FOREIGN MATTER MANAGEMENT 36 QUESTION ASSESSMENT

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1 Name: Employee I.D. or Personal I.D. Number: Company Name: Department: Head of Department: I understand that this 36 question test proves that I know what I am doing and therefore gives me no reason whatsoever to ever say that I do not know what to do with regard to foreign matter contamination in our products. Passing this test proves my responsibility to the company and lays due diligence on me. These words have been explained to me and I fully understand what they mean. Delegate s Signature Date INSTRUCTIONS: Please select ONE correct answer for every question. Mark it with a LARGE X. When you are finished your exam, please hand the paper back to your lecturer.

2 Page What is probably the single main reason for product recalls worldwide? a. Foreign matter contamination b. Massive recall expenses c. Injury to customers 2. If I have a cut on my hand I must put a brightly coloured plaster on it yes, but what else must I do? a. Wash my hands; b. Put on a suitable glove or finger cot; c. Stay away from work. 3. Why must I regularly clean all work surfaces? a. Because little bits and pieces of food or packaging can easily become foreign matter if the wind up where they are not supposed to be; b. So that I am always busy; c. Because I have nothing else to do. 4. Why must I make sure the rubbish bins are always covered? a. Because open bins attract pests; b. Because an auditor told us to. c. Uncovered bins look very untidy; 5. Why must we use brightly coloured plasters? a. Because they look nice on my skin; b. Because my children like them; c. So that they can be seen if they fall into the food. 6. Do I need very, very bright lights to work with? a. Yes, so that I can see everything very clearly and see if any foreign matter arrives at my work station; b. No; c. Only when it is cloudy and raining outside.

3 Page Is it important to always check my work? a. Yes; b. No; c. Sometimes. 8. What is CORRECTIVE ACTION? a. Something we do on weekends; b. What we do when something goes wrong; c. Something we do when the production area is closed. 9. If some nails are found in the food, is this: a. Microbial contamination; b. Chemical contamination; c. Physical contamination. 10. If a container of soap falls into the food, is this: a. Microbial contamination; b. Chemical contamination; c. Physical contamination. 11. Can you rework microbiological foreign matter? a. Yes; b. No; c. It depends on the situation; 12. Is it my ethical and moral responsibility to monitor our product for foreign matter? a. No; b. Yes; c. It depends on my Supervisor;

4 Page What do I do when I identify foreign matter in the product/s? a. Remove it from the food; b. Stop the line; c. Call my Supervisor; 14. Does managing foreign matter show a pro-active interest in the company? a. I don t understand the question; b. Yes; c. Not really no. 15. Why is it absolutely essential that your raw materials are completely free of foreign matter? a. Because the boss says so; b. It makes our job easier; c. We get better pay if it is; 16. Are pests a problem with regard to foreign matter management? a. No, not really; b. Only if they are foreign pests; c. Yes. 17. Can you rework allergenic foreign matter? a. No; b. Only an allergic person can; c. Yes, but only peanuts and fish; 18. What should happen if the building structure or equipment is breaking up and putting foreign matter into our product? a. Nothing; b. We should wait for the boss to do something; c. We need to have a system further downstream to remove it;

5 Page Is it necessary to regularly check the walls, floors, conveyors, belts and curtains? a. No; b. Once every few years, yes; c. Yes every week; 20. What would we be checking them for? a. To see if they need painting; b. For signs of wear and tear and general damage; c. To see if they are still there; 21. Select 5 of the benefits of Foreign Matter Management; 1. Less expenditure on raw material replacement; 2. A decrease in operating costs; 3. New cars for everyone; 4. Free bus transport to and from work; 5. Extended audit intervals; 6. Cleaner air in the production plant; 7. Increased productivity; 8. Increased security at the gate; 9. More overtime pay; 10. Professional image; 22. Is there ANY chance that if a part of a machine on the production floor goes missing it could wind up in the food? a. Absolutely not; b. Never; c. Yes; 23. What are some of the most basic foreign matter controls? a. Checking everyone s identity number; b. Visually check vehicles and incoming material before accepting them; c. Phoning the company and speaking to the dispatch clerk;

6 Page Why is it necessary to provide plenty of waste bins in deboxing or decanting areas where packages of materials are opened? a. So that the place looks nice; b. It isn t; c. So that tape, string or clips from boxes and bags don t get into our food; 25. What is the first thing I should do when I get into the production area on my shift? a. Wash my hands; b. Greet everybody and have a cup of tea; c. Check that key equipment is free of foreign matter prior to starting production; 26. Can your protective clothing be a source of foreign matter? a. Only if I take it off; b. No; c. If it is in bad condition, yes; 27. What is a false positive? a. A positive that is false; b. When the metal detector has thought that there is metal but there isn t any; c. A place at the seaside; 28. Can jewellery be a source of foreign matter? a. Yes; b. Only rings; c. No; 29. Why do we have to wear BLUE plasters in the food industry? a. To make a fashion statement; b. So that they can be seen if they fall into the food; c. We don t have to it s a lie;

7 Page What is the best position for a metal detector? a. Towards the very end of the process; b. A the very beginning of the process; c. Anywhere; 31. What should you do if you notice a machine breaking apart? a. There should be a book in which we can record the need for repairs or maintenance of equipment; b. We need to remember to tell the Supervisor; c. We mind our own business and keep quiet about it; 32. How can I be sure that a knife does not become foreign matter? a. I can t be sure; b. A knife can never become foreign matter; c. By checking each knife as it goes out and comes back at the end of each shift; 33. Why is wood not allowed into the production areas? a. Who said it s not allowed? b. It IS allowed into the production areas; c. Wood can easily chip and splinter and this can become foreign matter in our product; 34. Why are glass and brittle plastic not allowed into processing areas? a. They ARE allowed into the processing areas; b. Because they are both very fragile and can break very easily; c. Because the boss complains all the time; 35. Should I protect the packaging the same way that I protect the food? a. Only if I want to look stupid; b. Yes definitely; c. No you must be joking;

8 VERY IMPORTANT LESS IMPORTANT FOREIGN MATTER MANAGEMENT Page When must I wash my hands? All of the answers below are correct; however 10 of them are less important than the other 15. Please select the 10 answers that are not as important as the other Before starting work in any food areas; 2. After using the TOILET; 3. After handling FOOD or WASTE; 4. Every 5 minutes; 5. After handling kitchen WASTE of any description; 6. After having done any CLEANING in the food preparation areas; 7. After touching any other part of your body FOR ANY REASON; 8. After COUGHING, SNEEZING or BLOWING YOUR NOSE; 9. When I go to sleep; 10. BEFORE and AFTER lunch and TEA BREAKS; 11. After handling RAW food; 12. When I wake up; 13. After your hands have become contaminated with BLOOD; 14. Every 30 minutes; 15. When I am sitting and thinking. 16. Before handling COOKED foods; 17. When I am writing a letter; 18. After touching YOUR APRON; 19. After SMOKING or taking SNUFF; 20. When I am in bed; 21. Every TWO HOURS when working continuously; 22. After contact with ANIMALS of any description. 23. When I put my glasses on; 24. When I read a book; 25. Every 45 minutes;

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