Hygienic practices and OHS in packaging, storing and transportin

Temperature control is crucial to avoid spoilage and bacterial growth.

• TRUE

• FALSE

Hazard Analysis Critical Control Points (HACCP) is a tool that can be useful in the prevention of food safety hazards.

• TRUE

• FALSE

Food transporters must main records that list the source, recipient, origin, destination, route, transfer points, dates received and released, and the number and description of the packages transported.

• TRUE

• FALSE

HACCP is merely a tool and is not designed to be standaline program.

• TRUE

• FALSE

HACCP was introduced as a system to control safety as the product is manufactured, rather than trying to detect problems by testing the finished product.

• TRUE

• FALSE