Cleaning and Sanitation
What the minimum amount of time an item should be soaked in Sanitizer to be effective?
60 Seconds
What is the first thing you do before you start working?
Wash your hands
What color apron should the breader have on at ALL TIMES?
Yellow
If a rodent is spotted, who should be called immediately?
Ecolab
(800) 325-1671
What is the Chick-fil-A** temperature Danger Zone?
40-140
What is cleaning?
physically remove visible dirt, germs, dust, oil, food particles and stains.
What is the 5 symptoms that if a team member displays, they must be excluded from work?
Vomiting, Sore Throat with Fever, Jaundice, Diarrhea, Lesions
What are the 3 types of contamination?
Biological, Chemical and Physical
What is one example of pest activity
evidence of rodent activity includes droppings, nests, gnawed packaging; or pests in food.
What is the holding time on fries within the chute?
2 Minutes
What is Sanitizing?
To sanitize means to reduce the presence of foodborne illness-causing bacteria on a clean surface to a safe level
where is the respiratory illness guide located?
Emergency Response Playbook and Posted in the office
Where are the three places thawed raw chicken can be stores? Be Specific.
In Breading Table(S), Thaw/Holding Cabinets, Bottom Shelf of the walk in
What 3 pieces of equipment the most common areas of refuge for pests?
Ice Dream Machine, Breading Table, Soda Towers
What temperature should cool down chicken meet within 2 hours before being moved to walk in?
70 degrees
What color packaging do the correct cleaning wipes have?
Green
(Red wipes are considered a sanitizing wipe)
What are the BIG SIX food born illnesses?
Shigella, E-coli, Norovirus, Salmonella Typhi, Nontyphoidal Salmonella, Hepatitis A
In the Food Hierarchy, were does raw Poultry fall?
Always at the bottom
What does each letter stand for in the word PEST?
Prevent, Exclude, Starve, Trim
What temperature should all hot proteins meet before being served?
160 degrees
What is the primary purpose of following proper cleaning and sanitation procedures
To eliminate the presence of foodborne illnesses
What is the primary purpose of following the proper Health and Hygiene procedures?
Stop the spread of germs by excluding sick Team Members, washing hands and maintaining personal protective equipment.
What is the primary purpose of following the proper Cross contamination procedures?
To Eliminate biological, chemical, and physical contamination hazards
What is the primary purpose of following the proper procedures?
Keep disease-carrying pests away from the Restaurant and grounds
What purpose does following Time and Temperature serve?
Store, hold, cook, cool, and reheat foods properly to stop the growth of germs