Food Safety
Give the three things a plant visitor must do prior to leaving the sign-in area with an MSM escort.
What is sign in, sign a visitor GMP, and be told where to evacuate to in an emergency?
Two dimes stacked together is a visual representation of 1/8th of an inch. OSHA regulations require that dust not exceed 1/8-inch depth. Combustible dust at this level, once suspended in the air, can ignite and cause this.
What are explosions?
The acronym IP stands for this (as in an IP Switch). **BONUS** if you can give the definition.
What is Identity Preserved?
The reason we condition our RBD with nitrogen.
What is to protect it from oxidation?
The location of our current evacuation muster point.
What is the grassy area next to the first front gate?
This program is defined as the protection of food products from intentional contamination or adulteration where there is an intent to cause public health harm and/or economic disruption.
What is a food defense program?
List the ABC's of fall protection.
What are Anchor point, Body wear, Connection?
SQF - one of the audits performed here every year, as well as the basis of our food safety program.
What is Safe Quality Food?
This co-product is made up of neutralized free fatty acids, phosphatides, and phospholipids.
What is soapstock?
The first step after finding a co-worker unconscious or injured.
What is call for help on the radio (or 911 if there is no one else in the building)?
Hazard Analysis and Critical Control Points
What does the acronym HACCP stand for?
The RED ZONE of Rail Operations is within this distance of rail, rail cars, or rail movers.
What is an arm length?
CIP stands for this.
What is Clean In Place?
These 3 main elements generally make up mucilaginous gums (removed during degumming).
What are lecithins, phospholipids, and metals?
The steps to use a fire extinguisher.
What are Pull, Aim, Squeeze, Sweep (PASS)?
The three types of hazards that cause food products to become unsafe. Think broad, not specific.
What are biological, chemical, and physical?
The step immediately prior to obtaining manager approval and authorization to enter a confined space, and which must be done continuously during entry..
What is conduct and record atmospheric testing?
GMP - A system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in any food production.
What is Good Manufacturing Practice?
A chelating agent is a chemical compound that binds tightly to metal ions. This is a chelating agent that we use.
What is citric acid?
The location to find manager phone numbers to contact in an emergency.
What is the Control Room, the Break Room, or near every landline phone in the facility?
Give three examples (or more) of our preventive control measures for protecting our products (both oil and meal).
What are: Magnets, Filters, Deo/Temperature, Tyvek, Hair/Beard Nets, Product Testing, Environmental Testing/Pathogen Swabs, Housekeeping, Documents?
What are Fuel (grain dust, meal dust), Ignition Source (static, friction, spark), Oxygen, Confinement (bucket elevator, refinery, confined space) and Dispersion (dust suspended in air/dust cloud)?
FFA - These are produced by the hydrolysis of oil. We routinely test for them. A high level of this makes our oil more susceptible to oxidative aging, becoming rancid more quickly. The industry standard for the upper limit of it in refined edible oil is ≤0.05%.
What are Free Fatty Acids?
A type of fat, or lipid, that are the most common type of fat in the body. They are found in both animal and vegetable fats, such as butter and oils, and account for about 95% of all dietary fats. **BONUS** for the OPERATOR who can give Chris' famous statement regarding this answer.
What are triglycerides?
The verbal password to give the alarm monitoring service when they call to confirm that there is no emergency, so they do not dispatch police or EMS to the plant.
What is CANOLA?