Food
What does CAPA stand for?
A) Create Analyze Plan Act.
B) Corrective And Preventive Action.
C) Cut And Paste Action.
D) Concept And Product Analysis.
What is Corrective And Preventive Action.?
4. Which is not one of the services a contractor would provide at SCDC?
A)Handling food
B)Implementing pest control
C)Selecting Operators for Restaurants
D)Maintaining site infrastructure
What is Selecting Operators for Restaurants?
. Why is it important to have a Supplier Management Program?
A) It guarantees positive reviews from customers
B) It supports quality and safety at SCDC
C) It allows discounted prices
D) It doesn't matter who the suppliers are
What is It supports quality and safety at SCDC?
9. Which of the following is not documented in the Inbound Inspection Checklist?
A) Production information
B) Delivery Information
C) Trailer Condition
D) Color of the ingredients
What is Color of the ingredients?
3. What’s the major role of SCDC in packaging and product development?
A) Idea Generation
B) Market Research
C) Product Design
D) Product Testing
What is Product Testing?
1. What is the best course of action when an adverse event happens?
A) Ignore it and continue to work as normal
B) Dispose of all the products in production
C) Notify Team Lead and Maintenance to address the event as soon as possible
D) Get out of the facility
What is Notify Team Lead and Maintenance to address the event as soon as possible?
6. Which program is crucial for tracing food products back to their original source during a recall?
A) Supplier Management
B) Traceability
C) Performance Monitoring
D) Adverse Events
What is Traceability?
2. What the purpose of implementing CAPA in an organization?
A) It reduces the likelihood of the same problem from happening again
B) It increases the sales volume
C) It provides more working hours for employees
D) It lowers the cost of material
What is It reduces the likelihood of the same problem from happening again?
8. What is the purpose of performance monitoring in SCDC?
A) To monitor employee time and attendance
B) To keep track of the menu pricing for CFA
C) To evaluate SCDC’s ability to meet Safety, Quality & Compliance (SQC) commitments and objectives
D) To monitor the personal performance of every individual at SCDC
What is To evaluate SCDC’s ability to meet Safety, Quality & Compliance (SQC) commitments and objectives?
10. In the United States, which regulatory body should a food processing facility contact in case of a potential foodborne illness outbreak due to their product?
A) Department of Motor Vehicles
B) Federal Communications Commission
C) Food and Drug Administration
D) International Trade Commission
What is Food and Drug Administration?