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Albert Bartlett - Food Safety Assessment

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Q1: Who is responsible for food safety at Albert Bartlett:

Q2: What does HACCP stand for?:

Q3: What CCP does Albert Bartlett have?:

Q4: Name the four main requirements for bacteria growth:

Q5: At freezer temperatures, all bacteria…:

Q6: What are the 4 contaminations...:

Q7: What Pathogens does Albert Bartlett test for?:

Q8: What are the ONLY Personal Items you are allowed in the Factory:

Q9: What is the temperature of the danger zone?:

Q10: If a court decides that a business or food handler has broken the law, this could result in what?:

Q11: If a food handler is suffering from Diahorrea / Vomiting they should?:

Q12: How must you support pest control?:

Q13: Why is it important not to bring Nuts & Sesame seeds on site?:

Q14: What are the main reasons for having accurate documentation?:

Q15: How many named allergens are there?:

Q16: Allergens that must be on a product label are?:

Q17: At 37ºc (normal human body temperature) all bacteria…:

Q18: What is the procedure regarding jewellery inside the factory/production areas? named allergens are there?:

Q19: Which of the following is correct for the wearing of hairnets and beard snoods::

Q20: What is the colour code for floor waste utensils in production area?:

Q21: What colour Equipment/PPE Must be used when using allergens:

Q22: What is the colour code for safe food contact utensils in production area:

Q23: What coloured Bags are used for food contact of non -meat product:

Q24: When do we wash our hands/ Change gloves?:

Q25: After using blue or red utensils we Must::

Q26: If cross contamination occurred from an animal-based product to a plant-based product, this could::

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Timestamp

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3rd June 2025 2:37 pm BST

Albert Bartlett - Food Safety Assessment Uploaded by No-Reply Major Recruitment - onlineterms@major-recruitment.com IP 38.126.91.144