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Employee Safety
GMP's
Quality
SOP's
A little of this and a little of that
100
Minimum of 6", leather or leather-like
What are the steel toed footwear requirements for persons assigned to production areas
100
These three items are prohibited in any production area
What are food, drinks, gum, candy, personal items, non-company issued cell phones, nail polish, toothpicks, newspapers etc...
100
10% of flour weight
What is allowable amount of rework to be put back in per batch
100
64-68 degrees
What is the average dough temperature spec for lines 1-3
100
Single line and initials
What is the correct way to make a document correction?
200
Person responsible for personal safety
Who am I
200
Clean, lint free, not too loose or containing buttons or above-waist pockets
What are GMP requirements for uniforms
200
Person responsible for product quality
Who am I
200
Date, type and amount used of "this" should be documented on the mixer report.
What is rework
200
18"
What is Space to be left between wall and objects
300
Placing a lock or tag on an energy isolating device
What is lock out tag out?
300
Using the oldest date first to ensure the freshest ingredients and finished product
What is FIFO
300
Two situations in which gloves must be worn
What is handling finished product, stretching on line 4, when you have a bandage or cut on your hand
300
Two of these are taken and labeled per batch
What is a quality retain
300
This is the most common customer complaint at Deiorios
What is "not the right size"
400
A document that lists the health hazards of a product
What is an MSDS?
400
It is the most effective way to prevent the spread of bacteria
What is frequent hand washing
400
Two items that should never be set directly on the floor
What is clean equipment, ingredient containers, finished product, finished product packaging etc..
400
What 3 things are wrong with this picture?
What is no label, too full and no cover
400
This is the #1 cause of injuries at Deiorios
What is slip and fall accidents. Housekeeping, no running, be aware
500
Microorganisms Present in Human blood
What is a bloodborne pathogen?
500
This should be a minimum of 24 inches vegetation free
What is the perimeter of the building
500
Substance capable of triggering a hypersensitivity reaction
What is an allergen?
500
This type of product should never be used as rework
What is dirty product
500
One is picking up after yourself, the other is cleaning machinery to ensure food safety
What is the difference between housekeeping and sanitation