Food Safety
What are the ONLY ITEM allowed in the board trash?
What are the only positions (not tasks) Food Handling gloves are used for?
1. Cooking
2. Board
3. Fries
At what temperature do we wash our tomatoes in?
Room Temperature.
Who's responsibility is it to pick up the floor if a tag, fries, ketchup etc. fall on the floor?
EVERYONES!
Lemons, onions, & tomatoes are good for how many hours before discarding if they are not used? What Is INO Standard?
4 Hours.
2 hours
What are the only thing QFB's are used to handle?
Raw Meat.
At what temperature do we cook our meat patties at?
165 degrees or higher.
Explain the proper way to handle a spill in the dining room.
1. Stand by the spill and have an associate bring out a wet floor sign to you to put down
2. Immediately grab the tools you need to clean and dry the floor (mop, dry mop)
3. Once dry, bring the wet floor sign back into its designated storage area
What color towel do we use to wipe down the counter handout area & what color towel do we use to wipe down the fry table?
CHO - Red
Fry Area - Green
How many cut gloves must be worn when slicing lemons ?
One - on the hand holding the lemon.
When is it appropriate to put a lid on lettuce that is cooling in the walk in?
After taking the temperature and it reads under 41 degrees.
What is the proper way to use a step ladder?
Place the step ladder flat on the ground & bring the safety bar up.
What is the proper procedure if a glove rips while you are working a position?
Immediately discard the glove, wash your hands & re-glove up.
What hand would we place the cut glove on when slicing an onion?
The hand holding the onion.
What is the proper temperature range for the hand washing sinks?
100-108 degrees.
What is the importance of getting a final sweep in the walk in at closing?
To keep our clean up associates safe from slip hazards. (pickles on the floor)
How long must dishes be submerged in the sanitizer for?
60 seconds.
At what point can you take the cut glove(s) off when prepping tomatoes and lemons?
After cleaning the slicers & dicers.
What is the proper temperature range for our reach in, walk in, shake machine, milk drawer, and salad tables?
33-41 degrees.
What are the most common workplace accidents and give me an example on why two of these would occur?
1. Slips
2. Trips
3. Falls
4. Struck by