Food Safety
What should you do between food prep tasks?
Wash hands and change gloves.
What tool helps prevent slips and falls when mopping floors?
A wet floor sign, placed at the entrance to an area that is to be mopped. Let others know when you are ready to mop the area behind the service line.
What do you use to check and record dishwasher temperatures?
A digital plate thermometer.
How many fat levels of milk must be offered at each meal?
Two fat levels.
Are production records required to be used and filed?
Yes. It is a USDA requirement to keep accurate production records as they are supporting documentation for our meal counts.
What is the danger zone temperature range?
41F degrees - 135F degrees
What information is important for your dish room person to know when leaving pans to be washed?
Alert person washing pots and pans if you leave a hot pan that could potentially burn them.
If you are sick with vomiting and diarrhea, should you still come to work in the cafeteria?
No. You should stay home and only return to work at least 24 hours after being symptom free. Be sure to use the proper call-out process.
What drink should be offered free to all students?
Water!
True or false? When laying pork steaks, you should put the same amount on every pan?
How should you store raw meat in the refrigerator?
Below ready-to-eat foods to prevent cross-contamination.
When carrying a knife through the kitchen, which direction should the blade and point be facing?
Blade and point must be facing down toward the floor.
How many times should serving line food temperatures be taken and recorded during lunch?
Two times. Food temperatures should come from pans of food already on the serving line, not from the warmers.
Name all food component groups for breakfast.
Grain Milk Fruit
Can you prepare a recipe by looking at the Technician's Worksheet?
No. The recipes must still be followed.
What is the proper cooling method for leftover foods?
Use shallow pans, ice baths, or blast chillers to cool to 70F within two (2) hours. Then, to 41F or below within four (4) hours.
True or false?
You should stand on a milk crate to reach high places.
How long can food stay in the danger zone before it must be thrown out?
Maximum of four hours.
When packing lunches for field trips, what components need to be included to make it a reimbursable meal?
A full serving of all five components.
If you have 30 carryover oranges from the previous day, and you need 50 oranges for lunch; how many do you record in the Produced box?
20.
How should leftovers be reheated for hot holding?
Reheat to 165F for 15 seconds within two hours.
What must happen every time there is a workplace accident?
An incident report must be conducted whether or not an injury was sustained.
How often should sanitizer buckets be changed and refilled?
Every four hours or before if sanitizer solution contains food particles or is otherwise dirty.
Is this a reimbursable meal?
The school offers: Chicken spaghetti, 1/2 cup of green beans, and milk. The student takes all choices.
No. The school did not offer a fruit, which is one of the required five components.
What is the correct way to count your leftover servings of mashed potatoes at the end of lunch?
Scoop and level each serving into a clean pan to get an accurate count to be recorded on the Technician Worksheet.