HACCP
Quality Checks
Non-Conforming Materials
GMPs
Misc
Acronyms
100
The number of CCP's we have
0
100
Production Run 1 are tested how often?
Every 4 hours
100
Where non-conforming material is kept
The hold area
100
Done after eating, starting work, or returning from the outside
Washing your hands
100
All pdf documents can be found where?
The Z-drive
100
FIFO
First In First Out
200
How often the HACCP plan is reviewed
Annually
200
Name this type of dimension
T-Diameter
200
Who can put something on hold?
Any employee!
200
Hairnets, beardnets, earplugs, safety glasses
PPE
200
Poorly cut sealing surface on a bottle
Scalp/Stovepipe
200
GMP
Good Manufacturing Practices
300
The four types of hazards are: physical, biological, allergenic, and _______
Chemical
300
E-wall on a kitty litter bottle is measured here...
Bottom threads
300
Name 3 of 5 disposition types
1 - Scrap; 2 - Return to Supplier; 3 - Grind; 4 - Rework; 5 - Release
300
Must be worn in the warehouse
High-Vis
300
Peanuts, Treenuts, Shellfish, Fish, Eggs, Dairy, Soy, Wheat, Sesame
Allergens
300
SQF
Safe Quality Foods
400
Two examples of PHYSICAL hazards
Metal, Wood, Glass, Hair, Jewelry, Gum, Candy
400
What is this dimension called
S-Dimension
400
The two categories of holds
1: Food Safety; 2: Quality
400
Cannot be worn on the production floor
Jewelry, shorts, latex Band-Aids, nail polish, fake eyelashes, fake nails
400
Main Purpose of Operation Clean Sweep
To keep resin out of waterways
400
CQV
Commissioning, Qualification, Verification
500
HACCP stands for
Hazard Analysis Critical Control Points
500
WHY do we measure H-Dimens
ion?
To ensure the cap does not bottom out
500
Someone who can release product from being on hold
Plant Manager, Production Manager, Quality Manager
500
Above the bottle grease applications
Food Grade Grease
500
Deliberate substitution or misrepresentation of food done for economic gain is called
Food Fraud
500
MACL
Master Approved Chemical List