🥛 The Mixing Division
Cocoa slurry cook time must be at least this long and temperature must remain above?
What is 45 minutes and 194F?
What 2 allergens do we have on-site?
What is milk and soy?
If an LS strip becomes unattached, product should be held back to this point.
What is the last good check?
When sending an IR, you should include these 4 things.
What is the batch number, product name, brief summary of the issue, and the recommended disposition with supporting rationale?
What is the acceptable defect rate when performing leaking cap inspection?
What is less than 5%?
Where is the final device strainer located? [5 bonus points if you can name the Food Safety Hazard it controls]
What is Aseptic Tank Strainer?
Bonus: What is Physical hazard?
What are the five Food Safety Hazards?
What Allergen, Nutritional, Chemical, Microbiological, and Physical?
During sterility testing, Micro identifies one bloater from a batch. What should you do as the Quality Specialist?
What is perform PI check and verify if the defect pack is event related?
What are the 4 Ts of a CIP?
What is Time, Temp, Turbulence, Titration?
What should be done by operators before new hoses can be used in the silo alcove?
What is remove plastic from hoses before bringing into the silo alcove?
The acceptable thermal process temperature range at the end of the hold tube.
What is 290F - 300F?
What 6 areas do we clean for allergen changeovers?
What is Blend Room, Blend Tank Room, Silo Alcove, UHT, Aseptic Tank, and Filler?
If the cutter is not centered during internal cap inspection and production has already placed the defect pallet(s) on hold, what should you do?
What is pull 2 top, middle, and bottom cases from defect pallet and perform leaking cap inspection?
What is required by QS as part of the investigation when FM is found?
What is risk assessment and root case analysis?
When monitoring time and temp in the silo, what food safety hazard are we controlling? Why is it important that we control it?
What is chemical hazard and because the toxin that the bacteria create can survive in high temperature environments?
This relationship must be true between DART and Chart temperatures.
What is DART > Chart?
What is the difference between CCP and OPRP? [Definition and purpose]
What is Critical Control Point- Kill Step (Complete control over the hazard. Operational PreRequisite Program-Reduces the likelihood of contamination or re-contamination.
If peroxide residuals fail prior to startup, operators must run at least this many packs before retesting.
What is 250 packs?
During production on 41C, steam barrier TT360 dropped down to 150F. What are the next steps that should be taken?
What is re-sterilize the barrier, run out the tank, clean break (CIP tank and fillers), and place impacted product on hold for investigation.
During production, the filler scales are no longer connecting to DMO. The supervisor escalates to the QS on shift. What should the operators do to ensure weight checks continue to be documented and verified?
What is print the manual weight chart from Cority and manually record weights until the system issue is resolved?
What 4 components make-up CCP: Product Pre-heat and Sterilization?
What is Product Flow Rate, Hold Tube Pressure, End of Hold Tube Temp [TT42 & TT30], Product Preheat Temperature?
What 5 components make-up CCP: Sterilization of packaging materials?
What is peroxide bath level, peroxide concentration, peroxide temperature, air knife, and filler speed?
During sterilization, the C-Valve steam barrier must remain at or above this temperature for 13 minutes.
What is 125C?
A finished product result is received from NQAC confirming out of spec Vitamin B1. All other nutrients are within spec. What steps should be taken to determine whether the batch can be released?
What is verifying all Vitamin B1-contributing ingredients were correctly consumed, calculating the label claim percentage, comparing label claim to CAT2 regulatory and safety limits, review COAs, request Medical/Regulatory assesment to confirm releasability?
Production escalates multiple delaminated trays during a run. The issue appears to be isolated to one pallet of packaging material, but the root cause is unknown. What should you do?
What is completing the Non-Conformance Form (UM42-FRM-FRM-0028), filling out Sections 1–10, and providing it to Edgar for vendor follow-up?