Maintaining Temps
Preventing Food Contamination
Pest Prevention
Allergens
Cleaning & Sanitizing
100

What is the temperature "danger zone"

41F-140F

100

80% of foodborne illness is caused by _______________?

Unclean hands

100

All Food (excluding items that are in glass bottles or metal cans) must be stored this far off the ground?

6 inches

100

What are the top 9 allergens?

Wheat, Fish, Milk, Soy, Tree Nuts, Eggs, Peanuts, Shellfish, and Sesame.

100

What is the minimum temperature water should be for manually washing dishes?

110F

200

What does TCS stand for?

Time/Temperature control for safety

200

Properly washing hands should take this long _______.

20 seconds

200

What piece of equipment must be running whenever BOH doors are open and why?

  • Air Curtain, the strong current of air prevents flies from getting in.
200

What is it called when one food come in contact with another food that contains allergens?

Cross-contact.

200

What is the proper concentration for Quats sanitizer?

200-400 ppm

300

What does TPHC stand for?

Time as a public health control

300

What are the 7 criteria for a handwashing sink?

  • Fully accessible at all times
  • Supplied with warm water at least 100F
  • Supplied with approved soap and paper towels
  • Supplied with trash can
  • Signed as required
  • Used exclusively for handwashing
  • Maintained and clean
300
  • If you see a hole in a wall in the store, how big does it need to be in order for you to report it to Store Leadership? A: The size of a pencil. A mouse can fit through a hole the size of a dime and a rat can fit through a hole the size of a quarter, but any hole with a diameter larger than a pencil will result in points on a steritech audit.
  • The size of a pencil. A mouse can fit through a hole the size of a dime and a rat can fit through a hole the size of a quarter, but any hole with a diameter larger than a pencil will result in points on a steritech audit.
300

What does ILA stand for?

Ingredient Labeling Accuracy

300

What temperature should the Quats sanitizer be when testing the concentration?

65F-85F

400

Food held by TPHC bus be discarded within ____________?

4 hours

400

Name at least 5 instances when food handlers must wash their hands.

  • entering department
  • before donning gloves to initiate a food handling task
  • switching from raw to read to eat food
  • continuing with the same task for 2 hours or longer  
  • after using the restroom
  • after coughing or sneezing
  • after touching clothes, glasses, shoes, hair or other body parts
  • after handling cash
  • after eating or drinking
  • after an activity that may contaminate hands.
400

Standing water, plumbing leaks, debris and soil on the floors and in the drains can attract these three types of pests.

flies, ants & roaches. It is very important to clean drains weekly at minimum.

400
  • What are the requirements for a passive demo for customers?
  • Demo dome/display (clean, covered and in good condition -no cracks or missing pieces)
  • Signage with allergen advisory and full ingredient list (or packaging with ingredient information clearly visible)
  • Date, time put out & discard time/temperature control for safety
  • Trash can
400

What should you always do when using a probe thermometer to get the temperature of a food item?

Wipe it with an alcohol swab.

500

At what temperature is it unsafe to re-chill cold food that is found to have an elevated temperature?

50F

500

What are 3 songs that you can sing to keep track of the 20 second wash time?

ABCs, Happy Birthday twice, and the chorus of TLCs Scrubs

500

What should you do if you see a pest or rodent?

  • report it to store leadership immediately with as much detail as possible; location, time, quantity, was there anything visible that was attracting them etc. pictures help! 
500

True or False: If you run out of our private label mayo a recipe calls for you can substitute a name brand mayo in place of it?

  • False, you can only substitute single ingredient items. 
500

What are the proper steps of washing for Organics?  

Wash, rinse, sanitize, rinse and log it.

M
e
n
u