Food Safety
These are the symptoms that require managers to send an employee home.
What are Vomiting, Diarrhea, Jaundice, Sore Throat with Fever, and Open Wounds with pus
This is the Quality Range for Fresh Beef
What is 175-190
How many options for CFV are there
What is 4
What will you lose points for on a CFV if this person is not positioned?
What is a fry person
BOS
What is Back Office Server
This is the minimum internal cooking temperature for Fresh Beef
175 degrees
This is the quality range for 10:1
What is 155-170
What does your OEPE need to be to receive all points and how many points available
What is 120 seconds and 12 points
This is when you can serve an order off in the kitchen if there is 2 people on the side of the table
What is when the last sandwich is pulled by the assembler
OEPE
What is Order End Present End
This is the correct number of 10:1 beef that must be cooked during the food safety process
6
How many stickers go on a cheese pan?
What is 1 for tempering (do not use until) and 4 table.
How many total points is a Curb Side visit
What is 84 points
This is the number of production staff needed to open the second side of the table during regular menu
What is 5 people
R2P
What is Receipt to Present
This is the minimum number of crispy chicken that must be cooked for food safety
What is 4
What does a gold standard quality round egg look like?
What is a gelled yolk.
How many napkins for A-B-C bags?
What is 2-3-5 napkins
Danger zone
What is 3 or more orders on the screen
PEP
What is People, Equipment and Product
These are the steps to take when a product temps below food safety.
Discard all product, wash, rinse, and sanitize all utensils used in the cooking the process, and adjust the grill.
When do I temp the sausage in the moffat cabinet?
What is after 1 hour.
What is the last question you ask your guest?
What is "Is there anything else I can get for you?"
Where is a production leader positioned in the kitchen and what do they need to have?
What is not in a position and a headset on and being used effectively.
HENSS
What is Hepatitis, E-Coli, Norovirus, Shigella and Salmonella