No Problemo
What guide do you refer to when there is a quality problem?
What is the QMS?
Why is Cocoa Hydrated?
What is to reduce spore load/ control micro?
What does QMS stand for?
What is Quality Monitoring Scheme?
What are the 2 types of allergens at Savannah Plant?
What is Milk and Soy.
This Blend Room uses a water flush to move product.
What is Blend Room D?
This step-by-step guide tells you order of ingredient addition.
What are the SKU Instructions/ Recipe
How often are Magnets and strainers inspected?
What is after every P.O. and before and after CIP?
What does CCP Stand For?
What is Critical Control Point?
When Product is in Silo, these 3 items are monitored for food safety
What is Time, Temperature, and pH.
These steps are taken when foreign objects are found in the blending process.
What is stop, escalate, and fill out form 17?
What's the first step before inspecting a strainer?
What is Lock out Tag Out?
This is where product gets heated or cooled.
What is the PHE?
What does GMP Stand For?
What are Good Manufacturing Practices?
What are the 5 types of Food Safety Hazards?
What are Chemical, Physical, Microbiological, allergens, and Nutritional?
These two items verify the effectiveness of a CIP.
What are visual checks and protein swabs
These two checks are inspected on a strainer or magnet to ensure they are functioning and protecting product safety.
What are damage and foreign material?
How often is oil scale weight verified?
What is every shift?
What does OPRP stand for?
What is Operational Pre Requisite Program?
If time and temp are exceeded in Silo, this hazard can form.
What is the toxin Cereulide?
In Blending, these 6 devices protect our product from Foreign Material.
What is the Breddo Mag, Cocoa Mag, Breddo Strainer, Blend Tank Strainer, PHE Strainer and Silo Stainer.
What are the time and temperature requirements for Cocoa Hydration?
What is a minimum of 45 minutes at 194 degrees F?
How do we ensure all ingrediants are tipped in a recipe?
What is DMO/Barcode scans?
What does HACCP stand for?
What is Hazard Analysis Critical Control Point.
These two types of bacteria grow at low temperatures and leaves behind a dangerous toxin.
What is Staphylococcus Aureus and Bacillus Cereus?
During product change over, this decision guide helps operators determine whether a CIP is required.
What is the CIP Matrix?