NHC-Ya in the Winner's Circle!
If you need to print a recipe from the menu where would you go?
Meal Tracker under recipes?
KITCHEN EQUIPMENT SHOULD BE MAINTAINED, CLEAN, AND FREE OF FOOD PARTICLES TO PREVENT ________________________
CROSS-CONTAMINATION
TRUE OR FALSE: GLOVES ARE A REPLACEMENT FOR EFFECTIVE HANDWASHING OR GOOD PERSONAL HYGIENE
FALSE
THE RANGE OF TEMPERATURES BETWEEN 41° AND 135 °F IS CALLED THIS
THE TEMPERATURE DANGER ZONE
OR
DANGER ZONE
NAME 3 COMMON SYMPTOMS ASSOCIATED WITH FOODBORNE ILLNESSES
FEVER, NAUSEA/VOMITING, DEHYDRATION, UPSET STOMACH, DIARRHEA, ABDOMINAL CRAMPS
How often should Level 1 PA be completed by all partners?
Annually?
WHAT TYPE OF FOODS SHOULD BE STORED ON THE TOP SHELF ABOVE RAW FOODS OR IN A SEPARATE SECTION OF THE COOLER?
RTE (READY TO EAT)
WHAT ARE THE 3 TYPES OF FOOD SAFETY HAZARDS?
BIOLOGICAL, CHEMICAL, PHYSICAL
ACCORDING TO THE USDA, THE MINIMUM SAFE TEMPERATURE FOR GROUND MEAT IS
160 DEGREES F
WHAT IS CONSIDERED A FOODBORNE ILLNESS OUTBREAK?
WHEN 2 OR MORE PEOPLE GET THE SAME ILLNESS AFTER EATING THE SAME FOOD
What is NHC’s vision statement?
Caring in a Better Way Day by Day?
FOOD STORAGE AREAS: ALL ITEMS SHOULD BE ____ INCHES FROM WALLS AND FLOORS AND ____ INCHES FROM THE CEILING.
6"
18"
WHAT ARE THE 3 MAIN TYPES OF CROSS CONTAMINATION?
FOOD TO FOOD
EQUIPMENT TO FOOD
PEOPLE TO FOOD
165 °F IS THE MINIMUM INTERNAL TEMPERATURE FOR?
POULTRY, PREVIOUSLY COOKED FOODS, STUFFED FOODS
NAME TWO SYMPTOMS THAT REQUIRE A MANAGER TO EXCLUDE A FOOD SERVICE WORKER FROM WORKING WITH FOOD
VOMITING AND DIARRHEA
How long do new partners have to complete Level 1 Pineapple after being hired?
90 Days?
WHEN STORING FOODS, _________ AND ________ SHOULD BE WRAPPED SECURELY TO PREVENT JUICES FROM GETTING ONTO OTHER FOODS.
RAW MEAT AND POULTRY
NAME 3 KEY TIMES TO WASH YOUR HANDS.
BEFORE, DURING, & AFTER PREPARING FOODS
BLOWING NOSE, COUGHING, SNEEZING
USING THE BATHROOM
TOUCHING THE GARBAGE
THE SAFE INTERNAL TEMPERATURE FOR REHEATING PREVIOUSLY COOKED FOODS OR LEFTOVERS IS
165 DEGREES F
THIS BACTERIA IS KNOWN TO GROW WELL IN TEMPERATURES BELOW 41°F AND IS COMMONLY ASSOCIATED WITH DELI MEATS
LISTERIA
Can you name 3 of the 20 Promise Statements?
Promise #1 Greet you with a smile and make eye contact. I will make a friendly and professional first impression.
Promise #2 Use your name always. I will tell you my name and the purpose of my visit.
Promise #3 Address your needs with a sense of urgency.
Promise #4 Put my heart into everything I do. I will empathize with you and care for you the way you want.
Promise #5 Respect your privacy, dignity, and confidentiality.
Promise # 6 Answer the telephone timely and with a smile. I will listen carefully, speak clearly, and respond professionally.
Promise # 7 Give you as many choices as I can.
Promise # 8 Promote a safe and secure environment. I will reduce fall risks and environmental hazards.
Promise # 9 Keep the environment pleasant. I will pay attention to details, clean and tidy the workplace, and be mindful of my surroundings
Promise 10 Resolve your concerns. I will own it. I will fix it. A complaint is a gift.
Promise # 11 Provide you with an individualized experience and anticipate your needs. I will be aware of your needs and preferences and do my best to exceed your expectations.
Promise # 12 Communicate in a positive and helpful manner. I will listen to your requests and keep you informed.
Promise #13 Be a part of the NHC team. I will use my talents to support and encourage my fellow partners.
Promise #14 Earn your trust through my actions. I will follow through and be true to my word.
Promise #15 Take pride in my personal appearance. I will be neatly dressed according to NHC Standards and present myself professionally.
Promise #16 Respond to your needs rather than maintain my schedule.
Promise # 17 Use compassion as my second language. I will use the healing power of touch and communicate at eye level.
Promise # 18 Escort you to your destination.
Promise # 19 Recognize that all your concerns are important. Perception is reality.
Promise #20 Maintain a positive attitude. I will demonstrate “My Purpose” with enthusiasm and take pride in being an important part of The Better Way
DISHWASHERS THAT RELY ON CHEMICALS TO SANITIZE SHOULD REACH A MINIMUM OF WHAT TEMPERATURE?
120 DEGREES F
WHAT ARE THE 6 FACTORS FOR BACTERIA GROWTH?
(HINT: FATTOM)
FOOD, ACIDITY, TIME, TEMPERATURE, OXYGEN, MOISTURE
BASED ON THE 2022 FOOD CODE, THESE ARE THE TWO STEPS TO COOLING FOODS PROPERLY
STAGE 1: COOL FOOD FROM 135oF TO 70oF (57oC TO 21oC) IN 2 HOURS
STAGE 2: COOL FOOD FROM 70oF TO 41oF (21oC TO 5oC) IN 4 HOURS
ACCORDING TO THE CDC, HOW MANY PEOPLE GET SICK FROM FOODBORNE DISEASES EACH YEAR?
A. 30 MILLION
B. 76 MILLION
C. 48 MILLION
D. 65 MILLION
C. 48 MILLION