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- Q. True or False. Personal items, including outside reading materials, are permitted on the production floor and in the warehouse area? A. False (Procedure 6.3)
- Q. How are units requiring another machine operation identified? A. WIP tags
- Q. Why do we use hand washing stations and/or hand wipes instead of hand sanitizer? A. Hand sanitizer removes germs, not allergens.
- Q. Fill in the blanks: Pallets are received in the . Pallets are checked for and . A. Shipping dept, cleanliness and acceptable condition. (Procedure 5.8-1.0/Q8.4.2A)
- Q. How often are audits conducted? A. Quarterly
- Q. What are the major components of the Food Safety and Quality policy? A. Safe, legal compliant (meeting customers expectations), continuously improving.
- Q.What does continuous improvement mean to you? A. Answers will vary.
- Q. What is the housekeeping and cleaning policy? A. Clean as you go (BRCGS orientation)
- Q. What PPE is required? A. Composite/steel-toed shoes, earplugs, double hearing protection where required, safety glasses, gloves when handling raw sheets/feeding machines or wearing nail polish/false fingernails.
- What policy contains the following statement: “Drawing pins and staples are not used on open notice boards in the production area.” A. Policy 4.9.2 Sharps & Metal control
- Q. What tool is used to perform a caliper check? A. A micrometer
- Q. Who is responsible for in process product? All production personnel based on where the product is located (Procedure 5.9.1 Preserving Product Quality)
- Q. What beverage is allowed on the production floor and how is it stored? A. Water in the Valley approved/provided water bottle
- Name three pieces of equipment utilized to assure product meets specifications. A. Micrometer, pH meter, zahn cup, stopwatch, color guides, spectro, tape measure, warp gauge
- Q. Fill in the blank: Once the die is repaired/replaced,_ returns the die to storage and changes the KIWI status to ready. A. Tooling coordinator
- Q. What is done with damaged or contaminated supplies when they are received? A. They are rejected or segregated in a designated area with a Hold tag, the appropriate purchaser is notified, and further inspection occurs.
- Q. Where is the non-conforming product that is on Hold documented? A. non-conforming work in process is entered on the rework log (QF33)
- Q. What requirements must ink formulated from stock or the SPEC Dispenser mixing system meet before leaving the ink kitchen? A. proper viscosity, proper pH levels, color match of a 2 Delta E reading from a spectrophotometer from the stored ink approval swatch
- Q. What is the purpose for using blue bandages? A. The BRCGS Standard states that “All cuts and grazes on exposed skin shall be covered by an apporpriately colored plaster that is different from the product color (preferably blue)”. Our blue bandages can also be detected by a metal detector.
- Q. What are the four key words/phrases in the Food Safety and Quality Policy that make it compliant to both ISO and BRCGS Standards? A. ???
- Q. What does the quality objective “Net Credits to Gross Sales” measure? A. Cost of returned parts to the company
- Q. How often are dock plates cleaned? A. ???
- Q. What action is required for an out of specification barcode verification? A. ???
- Q. How is print registration verified? A. ???