QUESTION 1: ONE OF THE STEPS TO PERFORM THE RISK CHARACTERIZATION IS:
QUESTION 2: ALLERGENS CAN BE INTRODUCED INTO THE FACILITY:
QUESTION 3: ONE OF THE PARAMETERS TO DETERMINE THE DANGER OF THE ALLERGENS DETECTED, IS:
QUESTION 4: IN ORDER TO CHARACTERIZE THE RISKS PRESENT IN A FOOD PROCESSING FACILITY, AN ASSESSMENT SHOULD BE MADE OF THE PROBLEMS DETECTED DURING THE IDENTIFICATION OF THE HAZARDS PRESENT IN THE FACILITY
QUESTION 5: DURING RISK CHARACTERIZATION, IT IS NECESSARY TO IDENTIFY THE RISKS DUE TO THE PRESENCE OF ALLERGENS, FROM THE SUPPLIER'S ACTIVITIES TO THE END OF THE MANUFACTURING PROCESS
QUESTION 6: DURING THE RISK CHARACTERIZATION, THE MECHANISMS ESTABLISHED TO INFORM CONSUMERS ABOUT POSSIBLE RISKS ARE NOT EVALUATED
QUESTION 7: THE PREVALENCE OF ALLERGENS IS ONE OF THE ASPECTS TO BE TAKEN INTO ACCOUNT WHEN ASSESSING THE HAZARDOUSNESS OF THESE COMPONENTS
QUESTION 8: AN EVALUATION OF EXISTING CONTROL MEASURES IS ESSENTIAL FOR A CORRECT RISK CHARACTERIZATION.
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