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Food Defense
SQF
Good Manufacturing Practices
HACCP
Maintenance
100
The color of hairnet that a visitor must wear when they are touring the processing areas at either facility.
What is blue
100
This is what SQF stands for.
What is SAFE, QUALITY FOOD
100
True or False: Smoking, chewing tobacco, chewing gum, eating, and spitting is allowed in the processing areas.
What is FALSE
100
A screw is an example of this type of hazard.
What is a PHYSICAL Hazard
100
This is where the Non-Conforming Equipment log is located.
What is the Maintenance Parts Mezzanine
200
It is part of my job requirements to T_____ management if I notice anything usual or suspicious in regards to intentional contamination by a visitor, contractor, or another employee.
What is TELL
200
The frequency that we have a SQF Re-Certification Audit where the auditor spends 3 days reviewing records, inspecting the facilities, observing employees, asking employees questions, etc.
What is annually.
200
The length of time you are required to wash your hands.
What is 20 seconds
200
The control point that minimizes the risk of sending out finished product containing metal.
What is Metal Detection
200
True or False: Prior to performing Maintenance work on a piece of equipment where ingredients or product is present, a food contamination risk assessment must be performed and appropriate steps must be taken to protect the safety of the food.
What is TRUE
300
This MUST be done if you have lost or misplaced your ADT card.
What is report it to your supervisor so they your ADT card can be de-activated so it can not be used by anyone else.
300
The location in which our SQF Policy Statement is posted for employees and visitors to view.
What is the Employee Entrance Hallway (3rd Street); Entrance Vestibule (12th Street)
300
This color in our color code system identifies that the SOY allergen is present.
What is Green
300
The only Critical Control Point (CCP) that we have in any of our HACCP plans at both facilities.
What is Pasteurization
300
This is the form that must be filled out whenever maintenance work is done during manufacturing or packaging.
What is Maintenance Work Request/Demand Maintenance Form
400
Food Safety reduces the risk of unintentional food contamination. Food Defense reduces the risk of this kind of contamination.
What is INTENTIONAL
400
For SQF Document Control, all documents must be included in our SQF Register of Documents, be assigned and include a Reference Number (i.e. SOP # or RF #), and include a ____________.
What is a VERSION DATE
400
True or False: All doors into processing areas from other areas of the facility are to be kept CLOSED while not in use.
What is TRUE
400
The purpose of this program is to ensure that non-conforming product is quarantined, identified, handled, and disposed of in a manner that minimizes the risk of inadvertent use, improper use, or risk to the integrity of finished product.
What is the HOLD program (florescent orange tags)
400
This is the name of the computer software program where you can look at Maintenance History for each asset, parts inventory, scheduled preventive maintenance, etc.
What is is M+ or Managers Plus
500
The acronym for FIRST that was described in the FDA video regarding Employees being the FIRST line of defense to protect against intentional contamination. ______ company food defense plan and procedures; ______ your work area and surround areas; ______ anything out of the ordinary; ______ all ingredients, supplies, and finished product; ______ management if you notice anything unusual or suspicious
What is FOLLOW company food defense plan and procedures; INSPECT your work area and surrounding areas; RECOGNIZE anything out of the ordinary; SECURE all ingredients, supplies, and finished products; TELL management if you notice anything unusual or suspicious.
500
This is the year that Wisconsin Cheese Group first achieved SQF Certification.
What is 2011
500
This action must take place if a utensil (knife, brush, tool, etc.) that you have been using has been accidentally dropped into a piece of equipment, form, etc. OR the utensil has gone missing.
What is reporting the incident to a Supervisor and/or QA
500
In HACCP, we identify potential Biological Hazards that could affect the safety of our product. The following are all examples of biological hazards: Staph aureus, E. Coli 0157:H7, Listeria monocytogenes, and Salmonella. Out of these listed, this one has the highest rate of fatality and is the only one that can pass a placenta causing a woman to have a miscarriage.
What is Listeria monocytogenes
500
This is what you should do if you see a piece of equipment, ceiling, wall, floor, structure, etc. that needs attention or repair.
What is create a work request/work order