GMP / HACCP Training Manual - ppt video online download
{"Image DocumentName": "GMP/HACCP Test 1) GMP/HACCP is a) a way of testing food.", "Image ImageDescription": "b) a system to manage food safety. c) developed by Health Canada. d) all of the above. 2) A critical control point is. a) an acceptable level of risk. b) where control can be applied to prevent or reduce a safety hazard. c) where loss of control may result in an unacceptable food risk. d) both b and c. 3) Which are potentials for hazards. a) no process to control microorganisms or chemicals. b) ingredients are a possible source for microorganisms. c) abuse in distribution and storage. 4) What is the key to a successful GMP/HACCP program? a) hazards. b) temperature control. c) corporate commitment. d) product testing. 5) GMP/HACCP is. a) the responsibility of all employees. b) will require the commitment of all employees. c) will prompt the employee to take corrective action. 6) The line employee will be responsible for. a) controlling CCPs. b) monitoring CCPs. c) take corrective action when needed to. maintain control. d) all of the above. 7) Hazards are generally. a) chemical. b) biological. c) physical. 8) Physical hazards may include. a) stones. b) wood. c) glass. 9) Chemical hazards may include. a) pesticides. b) cleaning and sanitizing compounds. c) allergens. 10) Benefits of a GMP/HACCP program include? a) a formalized food safety system based on. good science . b) higher levels of understanding and. participation of employees. c) demonstrates due diligence.", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}