Metrics
How production measures their output on a shift
UPH
PPM
BOM
What is Bill of Materials?
The meeting point to gather in a case of a fire in the plant
What is Rally point/ Assembly point?
The number 1 reason for FDA food recalls.
What is Undeclared Allergens
Blue Apron's CEO
Linda Kozlowski
Our metric that measures customer experience
What is PQB?
HSA
What is High Speed Automation?
Work related Injuries and illnesses that result in death, loss of consciousness, days away from work, restricted work or job transfer, and any medical treatment beyond first aid.
What is a Recordable Injury?
Harmful microorganisms that are transferred through bodily fluids
What is a Blood-borne Pathogen?
The states that Blue Apron does not ship to
Hawaii & Alaska
The Metric used to validate our cleaning
EMP or
ATP
CAPA
What is Corrective Action, Preventative Action
The federal agency that creates and enforces safety related standards and regulations in the workplace.
What is OSHA? (Occupational Safety and Health Administration)
This bacteria kills 1 in 5 people infected.
What is Listeria?
A passing SQF score
86 or above
The metric used to measure cleaning compliance
What is MSS?
GFSI
What is Global Food Safety Initiative?
A Document which can be used to find safety and health information about a hazardous chemical or product.
What is Safety Data Sheet? (SDS)
This SQF element checks to identify gaps or deficiencies in the SQF system and provide a sound basis for deciding on measures for improvement.
What is internal audit?
The regulatory agency that overseas catfish
What is the USDA
(This is interesting because all other fish is under FDA, but catfish is viewed as 'meat' or beef)
MSS Compliance
Recalls
EMP
ATP
High Priority Complaints
GMP
CAPAs- All feed this metric
What is FS Health Score
FSMA
What is the Food Safety Modernization Act?
The program do we have to reduce strains and sprains
What is our stretching program
The year and country in which an E. coli outbreak arose from organic spinach.
What is 2006 in USA?
The 7 principles of HACCP
Principle 1: Conduct a hazard analysis.
Principle 2: Determine the critical control points (CCPs).
Principle 3: Establish critical limits.
Principle 4: Establish monitoring procedures.
Principle 5: Establish corrective actions.
Principle 6: Establish verification procedures.
Principle 7: Establish record-keeping and documentation procedures.