GMP

What do the initials GMP mean?

• Green Mountain Power.

• Good Manufacturing Practices.

• Go Meet Paoli.

• Gotta Make Pies.

Disposable labs coats must:

• Be a bright color.

• Be changed once a week.

• Be worn inside and outside of the premises.

• Completely cover your normal clothing.

If you see evidence of pests in your premises, what should you do?

• Take photos of the eveidence.

• Wait until you see a live pest and then report it.

• Report the sighting to your supervisor immediately.

• Nothing - it's not your responsibility.

If you have a cut of a sore, what should you do?

• Use metal detectable bandages covered with gloves.

• Cover it with a skin-colored bandage.

• Sign our of work and go home.

• Nothing unless the cut is severe.

When ingredient containers are not in use, what must you do?

• Leave the containers uncovered and to one side.

• Dispose of leftover ingredients.

• Cover the containers with lids.

• Empty out the remaining ingredients and wash the containers.

If a waste bin becomes full, what should you do?

• Empty the bin so that it doesn't overflow.

• Start filling up a second bin.

• Keep using the bin and then empty it at the end of the day.

• Report the issue to your manager.

What is the best way to prevent contamination in manufacturing food?

• Ensure workers are healthy.

• Clean all equipment and machinery.

• Good personal hygiene in the workplace.

• All of the above.

Good Manufacturing Practices (GMP's) are:

• Optional.

• Applicable only to meats.

• Mandated to ensure the safety and wholesomeness of the processed food supply.

Failure of food manufacturers to comply with GMP regulations:

• Can result in very serious consequences including recall, seizure, fines and criminal charges.

• Has no effect on cleanliness or disease control.

• Has little impact on a company's success.

Education and training of employees is important because:

• Food plant personnel are vital to a company's success.

• The regulations state that necessary measures must be taken to ensure proprer education, training and supervision to enforce compliance.

• Human error is the most frequent cause of product failure and noncompliance.

• Training should emphasize the importance of personal hygiene, proper food handling procedures, proper sanitation record -keeping, product testing and process procedures.

• All of the above.