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Test Cleaning characteristics
Agenda
QUESTION 1: IN THE "VISUALLY AND PHYSICALLY CLEAN" STANDARD SHOULD:
Identify the areas of greatest risk
Prioritize hazard areas in cleanup programs
Perform a visual review of the production areas or lines
All of the above
QUESTION 2: WHICH OF THE FOLLOWING ASPECTS INFLUENCES THE PERFORMANCE OF AN EFFECTIVE CLEANING PROCESS?
Equipment design
Elaboration process
Packaging process
None of the above
QUESTION 3: THE PERFORMANCE OF A BAD SANITIZATION PROCESS MAY CAUSE:
Losses
Cross-contamination with allergens
Product recalls
All of the above
QUESTION 4: WHAT CLEANING PROCEDURES SHOULD BE FOLLOWED FOR FOODS SUCH AS POWDERS OR SEEDS?
The same procedures used for the rest of the food
Special procedures established in the factory
The procedures of the industry where they were developed
The procedures established by the health authorities
QUESTION 5: IN CASE A CORRECT CLEANING CANNOT BE GUARANTEED, THE RISK OF CONTAMINATION MUST BE EVALUATED AND LABELED ON THE RESULTING PRODUCT
True
False
QUESTION 6: PRODUCTION AND PACKAGING MACHINERY FOLLOWS THE SAME CLEANING PROCEDURES USED FOR THE REST OF THE AREAS AND EQUIPMENT
True
False
QUESTION 7: TO AVOID CONTAMINATING OTHER AREAS DURING THE CLEANING PROCESS, CERTAIN TECHNIQUES SUCH AS THE USE OF COMPRESSED AIR CAN BE EMPLOYED
True
False
QUESTION 8: THE GROWTH OF PRODUCTION LINES AND THE DISTANCE BETWEEN THEM CAN CONTRIBUTE TO AN INADEQUATE CLEANING PROCESS.
True
False
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INCORRECT QUESTIONS
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Are there any errors or improvements?
Where is the error?
What is the error?
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