HACCP Course (English)
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Introduction HACCP6 Onderwerpen|1 Toets
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1. Demonstrable food safety practices2 Onderwerpen|1 Toets
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2. Furnishing the business premises2 Onderwerpen|1 Toets
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3. Personal hygiene2 Onderwerpen|1 Toets
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4. Training and education2 Onderwerpen|1 Toets
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5. H.A.C.C.P.4 Onderwerpen|1 Toets
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6. Product Liability1 Onderwerp|1 Toets
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7. Getting sick from food5 Onderwerpen|1 Toets
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8. The CCPs in the hygiene code.1 Onderwerp|1 Toets
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9. Temperature Control3 Onderwerpen|1 Toets
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10. Working hygienically8 Onderwerpen|1 Toets
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11. Cleaning4 Onderwerpen|1 Toets
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12. Pest3 Onderwerpen|1 Toets
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13. The hospitality industry hygiene code from 201611 Onderwerpen|1 Toets
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Vraag 1 of 7
1. Question
1 point(s)Food safety only pertains to food made in a company or institution.
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Vraag 2 of 7
2. Question
1 point(s)Food-safe working also influences the maintenance and the condition of the furnishing of the room where food is prepared.
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Vraag 3 of 7
3. Question
1 point(s)Who bears ultimate responsibility for adequate food safety?
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Vraag 4 of 7
4. Question
1 point(s)Which statement about the concept of hygiene is not true?
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Vraag 5 of 7
5. Question
1 point(s)By “wares” we mean….
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Vraag 6 of 7
6. Question
1 point(s)How many reports of food poisoning are received by general practitioners in the Netherlands each year?
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Vraag 7 of 7
7. Question
1 point(s)The core concept of the hygiene code for the hospitality industry is……
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