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General
Safety
Quality
Food Safety
Specs
100
Name three chemicals used in the bio process.
What is MeOH, HCl, and NaOCH3
100
Where is the safety shower?
NW corner of the lab by the door.
100
What does a low flash point indicate?
What is high MeOH content.
100
What are the three types of food safety hazards we control with our food safety program?
What is physical, chemical, and biological.
100
What is the acceptable drift range when calibrating pH probes?
What is 92-102
200
How often is the hazardous waste area inspected (documented inspection)?
What is weekly?
200
How do you activate the EAP horns?
What is dialing 777 on any plant phone.
200
How long should biodiesel lot retains be kept? (BD-QAP-GS-014)
What is 60 days.
200
What does HACCP stand for?
What is Hazard Analysis and Critical Control Points
200
What is the spec for a biodiesel tank’s acid value? (BD-DOC-DOC-013)
What is 0.50
300
What 2 labels are required on the hazardous waste satellite containers?
What are the hazardous waste label (yellow) and the flammable lable.
300
How do you activate the emergency exhaust?
What is pushing the green buttons next to either door.
300
What is the minimum a glycerin lot retain should be kept?(GL-SOP-FS-008)
What is 1 year.
300
What does PRP stand for?
What is Prerequisite Programs
300
What is the spec for biodiesel oxidative stability index (OSI)? (BD-SOP-GL-010)
What is 6 hrs
400
Where is the muster point for an EAP alarm?
North of the retention pond.
400
How often do we test the eye wash station in the lab?
What is daily.
400
What is the primary source of our testing methods for biodiesel?
What is ASTM.
400
What two programs do we use to manage food safety?
What is HACCP & PRPs
400
What is the acceptable Titer range when calibrating a Karl Fischer? (GL-SOP-CAL-003)
What is 1.50-2.20%
500
Name ALL of the personnel protection that is required to handle morpholine?
What is goggles, lab coat, and latex gloves. Morpholine should only be handled under the fume hood.
500
What would you do if you spilled pyridine on the floor of the lab?
What is activate the emergency exhaust, notify lab manager & control room, activate EAP if needed.
500
What is the primary source of our testing methods for glycerin?
What is USP Monograph.
500
What is the GFSI (Global Food Safety Initiative) food safety certification that our facility currently holds?
What is FSSC 22000
500
What is the moisture spec for a USP glycerin lot? (GL-DOC-FS-019)
What is 0.3000% max