cGMP's
This group of people is responsible for Food Safety.
Who is everyone
FSMA is an acronym for _________________.
What is Food Safety Modernization Act
This is where the food safety manual is stored.
Where is the Quality Assurance Office
Any biological, chemical, or physical agent that has the potential to cause illness or injury.
What is a Hazard
These are designed to keep hazards from occurring.
What are Preventive Controls
The "c" in cGMP's stands for ___________.
What is current
According to FSMA, all employees are required to be trained (documented) on these two topics
What are Food Safety & Personal Hygiene
These allergens (4), are in "your" facility.
What are wheat, soy, eggs, & walnuts.
These are 3 examples of biological pathogens.
What are E.coli, Salmonella, & Listeria
CCP is an acronym for ____________.
What is Critical Control Point
Where the cGMP's can be found
What is CFR - Code of Federal Regulations
The primary document that guides the preventive controls
What is the Food Safety Manual
3 examples of when to wash your hands.
What are entering production areas, after using restrooms, after touching your hair, ear, nose, or mouth.
These are 3 methods to control bacteria.
What are preventing contamination, killing them, & controlling growth.
Once hazards are identified, ______________ are essential to prevent illness.
What are preventive controls
If you have an infectious illness or an open wound or lesion, you will be excluded from ______________.
What is product contact
HACCP is an acronym for __________________.
What is Hazard Analysis and Critical Control Points
These are 3 examples of personal hygiene.
What are personal cleanliness (bathing daily, deodorant), wear clean uniforms, proper hand washing
Glass, metal, plastic, & wood are considered to be this type of hazard.
What is physical
Accurate labeling & cross contamination prevention are related to this preventive control.
What is Allergen Preventive Control
The transfer of a harmful substance to a food product.
What is cross contamination
The government agency responsible for overseeing and enforcing FSMA in food manufacturers in the US.
Who is the FDA (Food & Drug Administration).
This is how long you should wash your hands.
What is a minimum of 30 seconds
These are 3 sources of hazards.
What are workers, ingredients, & processes
The Approved Supplier Program is a key element of this preventive control.
What is Supply Chain Control