Columns
School Name
What is column Two?
Yogurt and cheese
What is a meat alternate?
Someone who comes to work in uniform, hair restrained, and slip resistant shoes on?
What is a clean employee?
Menu substitution Col. 6
What is Recipe numbers?
Must contain total servings after service.
What is column 16?
Recipe Number
What is column six?
Baked Spaghetti
What is meat / meat alternate and bread grain?
The most effective way to prevent the spread of germs.
What is proper hand washing?
Does not require Recipe number.
What is Left-Overs?
Discarded trays and waste
What is note section and column 16?
Amount, Temp., and date to use by.
What is column sixteen?
8 fluid ounces
What is required serving of Milk?
Ice bath, for your instrument that measures temperatures.
What is thermometers checked and calibrated?
Real Time
What is recorded time and temperature in columns 1?
What columns are used to adjust for Left-Overs?
What is columns 11b, 11c and 12
Meal pattern contribution
What is column nine?
Meat/ Meat Alternate, Grain, Vegetables, Fruit, and Milk
What is the 5 meal components?
None of the five reportable illnesses are present.
What is healthy employees?
Ten days
What is forecasted Production Records?
Document items prepared during Prep and Service.
What is column 13?
other non-reimbursable servings
What is column fifteen?
Breakfast entrees that have only one grain
What is Pop Tart and Muffin?
Employees wearing single use gloves while preparing food.
What is no bare hand contact?
Adding and subtracting M/MA, fruits and vegetables.
What is balancing your Production Records?
Forecasted planned number for PreK.
What is column 11a?