Show:
Organics
Allergens
Food Safety
Documentation
Lot Tracking
100
This is the color we use for all Organic products here at the Bakehouse.
What is the color Green?
100
This allergen is not allowed in the facility.
What are peanuts?
100
Name 5 times when you need to wash your hands?
What are: 1. starting work 2. picking things up off floor 3. handling trash 4. handling allergens 5. eating, drinking, chewing gum 6. returning to the work station 7. using the restroom 8. smoking 9. coughing/sneezing 10. scratching your face 11. putting on hair net 12. touching beard net
100
Who should be completing the sanitation documents and when?
What is each Team Member, and after they have completed the task?
100
Lot tracking numbers can be found where on pallets of ingredients?
What is on the outside of packaging, or on the bottom left of the pallet?
200
This is where Organic items should be stored in the walk-in cooler.
What is on the top shelf, or with nothing but organic above it?
200
This color is designated for allergens here at RBH.
What is the color RED.
200
This is where the raw eggs must be stored in the walk-in cooler?
What is on the bottom shelf or with nothing but raw eggs below them? Raw eggs are potentially hazardous and can get people really sick. They always have to be stored at the lowest level to prevent contamination of anything below it.
200
It is never ok to do this with the logs.
What is sign or initial the logs when the task hasn't been completed? These are legal documents and can be used in the court of law. It is extremely important that the logs are completed as they are being done. Not having time to sign the log is not acceptable.
200
Lot tracking is required to be completed by these people.
Who are Team Members? Lot tracking must be completed as it is being used to be accurate. Do not wait until the end of the shift to document the lot tracking. It may seem faster this way, but it is actually more efficient to document as you go.
300
CCOF stands for this.
What is California Certified Organic Farmers? They audit us annually to ensure we are doing what we say we are doing in terms of Organics.
300
This should be done if an allergen falls into a bin or gets into a product it shouldn't have been in?
What is tell your supervisor or Leader and compost what it touched and then wash, rinse, sanitize, and air dry whatever came in contact with it?
300
What you do if you go to get a bag of flour and see there is a hole in it?
What is notify your supervisor or Leader, compost it, and record it on the waste log?
300
The log gets turned into after its completed.
Who is your Supervisor or Team Leader? The Team Leader will review the logs and turn into the Food Safety Specialist. Your Team Leader may provide feedback to you in relation to the logs.
300
The way to tell which is a newer product if there are two of the same products but different lot numbers.
What is the lower the lot number, the older the product is?
400
The number of holes the Organic bench scraper has in it.
What are three holes?
400
Name 2 products from Bread and 2 from Sweets that contain allergens.
What are: BREAD: apple almond rye bread, challah, cranberry walnut, black forest rye bread, brioche, brioche beer bun, brat bun. SWEETS: pretty much everything has eggs or butter in it! Note: chocolate has soy in it.
400
The correct chlorine sanitizer concentration in all locations.
What is 50-100 parts per million (ppm)?
400
What you do when you notice that cleaning a specific piece of equipment is not listed anywhere on the sanitation logs.
What is clean it, and notify your supervisor so they can communicate to the Food Safety Specialist to get the log changed?
400
Lot codes are documented this way.
What is by writing the numbers down on the lot tracking sheet?
500
Name the order from top to bottom of the organic cleaning ladder.
What is green (organic), blue (made with organic), white (conventional), red (allergen)?
500
These are the 5 allergens we use here at the Bakehouse.
What are wheat, tree nuts, dairy, eggs, and soy? Remember we are a Peanut Free Facility.
500
These are the times you are permitted to wear gloves while handling product.
What are ~ when handling finished ready-to-eat foods ~ as part of the open sore/wound policy ~ or over a cut glove?
500
These people or organizations require the sanitation logs.
Who are all of our auditing companies, the government, and WFM.
500
The reason we document lot tracking.
What is so we know where our ingredients and packaging come from and where it is going? Also referred to as the one up and one down policy. It is also required to proplerly complete a recall.