Equipment
Must Be drained from machine every night and discarded every Wednesday and Saturday.
What is Icedream mix?
A range of temperatures between safe holding temperatures of 40F or lower for cold products and 140F or higher for hot products.
What is the Temperature Danger Zone?
Sanitizing solution required for sanitizing drink tower nozzles/diffusers, Bag-in-box connectors and freezing chamber of ice cream machine.
What is Kay-5 Sanitizer?
Peanuts, Milk, Eggs, Wheat
What is Allergen?
FIFO
What is First In First Out?
Can only be used with Peanut oil
What is Chicken fryer?
Two Types of Kanbans
What is Pull Kanban and Reserve Kanban?
Two critical behaviors are required to maintain a clean & safe environment
What is Practice Personal Care and Keep spaces Safe
Illness that is spread to people by means of the food they eat.
What is a food borne illness?
CDC
What is Centers for Disease Control and Prevention?
After the equivalent of 10 half-batches, fryer will indicate that an express clean must be performed
What is Filter lockout?
Ingredients held in rail area that can’t be held until the next day
What are Strawberries, Monterey-cheddar blend, and blue cheese?
20 seconds
What is the amount of time you should scrub your hands when washing?
Cooled to an internal temperature of 70F or lower within 2 hours
What is Cool-Down process.
AHA
What is Automated Holding Assistant?
Breaks up lumps and helps ensure even breading for next batch of Chicken
What is Reworking?
Produce can be grouped into three categories based on food safety risk and required cleaning method.
What is High Contamination risk, low contamination risk, Pre-washed.
What is Food, Water, Shelter?
3 main types of contamination
What is Biological, chemical and Physical?
IBBT
What is Ice Bath breading table?
Must be emptied, defrosted, cleaned and sanitized once a week
What is Milkshake base dispenser?
Wash by soaking in antimicrobial produce wash to eliminate contamination for 90 seconds
What is High Contamination Risk?
Hazards that impact Guests’ health and safety fall into 5 categories
What is Health and Hygiene, Cleaning and Sanitation,Time and Temperature, Cross Contamination, Pests?
Food that is potentially hazardous, requiring time and temperature controls to help prevent the growth of microorganisms.
What is TCS Food?
HPP
What is High-pressure pasteurization?