HSL Food Safety & HSE Feud Finals

Food Safety (A)

100

What does the acronym "SOP" stand for?

Standard Operating Procedures

200

State any 2 guidelines for material/equipment storage

Raw materials/items are stored at least 12-18 inches from walls and ceilings, 6 inches of the floor for proper cleaning and inspection

Raw materials are stored off the floor on pallets, with slip sheets or stands.

Storage areas are clean, well ventilated and dry.

Raw materials and packaging materials are protected from condensate, sewage, dust, dirt, chemicals or other contaminants.

Partially used packaging materials (e.g. film) are protected before being returned to storage.

All toxic chemicals, including cleaning and maintenance compounds, and non-product materials, including equipment and utensils, are stored in a separate area.

300

What are the categories of food safety hazards?

A. Biological, Chemical, Physical

B. Procedures, Pest management, Waste

C. Air, water, lights

A.Biological, Chemical, Physical

400

Define Food fraud

false or misleading statements made about a product, for economic gain.

Is a collective term used to encompass the deliberate and intentional substitution, addition, tampering, or misrepresentation of food, food ingredients, or food packaging;

500

GMP helps to ensure the consistent quality and safety of products by focusing attention on five key elements, list these elements. What are these ?

A. People, Pest, Cell phones, Hair coverings and foot wear

B. People, Premises, Processes, Products and Procedures (or paperwork)

C. Pension Plan, Bonus, Staff Party, Health, Outer garments

B. People, Premises, Processes, Products and Procedures (or paperwork)

Food Safety (B)

100

What is the minimum time frame that hands should be washed for?

At least 20 seconds

200

When is an illness considered a food borne outbreak

Two or more people have the same symptoms after eating the same food

300

State 5 guidelines for effective Handling and  Avoiding Cross-Contamination

1. Use proper sanitary receiving guidelines (can be found at www.servsafe.com).

2. Implement a personal hygiene program. Cross-contamination is possible from surfaces and people.

3. Use reputable suppliers, and check all permits and licenses. (Supplier verification)

4. Store all prepared food in areas separate from contaminants.

5. Properly handle, clean and store products in areas away from contaminants.

6. Wash and sanitize all equipment and small wares (use separate area or equipment when possible).

7. Required training programs for ALL employees.

8. Use visible disclaimer of possible allergens on menu/packaging.

400

Define GMP

Good Manufacturing Practices .

500

Give 2 guidelines which are applicable for cleaning after a breakdown or Maintenance repairs

1. Maintenance cleaning tasks are completed in a way that does not compromise product safety.

2. Maintenance debris created during repairs is  removed before startup.

3. All nuts, bolts, washers, wire pieces, tape, welding rods, and other small items that could contaminate the product are accounted for.

4. There are no grease smears or excess lubricant on equipment.

5. Clean tools and cloths are used on product zones.

6. Maintenance personnel follow appropriate personnel practices when working on product zones or equipment.

Cleaning utensils that may create debris, such as wire brushes, sponges and scrub pads, are not used unless absolutely necessary. 

If used, the area is inspected after use to identify and eliminate any remaining debris that could contaminate the product.

Line verification by quality personnel

What do you know?

100

How many stages of an FSSC audit must be pass for certification?

Two (2) stages

200

1. List 2 designated assembly points at HSL’s compound

(plant carpark, front of the admin building, south of the RM loading ramp)

300

1. Which of the following persons plays the biggest role in ensuring your safety at work?

 A. Management 

B. You 

C.HSSE Department 

D. The OSH authority)

400

1. What are the three local emergency phone numbers? Not the names of the services

(990, 511,999,911 and 811)

500

Who is the Food Safety Team Leader at HSL? 

A. Allan Dass

B. Nicole Titus-Baptiste

C. Sydelle Boxill

D. Melodye Monroe

D. Melodye Monroe

HSE (A)

100

1. There are 2 designated smoking areas , where are they located

(along the southern and eastern wall)

200

1. What is one thing you should do during and one thing you do after an earthquake? 

Move away from racking, cupboards etc get under a sturdy table, stand in a doorway, wait for shaking to stop before evacuating the building)

300

What are 3 elements that can be found on an MSDS?

uHow to use the product

1.Safe storage of product

2. Manufacturer details

3. Ingredients

4. First aid

5. Flammability of product

400

1. What PPE should you wear for using a corrosive cleaning agent?

(rubber gloves, eye/face protection , respiratory protection)

500

1. Give 1 duty placed on employees by the OSH act of Trinidad and Tobago

(1. To take reasonable care for the safety of himself and others.

2 To report to his employer contraventions of the act. 

3. To use PPE and clothing devices correctly. 4. To ensure he is not under any intoxicant at work. 5 Reasonably exercising the right to refuse to work)

HSE (B)

100

1. Give 3 examples of a slip or trip hazard in our workplace

(wet floor, 

obstructions on the ground, 

uneven surfaces)

200

What does the acronym MSDS stand for?

Material safety data sheet

300

List 4 types of items we recycle at HSL

1. Paper

2. Plastic beverage containers

3. Aluminium can beverage containers

4. Glass beverage containers

5. Carton beverage container

400

What is meant by the term carbon footprint?

Total greenhouse gasses that are generated by our actions

500

Name 3 musculoskeletal disorders or injuries

1 Carpal tunnel syndrome

2 Tendinitis

3 Rotator cuff injuries

4 Trigger finger

5 Muscle strains and back injuries