Abbreviations
SDS
WHAT IS SAFETY DATA SHEETS
WHEN RECEIVING A DELIVERY YOU LABEL ALL ITEMS WITH THIS
WHAT IS THE RECEIVING DATE
I AM SET AT 32 DEGREES BEFORE USE
WHAT IS A CALIBRATED THERMOMETER
TO PROPERLY CLEAN YOUR HANDS THIS IS HOW LONG YOU NEED WASH THEM
WHAT IS 20 SECONDS
HOW OFTEN DO WE REQUIRE CALIBRATION OF YOUR THERMOMETERS
WHAT IS ONCE A WEEK
NSLP
WHAT IS NATIONAL SCHOOL LUNCH PROGRAM
ITEMS MUST BE STORED _____INCHES OFF THE GROUND
WHAT IS 6 INCHES
TO AVOID BARE HAND CONTACT WITH READY TO EAT ITEMS I AM WHAT YOU USE
WHAT ARE SINGLE USE GLOVES
THE TEMPERATURE DANGER ZONE
WHAT IS 41-135 DEGREES
YOU MUST COMPLETE THESE FORMS DAILY
WHAT ARE HACCP TEMP LOGS
FIFO
WHAT IS FIRST IN FIRST OUT
NAME AT LEAST 2 ITEMS/TOOLS TO HAVE AVAILABLE WHEN CHECKING IN A FOOD DELIVERY
WHAT ARE: ORDER TICKET, TEMPERATURE LOGS, THERMOMETER, PEN, CARTS
WASH, RINSE, SANITIZE
WHAT IS 3 STEP CLEANING PROCESS
YOU HAVE A TOTAL OF _____ DAYS TO USE REFRIGERATED, POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS ONCE OPENED
WHAT IS 7 DAYS
WHAT IS FOOD SAFETY CHECKLIST
HACCP
WHAT IS HAZARD ANAYLSIS CRITICAL CONTROL POINT
POTENTIALLY HAZARDOUS FOODS SHOULD BE RECEIVED AT OR BELOW _____ DEGREES
WHAT IS 41 DEGREES
I AM NOT ALLOWED NEAR FOOD
WHAT ARE CHEMICALS
IN HACCP MENU CATEGORIES WHAT DOES PROCESS 2 MEAN
WHAT IS COOK AND SERVE SAME DAY
YOU COMPLETE THIS LOG WHEN YOU HAVE AN ITEM THAT IS OPEN OR SPOILED
WHAT IS DAMAGED OR DISCRDED PRODUCT LOG
FATTOM
WHAT IS FOOD ACIDITY TIME TEMPERATURE OXYGEN MOISTURE
WHEN YOU CANNOT ACCEPT ITEMS DUE TO QUALITY / CONDITION OF ITEMS
WHAT IS A REJECTION POLICY
I AM WHAT HAPPENS WHEN ITEMS ARE NOT PROPERLY HANDLED DURING STORAGE AND PREPARATION
WHAT IS CROSS-CONTAMINIATION
THIS SOP TALKS ABOUT PERSONAL HYGIENE
WHAT IS SOP 3
IF THE ITEM YOU ARE TEMPING IS NOT IN THE ACCEPTABLE RANGE YOU MUST NOTE A ___________ ON THE TEMP LOG
WHAT IS A CORRECTIVE ACTION