Safety Squad
This is the method used to ensure a food thermometer gives accurate readings, typically involving ice water or boiling water.
What is calibrating a thermometer.
When offering 2 hot vegetables what spoodle should be used?
What is a 4oz spoodle that will equal a 1/2 cup serving each
True or False? You need to take the temperature of baby carrots, broccoli or salad?
False! You do not need to take the temperature of ready to eat foods. Once these items are cold, you keep them cold.
True or False? It isn't required to write down the temperature of food as long as it meets the proper temperature.
False! We are required by USDA and the Health Inspector to provide temperature logs to prove that we routinely temp food and to ensure isn't entering any danger zones that might cause foodborne illnesses.
Name 5 meal components
What are grain, meat/meat alternate, fruit, vegetable, milk.
Food is received, stored, prepared, cooked, held/served, cooled, and re-heated. Food travels through the temperature danger zone more than two times. Examples: Spaghetti or Tacos
What is a complex food preparation?
True or False? Grades K-8 must have a 2oz meat/meat alternate daily?
False! K-8 students are only required to have a 1 oz meat/meat alternate daily.
When should you calibrate your thermometers?
What is newly purchased, dropped or bumped and the start of each week.
What is FIFO and why is it important?
What is First In, First Out. It is a system for storing and rotating food. It helps keep food storage organized and use food before it goes bad and it reduces risk of Foodborne Illness. Helps maintain quality and freshness.
What meal component is required for both breakfast and lunch?
What is fruit?
Anything that is considered raw or thawing. Examples, Whole eggs, ground beef
What is considered raw food to store on the bottom shelf of the refrigerator?
What serving size spoodle should be used to portion spaghetti
What is an 8oz spoodle. This ensures that students receive a 2 meat/meat alternate and 1 grain portion.
True or False? You need to wash your hands again after leaving the restroom?
True! You should wash your hands before and after exiting the restroom.
Whatever you open to use for the day should be written down on what?
What is Daily Inventory Sheet/Pull Sheet
Individual food choices offered within components and when are these used, give example?
What is meal items? These are used at breakfast. Only 3 meal items are required at breakfast. Example: Sausage & Biscuit & Juice
According to TILT, hot food must be held at or above this temperature and must be discarded after this many hours i nthe temperature drops below.
What is 135F for no more than 4 hours?
How many tater tots/coins makes a serving?
True or False? A recipe can be used as a guide but doesn't need to be followed exactly.
False! Following a recipe exactly is important in order to make sure that students are receiving the correct crediting when serving the item.
These documents show what foods were prepared and served, in what amounts and are required to prove compliance with meal pattern requirements.
What is Daily Production Records
To meet the weekly requirements for the vegetable component, a school must offer these five specific vegetable subgroups.
What are dark green, red/orange, beans/peas/lentils, starchy and other vegetables?
When cooling hot foods, you must bring the temperature down from 135°F to 70°F within this amount of time, and then from 70°F to 41°F or below within this additional time.
What is 2 hours to reach 70°F then 4 more hours to reach 41° - a total of 6 hours?
True or False? Food can be weighed to determine serving amount?
True! Weighing foods can determine the serving amount for foods that aren't pre-portioned. Example: Deli Sandwiches, Side Salads
What temperature does your high-temp dish machine need to be at in order to be compliant?
What is 180°F during the final rinse. It must reach a minimum of 160°F during the cycle.
Keeping accurate track of this ensures students receive the correct portions, meals meet USDA guidelines and the program remains compliant and reimbursable.
What is serving amounts?
For grades K-8, the weekly lunch meal pattern requires this many ounces of grains and this minimum number of cups of vegetables?
What are 8-10 ounces of grains and at least 3 3/4 cup of vegetables.