Food Defense
These are used to monitor the interior and exterior of the facility.
What are security cameras?
This allergen is 100% restricted at Reid's Dairy.
What are peanuts?
You must do this before entering any production area.
What is hand-washing?
HACCP is the acronym for this.
What is Hazard Analysis Critical Control Point?
Report the sight of this immediately to Food Safety for identification.
What is a pest?
This is in place to ensure that no unauthorized person(s) enter the building.
What is a card access system?
Dairy, tree nuts, sulphites, egg, wheat and soy.
What are allergens found at Reid's Dairy?
The transfer of any material from one surface or food to another.
What is cross-contamination?
Listeria monocytogenes is this type of hazard.
What is biological?
Follow these documents to ensure sanitation frequencies and processes are being executed properly.
What are sSOPs?
These are attached on incoming and outgoing (i.e. Andrew Peller) tankers of liquid product to minimize the risk of intentional adulteration.
What are seals?
A known component of food which causes physiological reactions due to an immunological response.
What is an allergen?
Preventative measures taken by employees to ensure the production of a safe, quality product.
What are Good Manufacturing Practices?
Allergen contamination is this type of hazard.
What is chemical?
Do this when you make a mistake on a document and/or form.
What is strike-through/initial?
What is suspicious/unusual behaviour?
These are to be completed and verified after running an allergen product.
What are allergen swabs?
Person to notify in case of illness or any symptoms of communicable disease.
Who is Management/Supervisor?
A broken pallet puncturing packaging is this type of hazard.
What is physical?
These are to be properly labelled and stored in chemical storage areas isolated from any food ingredients or packaging materials.
What are non-food chemicals?
This is performed during receipt of ingredients/product, batching and ingredient inclusion in ice cream to mitigate the risk of intentional adulteration of the finished product.
What is a visual inspection?
This colour is used only for allergens (brooms, scoops, buckets, etc.)
What is blue?
This must be worn under the hard hat at all times in all areas of the facility.
What is a hair net?
A point, step, or procedure in the process at which a control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
What is a Critical Control Point (CCP)?
BRCGS is the acronym for this.
What is Brand Reputation through Compliance Global System?