Operations
Production
Personnel
Wild Card
Customer Service
100
When should you check and respond to your email?
At the beginning of the day and the end of every day.
100
True or false?
You should add hand-written notes on newly-printed Technician Worksheets for your team to follow.
False. All changes to the production plan, including carryovers from the previous day, should be made before printing the Technician Worksheet daily.
100
An employee has entered an absence into Red Rover. Does the employee need to contact the manager according to the absence policy?
Yes. The absence still needs to be communicated to the manager at least 2 hours ahead of the shift that will be missed.
100
Will United Dairy issue credits for milk not used?
No. It is critical to get accurate counts of milk served each day so you can order precisely.
100
What is an easy way to use color to elevate the appearance of your serving line?
Arrange foods, especially fruits and vegetables, in patterns to make them look more eye-appealing.
200
Are staff cleaning schedules optional?
No. Assigned staff cleaning schedules are required and essential to maintaining a clean and compliant operation.
200
What tools should your staff use to carry out accurate daily meal production?
The Technician Worksheet and recipes.
200
How soon should you deal with staff issues?
Immediately. This way, issues are less prone to becoming larger problems.
200
How much emergency water should you have on hand?
Enough for each student and adult in the building to have one 12 oz bottles.
200
What is the best way to keep your serving line moving?
Batch cooking and keeping the servers stocked with fresh food.
300
How often should your production plans be updated with carryovers and printed for your staff?
Daily, at the end of each meal service. The Technician Worksheet for each meal must be ready and available when the staff arrives for the day.
300
What information can you use to help plan your production serving quantities?
Checking the production record from the previous same menu day will help prevent over/under producing.
300
What is the purpose of the annual performance evaluation?
It assesses each person's performance over a period of time; usually a school year. It also gives you an opportunity to provide constructive feedback about their performance.
300
True or false?
All PC condiments can be served every day.
False. Only the condiments listed on each menu day can be planned and served.
300
When should you dump more food into the pans on the serving line?
Never. You should have enough pans on hand to be able to swap out empty line pans with full pans. Even if you only have one additional pan for each item, so the backup person can keep them clean and refilled.
400
True or false?
Building alarm codes can be shared.
False. All Persons In Charge must use their own building alarm code.
400
What is the best way to teach staff proper portion control for each food item?
Show them where to find the serving sizes and utensils needed on the Technician Worksheet and the recipes.
400
Does writing a note on your calendar that you had a conversation with an employee about a performance issue count as documentation?
Yes. It is supporting documentation, showing a timeline of when you started addressing the issue.
400
When is the best time to order small wares for your kitchen?
Before school starts. Be sure to look at your menus and recipes to plan how much you need to order.
400
True or false?
Decorations are not important on the serving lines.
False. Appropriate decor is required on the serving lines as a marketing tool. The students and staff love having something colorful and fun to look at while they are in line.
500
How many times must a Food Defense Plan audit be conducted during the school year?
3 times - Fall, Winter, and Spring.
500
Is it required to record a la carte servings?
Yes. Because these servings can't be counted as part of reimbursable meals.
500
What are the three steps to start the disciplinary process?
Document - provide dates, times, names, details of the issues, and solutions discussed.
Contact the Nutrition Office - either your mentor for the school year or Marci.
Schedule a meeting - meet to coach and counsel.
500
Should dropped and sample tray servings be counted as waste?
Yes. Make sure that there are enough servings produced to cover the amount without taking away from the reimbursable servings.
500
A student flags for an allergy, and you can't ring them up. They tell you that they do not have any food allergies. What should you do?
Call the school nurse to advise on the current allergies and contact a parent/guardian if necessary.
Call the Nutrition Office with the student ID# so we can work with the school nurse and update the allergies in PrimeroEdge.