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HACCP: PCC en Aceite VDLP

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HACCP: PCC en Aceite VDLP

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Desafía tu conocimiento HACCP en aceite VDLP

Created by

CARLOS DANIEL
CARLOS DANIEL
Argentina

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HACCP: PCC en Aceite VDLP
 

HACCP: PCC en Aceite VDLPOnline version

Desafía tu conocimiento HACCP en aceite VDLP

by CARLOS DANIEL
1

Un PCC puede eliminar peligros de forma permanente sin necesidad de monitoreo o verificación.

2

En aceites VDLP, la oxidación se controla únicamente con colorantes, sin necesidad de temperatura ni luz.

3

En HACCP, un PCC es un punto del proceso donde puede ocurrir una falla que afecte la seguridad alimentaria.

4

El análisis de peligros en HACCP identifica peligros biológicos, químicos y físicos.

5

El plan HACCP es obligatorio solo para grandes empresas; las medianas o pequeñas quedan exentas.

6

Los PCC deben ser monitoreados ya sea de forma continua o mediante muestreo regular.

7

El plan HACCP debe ser validado y verificado de forma periódica por el equipo de HACCP.

8

En HACCP, una temperatura de almacenamiento nunca puede ser un PCC.

9

En la industria de aceites comestibles, el control de temperatura durante extracción y refinación puede ser un PCC.

10

El análisis de peligros en HACCP solo considera peligros biológicos y omite químicos y físicos.

 
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