Food
Which of the following is NOT a current Good Manufacturing Practice (cGMP) in food production?
A) Washing hands regularly
B) Refraining from eating in operational spaces
C) Wearing PPE when eating lunch at the cafeteria
D) Using small wares as directed
What is Wearing PPE when eating lunch at the cafeteria?
In SCDC, which of the following would be considered a pest?
A) A mouse in the West Room
B) A fly in the production area
C) A cockroach near the waste disposal area
D) All of the above
What is all the above?
What is the main goal of Good Manufacturing Practices (cGMP) in food production facilities?
A) To pay lower taxes
B) To promote the consistent quality and safety of food products
C) To generate as much profit as possible
D) To make the production process as fast as possible
What is To promote the consistent quality and safety of food products?
When there are signs of thawing failures, I should:
A) Simply throw out the product
B) Alert Quality Lead and document the incident
C) Put the product back and correct the temperature
D) Ignore it
What is Alert Quality Lead and document the incident?
What is an example of implementing current Good Manufacturing Practices (cGMP) in SCDC?
A) Monitoring temperature during thawing
B) Ignoring sanitation guidelines
C) Practicing good personal hygiene
D) Reporting to work with a fever of 103°
What is Practicing good personal hygiene?
Which of these can lead to the presence of pests in a facility?
A) Storing food in sealed containers
B) Cleaning spills immediately
C) Leaving garbage uncovered overnight
D) Reporting signs of pests immediately
What is Leaving garbage uncovered overnight?
Which is a part of an effective pest control in a food production facility?
A) Leaving food products uncovered
B) Leaving doors and windows open
C) Performing regular cleaning and sanitation
D) All of the above
What is Performing regular cleaning and sanitation?
Why is temperature control important for food safety?
A) It slows the growth of bacteria
B) It enhances the taste of food
C) It makes food harder to cook
D) It has no real importance
What is It slows the growth of bacteria?
What is the main objective of a food defense plan?
A) To respond to foodborne illness outbreaks
B) To protect a facility's food products from intentional adulteration or tampering
C) To help products ship on time
D) To improve the flavor of food
What is To protect a facility's food products from intentional adulteration or tampering?
The temperature danger zone, where bacteria can rapidly multiply if food is not properly managed, is between:
A) 40 to 140°F
B) 30 to 165°F
C) 65 to 90°F
D) 50 to 135°F
What is 40 to 140°F?