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Current Good Manufacturing Practices

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GMPs

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1. Who is responsible for following Good Manufacturing Practices?
Employees involved in direct raw material contact Warehouse workers Supervisors and Managers within the Warehouse Anyone directly or indirectly involved handling product or working in product handling areas
2. What are the three types of hazards?
Bacterial, Viral, Chemical Chemical, Airborne, Physical Physical, Chemical, Bacterial Allergens, Contamination, Disease
3. Employees showing symptoms of a communicable disease (i.e. excessive sneezing, coughing, or runny nose, etc.) must
report it to the Supervisor prior to work report it to the Supervisor when able take precautions to increase their personal level of sanitation wash their hands twice as much as normal
4. Any Employee exhibiting vomiting or diarrhea must
monitor their symptoms closely work exclusively outside the warehouses be sent home immediately
5. An employee showing symptoms of a communicable disease cannot resume work for ____________ after their symptoms have stopped.
12 hours 16 hours 24 hours 48 hours
6. How quickly must employees that have an accident during work report it to their Supervisor?
During their next break When the task is complete Immediately Before end of shift
7. Any product that comes in direct contact with blood or any other bodily fluids must be
discarded sanitized placed On Hold for Supervisor review
8. Fingernail polish is permitted when handling food.
True False
9. Any jewelry may be worn in food handling and product storage areas as long as it is secure
True False
10. What is the minimum amount of time for rubbing hands together with soap during the hand-washing process?
10 seconds 20 seconds 30 seconds 40 seconds
11. Hands must be washed after each absence from the workstation.
True False
12. Hats are considered an effective hair restraint.
True False
13. Clothing or other personal belongings must be stored in areas other than where food is exposed or where equipment or utensils are washed.
True False
14. Hands must be washed after each break.
True False
15. Steeped Coffee is a “no bare hands contact” facility.
True False