Times an Temps
What is the temperature danger zone?
41 degrees to 135 degrees F
What is the only kind of jewelry that can be used in a food preparation area on hands or arms?
Plain Band Ring on finger - no other jewelry can be work on the hands or arms.
What raw protein item group must NEVER be stored above other food items? What is the cook temp of this food item?
Raw poultry. 165 F
What is the type of sanitizer we use? And what concentration need to be? And how to proper fill up the bucket or bottles?
We use Quats and need to be between 200ppm To 400ppm, we must not take from the hose, but from the sink after foam is down. For bucket if put towel inside the towel must be primed 1st, but running into water before put in the bucket.
What log demonstrates that we have removed residue from a surface in preparation for Organic production?
Residue Removal Log
What is the minimum internal temperature for ground beef?
155 degrees for 17 seconds
When you need to use beard net?
If facial hair can be physically pulled by a human "pinch" of fingers.
What is a label with the common name of the contents?
Date label with the item correct name and expiration date, all item produced and all open containers must have label following the shelf life guidelines.
How often are active Food Contact Surfaces (like slicers) to be completely Washed/Rinsed/Sanitized (when at room temp)?
4 hours.
If I have a high-temp dish machine, no rinse aid, am I required to have a Residue Removal log, and why or why not?
No, because there is no residue.
How to use the boss defrost?
Product must be packaged/in bag, submerge the product into the water plug the boss defrost and let the water circulate, the product has to be logged on the boss defrost log.
When must you be aware to remove your chef coat?
While on break, while in the restroom, when dirty. Chef coat must be used while working with food items in the kitchen and removed when you are away of the department.
What is food allergy?
A immune response to a food. That's why is very important to use the correct ingredients and proper signs/ labels.
There are two ways to sanitize dishes in the dish machine, High Temp and Low Temp. What is the difference between these methods, and what kind of dish machine do we have at the store?
High Temp: Plate temp of 160 F or above
Low Temp: Chlorine based sanitizer of 50-100 PPM
What is "Comingling" and why is it a concern?
Organic and Conventional product touching or mixed together. For Organic Integrity, this compromises our certified organic statements and commitment; for non-Organic product, no issues.
What is TPHC and what is the proper way to log?
Time public health control, product can only be Available for purchase for a 4 hour period. Product not sold must be discarded and removed from sale before the end of the 4 hours.
What should you do if you have a cut, scrape, burn, open wounds in your hands?
Report to leadership. Determine if you can continue to work or not. If continuing to work, bandage up the challenge appropriately and wear gloves/finger cot as allowed.
What is the 6 inches rule?
The minimum distance between the floor and non-moving storage shelves.
What are three "pests" that would need to be reported to STLs right away?
Large and Small Flies, Mice, Rats, Indian Meal Moths, Weevils, Bugs, Roaches
What does CCOF stand for?
California Certified Organic Farm
How often we need to check the temperature for the temp logs; what actions to be taking if a venue/product is not at proper temps?
Every 3 hours with a flexibility to do 30 minutes before or after, but can not be missed. Product is pulled and determine if can be saved or not with leadership; report all temp challenges to team/store leadership. Do not use the area again if there is an equipment failure until repaired.
Name three times you must change food gloves?
When you have contaminated the gloves by touching face, hair, body, etc. When you have contaminated gloves by touching items on the floor, boxes, chemicals, etc. When you have soiled gloves. At least every 4 hours.
What is cross contamination?
The transfer of pathogens to food, from food or a surface, such equipment, table, utensils , hands.
What is required on all spray bottles and why?
Labels, listing the name of the product in the spray bottle. For all chemicals, the proper OSHA approved labels SHOULD be applied.
What is an Organic product?
A food item that has been grown or raised, harvested and handled with strict attention to detail to avoid any chemicals and pesticides and other criteria.