Show:
HACCP and FOOD DEFENSE
GMP's & PATHOGEN CONTROL
SQF and GDP's
ALLERGEN MGMT
SANITATION
100
What does "HACCP" stand for?
Hazard Analysis Critical Control Point(s)
100
According to our GMP Policy, what specific garments must someone be wearing to enter inside production areas?
- Lab coat or over coat - Hairnet - Beard net if applicable - Company issued footware or shoe covers
100
What does SQF stand for and what level of SQF certification does Clover have?
Stands for "Safe Quality Foods" and we have a Level 3 certification (Food Safety and Food Quality).
100
What is Clover's target Allergen, and it is contained in which finished products?
Egg is Clover's target allergen. All of our eggnog varieties contain egg allergen.
100
TRUE or FALSE (and why/why not): If I missed the time window to take my drops test during a CIP, it will not make a difference if I just copy the numbers from the previous sanitation round.
FALSE. The drops tests is an important Verification procedure to ensure proper chemical concentration is being used. Guessing the numbers is not allowed and CIP charts are official records.
200
What does "CCP" stand for and what is Clover's CCP?
CCP stands for Critical Control Point. Clover's CCP is Pasteurization of all our packaged milk products.
200
What should you do if you have been diagnosed with a food transmissible disease, or have symptoms that may be associated to a food transmissible disease ?
Inform HR or your manager of the situation.
200
John Doe got a Redzone sheet to do a check of his filler weights at 10:22 am. John did the checks which were good, but did not enter them on the sheet. He then decided to enter those same results on the next sheet for checks that popped up at 10:51 am. What do we know was not correct about these records?
They were not TIMELY and were not ACCURATE.
200
What steps should you do if you just received a shipment that had any leaky or spilling packages of egg ingredients?
1. Do not approve upon receiving. 2. Contact QA immediately. 3. QA will handle segregation and communication to Vendor.
200
Name the four FACTORS of chemical sanitation.
Temperature, time, mechanical force/flow, and chemical concentration.
300
In a Hazard Analysis, what are the main three types of hazards?
Biological, Chemical and Physical.
300
What safety step should you do prior to handling a Food Contact Surface?
1. Wash and sanitize hands 2. Put gloves on, and sanitize gloved hands
300
In general, what does Clover's Food Safety and Quality Policy state, and where is it posted?
It states our commitment to our Food Safety and Quality Systems, under HACCP principles and according to SQF standards. It is posted across from the Men's locker room door, in the break room, and by the sign up sheet in the front office.
300
I am a processor about to start hand-washing parts of a silo which previously had eggnog in it. What color of cleaning utensils should I use?
Yellow cleaning utensils (buckets, brushes, etc.)
300
Maintenance just got done working on the top sealers after issues with the filler in the middle of a run. What food safety step should the bottler do following the work being completed?
The bottler should do sanitation of all Food Contact Surfaces worked on by maintenance.
400
What is the main difference when we talk about "Food Safety" and "Food Defense"?
Food defense means protecting the food supply from an intentional action that has an end goal of causing harm. Food safety means actions in the handling, storage, manufacturing and distribution of food in ways that prevent potential health hazards.
400
Give three examples of proper GMP practices.
Answers may vary.
400
What should I do if I notice we are working with a FOOD SAFETY OR QUALITY document (SOP, Policy) or a record sheet (Form, etc) that does not have a Clover document number?
Communicate the concern to your manager and/or the SQF Practitioner.
400
Processors and bottlers doing Sanitation of equipment that previously had eggnog product should complete what additional test and record after the cleaning is completed?
They should complete the Allergen Verification Swabbing procedure and complete the form.
500
Name any two ways employees can contribute to maintain Food Defense in our facilities.
- Not lending our employee fobs to other people. - Not leaving doors open. - Being aware of visitors and guests who happen to be working in production or storage areas. - Reporting any suspicious activity to your supervisor or manager.
500
What protocol must be done after a Pathogen "hit" (suspect for listeria, salmonella) is reported by QA?
- Sanitation protocol of the area/equipment in question. This needs to be timely and consistent. - Return completed "PEM Correction Request Form" to QA.
500
What are two examples of SQF non-conformances?
Answers may vary.
500
TRUE OR FALSE (and why/why not): If there is any left over eggnog product it is ok to dump it into the reclaim tank?
FALSE. We should NEVER reclaim eggnog products. It contains allergen that should not be in other milk products we make.
500
Where do we use the following utensil colors: - Red - Blue - Orange - Black - Purple - Green
In order: - Red = raw areas - Blue = pasteurized areas - Orange = caser room - Black = inside drains - Purple = breezeway hall, case dock and outside of trailers - Green = cooler and inside of trailers