Food Safety
True or false: Gloves must be worn at all times during food production
True
True or False: Utility blades for cutting bags open should be thrown out after each use
True
What are our two raw materials?
Milo or oats & calcium carbonate
What color barrel is used for the milo?
Orange
What is the main reason why there can never be grain on the floor outside?
It attracts rodents
When does pre-operation sanitation take place?
The night before production
Where do we weigh out the food product?
Indoors. No grain or powder can be exposed outdoors
How often do we need to calibrate the metal detector?
before and after bagging each cook
False. Only worn when inside
Which forklift will we use for this operation?
Packing Forklift
What do we weigh calcium carbonate into?
Organic blue buckets
What color are all of our trash cans?
Gray
What are our two main allergens at the facility?
Soy & wheat (gluten)
What color tools do we use for food contact and non food contact surfaces?
Food contact = Purple
Non Food contact = Yellow
What 4 pieces of info are on the bag stickers?
cook #, substrate, WO #, and date
What does HACCP stand for?
hazard analysis critical control points
What is the correct way to fix a mistake if you can only use pen on production logs?
Cross it out with a single line and write next to it with your initials
Name one food-grade cleaning chemical and what we will use it for
Simple Green - Cleanser for stillage racks and forklift (non food contact)
Quorum yellow LP - Foaming cleanser for production areas (non food contact)
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Quorum yellow II - Non-foaming cleanser for food contact areas
Oxonia Active - Sanitizer for food contact areas
How often do we need to fill out the notices of unusual occurrences log (NUOCA)
Every time something out of the ordinary happens
Name one of our preventative control points
ex. metal detection