Food Safety
How long do you have to wash your hands?
20 seconds
Good Manufacturing Practices
What does HACCP stand for?
Hazard Analysis Critical Control Point
Safe Quality Foods
Cover up food or food contact surfaces, call sanitation, and wipe it down.
What is one thing you cannot have in the production area?
Jewelry, Nails, Eyelashes, Candy/Gum
How often should you take HACCP temperatures?
Every hour
When is the SQF Audit this year?
December 2024
What are you avoiding when you properly segregate different types of products with different ingredients?
Cross-contamination
How many GMP deviations are you allowed to have?
None
What are Kabobs CCPs?
Time and Temperature
What was the score we received last year on the SQF audit?
97
What kind of biological hazard do we test for?
Listeria
Condensation is a form of a GMP deviation? True or False
False
What are the three types of hazards associated with HACCP?
Biological, Chemical, and Physical
What is the name of the auditor that was here last year for our SQF audit?
Candice Carmichael
Warm and moist conditions
DAILY DOUBLE
What is the GMP requirement that specifies equipment and utensils must be regularly cleaned and sanitized?
Sanitation
What is the HACCP verification process that involves reviewing HACCP documentation to ensure compliance?
Record Review
What principle guides all SQF activities?
HACCP