GMP – VMP Services

GMP TRAINING QUIZ

Click on the start button to begin the quiz.

1 / 12

Management is fully committed to ensure that adequate resources are always available to support the development, implementation, maintenance, and ongoing improvement of the SQF Code ?

True

False

2 / 12

Where are the 3 places that gloves are allowed to be ?

On the ground, in the sinks, and used for temporary repairs?

On your hands, in your pocket, and in the lunch rooms?

On your hands, on equipment and outside?

On your hands, in the glove box holders, and in the garbage?

None of the above are correct answers?

3 / 12

GMP Stands for what?

Good Manicuring Practices?

Good Manifestation Procedure?

Good Malnourishment Practices?

Good Manufacturing Practices?

None of the above are correct answers?

4 / 12

An example of GMP Applied at a work environment would be ?

Wearing Hairnets / Beard nets

Following the Colour Coding System

Not wearing jewelry or bringing phones inside production

Only A) and B) are correct

All of the above are correct

5 / 12

When moving from Area to Area, always remember to ?

Wash your hands

Decontaminate your boots

Follow the new Colour Coding

Quickly text your buddies before entering

All of the above are correct, except for D)

6 / 12

Cleaning Vs. Sanitation ?

Cleaning is removal of dirt

Sanitizing is removal of germs

Cleaning is removal of germs

Sanitizing is removal of dirt

Both A) & B) are correct

7 / 12

What are the 3 types of contaminations that can occur? (also known as the 3 Hazards)

Bacterial, Chemical & Metal

Biological, Chemical & Physical

Radiological, Nuclear, & Physical

Bacterial, Corrosive & Plastic

None of the above

8 / 12

The ONLY Allergen found at our facilities is ?

Peanuts

Shellfish

Milk

Bees

None of the above

9 / 12

Food Defense is the same as Food Safety (according to FDA definitions) ?

True

False

10 / 12

You are responsible for reporting ANY Suspicious activities or unidentified people in the plant ?

True

False

11 / 12

If you make a mistake while filling out a record, the correct procedure is to ?

Single strike out and write your initials

Add a finding number and mark under comments section

Scribble out the mistake

Use whiteout to cover the mistake

A) and B) are correct

12 / 12

Food contact items such as knives and scissors can be left on non-food contact equipment when not in use

True

False

Your score is