GMPs and GDPs
Write-Overs
Scratch-Outs
Sharpie or White-Out
What should you not do when correcting a mistake on a controlled document?
What is Baltimore most frequent product contamination material?
Metal
165 degrees Fahrenheit
What should the internal temperature be of cooked chicken?
How far away from a wall should items be stored?
18 inches
Allows proper cleaning of wall-floor junctions where debris accumulates. and
Does not provide a safe running space for rodents.
What does HACCP stand for?
Hazard Analysis and Critical Control Points.
A HACCP Plan outlines all the possible hazard introduction points throughout the process, and identifies the control points we have in place to either reduce or eliminate the hazard from reaching the customer.
How long is it safe for cooked meat to remain sitting out?
2 hours.
Reduce time to 1 hour in hot weather.
What is required when answering "No" to a "Yes" question (or vice versa) on a controlled form.
Comment
What are our 3 types of CCPs at Baltimore?
1.) Metal Detector on dry products
2.) Filter bags on liquid products
3.) Magnet on C-scale in Bulk Loading (which will soon be converted to a metal detector)
You eat an egg salad sandwich that has been sitting out for a long time, and now you are sick. What part of the sandwich most likely caused your illness?
A.) Bread
B.) Egg
C.) Mayo
D.) Lettuce
B.) Egg
Bacteria grows best in high protein foods.
What are the three Food Safety requirements when transferring a bulk chemical into secondary containers?
1.) Label secondary container with chemical name.
2.) Label secondary container with Non-FG or FG.
3.) Secondary container cannot have previously contained a different chemical.
Name 1 of the 5 Quality Absolutes.
1) Employees shall not adulterate products, ingredients, packaging materials, or processing equipment.
2) Records that support Foreign Material Control, Product Traceability, Food Safety, and Certificates of Analysis (COA’s) can never be falsified.
3) Terminal Foreign Material Control Devices* such as magnets, metal detectors, filters, and similar equipment, may not be bypassed and the line must be stopped if the device is not in place or operating properly (*the final Foreign Material control device of each line in the specified product flow).
4) Employees must report any observed Foreign Material contamination to supervision or management immediately.
5) Finished product, raw materials, ingredients, or packaging materials on hold cannot be shipped to any customer or used in production without documented disposition by the site QA leader.
True or False
You should always wash raw chicken to get rid of bacteria before cooking it.
False.
You're doing more harm than good when you wash raw chicken or meat. You could splash juices onto your sink, countertop, and other surfaces. That can spread bacteria and raise your chance of food poisoning. Washing raw meat does not effectively remove bacterial, either.