An example of translating a food safety knoweldge test for a food service provider.
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.