FS Controls
GMP's / What's Wrong?
What's in the Cup
Food Safety Fun Facts
100
Most yogurt equipment is cleaned and sanitized by this method
What is CIP?
100
One of the most important steps for employees to prevent the spread of bacteria and allergens
What is hand washing?
100
This identifies when and where a product was manufactured
What is the product or lot code?
100
Length of time employees should wash their hands with warm water and soap
What is at least 20 seconds?
200
We have these 2 CCP's in our process
What are Pasteurization and X-Ray?
200
This inventory rotation practice is followed in the storage and use of raw materials
What is FIFO or FEFO?
200
Meet this basic requirement to ensure consumers receive the correct amount of yogurt
What is declared or net weight?
200
Named after a French chemist in 1863, this heat treatment process is applied to yogurt bases
What is Pasteurization?
300
This machine scans each cup or case for metal and other high-density materials
What is X-Ray?
300
What is receiving milk with the bay doors open?
300
This style of yogurt is typically strained or separated to remove excess whey
What is Greek yogurt or Skyr?
300
Touching a contaminated surface, utensil, or improper hand washing can lead to this
What is cross contamination?
400
This program helps to ensure insects and rodents do not contaminate the work area and finished products
What is Pest Control?
400
What is cleaning utensils are dirty?
Only clean brushes should be used
400
Legally, finished products must be at this temperature or lower prior to shipment
What is 45 degrees F?
400
Raw cookie dough and raw eggs could be contaminated with this pathogen
What is Salmonella?