Material Transfer
Food Safety
Quality Policies
Hot Boxes
Labeling
100
True or False; Grounding and bonding makes a pathway between a dispensing container, a receiving container, and the earth to direct hazardous static electricity safely into the ground, away from chemical vapors.
True; This significantly reduces the chance of ignition spark.
100
Who does Food Safety and GMP compliance apply to?
Anyone that enters the production facility
100
Which ISO and FSSC standards are applicable to our site?
- ISO 9001 - Quality
- ISO 14001 - Environmental
- ISO 45001 - Occupational Health & Safety
- FSSC 22000 - Food Safety
100
What is the proper mandatory PPE required for entering a hot box?
- Heat or cut resistant gloves
- Standard bump cap or hard hat
- Safety glasses
100
Which of the following best practices are part of our global labelling best practices?
- Pre-operation Inspection
- Printing Area Clearance
- Using control systems
- Visual inspection
- Label reconciliation
200
True or False; Grounding and bonding clamps must be connected to a metal container or if the container is plastic, the liquid itself must be grounded through a metal insert.
True; Metal is an electrical conductor, plastic is not.
200
What Food Safety procedures are in place for our personnel when entering a GMP area?
- Wearing hair/beard nets.
- Washing or sanitizing hands.
- Changing gloves between handling different food products.
- Do not enter the production area when sick.
200
What is a management system?
- A structured framework of policies, processes, and procedures used by an organization to achieve its objectives.
- A standard that ensures consistency in operations, compliance, risk management, customer satisfaction, and continuous improvement.
- A certification that requires the organization to demonstrate compliance in managing change, competence, pre-requisite programs, internal auditing, documentation, and more.
200
True or False; Before entering a hot box, you should look for the posted expected temperature and any hot box specific instructions on the outside of the hot box.
True; If the actual temperature is not within range of the expected temperature, report it to a lead or supervisor. Some materials must be stored at different temperatures, designating them to a specific hot box.
200
True or false; One labelling mistake can result in potential harm to the public.
True; despite all the processes we have in place, one mistake can lead to a recall from the market or even potential harm to the public. Always verify your work.
300
When is Grounding and bonding required?
For all liquid transfers, regardless of flammability or container type.
300
What is the purpose of GMP (Good Manufacturing Practices) in relation to Food Safety?
All of the Above:
- Prevent contamination of food products through good hygiene and segregation procedures.
- Guarantee strict adherence to regulations and quality standards throughout the production process.
- Ensure consistent and safe products to our clients.
300
True or False; having a Management of Change (MOC) process is optional for a site like ours.
False; having a MOC process is a requirement of the ISO standards that we have to adhere to for every process and equipment change.
300
What is a true statement about hot box storage?
- Leave space between containers/drums, pallets, and walls for heat circulation.
- No tools or supplies are allowed in a hot box except approved drum-lifting equipment.
- Pallets must be clean and free from product spillage, and in good condition.
- Drums must not be stacked or stored directly on the floor.
300
True or false; Some customers have specific labelling requirements; however, this is just an extra nice-to-have service to our customers. If it’s not done, or done incorrectly, it does not have serious consequences.
False; not adhering to customer specific labelling requirements, might result in a customer complaint or a rejection. Make sure you are aware of the customer specific labelling requirements.
400
When cleaning with CP-725, the required PPE is:______
Goggles
Face Sheild
Long Neoprene Gloves
Apron
Rubber Boots
400
True or False; Ensuring adequate drainage and ventilation, pest management, and waste container segregation are all part of our buildings and facilities GMP practices.
True; Buildings & Facilities GMP ensures the physical design, maintenance, and operation of a facility supports the safe production of food.
400
Match the correct term to its description: a) Food Safety, b) Food Defense and c) Food Fraud
- Protection of our products from unintentional physical, chemical or biological contamination is called FOOD SAFETY.
- Protection of our products from intentional adulteration of economic gain is called FOOD FRAUD.
- Protection of our products from intentional adulteration to cause harm or economic disruption is called FOOD DEFENSE.
400
What are 3 indications that a material should not be stored in a hot box?
- Flame pictogram
- Flame over circle pictogram
- Flashpoint of below 100°F (37.8°C)
400
True or false; whenever staggering labels for Kosher Sig products, you have to make sure the Rabbi’s stamp is NOT covered.
True; In order to follow Kosher Certification practices, the rabbi's stamp must be visible throughout the supply chain.
500
If someone is wearing a respirator, do not come within _________ of that person or their work area unless you are also wearing a respirator.
8 feet
500
What are some examples of Food Safety GMP requirements implemented for our equipment in our production process?
- Regular cleaning and sanitation for all surfaces and tools with food-grade cleaning agents.
- Preventative maintenance schedules for all equipment.
- Monitoring of food storage conditions such as temperature control, light intensity, maintaining all containers 6 inches off the floor.
- All food products must have a best-before date.
500
To protect our products, as a form of Food Defense, what practices do we have in place?
- Notify your manager or supervisor immediately if you see something suspicious.
- Outside doors should be kept closed and locked to prevent non-employees from entering the building.
- Use of tamper evidence seals when shipping or receiving a product to reveal if a container has been interfered with.
- Secure open ingredient containers in food preparation areas promptly and appropriately.
500
If a hot box item contains a label that is unreadable what do you do?
Report it to a lead or supervisor for next steps.
500
Which actions should be part of the pre-operation inspection?
- Remove any prior labels
- Create a clear line between products you are labelling
- Clean the area from any debris
600
Local exhaust (Neederman Arms) must be used for ALL chemical transfers. The arm must be moved to be within _________ of the liquid while pouring or dispensing.
6 inches
600
Which of these is a true statement regarding HACCP?
- HACCP stands for hazard analysis critical control point.
- HACCP is a method used in food safety to identify critical control points in the process where hazards can be prevented, eliminated, or reduced to an acceptable level.
- We use a HACCP form to keep a real-time record for all hazard controls performed in the process.
600
True or False; Intentional tampering can be considered terrorism.
True; Contaminating food is intended to cause harm, potentially injuring large numbers of people, disrupting supply chains, and triggering mass panic.
600
True or False; Seals, caps, labels, or spigots on the floor of the hot box are a fire hazard.
True; A hot box provides a flammable environment for debris, completing the fire triangle: heat, oxygen, and fuel (debris).
600
True or false; I am allowed to handwrite the batch number and/or quantity on a label. It saves time from re-printing another label.
False; you are NEVER allowed to write on a label.
700
Pumping is preferred over gravity dispensing whenever possible because: ______
- It reduces the vapor from being released into the air.
Easier to make adjustments and control flow rate.
Better at handling fluids that are viscous, corrosive, or reactive.
700
Which of the following is NOT considered part of the "Big 9" food allergens?
Berry
700
True or False; To prevent food fraud in our organization, we implement supplier qualification processes, raw material quality testing, and strict traceability measures.
True; We have a comprehensive food defense and integrity program, including these examples.
700
True or False; All containers must be vented immediately when placed in a hot box.
True; All containers must be vented in a hot box to reduce pressure buildup. Loosen the small bung and leave over the opening of container.
700
I receive a pack with documentation and labels for my labelling operation. Do I check this information?
I need to perform a pre-operation inspection of the labels. I have to check if the information from the documentation is matching the labels I need to apply.
800
When handing powders, best practices that apply are: ______
Powder should be kept in sealed, labeled bags or an airtight container.
- Use specified anti-static tools and containers.
Minimize airborne dust and buildup on equipment.
800
True or False; Segregating Taste and Perfumery raw materials helps reduce the risk of food safety hazards since food-grade materials have stricter requirements and regulations for safe consumption.
Even the smallest dose of a non-food-grade or allergen-contaminated product poses severe health risks to consumers.
800
True or False; Dilution and substitution are both examples of food fraud.
True; These deliberately misleads or deceives consumers. Other examples are concealment, unapproved enhancement, counterfeit, mislabeling, and forgery.
800
In what circumstances should you stop work immediately, avoid touching anything, and report the situation to a Lead or Supervisor?
- Structural damage
- Leaks/Spills
- Abnormal high temperature
- Bulging or heavily dented container
800
True or false; When performing label reconciliation, the number of labels printed must equal the number of labels used plus the number of labels scrapped.
True; the label reconciliation needs to show you that the total number of labels printed equals the number of labels used plus what you have disposed of.
900
True or False; When working with corrosive materials, you should know exactly where the eye washes and emergency showers are near your workstation. Tissue damage can take place very rapidly, the best line of defense is running the exposed area under water immediately.
True; Flush the affected area with water immediately and continuously.
900
What practices do we have in place to prevent allergen cross-contamination in the facility?
- Allergen declaration sticker on internal product label upon arrival raw material.
- Allergen products can only be stored on ground level and not stacked or stored on pallets with other materials.
- Cleaning verification procedure must be conducted between product types.
- Single use pipettes and utensils must be used for sampling from allergen containers.
900
The USDA develops production standards to ensure the integrity of organic products. As part of our Organic Certification, we have an Organic System Plan. What does this plan prescribe us in order to keep our certification?
- Prevent contamination with non-organic material
- Use organic cleaning materials in our washrooms when preparing for an organic production batch
- Not genetically modify any product
900
Why is it important to follow 5S Principles and placement of materials on assigned racks when adding and removing materials from a hot box?
- To minimize time locating material or retrieval time.
- To prevent having multiple open containers.
- To avoid missing inventory or empty containers.
900
What is the proper way to dispose of excess labels when you are done labelling?
Cut in half immediately
1000
True or False; If a pre-use inspection reveals that any equipment or tools are damaged or appear unsafe, do not use them.
True; Follow the Red Tag Policy-Report it to a supervisor, tag out the equipment, remove from active equipment.
1000
True or False; We follow strict rules for handling special diet and certified raw materials such as Kosher, Halal, organic, and palm oil, which involve the inspection and oversight of all production processes to ensure they meet the criteria of the certification.
True; Some of these include, clear labeling, designated storage, supplier verification, and use of approved cleaning agents.
1000
True or False;Once an operation receives an ISO, FSSC, or organic certifications, they cannot lose it.
False; if the USDA upon inspection finds violations of the certificate, an operation can lose their certification and be subject to fines for willful violation.
1000
True or False; Clean any excess material from the outside and tops of containers before returning them to the hot box.
True; Introducing uncontained chemicals into a hot box can potentially cause a fire.
1000
Looking at the over-labelling job in the picture below – is this a correct labelling job and why?
No – the second label covers the lot number (also called batch number) and therefore it’s not possible anymore to verify whether the information on the 2 labels matches.