Food Defense and Food Crisis
Define Food Defense.
What is the effort to protect food from adulteration, or other.
Name the times I should change my gloves.
Infinite times.
Name the 2 allergens at NWE.
What are Dairy and Soy (Lecithin)
What is Critical Control Points
Name the places where you can store food/drink in the facility.
Where is your car, the designated area in production and the lunch room.
Define Food Fraud.
What is the intentional adulteration of food products, packaging, or other.
Name the people that should adhere to the GMP's in the production and warehouse areas.
Who is everyone.
Define Cross-contamination
What is the transfer of pathogens, allergens or any sort of contamination from one surface or food to another.
DAILY DOUBLE
Name one recall/food-bourne illness outbreak that lead to injury and/or death. (with year)
What is 1924 raw oysters spreading typhpoid, 2024 Mcdonalds slivered onions with e.coli, 1993 jack in the box with e.coli, or other.
Name the main cleaning and sanitizing chemicals used on a daily basis.
What are kick and hydroxysan.
Name 1 person that goes to the media about a food crisis.
Who is the CEO (Bill). Or President (Mike)
Name the places I should wear hair and beard nets.
What is the production and warehouse areas.
Describe the Color coding for allergens.
What is yellow for Dairy and red for Soy (Lecithin)
Name the CCP's at Northwestern Extract.
What are screens and label verification.
Name the types of material/product storage at NWE.
What are freezer/frozen, Refrigerated/ cooler/ cold, and ambient.
Describe the importance of following a HACCP Plan and other prerequisite programs.
What is to keep consumers safe.
Name 4 items that are not allowed across the red threshold mat.
What are False lashes/nails, Buttons, Fuzzy sweaters, jewelry, nail polish, shorts, cut off shirts, tank tops, headphones, hats, sandals, etc
Describe the cleaning process for allergen equipment.
Name the 4 steps of creating a HACCP System.
What are establish a food safety team, define the product, create a flow chart and create a HACCP analysis.
Describe a time you should not go to work.
What is when you are sick.
Name the 6 steps of handwashing.
What is wetting hands, applying soap, scrubbing for 20 seconds, rinsing hands, drying hands and turning off the water with the papertowel.
Name the Big 9 Allergens
What are Dairy, Fish, Egg, Shellfish, Sesame, Peanut, Tree Nut, Soy and Wheat.
Name the members of the HACCP Team. (9)
Who is Andy, Keeli, Bill, Sara, Josh, Brian, Alison, Mike and Justin.
Name the 3 potential hazards to Food Safety.
What is biological, chemical and physical.