Show:
SQF Basics
SQF
True/False
Hazards
HACCP Basics
100
What does SQF stand for?
Safe Quality Food.
100
I should report all food safety/quality issues, even if it is minor?
True, we should always make sure that the food we produce is safe and high quality.
100
What are the three types of Hazards?
Physical, Chemical, and Biological
100
What does 'HACCP' stand for?
Hazards Analysis and Critical Control Points
200
Who at Bay Valley is responsible for Food Safety?
EVERYONE!
200
Bay Valley Foods - Green Bay is SQF Level 2 Certified. True or False?
True, however we will be attempting to become Level 3 certified in 2016.
200
What is a Physical hazard?
Any extraneous object or foreign matter in a food item which may cause illness or injury if consumed. i.e. glass, wood, metal, and plastic.
200
What is a CCP?
A CCP is a point where failure of a standard operational procedure could cause harm to customers and to the business.
300
Where can you find the policy statement here in the plant?
On the SQF board in the break room.
300
Since we are already SQF certified there is nothing we can improve on.
False, a key part to SQF is always improving our current process.
300
What is a Chemical Hazard?
Any chemical substance that causes harm. i.e. Cleaning chemicals
300
What are our CCPs?
pH and pasteurization
400
Name one of our (BVF-GB) GMP polices.
Hair nets, beard nets, washing hands, uniforms, etc.
400
SQF is only intended to be by the Quality Department?
False, SQF everyone is a key part of making SQF successful.
400
What is a Biological hazard?
a biological substance that causes harm. pathogens and bodily fluids
400
Why is HACCP important?
This identifies potential hazards, that if unnoticed could cause harm to our employees.
500
What is the basic principle of SQF?
Do what you say, say what you do, prove it.
500
It is okay to take shortcuts for procedures.
False, all procedures must be followed according to the SOP.
500
How can you help to reduce hazards.
GMPs, sorting, following metal detector procedures, and proper cleaning
500
Why was HACCP created?
NASA asked Pillsbury to develop a system so that food was safe for the first manned space missions.