GMP & Food Safety

3. Do not _________ or rest on product.
5. Wash hands for 20 ___________ under hot running water.
6. Cleanliness of the facility is _______ responsibility.
7. _______ audits will be conducted by a member of management and a member of the safety committee.
9. Take steps to prevent product from damage and ____ abuse.
12. Correct or report any unsanitary conditions observed ________________.
13. Never open any product container without__________ from management.
14. Fresh meat will be ___________ and held segregated from other packed items.
17. Notify your supervisor if you have an __________ or communicable illness.
19. All __________ traps including insect bate stations are handled only by a member of the pest control team.

1. All _______ must check-in in the will call office.
2. Do not use ______ or distressed pallets.
4. Possession of alcohol and drugs on company property.
5. Hands will be _____________ after handling leaking or damaged fresh meat containers.
8. Take measures to prevent cross ____________ from fresh meat.
10. Acronym for Good Manufacturing Practices.
11. Keep all _________ items in your lockers or vehicles, not in the operations area.
15. No eating, drinking, gum-or tobacco chewing is permitted in the receiving, shipping or _____ area.
16. __________ crushed, torn, leaking, open, or condensation-stained cases from normal product flow.
18. Wipe hands then use a paper _______ to turn off water and open door.