CCP1
Blanching
Temps
Washing Lettuce
Handwashing
100
What is CCP1?
Not working while sick
100
What temp must water be to blanch?
202-212F
100
What is our hot holding temp?
140 or higher
100
What time should we wash lettuce?
First thing in the morning
100
When do we wash our hands?
When changing tasks, when they come into contact with dirty surfaces, and at the top of the hour
200
What do you do if an employee is experiencing norovirus symptoms?
Call SSR/send them home
200
What temp must water stay above during blanching?
195F
200
What is our cold holding temp?
40 or lower
200
What is the first step in our lettuce washing process (after washing our hands and sanitizing our area)?
Rinsing full heads of lettuce under cold running water
200
How long must we wash our hands?
20 sec
300
What do we do if an employee vomits in the BOH?
Call SSR, send the employee home, non-manager must clean vomit and be sent home
300
How many people are needed for blanching and what do they do?
2: one to load the strainer and one to dip the strainer
300
How hot should our hot boxes be?
155 or higher
300
How long must we fully submerge whole heads of lettuce in victory wash?
90 seconds
300
What do we use to turn off the sink after we've washed our hands?
Paper towel
400
What are 5 things we must do to implement Norwalk protocol?
Sanitize the restaurant in bleach at night, Symptom surveys, double up on handwashing, no transfers of food, no transfers of people
400
What must be done before blanching?
Rinse produce one at a time under cold running water
400
What temp do all foods coming from the grill need to reach in order to be safe? (besides steak?)
165
400
What is the correct PPM for victory wash?
60-80
400
What is the final step in hand washing that is often forgotten?
Using hand sanitizer
500
What are the six symptoms that would cause us to send an employee home/call SSR?
Vomiting, Diarrhea, Jaundice, Cold symptoms, Sore throat and fever, coughing, open sores, boils
500
Why do we blanch produce?
To kill bacteria
500
Hot foods need to be cooled to 70 degrees in ___ hours and then from 70 degrees to 40 degrees in ___ hours.
2, 4
500
After submerging lettuce in victory wash, how do you finish preparing lettuce?
Cut and wash with regular water until clean and spin dry
500
How hot does the water need to be in order to wash our hands?
100 degrees
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