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HACCP: Verdadero o Falso

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HACCP: Verdadero o Falso
 

HACCP: Verdadero o FalsoOnline version

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by Natalia Castro
1

La verificación es la etapa donde se confirma que el sistema HACCP funciona eficazmente.

2

Las micotoxinas y las aflatoxinas son ejemplos de peligros químicos.

3

Debe revisarse periódicamente o cuando cambian los procesos.

4

La determinación de límites críticos puede incluir parámetros como temperatura, tiempo o pH.

5

Los peligros físicos incluyen la presencia de bacterias o mohos.

6

Un registro incompleto o ilegible puede considerarse una no conformidad en una auditoría HACCP.

7

Los prerrequisitos son la base sobre la que se construye el HACCP.

8

El Codex Alimentarius establece 7 principios básicos del sistema HACCP.

9

La capacitación del personal es fundamental para el cumplimiento del sistema.

10

El primer principio es identificar los peligros y analizar los riesgos.

11

El equipo HACCP debe ser multidisciplinario e incluir personal de diferentes áreas de la planta.

12

El sistema HACCP tiene como objetivo principal identificar, evaluar y controlar los peligros significativos para la inocuidad de los alimentos.

13

Un fallo en un límite crítico requiere una acción correctiva inmediata.

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