Show:
Zone 1
Zone 2
Zone 4
GMP
SQF
100
This covers your head in zone 1
What is a hairnet
100
Zone 2 is considered this type of risk
What is secondary risk
100
This area for eating is in Zone 4
What is the employee lunchroom
100
Good Manufacturing Practices
What are GMP's
100
Safe Quality Foods
What is SQF?
200
When in a Zone 1 area, this item must always be worn on your hands
What are gloves
200
In Zone 2, this can be worn instead of a hairnet
What is a cap
200
You must take these off when entering a Zone 4 area
What are hairnet and smock
200
These are specifically designed to prevent a threat to food quality
What are Food Quality GMP's
200
Every year we have one of these to ensure we are meeting SQF standards
What is a third party audit
300
This must be fully covered by the smock in Zone 1
What is clothing (including hooded sweatshirts)
300
Unlike Zone 1, this type of hair is allowed to be exposed if kept neat and trimmed
What is facial hair
300
Zone 4 is considered to be this type of risk
What is low risk
300
These are designed to prevent Chemical, Biological, and Physical hazards
What are Food Safety GMP's
300
We use these as proof that our SQF system is working
What are Food Safety and Food Quality Documents
400
Each day you must obtain a clean one of these, more often if it becomes visibly soiled
What is a smock
400
These should always be worn when touching unpackaged product in Zone 2
What are disposable gloves
400
You must always do this when leaving a Zone 4 area entering a Zone 1 or 2
What is wash your hands
400
This is the most serious type of hazard
What is Chemical Hazard
400
This is the proper way to correct a written mistake on an SQF form
What is strike out, correct it, and initial the change
500
This area in Zone 1 is where QA personnel inspect product
What is Quality-Control Inspection Areas
500
Products come in through this Zone 2 area
What is receiving
500
Even though it is not inside the building, this area is considered Zone 4
What is outside
500
Hazard Analysis Critical Control Points
What is HACCP
500
When filling out forms, this piece of information is important to include
What is the date