| Prerequisite Programs | Hazard Analysis | Control Points | Sanitation | Traceability |
|---|---|---|---|---|
|
What is the proper way to make corrections
A clear stroke and initial
|
What is a biological hazard
Salmonella
|
What is a biological control?
Temperature and hold time
|
What is CIP?
Clean In Place
|
What is the way batches are traced?
Lot number
|
|
What is not permitted in the processing areas
Jewelry, food, drink, break-away blades
|
What is a foreign material hazard
Broken wood pieces
|
What is the CCP at the evaporator?
70C for 20 minutes
|
What is the amount that needs to be traceable?
100%
|
|
|
What is a chemical hazard
Cleaning solutions
|
What is CCP at the mixing tank?
85C for 20 minutes
|
|||
Support Us on Ko-fi