Personal Hygiene
This must be worn over the hair in Production areas
Hair net
This colour hairnet is worn if you're rostered to work with peanuts
Red
This coloured equipment is to be used for waste and floor contact only
Red
GMP stands for
Good Manufacturing Practices
Documents should always be completed...
In real time
You must wash your hands after this activity
Going to the toilet, being on a break, picking up something off the ground or handling waste
The three allergens on site are
Peanuts, Soy, Wheat/Gluten
This hazard can occur if the chemical is not rinsed off properly
Chemical contamination
This is done before production to ensure there is no product residue on the line or damage to equipment
Visual inspection
These are the minimum requirements for a document
Name of the person, time, date, product
These are not allowed on your hands when in the factory
Nail polish or fake nails
After working in an peanut area this must be changed before working in another area
Uniform
This task is carried out after cleaning and prior to starting production
ATP swabbing
This is carried out if you find a foreign object
Bag & Tag
If you make a mistake on a document you should do this.
One line through and initial the error
Eating and drinking is only allowed in these areas
Lunchroom or water stations
You carry out this test after cleaning equipment you've just produced a peanut containing product with
Peanut swab
This type of chemical does not need to be rinsed off
Sanitiser
This can prevent pest activity
Keeping doors closed, reducing waste and removing pooling water
Products are coded with these things
Day code, UBD or BBD, Time and Cook Number or Batch
These must not be worn when in the factory due to their odour
Perfume or aftershave
This is the easiest way to reduce the risk of allergen cross-contamination when in production
Restricting people movement throughout the site
This bacteria likes cold, wet environments and is usually found in drains or on floors.
Listeria
These are the four categories of food safety hazards
Physical, chemical, biological and allergen
Material UBD, quantities and batch details are used for this
Traceability