Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

ALL MODULE PRACTICAL EXAMS > QMS PT1 > Flashcards

QMS PT1 Flashcards

CCP

1
Q

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

A
  1. hairnet
  2. apron
  3. face mask
  4. wash hands with soap
  5. dry hands with paper towels
  6. plastic gloves
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is the CCP determination for metal detector or bone seperator

A

YY

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

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

A

YY

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

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

A

YY

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

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

A

YNYN

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

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

A

YY

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the CCP determination for for recieving dairy product

A

YNYN

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is the CCP determination for for aflatoxin

A

YY

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is the critical limit for chilled product

A

0 degrees to 4 degrees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is the critical limit for frozen product

A

-18 degrees to -23 degrees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

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

A

more or equal to 75 degrees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is the critical limit for cold holding

A

<5 degrees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is the critical limit for hot holding

A

> 60 degrees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the critical limit for blast chilling

A

0 degrees to 4 degrees within 90 mins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the critical limit for blast freezing

A

-18 degrees to -23 degrees within 240 mins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is the critical limit for peroxide value

A

maximum 10 meq O2 per kg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is the critical limit for aflatoxin content

A

lesser than or equal to 5 ppb

18
Q

what is the definition for product deviation

A

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

19
Q

what is the definition for process deviation

A

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

20
Q

what to do when a deviation occurs

A
  • identify and eliminate cause of deviation
  • prevent deviation re occurance
  • document corrective actions
  • make sure unsafe product does not get distributed
21
Q

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

A

bacterial growth

22
Q

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

A
  1. Surface tempreature of (product)
  2. Chiller/freezer tempreature
23
Q

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

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

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

24
Q

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

A
  1. report to ______ manager
  2. call technician to repair chiller/freezer
  3. recieving: reject and return to supplier
25
Q

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

A

bacterial growth

26
Q

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

A

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

27
Q

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

A

use clean and claibrated thermometer
and timer (if needed)

28
Q

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

A
  1. report to ______ manager
  2. retrain worker on (process)
  3. call technician to repair (equiptment)
  4. Keep (processing) until core temp is reached
29
Q

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

A

bacterial growth

30
Q

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

A

the surface tempreature of product and time of thawing

31
Q

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

A

use calibrated thermometer and timer

32
Q

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

A
  1. report to ______ manager
  2. discard after 24 hours
  3. call technician to repair chiller
33
Q

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

A

metal pieces found (product)

34
Q

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

A

no metal pieces detected

35
Q

what is the “what” for metal detection
(Hazard audit table)

A

metal pieces

36
Q

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

A

automatic screening with metal detector

37
Q

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

A
  1. reject (product)
  2. pass rejected product through metal detector twice
  3. if contaminated, discard the product
38
Q

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

A

yeast and mold growth

39
Q

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

A

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

40
Q

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

A

conduct in house lab testing

40
Q

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

A

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

41
Q

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

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

ALL MODULE PRACTICAL EXAMS (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions