Food Safety Knowledge
How long are team members required to wash their hands for and when?
Before & after leaving restroom, after touching body/anything not food related, every 30 minutes. Minimum 15 seconds.
What is cross contamination?
When two items/products touch causing a transferal of bacteria.
How often should the towels/sanitizer buckets be replaced?
Every 4 hours & labeled.
What is the procedure for assisting a guest with a problem?
Using the HEART method. Always be respectful.
What is the minimum cook temperature for beef, chicken, and fish?
135 for Fish, 145 for Beef, 165 for Chicken
What are the 9 allergens?
Gluten, Soy, Dairy, Egg, Tree nuts, Peanuts, Shellfish, Fish, & Sesame
When are you required to wear gloves?
What is the minimum concentration/ppm for sanitizer buckets?
150-250ppm
How do you protect unsealable product?
Keep box flaps closed or transfer product into a sealable container.
What products can we make gluten-free?
Burgers, grilled chicken, salads, custard, beef pot roast, & chili.
What is the temperature danger zone, and how long does a product need to sit in said zone to be considered dangerous?
135-41, 2 hours
When is it appropriate to use a hand-washing station for not washing hands?
Never.
What is the minimum distance chemicals must be from food/food items?
6 feet/in its own area
What are Culver's uniform standards?
Black dress pants/jeans, black/brown belt, polo shirt tucked in, black non-slip shoes, & a Culver's branded hat/visor. Females: No free-flowing hair. Males: Well-maintained facial hair. Jewelry only allowed if it is tucked underneath gloves.
Where can you find information regarding a products specified allergens?
Via nutrition guides or the Culver's website.
What is the procedure regarding team member illness?
Ask for symptoms, get the shift covered, and document in the illness log.
What are the symptoms of an allergic reaction, and how do you treat an allergic reaction?
Shortness of breath, skin inflammations, migraines, and/or anaphylactic shock. Depending on the allergic reaction, treat with benadryl, an epipen, and/or call 911.
Where do you find information regarding chemical injuries, and what do you do if you cannot find information regarding a specific chemical?
Look inside the SDS binder. If a chemical is not present, make note and inform the general manager.
How many managers are required to be ServSafe certified?
All managers are required to be ServSafe certified.
What are milkstones, and why are they dangerous?
What is the procedure when two or more guests report food poisoning?
Never apologize, investigate by asking the guest questions, then report to general manager, who will report it to the local health department.
Where are food utensils used for product in storage supposed to be stored at?
Utensils are never to be stored sitting on top of product, ie. flour, fish batter, cookie dough.
What does PPM stand for and what does it signify?
Parts Per Million, it specifies the concentration of a chemical.
How can a guest/team member claim workers comp/medical claim?
How does our dishwasher sanitize dishes?
Via chemicals, not heat.