Assessing Knowledge - Preventive Control for Human Food’s Principles
It has been more than five years since the training on Preventive Control for Human Food started. How is the industry doing with the general concepts descried in this training? How do we understand the terminology related to food safety now and in comparison to the HACCP principles?

This 5-minute survey is organized by Food Safety Magazine and intended to collect the understanding by food manufacturers of basic food safety concepts within the Preventive Control for Human Food training.

If you have any questions about this survey, please reach out to omar@safefoodteam.com.

Thank you for your participation.

Omar A. Oyarzabal         Barbara VanRenterghem
Safe Food Team, LLC     Food Safety Magazine
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I have received formal training on Preventive Controls for Human Food and I am a Preventive Control Qualified Individual *
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Please rate you understanding of the Preventive Control principles *
I still have many doubts
I understand them very well
I have received formal training on HACCP and i have a recognized HACCP certificate *
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Which are risk-based principles? *
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I think HACCP principles and Preventive Control principles are the same *
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If you think that HACCP principles and Preventive Control principles are NOT the same, please write what you think are the main differences
Process Preventive Control principles are similar or equivalent of Critical Control Points in HACCP principles *
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Within the Preventive Control principles, the concept I have most difficulties understanding is: *
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Please let us know any final comments you may have
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