Food Safety
What should you do between food prep tasks?
Wash hands and change gloves.
Name all five food components of lunch.
Meat/Meat Alternate, Grain, Vegetable, Fruit, Milk
What are two important things you do after clocking in for work to promote food safety?
Putting on hair net and washing your hands.
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
True or false? Students must take all five components on their tray.
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.
Can juice count as a fruit?
Yes. But, it must be 100% juice and not be the only fruit offered at lunch.
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.
Is this a reimbursable meal? Cheese Nachos, Refried Beans.
Yes. This meal contains Grain, Meat Alternate and Vegetable.
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? An entree cannot be sold a la carte on the same day.
False.
How long can food stay in the danger zone before it must be thrown out?
Maximum of four hours.
What drink should be offered free to all students?
Water!
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.
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.
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.