11. A correct description in relation to Hazard Analysis and Critical Control Points (HACCP) would be:
A: It refers to a system of identifying, evaluating and controlling food safety hazards, according to which the level of food safety control in the restaurant may be effectively raised.
B: It is a process for collecting and evaluating information concerning hazards and the conditions of their manufacture, to determine the composition of major food safety hazards.
C: A long term plan for gradual improvement, made after the discovery of hazards, until the hazard is eliminated.
D: A hazard analysis to evaluate and control food safety hazards with no obvious benefits.
12. National laws and regulations specify clearly that in the food and beverage sector, the restaurant holds the primary responsibility for food safety. Which of the following key principles in health practices are related to the legal and regulatory responsibilities of the restaurant operator and food-handling personnel?
A: To strictly follow food and beverage food safety procedures.
B: Perform correct account management: such as purchase orders, return orders, recording of ingredients past use-by dates, etc.
C: Perform correct licence management: to hang or display a "Catering Service Licence" in an obvious place in the restaurant, and to carry out business in a place stated in the said licence.
D: For employees to hold a valid health certificate.
E: All of the above.