CN1
The Rookie of Central Office
Joey
Marco "aka"
Papichulo
Who pays the Bills?
Lino
Who runs Primero?
Carla
41 °F – 135 °F
What is the temperature danger zone?
Per Day
• 1cup of Fruit •1oz. Grain •1cup Milk
Reimbursable Breakfast Meal
below 41 °F
What temperature to keep cold food
Above 135 °F
What temperature to keep hot food?
What are the food components of a Reimbursable Lunch Meal?
K-8 9-12
Fruit 1/2 cup 1cup
Veg. 3/4 cup 1cup
Grain 1oz 2oz
M/MA 1 oz 2oz
Milk 1 cup 1 cup
What is the order of the Dish Washing sinks?
•Scrape •Wash •Rince •Sanitize •Air Dry
•Wet hands with hot water •Use Soap •Wash and Scrub for 20 seconds •Rinse off soap •Turn off water with paper towel •Dry with paper towel or air dryer.
How to properly wash your hands
A specific approach for identifying food safety hazards involves finding potential food safety issues in your program and implementing preventative measures.
Hazard Analysis Critical Control Point (HACCP)
A federally assisted meal program operating in public and nonprofit private schools and residential childcare institutions.
National School Lunch Program (NSLP)
• Norovirus • Salmonella • Salmonella Typhi • E. coli • Shigella • Hepatitis A
What are the Big 6 foodborne pathogens?