HACCP, Sops And Gmps

GMPs state that all employees must keep their hands clean to prevent contamination of food product.

The purpose of HACCP (Hazard Analysis and Critical Control Points) is to eliminate potential hazards from food to make it safe to eat. HACCP is a systematic approach to food safety that identifies, evaluates, and controls hazards throughout the food production process. By implementing HACCP principles, food businesses can prevent, reduce, or eliminate hazards such as biological, chemical, and physical contaminants, ensuring the safety of the food they produce.

No one is allowed to enter the premises without prior approval from the office.

HACCP stands for Hazard Analysis Critical Control Point. This system is used in the food industry to identify and control potential hazards that could compromise food safety. It involves analyzing and identifying potential hazards at each stage of the food production process, implementing control measures to prevent or eliminate these hazards, and monitoring and verifying the effectiveness of these measures. The term "Critical Control Point" refers to specific points in the process where control measures can be applied to prevent, eliminate, or reduce hazards to an acceptable level.

Eating, drinking, and smoking are only allowed in designated areas. No exceptions.

The correct answer is Chemical, Biological, Physical. These three types of hazards refer to different ways in which food can become unsafe for consumption. Chemical hazards involve the presence of harmful substances such as pesticides or cleaning agents. Biological hazards refer to the presence of bacteria, viruses, or parasites that can cause foodborne illnesses. Physical hazards include foreign objects like glass or metal fragments that can cause injury if consumed. Understanding and addressing these hazards is crucial in ensuring food safety and preventing any potential harm to consumers.

In order for us to retain our food safety certification, these procedures must be enforced.

The stairs are the safest way to exit. Chances are that you will get stuck in the elevator during an emergency.

The correct answer is updating the HACCP Plan annually or as processing changes occur. This responsibility falls under the HACCP Team, which is responsible for ensuring that the HACCP Plan is kept up to date and reflects any changes in the processing procedures. This is important to ensure that the food safety hazards are properly identified and controlled throughout the production process. Checking CCP documentation each shift and doing CCP checks every half hour are not the specific responsibilities of the HACCP Team, although they may be part of the overall food safety practices in a facility.

Mold is a type of 'biological' hazard.

All forms utilized in the warehouse must be written in ink without the use of white out.

Allergens are a 'chemical' food safety hazard.

Nobody is allowed to enter the warehouse that is not an employee of SVPW unless they have been approved by someone in the office.

If you answered false, uh oh! Just a little humor! This question has absolutely no point value in determining your total score.

Products are to be stored a minimum of 18 inches from all walls.

GMP stands for Good Manufacturing Practices, not Good Morning Princess!