Temperatures/Times
6:15
What time is pre-duty?
Every time duty happens or it is more than 3/4 of the way full
When should we take trash/recycling out?
Bleach water sprayed on fruit sitting on the counter
What is a source of chemical contamination?
In a container with a tight-fitting lid, labeled with the common name of the item, and dated
What is the correct way to store leftovers from community meals?
Completely dry and upside down
What is the correct way to store mugs/plates/bowls?
7 Days at the absolute maximum
How long can we keep leftovers?
What time should you sign up by for a meal?
Wash your hands!
The practice of storing food so that the oldest items are used first
What is First In, First Out (FiFo)?
50-100ppm
What is the correct concentration of chlorine bleach in water to sanitize dishes?
41 to 135 degrees Fahrenheit
What is the temperature danger zone?
9am-12pm, 3pm-6:30pm
What times should you ask before cooking or being in the kitchen?
On the floor (in a walk-in, in the kitchen, or in dry storage)
Where should we NEVER be storing food?
In a Cambro with loosely draped plastic wrap
What is NOT an appropriate way to store leftovers?
Adding water and bleach to the bleach sink, testing the concentration, and then filling up the spray bottle directly from the sink
What is the correct way to fill a bleach bottle for sanitization?
At least 110 degrees Fahrenheit
How hot should the dishwater in the first two sinks be?
Before morning meeting starts at 8:30
When should all your dishes be done and surfaces cleaned in the kitchen?
Completely free of food particles, scrubbed clean, and rinsed
How should sinks look after duty, every single time?
Eggs, Leftovers, and other ready to eat foods
What should we be storing in the reach-in?
Steel Wool
What should you never use on a cast iron pan?
Cold!
What temperature should the bleach water be?
Knives, cast irons, large pots/pans that will not fit, and thin plastic and other food containers
What CANNOT go in the Hobart?
A towel
What should you NOT use to dry dishes?
The correct food storage order in a walk-in fridge or freezer
What is (from top to bottom) raw vegetables/fruit, ready to eat food, dairy/eggs, red meat, and poultry?
Next to the fire extinguisher in the kitchen
Where is the hood switch?