Food Plant Sanitation Essentials

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Sanitation and QA basics

Créé par

Mayjed Añasco

Philippines

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Food Plant Sanitation Essentials


Food Plant Sanitation EssentialsVersion en ligne Sanitation and QA basics par Mayjed Añasco 1 Personal hygiene procedures include exclusion of sick personnel from food handling operations and strict handwashing protocols. Yes No 2 The goal of specifications is merely to document what is produced, not to reduce process variability. Yes No 3 Water supplied for drinking must be potable and conform to quality specifications. Yes No 4 The food industry must maintain a moral and legal obligation to operate in clean surroundings. Yes No 5 There is no requirement for flow to indicate designated plant areas or zones. Yes No 6 Non-potable water can be used for food processing if needed. Yes No 7 Cross-contamination prevention is not a concern in plant design and layout. Yes No 8 A sanitary program should be followed by every individual in a food firm. Yes No 9 Walls and floors can have crevices and be of irregular shape without affecting cleaning. Yes No 10 There must be established and documented procedures for maintenance, cleaning, and sanitation of the establishment and equipment. Yes No 11 Planned sanitation can lead to a better product produced every day. Yes No 12 Handwashing facilities must be conveniently located near areas where they are needed. Yes No 13 The Codex Alimentarius and ISO provide worldwide standards related to food quality and safety. Yes No 14 Pest control requires that animals are not allowed in any area of a food processing plant. Yes No 15 Pest control allows keeping pets in the processing areas. Yes No 16 A sanitary plant serves as a barometer of factory conditions. Yes No 17 A sanitary program is optional and not required for all employees. Yes No 18 There is no need for appropriate lighting or shielding in food plants. Yes No 19 Equipment can have glass parts or coatings that may chip during operation. Yes No 20 Storage facilities do not need to prevent pest access or harborage. Yes No

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Food Plant Sanitation Essentials

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À propos de cette activité

Créé par

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Food Plant Sanitation EssentialsVersion en ligne

par Mayjed Añasco

Personal hygiene procedures include exclusion of sick personnel from food handling operations and strict handwashing protocols.

The goal of specifications is merely to document what is produced, not to reduce process variability.

Water supplied for drinking must be potable and conform to quality specifications.

The food industry must maintain a moral and legal obligation to operate in clean surroundings.

There is no requirement for flow to indicate designated plant areas or zones.

Non-potable water can be used for food processing if needed.

Cross-contamination prevention is not a concern in plant design and layout.

A sanitary program should be followed by every individual in a food firm.

Walls and floors can have crevices and be of irregular shape without affecting cleaning.

There must be established and documented procedures for maintenance, cleaning, and sanitation of the establishment and equipment.

Planned sanitation can lead to a better product produced every day.

Handwashing facilities must be conveniently located near areas where they are needed.

The Codex Alimentarius and ISO provide worldwide standards related to food quality and safety.

Pest control requires that animals are not allowed in any area of a food processing plant.

Pest control allows keeping pets in the processing areas.

A sanitary plant serves as a barometer of factory conditions.

A sanitary program is optional and not required for all employees.

There is no need for appropriate lighting or shielding in food plants.

Equipment can have glass parts or coatings that may chip during operation.

Storage facilities do not need to prevent pest access or harborage.