Food Safety
What is gloves?
Keep free of any crumbs, spills or debri
In use for cleaning at each station
What is Sanitizer?
What are Sani Buckets?
Sanitizer time frame
What is 4 hours?
Marking done at time of food/product preparation.
What is labeling?
What are labels?
Done for at least 30 seconds, after changing tasks, handling personal items, etc.
What is washing your hands? What is handwashing?
Temperature of freezer/freezer units
What is below 0 degrees?
F.I.F.O
What is First In, First Out?
Available for use in food receiving, preparation, holding and serving areas.
What are thermometers?
Closed and shut when not in use
What is dumpster lid/door?
What is below 40? What is under 40 degrees?
Utlized on opened and rotated product
Food Safety Certification
What is SERV Safe Certification?
What is being SERV Safe Certified?
Cause of fast-growing bacteria in the dish area
What are wet stacking dishes?
Needed on unmarked chemicals
What is a label?
What are labels?
What is 41-140 degrees?
Should not be left on counters, stations, or shelves *Drives yadi crazy*
What are dry towels? What are towels?
Placement of chemicals on food surfaces
What is bottom shelf?
R.O.A.D.T.R.I.P
What is Recognizing Outstanding Actions Daily Through TeamWork Results Integrity Passion