QMS PT1 Flashcards
CCP
what is the correct sequence of wearing clean and appropriate ppe?
- hairnet
- apron
- face mask
- wash hands with soap
- dry hands with paper towels
- plastic gloves
What is the CCP determination for metal detector or bone seperator
YY
What is the CCP determination for blast chilling, blast freezing and freezing
YY
What is the CCP determination for heating methods
(cooking, boiling, etc)
YY
What is the CCP determination for thawing, chilling, hot holding and cold holding
YNYN
What is the CCP determination for recieving chilled/frozen products or doing finished product checking
YY
What is the CCP determination for for recieving dairy product
YNYN
What is the CCP determination for for aflatoxin
YY
What is the critical limit for chilled product
0 degrees to 4 degrees
What is the critical limit for frozen product
-18 degrees to -23 degrees
What is the critical limit for cooking or reheating (core temp)
more or equal to 75 degrees
What is the critical limit for cold holding
<5 degrees
What is the critical limit for hot holding
> 60 degrees
What is the critical limit for blast chilling
0 degrees to 4 degrees within 90 mins
What is the critical limit for blast freezing
-18 degrees to -23 degrees within 240 mins
What is the critical limit for peroxide value
maximum 10 meq O2 per kg
What is the critical limit for aflatoxin content
lesser than or equal to 5 ppb
what is the definition for product deviation
it is when a product does not meet the critical limits or specifications
what is the definition for process deviation
It is the failure to meet a critical limit at the processing stage
what to do when a deviation occurs
- identify and eliminate cause of deviation
- prevent deviation re occurance
- document corrective actions
- make sure unsafe product does not get distributed
what is the hazard of frozen/chilled storage of product?
bacterial growth
what is the “what” for frozen/chilled storage of product?
(in hazard audit table)
- Surface tempreature of (product)
- Chiller/freezer tempreature
what is the “how” for frozen/chilled storage of product?
(in hazard audit table)
- Use calibrated Infrared (IR) thermometer
- check chiller/freezer temp display
(1 WHAT = 1 HOW)
(2 WHAT = 2 HOW)
MUST MATCH
What is the corrective action for frozen/chilled storage of product?
(in hazard audit table)
- report to ______ manager
- call technician to repair chiller/freezer
- recieving: reject and return to supplier
what is the hazard for heating methods for product
(Hazard audit table)
bacterial growth
what is the “what” for heating methods for product
(Hazard audit table)
core tempreature of (product)
and timing (if stated)
what is the “how” for heating methods for product
(Hazard audit table)
use clean and claibrated thermometer
and timer (if needed)
what is the corrective action for heating methods for product
(Hazard audit table)
- report to ______ manager
- retrain worker on (process)
- call technician to repair (equiptment)
- Keep (processing) until core temp is reached
what is the hazard for thawing of product
(Hazard audit table)
bacterial growth
what is the “what” for thawing of product
(Hazard audit table)
the surface tempreature of product and time of thawing
what is the “how” for thawing of product
(Hazard audit table)
use calibrated thermometer and timer
what is the corrective actions for thawing of product
(Hazard audit table)
- report to ______ manager
- discard after 24 hours
- call technician to repair chiller
what is the hazard for metal detection
(Hazard audit table)
metal pieces found (product)
what is the critical limit for metal detection
(Hazard audit table)
no metal pieces detected
what is the “what” for metal detection
(Hazard audit table)
metal pieces
what is the “how” for metal detection
(Hazard audit table)
automatic screening with metal detector
What is the corrective action for metal detection
(Hazard audit table)
- reject (product)
- pass rejected product through metal detector twice
- if contaminated, discard the product
what is the hazard for finished product check
(hazard audit table)
yeast and mold growth
what is the critical limit for finished product check
(hazard audit table)
pH, aw, TPC, yeast and mold
( Check specifications given)
WITH VALUES
what is the “how” for finished product check
(hazard audit table)
conduct in house lab testing
what is the “what” for finished product check
(hazard audit table)
pH, aw, TPC, yeast and mold
( Check specifications given)
NO NEED TO WRITE VALUES
what is the corrective action for finished product check
(hazard audit table)
- report to QC manager
- discard products that do not meet the specifications
- paste “discard” sticker on non-conforming (product name)
