cGMPs
When facial hair is longer than 1/2"
When is a beard net necessary?
Picture of the path the food takes in the plant.
What is a process flow diagram?
Preventive Controls Qualified Individual and Qualified Individual.
FDA titles of both types of trained people in our plant?
Ripped bags and spilled kibble left in pallets and on floors.
What is one of our biggest pest control risk factors in our warehouses?
Exterior doors must be closed.
How should all plant doors be maintained when not in use?
Chlorine, Iodine and Quats
What are sanitizers?
The plant manager, Corp. Food Safety Manager, quality personnel, operations manager and Supervisors.
Who are the people on the Food Safety Team?
Used to score the hazard by likelihood and severity.
What is a Risk Score Rubric?
Bacteria, viruses and parasites.
What are the three largest types/families of Microbiological Hazards?
Approved Chemical Lists
Where must all plant chemicals be listed?
Procedures to prevent pest infestation by controlling access, food and water supplies.
What is a Pest Control System?
To keep end consumers and anyone who handles our food safe from pathogens of concern.
Why is every lot of food tested for salmonella prior to release?
Identify hazards associated with an ingredient or process.
What is a Hazard Analysis?
Microorganisms that grow and survive in the same environment as pathogens, are easily detected but are not microbes of concern to our food.
What are indicator organisms?
Approved Chemical Storage Areas.
Where must all plant chemicals be found when not actively in use?
Before beginning work, after a visit to the restroom, after using a tissue, after eating, drinking, smoking, after handling hoses, dropped product, dirty utensil, or other contaminated material.
What are the times when employees must wash their hands in a food processing facility
0.650
What is the highest amount of water activity allowed?
Determine the appropriate control for any hazard requiring a preventive control.
What is a Preventive Control identification?
Metal, plastic, glass, hair, paper.
What are four types of foreign material hazards?
During Plant Operation. Due to risk of product zone and product contamination.
When and why are air hoses not permitted for cleaning?
Personal cleanliness, hand washing, remove jewelry and unsecured objects, clean uniforms, disposable gloves, hair control.
What is personnel practices?
Metal detector checks performed by trained packing QIs at beginning and middle of shift, at product change-overs and after a power event.
What is a Metal Detector Verification?
The Kill Step.
What is the Process Control: Extrusion Temperature?
The primary class of Chemical Hazards in our industry. Aflatoxin and Vomitoxin.
What type of hazard is a Mycotoxin and which two do we test for at ingredient receiving?
Tasks to ensure your work areas remain clean during working hours to prevent contamination of product and product zone areas.
What is the purpose of Daily Housekeeping Cleaning?