE ALLERGEN RISK ANALYSIS GENERALLY PRESENTED?
QUESTION 2: THERE ARE TWO ITEMS IN THE FOLLOWING LIST THAT SHOULD BE INCLUDED IN THE ALLERGEN RISK ASSESSMENT TABLES. WHAT ARE THEY?
QUESTION 3: WHICH OF THE FOLLOWING TWO CONSIDERATIONS CAN BE TAKEN AS A REQUIREMENT FOR COMPLIANCE WITH GOOD PRACTICE IN ALLERGEN RISK MANAGEMENT IN THE CRITICAL PERSON ELEMENT?
QUESTION 4: HAVE THE PROJECT AND PLANT ENGINEERS, MAINTENANCE PERSONNEL AND QUALITY REPRESENTATIVES BEEN TRAINED ON HYGIENIC DESIGN AS PART OF THEIR PREPARATION FOR THE PROJECT?
QUESTION 5: AS PART OF THEIR PREPARATION FOR ALLERGEN RISK MANAGEMENT, FOOD INDUSTRY PERSONNEL ARE REQUIRED TO TAKE COURSES SPECIFIC TO THEIR AREA OF WORK. HOW OFTEN DO THEY HAVE TO TAKE COURSES TO PREPARE FOR ALLERGEN RISK MANAGEMENT?
QUESTION 6: EMPLOYEES' KNOWLEDGE AND SKILLS ON ALLERGENS ALLOW THEM TO AVOID MISTAKES THAT HAVE A NEGATIVE IMPACT ON PEOPLE'S HEALTH AND ON THE IMAGE OF THE ESTABLISHMENT WHERE THEY WORK.
QUESTION 7: CAN AN EMPLOYEE STOP RECEIVING TRAINING COURSES?
QUESTION 8: AMONG THE BEST PRACTICE RECOMMENDATIONS FOR ALLERGEN MANAGEMENT BY STAFF, IS MINIMIZING FOOT TRAFFIC BETWEEN ISOLATED AREAS/ZONES. FOR WHAT PURPOSE?
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