Madison Ave
What is our current Food Safety Score?
1
What is the temperature danger zone?
between 40°F and 140°F
How long should you scrub your hands during handwashing?
At least 20 seconds
What are the three main types of food contamination
biological, chemical, and physical
What comes first, cleaning or sanitizing?
Cleaning
How many 1s do we have to get for guardian of the brand?
4 in a row
How long do prepped items have to cool down to below 40 degrees?
4 hours
Give 3 times when should you wash your hands
When returning to work from break, starting work, after grabbing a drink, any task change, picking something off the floor, every hour, after touching body or clothing, when needed
What type of cross contamination would it be if a ring fell into the food?
Physical
What is sanitizing?
Who is our Food Safety Advisor?
Kate
What is the minimum internal cooking temperature for chicken?
165°F
What are two sickness symptoms that you need to report to your leader?
Jaundice, fever with sore throat, vomiting, diarrhea, lesions
Why can we not have chemicals on the counter while we are in operating hours? and what type of cross contamination is that?
Because the chemicals may spill and contaminate food items, that is chemical cross contamination.
What is cleaning?
Removing visible dirt, dust, and debries
When did we get our first 1?
Q4 2024
How long does cool down chicken have to get below 70 degrees?
2 hours
What are 3 of the big six food borne illnesses?
E.coli, Typhoid salmonella, non typhoidal salmonella, shigellosis, norovirus, hepititus A
Microorganisms that cause a foodborne illness are what type of cross contamination?
Biological
60 seconds
What were our 2 findings last quarter?
Soup balls did not temp, southwest bases did not temp
What happens inside the temperature danger zone?
Bacteria grows more rapidly
89%
The SDS sheets
Why should you clean before you sanitize?
If you do not clean first, the sanitizer may not be as effective