Hand Washing
Nutrition Forms
Kitchen Prep
Food Safety
Inventory
100
Before doing any work in the kitchen it is important to ...
What is Washing your hands with soap.
100

Where are the nutrition forms located?

What is Sharepoint

100
What is the first thing you should do the counters before you start cooking?
What is Wash with soapy water
100

Why is proper clean up of the kitchen important?

What is to prevent food borne illness from getting sick

100

True or False: You can leave items blank on your inventory sheet if you have those items on hand

What is FALSE

200

What should you wear while prepping food?

What is an apron and hair restraint

200

What form do you sign every page of?

What is Meal Production Record (MPR)
200
What should you use when using a knife to cut things?
What is cutting board
200

What is the maximum internal temperature for holding cold TCS food?

What is 41 degrees F

200

What week(s) can you order emergency items?

What is week 2 and 4

300
How many seconds do you need to scrub your hands for?
What is 20 seconds
300

What forms should you submit at the end of the month for EHS AND HS?

What is vendor complaint, time distribution, and infant feeding preference form

300
Why is it important to keep hot food warm?
What is will go bad you could get sick
300
What should you do if you spill something on the floor?
What is mop or sweep it up
300

What week(s) can you request non-food items?

What is week 1 and 3

400

What is the correct way to care for an infected wound?

What is cover the wound with a bandage then use a single use glove
400

What should you do on your MPR if you are substituting an item?

What is cross it out and write down the substitution item

400
Why is it important to keep cold food cold?
What is Food will go bad
400
Why should you be careful when removing the lid off a pot?
What is You could get a steam burn
400

What do you need to write after the quantities on the inventory?

What is cases, boxes, bottles, bags, etc.

500

Name three times when food handlers should wash their hands.

What is using the restroom, touching your hair/face/body, sneezing/coughing, handling chemicals, taking out the garbage, leaving/returning to kitchen area, handling raw meat, touching dirty equipment/work surfaces

500

What forms are turned in weekly for EHS and HS?

What is Meal Production Record, Therapeutic Meal Production Record, Bottle Sanitation Log, Infant Feeding Record, Infant Inventory, Inventory, Temperature Log
500
Why would you use a different cutting board for meat and vegetables?
What is Cross contamination Bacteria
500

What first aide should you do if you burn yourself?

What is run burn under cold water

500

When should you submit your inventory?

What is Monday no later than 12pm (preferably Friday)

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