Temperature Trouble
What is the minimum hot holding temperature for cooked food?
135 degrees or higher
A cook touches raw chicken then grabs a clean plate without washing hands. What food safety risk is occurring?
Cross-contamination
What is a CT's role when they observe an unsafe food handling practice?
Correct it immediately and coach the team member
How long should team members scrubs and wash hands?
At least 20 seconds
Why is following recipe spec important?
It ensures consistency in taste, quality, food cost, and the guest experience
How long can food remain in the temperature danger zone before it must be discarded?
4 hours
A team member stores sanitizer spray bottles without labels. What is the risk?
Chemical contamination
A new HOH Team member says, "I've always done it this way." What should you do?
Coach to Taco Mac standards and explain food safety reason behind the procedure
Name two times team members must wash their hands
After touching raw food, using the restroom, handling trash, eating, drinking, smoking, touching face/hair, etc.
What are the four key components every CT should verify when coaching a recipe?
Ingredients, portions, preparation method, and presentation.
Chicken wings must be cooked to what internal temperature?
165 degrees
Raw chicken is stored above lettuce in the walk-in. What's wrong?
Raw poultry must be stored below ready-to-eat foods.
Why is modeling proper food safety behavior important?
New team members follow/mirror what Certified Trainers do more than what they say. You create the food safety culture.
What should happen if gloves become torn or contaminated?
Change gloves and wash hands before putting on new gloves.
What is the ounce measurement for philly eggroll filling?
2 oz portion (yellow handle scoop)
Reheat until it reaches 150 to 155 degrees.
A prep cook uses the same cutting board for raw chicken and vegetables. What should happen?
Clean, rinse, sanitize, and switch boards before use.
What is more effective: correctly an issue after it happens or preventing it through coaching.
Preventing it when coaching
What is the most effective way to prevent foodborne illness in a restaurant?
Proper handwashing
When making a X 1 batch of Philly eggroll filling, what is the measurement of grilled pepper and onions?
3 cups of each
What is the temperature danger zone where bacteria grow most rapidly?
Between 41 degrees to 135 degrees.
Name three contamination risks a trainer should watch out for during a shift.
Cross-contamination, poor handwashing, improper storage, temperature abuse, chemical contamination
A CT sees a manager bypassing a food safety process. What should you do?
Address the concern professionally and escalate if necessary to the DO to protect Guests and Taco Mac Standards.
Why is hand sanitizer not a substitute for handwashing in a restaurant?
Sanitizer does not remove dirt, grease, or contaminants as effectively as proper handwashing with soap and water
How much of the eggroll wrapper do you cut for eggrolls?
3/4 inch off of two sides