Documentation
Refrigeration and store room temps are taken daily
True or False
True
A student must take a milk True or False
False
Number of components offered for a reimbursable Lunch
Five - Grain, Meat/Meat Alternative, Fruit, Vegetable, Milk
Temperature Danger Zone
41 - 135 degrees Fahrenheit
Meals prepared and served are documented on...
Production Sheet
Number of items students must take
3
Minimum number of grains offered to a high school student at lunch
2
Cooking Temperature for Poultry
165 degrees for 15 seconds
A HACCP Manual includes...
Standard Operating Procedures to prevent foodborne illness.
Minimum portion of fruit for all students
1/2 Cup
Two examples of a vegetarian meat alternate
Peanut Butter OR Hummus OR Cheese OR Beans...
Three examples of when to change gloves
Preparing a new "ready to eat" item
Changing tasks
Touching nonfood items (money, trash, dirty dishes)
A recipe that has been tried, tested and evaluated for use in food service
Standardized Recipe
Number of differing milk fat choices that must be offered
2
The five vegetable subgroups that must be offered each week
Red/Orange, Dark Green, Starchy, Legume, Other
3 compartment sinks are set up to
Wash, Rinse, Sanitize