Handwashing
What are you supposed to do immediately before washing your hands?
Check to make sure the handwashing station is set up correctly, e.g, paper towel and trash can.
What is the setup and use of each of the three-compartment sinks?
Sink 1, hot soapy water for dishwashing
Sink 2, clean warm water for rinsing
Sink 3, cool water for sanitizing
What is the standard Thompson greeting when a customer approaches you?
Welcome to the Luxe life.
What is the temperature for
1. holding cold food
2. hot food
3. cooking temp for chicken (Thompson standard)
1. 41 and below
2. 135 and above
3. 190 and above
What are three things you are supposed to do (safety check) before you start setting up your station?
1. Make sure you are in proper uniform, e.g., hairnets, aprons, and slip-resistant shoes
2. You properly wash your hands
3. You set up the red and blue buckets
What are the requirements of a proper handwashing sink?
1. hot and cold water
2. soap
3. paper towel
4. trashcan
5. Sign for proper handwashing
What are the 6 steps of dishwashing
1. Pre-rinse
2. Wash
3. Rinse
4. Sanitize
5. Air dry
6. Storage
What system do we use for your pay stubs and other utilities like checking your vacation time?
UGK
What is time-temperature abuse?
It's when food becomes unsafe to eat because it has been stored at temperatures of 41°F to 135°F for too long.
Describe what goes in our buckets and how we use the buckets
Green bucket with warm, soapy water for cleaning
Red bucket with cool sanitizer water for sanitizing
What are the steps for handwashing
1. Check to make sure the station is stocked
2. Turn the faucets on with warm water
3. Wet your hands
4. Apply soap
5. Rub hands thoroughly for 15 to 20 seconds
6. Rinse
7. Dry using a paper towel. Use paper towel to turn off the faucet. Throw away the paper towel
Mike scrapes the dishes, washes them with hot soapy water, and rinses them with warm to hot water. He then dips them quickly in hot sanitizer water and immediately puts them on the rack. What 3 things did Mike do wrong?
1. He used hot sanitizer water instead of cool sanitizer water
2. He didn't submerge the dishes for at least 30 seconds for the sanitizer to take full effect
3. He did not let the dishes air dry before storage
What is a shift supervisor supposed to do when an employee complains of harassment
Approach complaints with an attitude that is welcoming, respectful, and supportive, rather than an attitude of alarm, resistance, or aversion to complaints. Assure the complainant that their complaint has been and will be taken seriously, given consideration, and that the employer will take action to stop harassment. Report to the manager immediately
What is corrective action? Name 3 types of corrective actions
1. Discard
2. Recool or reheat
3. Measure temps again
What is cross-contamination, and what cross contact
Cross-contact specifically deals with the unintentional transfer of a food allergen to a food that does not normally contain it. Cross-contamination involves bacteria or viruses that might be eliminated by proper cooking; however, cooking does not remove an allergen from food.