Prerequisite Programs III
106 (-6) Assuring that trash is stored properly and removed on a timely basis.
What Waste Management or Waste and Sewage Disposal?
107 (-7)
According to the Cargill Food Safety Policy these are the person(s) responsible for food safety.
Who is every employee?
108 (-8)
Common Symptoms include Nausea, Stomach cramps, Diarrhea, and Vomiting.
What is Food Borne Illness? What is Food Poisoning?
109 (-9)
Maximum recommended temperature for refrigeration storage (°F).
What is 40°F?
110 (-10) All testing shall be conducted in a manner to assure efficient, accurate, impartiality, and credible results.
What is Good Laboratory Practices?
216 (-16) Program that includes pre unload soybean testing, hexane testing, and the Suppliers Qualifications Management Group.
What is Management of Purchased Materials?
217 (-17)
Committed to food safety, Cargill provides coordinator position at each facility to support the food safety and quality program
Who is the FSQR (Food Safety Quality Regulator)?
218 (-18)
Can be caused by microorganisms, toxins produced by molds, or viruses.
What is Food Borne Illness? What is Food Poisoning?
219 (-19)
Maximum recommended temperature for freezer storage (°F).
What is 0°F?
220 (-20) Spills of finished product must be put to waste, and adding any product back to the process system MUST be approved by FSQR or supervisor.
What is Rework?
326 (-26) Checking our system at least annually for traceability – ability to trace finished product back to raw materials and raw materials forward to finished.
What is Recall and Mock Retrieval?
327 (-27)
Group of individuals from the facility in various roles who meet on a regular basis to discuss food safety issues and initiatives.
What is the Food Safety Team?
328 (-28)
Common examples include Salmonella, Listeria, and E. Coli.
What are microorganisms causing food illness?
329 (-29)
Leaving food out too long at room temperature can cause bacteria to grow to dangerous levels that can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. USDA name for this range.
What is the "Danger Zone."?
330 (-30) Indirect / direct inputs used in processing food product, such as steam, compressed air, and municipal water supply must be produced, handled, and monitored in such a way that is food safe.
What is Utilities, Air, and Water?
436 (-36) Completing an annual risk assessment to determine if product could be vulnerable to food security issues – ie. tampering, economically or non-economically motivated adulteration, etc. - and implementing a mitigation strategy, if needed.
What is Food Defense?
437 (-37)
A HACCP program analyzes process steps and material inputs for these risks where a food safety issue could be introduced.
What are hazards?
438 (-38)
Common examples include Hepatitis A and Norovirus.
What are viruses causing food illness?
439 (-39)
Per USDA recommendations, the internal temperature to reach with beef steak to consider it “safe” to eat.
What is 145°F?
440 (-40) Training for awareness is completed to minimize risk of allergens inadvertently entering the product.
What is Measures for Prevention of Cross Contamination?
546 (-46) A food safety risk assessment completed before implementing new or used equipment or property.
What is Acquisition, Lease, and Joint Venture?
547 (-47)
Hazards are categorized according to types.
What are chemical, physical, or biological? Could also be radiological.
548 (-48)
Poultry, fish, leafy greens, and deli meats.
What are foods most likely to cause food illness?
549 (-49)
Per USDA recommendations, the internal temperature to reach with ground beef to consider it “safe” to eat.
Per USDA recommendations, the internal temperature to reach with all poultry to consider it “safe” to eat.
What is 160°F?
What is 165°F?
550 (-50)
Packing finished product into bulk shipments adheres to the label requirement with the accompanying paperwork or Bill of Lading.
What is Product Information and Consumer Awareness?