Allergens
Always use this ( ) ( ) number to search for a scale label.
What is a verified PLU
What does TPHC stand for?
What is Time as a Public Health Control.
What PPE should be worn while working in food prep areas.
What is chef coat, slip resistant shoes and hair-beard restraints.
What footwear do we provide for team members that work in perishable teams.
What is Shoes for crews.
What is the name of the company that provides and audits our chemical?
What is Diversey.
What steps should be done to all equipment in the packaging workstation to prevent cross contamination.
Clean and Sanitize
When dealing with hot holding what is temperature danger zone?
What is 135F degrees.
Where should personal drinks in the departments be stored?
What is designated drink station.
What doe FSET stand for?
What is Food Safety Empowerment Team.
What does SDS stand for?
Safety Data Sheets.
Which departments do an Allergan Walk daily?
What is Bakery and Prepared Foods
When dealing with cold holding, what is the temperature danger zone?
What is above 41F degrees.
When must gloves be replaced?
Soiled, damaged, or torn
Beginning a different task
Items (boxes, door handles, and other surfaces that are not sanitized) are touched while wearing gloves
Who is responsible for food safety.
Who is everyone.
What is the 3-compartment sink setup?
What is Wash, Rinse, Sanitize
What is the top 5 Allergens?
What is Soy, Tree nuts, eggs, peanuts, shellfish
What is the temperature danger zone?
41F - 135F
What is one of the foodborne illnesses that a team member should report to leadership?
What is Norovirus, E. coli, Shigella, Typhoid Fever, Hepatitis-A
How many seconds do you need to wash your hands for?
What is 20 seconds
What is the range of the correct concentration for Profresh?
What is 60ppm - 350ppm
In regard to food safety, what does WFM in the WFM STEPS stand for?
What is wheat, fish, milk
Thermometer Calibration is resetting the thermometer accuracy against what temperature?
What is 32 F
What is the Big 5 Illnesses?
What is Hepatitis, E. coli, Norovirus, Shigella, Salmonella.
What should be the temperature of the hand washing sink in your department?
What is 100F
When testing the J-512 Sanitizer, at what PPM should the range be?
200ppm-400ppm