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.

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.

Ensure workers are healthy.

Clean all equipment and machinery.

Good personal hygiene in the workplace.

All of the above.

Optional.

Applicable only to meats.

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

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.

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.

The most important aspect in sanitation is the commitment to sanitation to producing safe, wholesome products in a clean plant environment.

The commitment to sanitation must be communicated to all employees.

The sanitation program's top priority should be to communicate to all employees the necessity and importance of proper cleaning and sanitation practices.

All of the above.

Food contact surfaces shoud be inert, smooth and non-porous.

Contact surfaces should be easily cleaned and sanitized.

Motors, pulleys and drums should be fully enclosed and sealed, and not mounted directly above food contact surfaces.

Conveyors and conveyor parts need to be fully accessible for easy cleaning.

All of the above.

True

False

Ensure all pallets and materials are kept at leat 18" away from the walls.

Inspect for torn bags and boxes, making notes on the receiving documents for credit.

Store ingredients and products at the appropriate temperature and in the correct spaces within the warehouse.

When stocking new products and ingredients, use the FIFO methodology.

All of the above.

Final inspection for optimization.

Fall into fresh oranges.

Freddie is finally out.

First in first out.