Food Safety
Number of days juice can be left open in the fridge.
What is 7 days?
What is Sani-T-10 Plus?
Anyone that enters that kitchen must wear
What is a hairnet?
Number of scoops that should be in pans
What is 2? - Small portions and regular portions
Grievance Officer
Who is Michelle Booher?
What is 42* to 134*?
5 steps for cleaning a surface
P.A.S.S. Acronym
What is Pull, Aim, Squeeze, Sweep
Safest way to deliver a plate or cup
What is 20 seconds?
Preventing cross contamination
What is using seperate utensils, proper glove usage, not using bare hands on RTE foods, etc.?
Time sanitizer should be wet (Kill Time)
What is 1 minute?
R.A.C.E. Acronym
What is remove, alarm, contain, extinguish or escape?
Trays that can be delivered at one time
What is 2?
Only time to use gloves
Touching RTE foods
Number of days food can be open in fridge
What is 3 days?
PPM range for sanitizer
What is 200 to 400 PPM?
Process for putting on PPE
What is gown, mask, goggles, gloves?
What is keeping foil or pan cover on for all of service?
How to store items in cooler (top rack to bottom)
What is ready to eat foods, seafood, whole cuts of meat, ground meat/fish, whole/ground poultry?
Temperatures of foods (Cold, hot, frozen, reheated)
What is below 41*, above 135*, below 0*, above 165*?
Dishwasher temperature, final rinse temperature, dishwasher disc temperature
What is above 150*, above 180*, above 160*?
6 Types of Abuse
What is sexual, financial, neglect, physical, verbal, involuntary seclusion?
Times that hand hygiene should be peformed
What is between dirty & clean tasks, after eating/drinking, after touching face/clothes/hair, when entering kitchen, before/after putting on gloves, after a single use touching RTE foods?
DIAL stands for
What is Department of Inspections, Appeals, and Licensing?