Question: What factor does not need to be considered when designing a food safety management system based on HACCP principles? (check all that apply) a. High

What factor does not need to be considered when designing a food safety management system based on HACCP principles? (check all that apply)

a. High employee turnover

b. Communication barriers

c. How the customers feel

d. The commitment of food workers and management to food safety

e. Sufficient understanding of food safety basics.

2. What is the main goal of a food safety management system?

a. Make sure the customers are happy

b. Determine ways for the business to save money

c. Manage food waste

d. Control certain factors that lead to out-of-control hazards

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