Food Prep
The final cooking temperature for poultry
What is 165 degrees
The type of fire extinguisher needed for grease fire
Glove usage process
What is Change gloves between tasks and wash your hands; use gloves when handling raw meat or ready-to-eat foods.
Location of Policy and Procedures/Access
Intranet/Everyone - don't need a login
Refrigerator and freezer temperatures
What is Cold foods must be held at ≤ 41°F (5°C) and Freezers should hold foods at 0°F (-18°C) or below
The final cooking temperature for ground meat, ground fish, eggs
What is 155 degrees?
Definitions of PASS and RACE
PASS - Pull, Aim, Squeeze, Sweep
RACE - Rescue, Alarm, Contain, Extinguish or Evacuate
Hand hygiene process
What is Wash hands thoroughly with soap and water before preparing food, after handling raw food, after using the restroom, after touching face or hair, and after cleaning.
Location of Event Reporting/Access
Press Ganey/Intranet/Everyone - don't need a login
Proper activation flow for the ansul system and fire extinguisher
What is activate the ansul system before using the K fire extinguisher?
The final hot food holding temperature
What is 135 degrees or higher?
Distance sprinkler heads have to clearance from other objects
What is 18 inches?
Sanitizer solution process
What is change the sanitizer bucket every two hours (or as needed). test with sanitizer test strips, follow concentration guidelines, and change solution when it becomes dirty or out of range.
Purpose of Compliance Hotline/Location/Access
Report any actual OR suspected fraud, waste, or abuse. Example: stealing food, workplace harassment, stealing money, conflict of interest. Intranet/Email/Phone. Everyone has access, can report anonymously
Amount of space needed for food to have adequate circulation
What is 6 inches above the floor and away from walls, protected from splashes
The final cold food holding temperature
What is 41 degrees or below?
Definition of SDS/Location of SDS
Safety Data Sheets/Intranet
Dirty dish cart process
What is clean before service?
Food allergy process
What is staff flag allergy in the system, separate prep, label checks, and no cross-contact (different utensils, gloves, cutting boards).
Temperature for properly sanitized dishes in dishwasher
What is 180 degrees (this is why patients/staff are not allowed to wash their own dishes)
The cooling process (temps and timing)
Number of ansul pull systems and their locations
What is 3 ansul systems/1. Room Service by coffee pot, 2. by the door going into the kitchen and 3. by the computer for the Flex station
Hair policy
What is all staff are required to wear a hair net and/or hat. Beard nets required if not closely trimmed.
Cleaning vs. Sanitizing
What is Cleaning = removing dirt/food debris. Sanitizing = using chemical/heat to reduce pathogens to safe level.
Response to surveyor when you don't know the answer
What is "I don't know, but I know where to find the answer, let me show you"