WHY MUST WE HAVE SUITABLE / ENOUGH TRAINING AND AWARENESS ABOUT FOOD SAFETY?

• To make us happy during work hours

• To spend good time socializing during the training session

• To improve food safety, quality culture and awareness

• All of the above

WHY IS IT IMPORTANT TO ENSURE THAT LABELLING OF OUR PRODUCTS IS CORRECT?

• To protect consumers from misleading about allergens

• To be compliant with regulation

• To give consumers correct information

• All of the above

WHAT AM I ALLOWED TO USE PACKAGING MATERIAL FOR?

• For storage of sweets and maintenance parts etc.

• No restrictions at all

• Only for intended products

• None of the above

AM I ALLOWED TO PLACE PRODUCTS AND INGREDIENTS DIRECTLY ON THE FLOOR?

• Yes, if the floor is clean

• Yes, in designated area

• Never directly on the floor

• Yes, on the chair

WHAT DOES HACCP STAND FOR?

• Heat Activated Censor Control Point

• Hazard Analysis and Critical Control Point

• Holding Analysis and Controlled Censor Point

• Happy Activated and Circular Centered People

FOR HOW LONG DO YOU NEED TO WASH YOUR HANDS WITH SOAP?

• 3 seconds

• 10 seconds

• 20 seconds

• 50 seconds

WHERE CAN SPARE PARTS BE STORED DURING MAINTENANCE OF EQUIPMENT?

• On the top of the equipment

• In my pocket

• At the floor

• In a designated place, e.g., in a box

ARE YOU ALLOWED TO CONSUME CHEWING GUM OR SWEETS IN PRODUCTION AREAS?

• Yes

• No

• Yes, if I use a face mask

• Yes, in areas without open product handling

WHO IS RESPONSIBLE FOR FOOD SAFETY AT ARLA FOODS?

• Top management

• My manager

• My colleagues

• All of the above

IN WHICH ORDER SHOULD FOODS BE USED?

• FIFO (First In, First Out) or FEFO (First Expiry, First Out

• Whenever you need them

• Depends on how and where they are placed at the stock / in the warehouse

• Doesn’t matter how you use them