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General Standards
Don't weigh on the weights
Food Safety
Training Standards
Shift Lead Responsibilities
200

When labeling the milks, the information put on the label should include... (including the shelf life) 

What is the, Name, time/date pulled, employee initials, discard time/date (7 days, including the day pulled) 

200

A Salad Buffalo Salad should contain this amount of romaine (in ounces) 

What is, 6 ounces 

200

An item on the line is not temping between 35-41, what priority violation is this during an Steritech Audit?

What is a, First Priority (3 points)

200

This is the amount of days a new team member will train under the new training program 

What is, 7 days (3 line, 3 upfront, 1 certification day)

200

This time of the day is when truck orders are to be submitted

9am (10:05am)
400

This process is used for scooping chicken

What is the 2 hand process

400

One portion of steak is weighed between what amount? (in ounces)

What is, 2.4-2.95oz

400

This is the correct temperature process for soup?

What is, Heated up to 160, then brought down to 140 once cooked. 

400

This process is used during the entire training program as the correct way to teach and show trainees how to preform tasks. 

What is the, "You do, I do, We review" process

400

The POS system crashes during mid-rush, you'd make your first phone call to...

Who is the IT emergency line

600

Name the process for labeling both frozen steak, turkey sausage (please include the shelf life) 

What is, to lay each frozen sleeve out flat on a shelf, 24 hours for thawing, 10 days from thaw to discard.

600

This weight is the total of a Fajita Wrap with Steak (in ounces

What is, 17 ounces

600

What priority violation occurs when the mop head is face down, touching the base of the mop sink?

What is a, first priority 

600
This task should be the first task a trainee preforms after arriving and starting training (after hands are washed and aprons are on)

What is, Workday Learning

600

This position is responsible for managing both bagging orders, windows, and ensuring orders are accurate.

What is, Expo

800

This process is used for recovering an upset guest. 

What is the G.U.E.S.T approach

800

This is the total weight for one portion of Tofu (ounces)

What is, 3.25 ounces

800

You will receive this violation priority if there is not a non-electrical thermometers in each reach in cooler.

What is a, second priority violation. 

800
This step is what concludes each day of training.

What is the, Post shift wrap up

800
What is the process used for preparing for peaks, and these are the times during they day they should be completed by...
What is rush readiness...due by 11am and 5pm
1000

This standard process is used for receiving credit from PFG. (must list in order)

What is, First, PFG invoice form, Foodlogiq (FQR), Invoice Adjustment. 

1000

3-4 tomatoes in a Salad should be equivalent to this amount of ounces (in theory ounces)  

What is, 1 ounce

1000

These are the 9 major food allergens in the United States

What is, Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame. 

1000

In order for a team member to be certified, they must have completed and passed....

What is the, Salad Test, Skill out, Final Test, and Completed ALL Workday Learning
1000
This process is how you ensure truck orders are received correctly. 

What is, ensuring everything was received by checking the invoice, while also ensuring that all dates are correct and not short dated.