QMS PT1

Question 1

what is the correct sequence of wearing clean and appropriate ppe?

Answer 1

1. hairnet
2. apron
3. face mask
4. wash hands with soap
5. dry hands with paper towels
6. plastic gloves

Question 2

What is the CCP determination for metal detector or bone seperator

Answer 2

YY

Question 3

What is the CCP determination for blast chilling, blast freezing and freezing

Answer 3

YY

Question 4

What is the CCP determination for heating methods
(cooking, boiling, etc)

Answer 4

YY

Question 5

What is the CCP determination for thawing, chilling, hot holding and cold holding

Answer 5

YNYN

Question 6

What is the CCP determination for recieving chilled/frozen products or doing finished product checking

Answer 6

YY

Question 7

What is the CCP determination for for recieving dairy product

Answer 7

YNYN

Question 8

What is the CCP determination for for aflatoxin

Answer 8

YY

Question 9

What is the critical limit for chilled product

Answer 9

0 degrees to 4 degrees

Question 10

What is the critical limit for frozen product

Answer 10

-18 degrees to -23 degrees

Question 11

What is the critical limit for cooking or reheating (core temp)

Answer 11

more or equal to 75 degrees

Question 12

What is the critical limit for cold holding

Answer 12

<5 degrees

Question 13

What is the critical limit for hot holding

Answer 13

> 60 degrees

Question 14

What is the critical limit for blast chilling

Answer 14

0 degrees to 4 degrees within 90 mins

Question 15

What is the critical limit for blast freezing

Answer 15

-18 degrees to -23 degrees within 240 mins

Question 16

What is the critical limit for peroxide value

Answer 16

maximum 10 meq O2 per kg

Question 17

What is the critical limit for aflatoxin content

Answer 17

lesser than or equal to 5 ppb

Question 18

what is the definition for product deviation

Answer 18

it is when a product does not meet the critical limits or specifications

Question 19

what is the definition for process deviation

Answer 19

It is the failure to meet a critical limit at the processing stage

Question 20

what to do when a deviation occurs

Answer 20

• identify and eliminate cause of deviation
• prevent deviation re occurance
• document corrective actions
• make sure unsafe product does not get distributed

Question 21

what is the hazard of frozen/chilled storage of product?

Answer 21

bacterial growth

Question 22

what is the “what” for frozen/chilled storage of product?
(in hazard audit table)

Answer 22

1. Surface tempreature of (product)
2. Chiller/freezer tempreature

Question 23

what is the “how” for frozen/chilled storage of product?
(in hazard audit table)

Answer 23

1. Use calibrated Infrared (IR) thermometer
2. check chiller/freezer temp display

(1 WHAT = 1 HOW)
(2 WHAT = 2 HOW)
MUST MATCH

Question 24

What is the corrective action for frozen/chilled storage of product?
(in hazard audit table)

Answer 24

1. report to ______ manager
2. call technician to repair chiller/freezer
3. recieving: reject and return to supplier

Question 25

what is the hazard for heating methods for product (Hazard audit table)

Answer 25

bacterial growth

Question 26

what is the "what" for heating methods for product (Hazard audit table)

Answer 26

core tempreature of (product) and timing (if stated)

Question 27

what is the "how" for heating methods for product (Hazard audit table)

Answer 27

use clean and claibrated thermometer and timer (if needed)

Question 28

what is the corrective action for heating methods for product (Hazard audit table)

Answer 28

1. report to ______ manager 2. retrain worker on (process) 3. call technician to repair (equiptment) 4. Keep (processing) until core temp is reached

Question 29

what is the hazard for thawing of product (Hazard audit table)

Answer 29

bacterial growth

Question 30

what is the "what" for thawing of product (Hazard audit table)

Answer 30

the surface tempreature of product and time of thawing

Question 31

what is the "how" for thawing of product (Hazard audit table)

Answer 31

use calibrated thermometer and timer

Question 32

what is the corrective actions for thawing of product (Hazard audit table)

Answer 32

1. report to ______ manager 2. discard after 24 hours 3. call technician to repair chiller

Question 33

what is the hazard for metal detection (Hazard audit table)

Answer 33

metal pieces found (product)

Question 34

what is the critical limit for metal detection (Hazard audit table)

Answer 34

no metal pieces detected

Question 35

what is the "what" for metal detection (Hazard audit table)

Answer 35

metal pieces

Question 36

what is the "how" for metal detection (Hazard audit table)

Answer 36

automatic screening with metal detector

Question 37

What is the corrective action for metal detection (Hazard audit table)

Answer 37

1. reject (product) 2. pass rejected product through metal detector twice 3. if contaminated, discard the product

Question 38

what is the hazard for finished product check (hazard audit table)

Answer 38

yeast and mold growth

Question 39

what is the critical limit for finished product check (hazard audit table)

Answer 39

pH, aw, TPC, yeast and mold ( Check specifications given) WITH VALUES

Question 40

what is the "how" for finished product check (hazard audit table)

Answer 40

conduct in house lab testing

Question 40

what is the "what" for finished product check (hazard audit table)

Answer 40

pH, aw, TPC, yeast and mold ( Check specifications given) NO NEED TO WRITE VALUES

Question 41

what is the corrective action for finished product check (hazard audit table)

Answer 41

1. report to QC manager 2. discard products that do not meet the specifications 3. paste "discard" sticker on non-conforming (product name)