GMP (brewing)

Question 1

legally recognised food systems in NZ

Answer 1

FSP/FCP and RMP

Question 2

components of NZ food systems

Answer 2

-focus on safe food/minimise risk of unsafe food
-preventative

Question 3

which system is required under the animal products act

Answer 3

risk management program

Question 4

which system has been mandatory since 2019

Answer 4

food control plan

Question 5

examples of food safety and quality systems

Answer 5

BRC global standard- food safety
FSSC22000- food safety system certification

Question 6

components of integrated food safety and quality systems

Answer 6

-food safety + QMS based on quality management principles
-business to business requirement= strong customer focus and market driven

Question 7

key elements of QMS

Answer 7

-management commitment
-organised plans
-product and process control

Question 8

4 goals of QMS

Answer 8

safety
legality
consistency
consumer acceptance

Question 9

examples of management commitment

Answer 9

food safety policy
continuous improvement policy

Question 10

key aspects of an organised plan

Answer 10

indicates authorities and repsosnibilities
documented and recorded
recall plan
independently audited

Question 11

elements of product and process control

Answer 11

HACCP
supervision
support programs/GMP

Question 12

4 P’s of GMP

Answer 12

people
product
process
premises

Question 13

what should all new employees receive if GMP is followed

Answer 13

induction and adequate training

Question 14

aspects of staff training

Answer 14

personal hygiene
cleaning
workplace safety
operational tasks

Question 15

identify training needs

Answer 15

skills
knowledge
experience
-give a description so a person knows their job

Question 16

4 steps to training

Answer 16

familiarisation
understanding
skill development
achieve competency

Question 17

describe the levels of competency

Answer 17

a: shown task, supervision required
b: trained, works unsupervised
c: trained, problem solver
d: competent, can train others

Question 18

what should be kept during each training of a new employee

Answer 18

a training record

Question 19

typical problems with training

Answer 19

inadequate training
people doing tasks they aren’t trained for
training record is not kept

Question 20

what should be acknowledged during training

Answer 20

literacy ability
visual competence
sensory ability (if needed)