Food Safety

3. Forms that are filled out weekly or monthly based on area to help identify potential issues
6. We have a program in place where we identify, escalate, and remediate this issue. Some may be classified as critical.
7. We have cups for capturing and forms that are to be filled out if we find this in our plant
9. agents or substances that have the potential to cause adverse health effects in humans when ingested or inhaled.
10. We must have this type of plan which includes a hazard analysis of all process steps.
11. Organism or toxin that cause illness

1. a point, step, or procedure in a food process at which control can be applied and is essential to prevent or eliminate a food safety hazard.
2. if these are brittle they must be part of a program and are reviewed quarterly.
4. risk-based, reasonably appropriate procedures, practices, and process we put in place to minimize or prevent food safety hazards.
5. This process is done as the last step of the gowning process and must be done for at least 20 seconds.
7. extraneous matter (E) or foreign objects that can cause foods and cause injuries to consumers.
8. This is the process of putting on a hair net, beard guard (if applicable) hearing and eye protection and smock/maintenance jacket.