SANITATION
WHEN CLEANING AND SANITIZING WHAT GOES IN WHAT COLOR BUCKET?
GREEN - SOAP
BLUE - WATER
RED - QUAT SANITIZER
NOTHING, MOST BACTERIA IS INVISIBLE TO THE HUMAN EYE
WHEN YOU ARE BUSY IN YOUR SECTION AND A RESIDENT JOINS ANOTHER TABLE IN ANOTHER SERVERS SECTION WHAT SHOULD YOU DO?
ACKNOWLEDGE THE RESIDENT BY MAKING EYE CONTACT AND SMILING. MAKE SURE THE WAIT STAFF THAT HAS THAT SECTION KNOWS THEY HAVE A NEW PERSON SITTING.
HOW FAST CAN SYMPTOMS OF A FOODBORNE ILLNESS BEGIN?
SUCH AS vomiting, diarrhea, and abdominal pain – and flu-like symptoms, such as fever, headache, and body ache.
SYMPTOMS CAN OCCUR AS QUICKLY AS 20 MINUTES AFTER CONSUMING A DANGEROUS FOODBORNE BACTERIA.
WHAT IS THE MINIMUM INTERNAL COOKING TEMPERATURE FOR STEAK?
145°
BEFORE SANITIZING A SURFACE YOU MUST FIRST DO THIS.
WHAT DOES BACTERIA TASTE AND SMELL LIKE?
BACTERIA HAS NO SMELL OR FLAVOR.
WHEN ALL YOUR TABLES HAVE BEEN TAKEN CARE OF WHAT IS SOMETHING YOU SHOULD DO?
OFFER TO HELP YOUR COLLEAGUES
BUS TABLES IN THE DINING ROOM, NOT JUST IN YOUR SECTION
HELP THE DISHWASHER
CLEAN
WHAT IS THE LONGEST AMOUNT OF TIME IT WILL TAKE SYMPTOMS OF A FOODBORNE ILLNESS BEGIN?
SUCH AS vomiting, diarrhea, and abdominal pain – and flu-like symptoms, such as fever, headache, and body ache.
SOME ILLNESS' SHOW NO SYMPTOMS FOR UP TO 6 WEEKS.
The normal time is 1 to 3 days after consuming.
WHAT IS THE MINIMUM INTERNAL COOKING TEMPERATURE FOR SEAFOOD?
145°
WHAT IS THE NUMBER ONE WAY TO PREVENT FOOD BORNE ILLNESS?
WASHING YOUR HANDS WITH WARM WATER AND SOAP FOR AT LEAST 20 SECONDS.
IF A PRODUCT COMES WITH A LABEL STATING:
BEST IF USED BY 10 MAR 19
WHAT IS THE LAST DAY YOU CAN SERVE THAT ITEM?
MARCH 9, 2019
WHEN A RESIDENT ORDERS FRENCH FRIES WHAT QUESTION SHOULD YOU ASK THEM?
WOULD YOU LIKE KETCHUP OR ANYTHING TO DIP YOUR FRIES IN?
HOW MUCH MONEY IS THE WELLNESS REIMBURSEMENT OFFERED BY WESTERN HOME?
$100 FOR FULL TIME EMPLOYEES
$50 FOR PART TIME EMPLOYEES
YOU CAN GET THIS MONEY EVERY YEAR!
WHAT IS THE MINIMUM INTERNAL COOKING TEMPERATURE FOR TURKEY?
165°
WHAT IS THE APPROPRIATE QUAT CONCENTRATION IN THE SANITIZER BUCKET? (THE NUMBER ON THAT CORESPONDS WITH THE TEST STRIP)
200-400 PPM
WHEN TAKING COOLER TEMPS YOU FIND THAT THE THERMOMETER IN THE WALK IN COOLER IS READING 48°. WHAT ARE THE THINGS YOU SHOULD DO NEXT? NAME AT LEAST 2 THINGS.
NOTIFY A MANAGER
TAKE THE INTERNAL TEMPERATURE OF A COUPLE ITEMS.
PUT A SECOND THERMOMETER IN COOLER AND CHECK TEMPERATURE AGAIN IN 5 MINUTES.
IF COOLER IS STILL OUT OF RANGE BUT THE INTERNAL TEMPERATURE OF ITEMS IS BELOW 40°, MOVE ITEMS TO ANOTHER COOLER. IF ITEMS ARE OUT OF RANGE THE ITEMS SHOULD BE DISCARDED WITH AN INVENTORY TAKEN.
DEFINE TEAMWORK
the combined action of a group of people, especially when effective and efficient.
THIS IS NOT LIMITED TO JUST THE PEOPLE YOU LIKE. ALL PEOPLE WORKING TOGETHER.
NAME 3 OUT OF THE 4 GROUPS OF PEOPLE THAT ARE MORE LIKELY TO GET FOOD POISONING.
1. ADULTS AGED 65 & OVER
2. CHILDREN UNDER 5
3. PEOPLE WITH WEAKENED IMMUNE SYSTEMS
4. PREGNANT WOMEN
WHAT IS THE MINIMUM INTERNAL COOKING TEMPERATURE FOR EGG DISHES?
160°
DESCRIBE THE HAND WASHING PROCESS IN DETAIL.
WET HANDS WITH HOT RUNNING WATER.
APPLY SOAP AND SCRUB FOR 20 SECONDS.(10-15 acceptable answer)
RINSE OFF SOAP
TURN OFF WATER WITH PAPER TOWEL
DRY HANDS USING A SINGLE USE PAPER TOWEL
WHAT IS THE MINIMUM TEMPERATURE FOR SERVING HOT FOOD?
140°
WHAT IS THE FIRST STEP OF SERVICE?
WELCOMING YOUR GUESTS WITH EYE CONTACT AND A SMILE.
WESTERN HOME OFFERS A TUITION REIMBURSEMENT PROGRAM. WHAT IS THE MAXIMUM AMOUNT WESTERN HOME WILL REIMBURSE?
$1000 A YEAR
WHAT IS THE MINIMUM INTERNAL COOKING TEMPERATURE FOR A HAMBURGER?
160°