Ergonomics for all!
3 points of contact are required when you use this
stairs or ladders
Program with affected and authorized employee
LOTO
What color brush is used to clean production walls?
Yellow
What does S.Q.F stand for?
Safe Quality Food
Who is responsible for ensuring food safety?
EVERYONE
:)
Lift with your ____ not your ____.
legs not back
Must be in place around rotating parts
Machine guarding
What color buckets are used for maintenance?
orange
Product contact tools are which color?
White (or stainless)
H.A.C.C.P. stands for what?
Hazard Analysis Critical Control Point
Poor housekeeping may cause one of these injuries
slips, trips, or falls
Another name for spark generating work
Why is water on the floor a food safety risk?
increased pathogen growth, cross contamination, increased pests (fungus gnats)
If an auditor asks you a question, what should you do?
Answer the question honestly and directly
Dairy/Soy/Wheat/Fish/Shellfish/Peanut/Treenut/Egg
Safety glasses, earplugs, safety shoes are all types of....
PPE
Heat, fuel, and oxygen are all parts of the...
Fire Triangle
Kerry requires each area completes ___% of all master sanitation tasks on time.
>98%
Who is the SQF site practitioner?
QA Supervisor / Corinna LaMorte
Name three hazards we attempt to control for?
Biological/Chemical/Physical/Radiological/Economically motivated
When body is unable to cool itself
Heat stress
Items cannot be stored within ___inches of a wall to allow for inspection
18 inches
All employees are responsible for recording data accurately and in ____.
real time
What are two pathogens we monitor for?
Salmonella and Listeria