Food Defense
If an employee needs to leave the building during their shift, they should re-enter through this door.
What is the front door?
This is what SQF stands for.
What the acronym GMP stands for.
What is Good Manufacturing Practices?
A screw is an example of this type of hazard.
What is a PHYSICAL hazard?
This is the only jewelry allowed on the production floor.
What are plain wedding bands.
This color is used to note equipment for the rewinder station.
What is blue?
The frequency that we have an SQF re-certification audit.
Whay is every year?
Smoking, chewing tobacco, chewing gum, eating, and spitting are all examples of this on the warehouse.
Prohibited activities.
What is Critical Control Point.
How long hands should be washed with soap and water.
What is 20 seconds?
It is my job to BLANK management if I notice anything unusual or suspicious in regards to intentional contamination by a visitor, contractor, or another employee.
What is TELL?
The correct way to correct an error when recording info into a document.
What is a single line, date, and initial?
The process by which SPC uses the oldest material on hand first.
What is FIFO?
This action must be taken when there is a deviation from the HACCP Plan.
What are corrective actions?
An employee should inform management if any of these at a handwashing station are running low or empty.
What are soap or paper towel dispensers?
A visitor must wear these two things when they are in the warehouse.
What is a yellow hairnet and a visitor ID badge?
The locations in which our SQF Policy Statement is posted.
What is the main entrance and employee locker area?
The process of one allergen coming into contact with another, and is usually prevented by GMP.
What is cross-contamination?
SPC does not have these.
What is CCP?
You should wash your hands after these events.
What are eating, using the restroom, giving a high-five, and picking something up from the floor?
These are placed on trailers after we finish loading to prevent tampering.
What are seals?
This person is the most important part of our SQF Program.
Who is Me?
The nine allergens.
What are milk, eggs, peanuts, tree nuts, fish, shellfish, soy, sesame, wheat
BLANK is proof that you are doing what you say you're doing; BLANK is proof that the system is working.
What is VERIFICATION and VALIDATION?
What is
1) Notify management!
2) Wash your hands thoroughly
3) Apply a clean, blue band-aid with a detection strip from a supplied first aid kit
4) glove the affected hand