Food Safety
Value that ties back to validating KLs
What is Teach and Taste?
Temperature of grill before cleaning.
What is 250 degrees?
What is 1/4 of a bag?
The five food fundamentals.
What is prep sheet, prep deployment tool, focused prep, food fact, and cook to needs?
Where to find the safety data sheets
What is Chiplinks (Quicklinks)?
Dairy, Soy, Gluten, Sulfites.
What are Allergens?
FACT for Guacamole
How often the Cook to needs tool needs to be downloaded from chiplinks
What is monthly?
Action items for exceptional food from AMC
What is food fundamentals and share the story?
3 types of hazards in our ccps.
What are biological, microbiological, and pathogens?
Item in our restaurant that contains juniper berries
What is Carnitas?
What is 2 inches below the rivets?
Number of items in the first aid kit
What is 14?
Number of pest traps set up. (exterior and interior)
What is 5?
1st step before washing steak marinating bowl.
What is wipe with paper towel to remove excess blood?
What is 5 days?
4-5 ph level test strip
What is Vinegar solution?
Bacteria, Viruses, Parasites, and Fungi is what type of hazard
What is a microbiological hazard?
Shelf life of opened bag of adobo.
What is 60 hours?
Do's and Don'ts for ice bath procedure
See picture