cGMP Quiz: Current Good Manufacturing Practices! Trivia Test

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  • 1/20 Questions

    Why is cleanliness so important?

    • FDA rules
    • Customer Safety
    • Staff safety
    • All of the above
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About This Quiz

This is a CGMP Quiz Current Good Manufacturing Practices Trivia Test. Manufacturing is the production of goods for sale, and this involves a lo5t of processes. The stage where most companies go wrong is during the disposal of waste materials. Take this test and see if you know the guidelines put in place for good manufacturing practices. Give it a try!

cGMP Quiz: Current Good Manufacturing Practices! Trivia Test - Quiz

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  • 2. 

    Wearing a uniform in the production area is not necessary.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    The statement suggests that wearing a uniform in the production area is not necessary. However, the correct answer is False, meaning that wearing a uniform in the production area is necessary. This implies that there are certain safety or hygiene protocols in place that require employees to wear uniforms to maintain a clean and safe working environment.

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  • 3. 

    Are sandals allowed in the facility?

    • Yes

    • No

    Correct Answer
    A. No
    Explanation
    The answer "No" suggests that sandals are not allowed in the facility. This implies that there may be a dress code or safety regulations in place that prohibit the use of sandals. It is important to wear appropriate footwear for safety and compliance reasons in certain facilities, such as those with heavy machinery or potential hazards.

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  • 4. 

    Divvies does not allow food to be eaten in the production facility.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Divvies has a policy that prohibits eating food in their production facility. This could be for various reasons such as maintaining cleanliness and hygiene standards, preventing cross-contamination, or ensuring the safety of the products being manufactured. By not allowing food consumption in the production facility, Divvies aims to prioritize the quality and integrity of their food products.

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  • 5. 

     How often should hands be washed?

    • After every station change.

    • When they look dirty.

    • After bathroom breaks.

    • Several times throughout the day.

    • After touching doorknobs.

    • All of the above.

    Correct Answer
    A. All of the above.
    Explanation
    The correct answer is "All of the above" because all the options mentioned are situations where it is important to wash hands. Washing hands after every station change, when they look dirty, after bathroom breaks, after touching doorknobs, and several times throughout the day are all good practices to maintain proper hand hygiene and prevent the spread of germs and infections.

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  • 6. 

    When should hair nets be worn?

    • All times in the production facility

    • When working with uncooked product

    • When working with cooked product

    • When packaging product.

    Correct Answer
    A. All times in the production facility
    Explanation
    Hair nets should be worn at all times in the production facility to maintain cleanliness and prevent hair from falling into the products. This is important regardless of whether the employee is working with uncooked or cooked products, or when packaging the product. Wearing hair nets ensures that the products remain free from any potential contamination and maintains the hygiene standards in the facility.

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  • 7. 

    Gloves can be washed.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Gloves can be washed is a false statement. Most gloves, especially those made of materials like leather or certain synthetic materials, cannot be washed as it can damage the material or alter their shape. It is recommended to check the care instructions provided by the manufacturer before attempting to wash gloves.

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  • 8. 

    When will spills be cleaned up?

    • Right away

    • At the end of the day

    • When production slows

    • In the morning

    Correct Answer
    A. Right away
    Explanation
    Spills will be cleaned up right away to prevent any accidents, further damage, or hazards. Delaying the cleanup could lead to slips, falls, or contamination of the area. Cleaning up spills immediately ensures the safety of individuals in the vicinity and maintains a clean and organized environment.

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  • 9. 

    Uniforms can leave the production facility.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Uniforms cannot leave the production facility.

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  • 10. 

    You should use enough soap to be the size of a quarter

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Using enough soap to be the size of a quarter is a recommended amount for proper handwashing. This ensures that an adequate amount of soap is used to create a lather that can effectively remove dirt, germs, and other contaminants from the hands. The size of a quarter serves as a visual reference to help individuals gauge the appropriate amount of soap to use, promoting good hygiene practices and reducing the risk of spreading infections.

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  • 11. 

    How often is equipment cleaned?

    • Weekly

    • Daily

    • Twice Daily

    • Every hour

    Correct Answer
    A. Daily
    Explanation
    Equipment is cleaned daily to ensure proper hygiene and prevent the buildup of dirt, dust, and bacteria. Daily cleaning helps maintain the equipment in good working condition and reduces the risk of contamination or malfunctions. Regular cleaning also helps to extend the lifespan of the equipment and ensures that it is safe to use for the next user.

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  • 12. 

    How should you easily identify lot numbers?

    • Guess which number

    • It's in the same location on every package

    • The expiration date

    • Use the Lot Number Binder

    Correct Answer
    A. Use the Lot Number Binder
    Explanation
    The Lot Number Binder is suggested as the correct answer because it implies that there is a specific tool or resource called the Lot Number Binder that can be used to easily identify lot numbers. This suggests that the binder contains a comprehensive list or record of lot numbers, making it a reliable and efficient method for identifying them.

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  • 13. 

    Why does Divvies not allow allergens?

    • Divvies is required to by law

    • Products are advertised as allergen free

    • It makes the product taste better

    Correct Answer
    A. Products are advertised as allergen free
    Explanation
    Divvies does not allow allergens because their products are advertised as allergen-free. This means that they promote their products as being safe for individuals with allergies, and therefore they must ensure that their products do not contain any allergens. By doing so, they are able to cater to a specific market segment and provide a safe option for those with allergies.

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  • 14. 

    How many stations should be used to wash dishes and utensils?

    • 1

    • 2

    • 3

    • 4

    • 5

    Correct Answer
    A. 3
    Explanation
    To wash dishes and utensils efficiently, three stations should be used. This allows for a systematic approach, where one station can be used for pre-rinsing, another for washing with soap and water, and the third for rinsing off the soap. With three stations, the process can be streamlined, ensuring that each step is carried out effectively and preventing cross-contamination. Using fewer stations may result in a slower and less hygienic process, while using more stations may not provide any additional benefits and could be unnecessary.

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  • 15. 

    How long should one wash their hands?

    • 5 seconds

    • Length to say the ABC's

    • At least 1 minute

    • Quickly

    Correct Answer
    A. Length to say the ABC's
    Explanation
    The correct answer is "Length to say the ABC's". This answer suggests that one should wash their hands for the duration it takes to say the entire alphabet. This is because washing hands thoroughly requires enough time to ensure that all areas of the hands are properly cleaned, and saying the ABC's can act as a simple timer to ensure an adequate duration of handwashing.

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  • 16. 

    What kind of jewelry is allowed in the production area?

    • None

    • All jewelry

    • Wedding Bands

    • Only jewelry not on your hands

    • Only earrings

    Correct Answer
    A. Wedding Bands
    Explanation
    Wedding bands are allowed in the production area because they are typically small and do not pose a safety risk. Unlike other types of jewelry, such as bracelets or necklaces, wedding bands are usually worn on the finger and do not dangle or get caught in machinery. Allowing wedding bands ensures that employees can still wear a meaningful piece of jewelry while maintaining a safe working environment.

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  • 17. 

    How should you measure ingredients and products?

    • Guess

    • Look at the amount

    • Measuring cups

    • Scales

    Correct Answer(s)
    A. Measuring cups
    A. Scales
    Explanation
    To measure ingredients and products accurately, you can use either measuring cups or scales. Measuring cups are commonly used for liquid ingredients and some dry ingredients like flour or sugar. They have markings on the side indicating different measurements. On the other hand, scales are used for precise measurements of both liquid and dry ingredients. They provide accurate measurements in grams or ounces. Depending on the type of ingredient and the level of accuracy required, either measuring cups or scales can be used.

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  • 18. 

    When are gloves required?

    • Handling uncooked product

    • Handling cooked product

    • All times in the production facility

    Correct Answer
    A. Handling cooked product
    Explanation
    Gloves are required when handling cooked product because it is important to maintain proper hygiene and prevent contamination. Cooked food is more susceptible to bacterial growth, and wearing gloves helps to minimize the risk of transferring any harmful bacteria from the hands to the food. By wearing gloves, the chances of cross-contamination are reduced, ensuring the safety and quality of the cooked product.

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  • 19. 

    Which allergens does Divvies keep the Bakery free of?

    • Milk

    • Eggs

    • Wheat

    • Peanuts

    • Tree Nuts

    Correct Answer(s)
    A. Milk
    A. Eggs
    A. Peanuts
    A. Tree Nuts
    Explanation
    Divvies keeps their bakery free of milk, eggs, peanuts, and tree nuts. This means that their bakery products do not contain these allergens, making them safe for individuals with allergies or dietary restrictions related to these ingredients. By eliminating these allergens from their bakery, Divvies ensures that their products can be enjoyed by a wider range of customers, including those with specific dietary needs or allergies.

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  • 20. 

    Which allergens does Divvies keep the Chocolate Room free of?

    • Milk

    • Eggs

    • Wheat

    • Peanuts

    • Tree Nuts

    Correct Answer(s)
    A. Milk
    A. Eggs
    A. Wheat
    A. Peanuts
    A. Tree Nuts
    Explanation
    Divvies keeps the Chocolate Room free of milk, eggs, wheat, peanuts, and tree nuts. This means that the Chocolate Room is free from common allergens that can cause allergic reactions in individuals who are sensitive or allergic to these ingredients. By excluding these allergens, Divvies ensures that their chocolate products are safe for consumption by a wider range of people, including those with dietary restrictions or allergies.

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  • Current Version
  • Mar 22, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Aug 02, 2011
    Quiz Created by
    Divvies
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