RISK MGT. FINAL Pt.2

T/F: The production of safe food products requires that the HACCP system be built with prerequisite programs.

T/F: Procedures must be checked when there are recipe changes.

T/F: In the development of the HACCP plan, seven (7) preliminary tasks need to be accomplished.

T/F: In HACCP, it is important to describe the food and its distribution

T/F: Critical limit is defined as a step at which control can be applied to prevent or eliminate hazards.

T/F: Critical control point is defined as the maximum/ minimum value to which a hazard parameter must be controlled in order to be eliminated or prevented.

T/F: One of the objectives of CCP is to identify hazards and associated control measures.

T/F: Local personnel should not be included in the HACCP team because they are not experts in risk management.

T/F: Monitoring includes the validation of the HACCP plan in order to determine that the plans are scientific and technically sound.

T/F: The application or implementation of HACCP in food establishments is voluntary.