Chemicals
What 5 products require an ice bath according to the trainer guide?
Taco Lettuce, Supergreens, Guacamole, Fresh Tomato Salsa, Shredded Cheese.
What is the required ratio of a properly prepared ice bath?
75% ice / 25% water.
Question: What does CCP stand for?
Critical Control Point.
A prep employee places today's guacamole on top of yesterday's remaining guacamole.
What food safety standard was violated?
Never combine food held overnight with food prepared today.
Question: How often must all three sink compartments be drained, cleaned and refilled?
At least every hour or when dirty.
Name all three temperatures every leader should know by memory.
41°F (cold holding)
140°F (hot holding)
165°F (cooking/reheating)
Question: True or False: A reach-in cooler can be used to cool freshly prepared food from 60°F to 41°F.
False
What is the proper temperature for dish sanitizer?
70
Question: A CCP is out of standard. What are the two required actions?
Notify the FSL immediately and complete the corrective action.
Question: Before prep begins each morning, how many ice baths should be set up at minimum?
Six ice baths