Quality Assurance
Define Root Cause Analysis?
What is investigating cause of defects
HACCP stands for
Hazard Analysis Critical Control Point
What does GMP stand for?
Good Manufacturing Practices
Name a foodborne Illness
Salmonella, E. coli, Norovirus, Listeria
Who is our chemical supplier?
Ecolab
Describe what a process control is
Monitoring and controlling manufacturing processes to ensure they are operating within acceptable parameters.
List 3 types of hazards
Physical, Chemical, Biological
Corrections on written documents are made with
Single line strike-through, initial and date
What temperature is the danger zone?
40°F to 140°F (4.4°C to 60°C): (The range where bacteria multiply rapidly)
What do we test for when swabbing after sanitation?
Presence of bacteria
What is the difference between Quality Assurance and Quality Control?
Quality Control identifies and detects defects where Quality Assurance prevents the defects from happening
What does CCP stand for
Critical Control Point
What would happen if we didnt have GMPs?
Increased illness, increase of complaints, increase of foreign material and holds
Food safety definition
scientific discipline describing handling, preparation, cook and storage of food to prevent illness
Which of these is NOT one of the main pest groups?
Amphibians
How is quality measured?
how well products meet and exceed customer expectations.
How many principles of HACCP are there?
7
List 5 GMPs Simmons has in place
●Always wear clean uniforms or clothes
●Wash your hands before returning to work
●Wear hairnet and /or beard net
●Wear protective clothing in higher stress areas
●Report all illnesses to your supervisor
●Report any injuries to your supervisor
●Wear safety shoes, hearing protection, hardhats and safety glasses
●Know and use safe work practices for all assignments.
What is an example of a highly perishable food?
Milk, meat, poultry, seafood
What is the difference between cleaning and sanitizing?
Cleaning is performed throughout production and sanitizing is disinfecting objects and surfaces.
Taking responsibility for failures or not meeting quality
What is Cost of Non-Conformance
Name 1 principle of HACCP
Principle 1: Conduct a Hazard Analysis.
Principle 2: Determine the Critical Control Points (CCPs).
Principle 3: Establish critical limits.
Principle 4: Monitor each CCP.
Principle 5: Establish corrective actions.
Principle 6: Establish verification procedures.
Principle 7: Establish documentation concerning all CCPs.
FEFO for raw materials stand for
First expired first out
What are the 5 C's of food safety
Check, Chill, Clean, Cook, Cross-contamination
Does bacteria multiply fast or slow in the danger zone?
Fast