Food Safety Program
What is a food safety program constructed from?
Implementation of GMPs and HACCP
What is a food safety hazard
An agent that when in food can cause an adverse health effect
What colour bandaid must be used to cover injuries?
Blue
Bonus: What must be filled out when taking a supply from a first aid kit?
What colour are allergen scoops?
What colour are rework tubs with egg?
Blue
Orange
If a mistake or alteration is made to a record what must be done?
What does HACCP focus on?
Preventing food hazards
Name the 3 food safety hazards
Biological
Chemical
Physical
What must be done when entering fluid production after a break or beginning of shift?
Name 3
Use boot scrubber
Wash hands
Step in foot foam
Wear hairnet/beardnet
When a hazard is transferred from one person, place or thing to another. The hazard is introduced where it is not intended to be.
Name two things that protect the premises
Key card access
Security Cameras
What does the acronym HACCP stand for?
Hazard Analysis Critical Control Point
What type of hazard is an allergen
Chemical
Name 1
Jewelry
Fake fingernails/eyelashes/nail polish
When receiving allergens what is to be placed on the allergen?
A label specifying the type of allergen
What should not be stored in your locker?
Lunches/snacks
Bonus 100 points: Why?
Name 3 reasons why food safety programs are important
Contamination can occur at any point in the process
Contamination can spread unknowingly
Once a hazard is identified it can be eliminated or controlled
When hazards are controlled it protects customers and reduces risk of financial loss
What hazard is listeria?
Physical
Bonus 100 points: What kind of bacteria is listeria?
Yes
What should be done if an allergenic product/ingredient is leaking?
Notify supervisor and/or QA/FS
What are the steps for cleaning listeria
Wash with cleaner (and scrub)
Rinse
Sanitize (sterilex)
What does a food safety program help with?
Identifying and controlling food hazards
Preventing and reducing risks to product
Accessing, retaining and expanding markets
Showing a proven commitment to food safety
Increasing operational efficiencies
Decreasing potential financial losses
What type of plan is in place to prevent intentional contamination of product?
Food Defense Plan
Name 3 things that must be done before entering the ice cream production area
Wash hands
Wear green coat
Spray boots with sanitizer
Name the 6 allergens at Reid's Dairy
Dairy, Egg, Soy, Sulphites, Wheat, Treenuts
Bonus 200 points: Name a product or ingredient that contains each allergen.
Name 3 certifications Reid's has
BRCGS
Halal
Kosher
CFIA/Safe Food for Canadians
OMAFA
FDA (if you said this you get an extra 100 points)