General HACCP
What does HACCP stand for?
Hazard Analysis Critical Control Points
What does the acronym CCP stand for?
Critical Control Point
What is the name of the program where we keep OPRP & CCP records?
TraceGains
What are the names of the three GMP zones at CMC?
Red, Yellow, and Green Zones
What does white stand for on the color code chart?
Food Contact
If you saw a food safety concern in your area, how would you handle this situation?
Inform your facilitator/ Manager
Why do we conduct metal checks?
To ensure we do not have any metal fragments in our finished food products.
What do we use to check for allergens after a #1 clean?
Protein swab and/or swab
List the name of the software used to monitor and document parts of our Sanitation Program.
Kleanz
What are red scoops used for in the mixing department?
Allergen ingredients
What is your role in food safety?
To ensure that we are producing safe, quality food.
What are the three types of metal we use during our metal detector checks?
Non-Ferrous, Ferrous, and Stainless Steel
What does OPRP stand for?
Operational Prerequisite Programs
Why do we have a GMP program?
To protect against contamination of the food products we are making.
What is one element of our allergen control program at CMC?
Possible answers: Product sequencing, cleaning matrix, proper storage, usage of proper utensils, swabbing, etc…
What is the name of a scientific system that ensures food safety by identifying and controlling hazards.
HACCP
When do we perform metal detector checks?
At the beginning of the run, every hour while running, and again at shut down.
What is the name of a process control check that is conducted that removes metal from the product stream?
Magnet check.
How many times is our recall program tested during the year?
Twice
Food safety hazards are categorized into three main types - what are they?
What is Biological, Chemical, and Physical?
Food safety Modernization Act (FSMA) is a law required by which government agency?
FDA
If a metal detector test fails what are the corrective actions?
Re-test 3 sets of 3 checks by a facilitator. If fails again, hold product since last good check. Evaluate, and determine root cause and next steps.
What is the name of the process control step to remove any potential foreign material?
Sifter check / sifting.
List three PRP's (programs that support our Food Safety Plan):
Possible answers: GMP, Customer Complaints, Chemical Control, Sanitation, PM, Receiving Transportation/ Storage, Pest Management, Traceability, Recall/Withdrawal, Allergen Control, Approved Supplier, Building/Facilities, and Waste Management.
What is a potential biological hazard for flour, whey, buttermilk, and/or eggs?
Salmonella