Gotta Record It
Words with "P"
Know Your GMP
Pick Your Poison
Stop Being a Pest
100

The color of ink allowed when filling out Food Safety Records

What is Blue or Black only

100

A program to eliminate rodents and flying insects

What is A Pest Control Program

100

Hair must be fully covered and nails kept trimmed short to prevent this

What are Foreign Object Complaints

100

This bacteria is most commonly found in RTE (Ready To Eat) facilities

What is Listeria

100

This LOG is used when a pest is seen inside the facility

What is  "Pest Sighting Log"

200

The number of years we store Food Safety Records

What is  "2 years"

200

The steps to be followed to achieve a respectable outcome

What is a Procedure

200

Failure to produce food following GMP and strict sanitation requirements could result in this

What is Food Borne Illness

200

This is also known as Fecal Bacteria

What is E. coli

200

The name of the UNITS used to capture flying insects

What are "Insect Light Traps"

300

If information written down is illegible, this is the right way to correct it 

What is "Single line through it and initial"

300

The acronym PCQI stand for

What is "Preventative Control Qualified Individual"

300

It is critical to protect this zone to keep product safe

What is "Zone 1 or Food Contact"

300

The source of this bacteria is from feces of birds

What is Salmonella

300

These are used to capture rodents inside the facility

What are "Tin Cats"

400

Critical Control Points are considered to support control of this 

What is HACCP

400

PRP is the acronym for this

What is  "Prerequisite Program"

400

Jewelry that inadvertently drops into food would  potentially be this

What is A Choking Hazard

400

This is black and thrives in a warm, humid environment

What is  Mold

400

These are used to capture rodents on the exterior of the facility

What are "Rodent Bait Stations"

500

This document describes steps taken to control Food Safety

What is the Food Safety Plan

500

This describes all actions and activities from the ingredient manufacturer to receiving in WH and ends in boarding food on the aircraft

What is  "Process" 

500

To keep food safe, food preparation should never be done without first doing this

What is Hand Washing

500

When food has fermented and has an odor of alcohol, there would be a high count of this

What is Yeast

500

Dock Shelters and keeping doors closed are used to keep these pests out of the facilities

What are Birds