Home > Albert Bartlett – Food Safety AssessmentAlbert Bartlett – Food Safety Assessment Please enable JavaScript in your browser to complete this form. – Step 1 of 2Name *Email *Q1: Who is responsible for food safety at Albert BartlettNo-oneThe employerThe employeeEverybodyQ2: What does HACCP stand for?Hazard Awareness and Crucial Control PointHazard Analysis and Critical Control PointHarbourage Awareness and Crisis Control ProceduresHazard Awareness of Chemical Cleaning ProceduresQ3: What CCP does Albert Bartlett have?Metal DetectionMaintenanceChemical ControlHygieneQ4: Name the four main requirements for bacteria growthFood, Grease, Refrigeration and TimeSpores, Spoilage, Time and MoistureWarmth, Moisture, Environment and GermsTime, Warmth, Food and MoistureQ5: At freezer temperatures, all bacteria…All spores dieDo not die but, lie dormant until temperature becomes warmerMultiply slowlyMultiply fastQ6: What are the 4 contaminations…Allergen, traceability, documentation, BacteriaMicrobiological, allergen, physical, chemicalCleaning, detergent, disinfection, ChemicalHazard, physical, wood, packagingQ7: What Pathogens does Albert Bartlett test for?Salmonella, Chemicals, Allergens, CleaningListeria, Covid, handwashing, PPESalmonella, Listeria, Ecoli, Staphylococcus AureusQ8: What are the ONLY Personal Items you are allowed in the FactoryHandbag, Jewellery, Sunglass,Biscuits, chocolate, mobile phoneGlitter pens, stapler, notebooksMetal detectable pens, Clocking in card, spectacles glassesQ9: What is the temperature of the danger zone?-18 oc – 5oc0 o c – 20o c5oc – 63oc20 oc – 72 ocQ10: If a court decides that a business or food handler has broken the law, this could result in what?FinesImprisonmentLoss of ReputationAll the aboveQ11: If a food handler is suffering from Diahorrea / Vomiting they should?Come to workHave a week offNot come to work until they have been clear for 48 hoursCome to work once vomiting stoppedQ12: How must you support pest control? Food products must be stacked off the floorUse fly spray to kill flies seen in factoryClean as you go, Keep doors closed, Store food in canteen, report any pest activityQ13: Why is it important not to bring Nuts & Sesame seeds on site?Because we are a gluten free siteTo prevent allergen contaminationYou do not like nutsYou can bring anything to siteQ14: What are the main reasons for having accurate documentation?Traceability / Due diligenceEnsures you are kept busyThis is a CCPAllows for easier administrationQ15: How many named allergens are there?1081914Q16: Allergens that must be on a product label are?Fish, Crustaceans, Molluscs, Tree nuts, ground nuts,Sesame seed, Milk, Eggs, Lupin, Wheat/glutenSoya, Mustard, Celery, SulphutiesAll the AboveQ17: At 37ºc (normal human body temperature) all bacteria… Multiply slowlyMultiply fast as this is the optimum temperature for bacterial growthLie dormant until temperature rises to optimum growth temperatureAll bacteria die What score_Q26 score_Q1 Q18: What is the procedure regarding jewellery inside the factory/production areas? named allergens are there?All jewellery must be removed except a plain wedding band/ring before entering the factoryJewellery can be worn if covered with gloves or plastersOnly watches and wedding rings permitted in the factoryEarrings, ear studs, wedding rings and engagement rings without stones are permittedQ19: Which of the following is correct for the wearing of hairnets and beard snoods:Be worn so to completely cover the hair and earsWorn any way you feel suits you bestHair nets not required if hard hats are being wornMay only be required for those with hair longer than collar lengthQ20: What is the colour code for floor waste utensils in production area?BlueBlackRedQ21: What colour Equipment/PPE Must be used when using allergensBlackGreenBlueYellowQ22: What is the colour code for safe food contact utensils in production areaGreyBlueRedBlackQ23: What coloured Bags are used for food contact of non -meat productRedClearBlackBlueQ24: When do we wash our hands/ Change gloves?After handling wasteAfter cleaningBefore putting on white coatAfter touching faceOn entering the factoryAll the aboveQ25: After using blue or red utensils we Must:Leave in tote binsClean Utensils with spray gun/ Antibacterial Disinfectant WipesCover with bagsDiscard on floorQ26: If cross contamination occurred from an animal-based product to a plant-based product, this could:Effect our claim, and lose the accreditationResult in an allergic reactionCause mistrust from customers & consumersResult in fines for company & employeesAll the aboveSubmit AnswersResultPreviousSend Results to Email