Hygiene
Food Handling
Sanitation
General
Customer Service
100
How long should you wash your hands for and at what temp should the water be?
Wash hands for 20 seconds with 110 degree or higher water.
100
What does a cow drink?
Water
100
What should you do with a pan that has buildup on it?
Pull it out of commission and give it to the cook, Rob or LaDeena
100
How many people are to take the Meadowlark cart down the hall?
Two-one pushing and the other one in front of the cart.
100
Who are our customers?
Residents, guests & staff.
200
Name 3 times when you should wash your hands.
Using the restroom, eating or drinking, touching clothing or apron, leaving and returning to the kitchen/prep area, touching hair or face.....
200
When you drop something on the floor, is the 5 second rule safe?
NO
200
What color is the purple wall behind the microwave?
Purple
200
How do you dry dishes?
Let them air dry. DO NOT dry them with a towel.
200
When does Rob like to receive birthday presents?
Every day:)
300
When should you wear gloves?
Only when you are going to touch ready to eat foods.
300
What should you do before serving fresh produce?
Soak them in antimicrobial solution for 90 seconds
300
What is the minimum temperature should the food be on the hot line?
135 degrees. Lids need to be covering the food when you are not serving.
300
How many inches should food/chemicals be stored?
6" off floor and 18" from sprinkler heads.
300
What should you do when a resident or guest complains about the meal?
1 Apologize to them and offer a substitute. 2 Report the complaint to the cook. 3 Let Rob know of the complaint
400
What is the only piece of jewelry to wear?
A plain wedding band.
400
What is the minimum serving temperature?
135 degrees
400
What is the proper way to clean tables?
1. Scrape or remove food bits from the surface. 2. Fill green bucket with soap and water and wash tables. 3. Rinse the surface using clean water. 4. Fill red bucket with sanitizer and sanitize tables-make sure the entire surface has come in contact with the solution
400
What does FIFO stand for?
First In, First Out.
400
What do you do if a food item is burned or looks unappetizing?
DO NOT SERVE IT. 1 Cooks: should not let any substandard item go to the serving line. 2 Servers: Let the cook know that the food item is not appetizing and ask if there is a replacement.
500
In addition to washing hands, what other 2 things can you do to prevent the spread of pathogens?
Keep fingernails short, DO NOT wear false fingernails, DO NOT wear nail polish, wear a blue band aid and glove when you have a cut or wound on your hand.
500
Is it ok to use a green cutting board for cutting up chicken.
No Red for ground meat Blue for fish Green for produce White for dairy Yellow for poultry Tan for cooked meat
500
When thawing meat, what order should they be placed on the rack in the refrigerator?
1 Ready-to-eat foods 2 Seafood 3 Whole cuts of beef and pork 4 Ground meet and ground fish 5 Whole and ground poultry
500
What does EVERY food item need to have on it?
A label and an expiration date.
500
What does good customer service mean to you?
•Product awareness: What are we serving today-what is on the salad bar? •Attitude: Greeting people with a smile or friendly hello can make a big difference. •Efficiency: Customers value prompt service. •Problem-solving: Customers are looking for assistance, and part of good customer service is fixing problems and answering questions.
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