Food Safety
What's the holding time for products under the fryer Reach in?
30 minutes
Which information should always be included on the chili lid when heating?
“New” or “Reheat”, start time of heating, and the temperature after 2 hours. The temperature should be
above 165F
What is the holding time and minimum required temperature for holding Chicken Tenders?
30 minutes,at 135F or above
What is the acceptable Doordash Scale Percentage?
95%
How many labels should be for the tomatoes in the line.
Two labels one for prep and one for holding for 4 hours
What does PPM stands for?
Parts Per Million
How often do we need to replace the sanitized water?
Every Hour or as needed when the concentration drops below 200PPM
How far back do we need to validate the food safety log?
8 days. The previous week plus one day
List the pests we need to watch out for?
Flies (Small and Large), rodents, roaches
What are the steps to temp cheese in the line?
Hold cheese for 1 hour at room temp then hold for 6 hrs in the line.
How many packets per week should be placed in the sanitizer holder for double and single hopper and when?
28 packets for double hopper on Monday
14 for single hopper
Where should the Frosty machine parts be stored after washing, rinsing, sanitizing and
allowing them to air dry?
Parts should be returned to the hopper and covered with the lid
What is the name of the sanitizer and what should the concentration of the Frosty sanitizer
be?
Kay - 5 Sanitizer and the concentration should be 100ppm
What do we need to check for in the soda and codiment station?
Clean area, in good condition, fully stocked and
no gray outs on CCFS
How many times do we sanitize the frosty machine?
Twice a day, at opening and closing
List the proper use for all towels
Pink=Grill
White=Sandwich station and to clean surfaces
Blue= to clean non-food contact surfaces
How many brushes are used to clean the Frosty machine?
4 brushes
What are the 4 corners of training?
1: LEARN, Corner 2: WATCH, Corner 3: TEST, Corner 4: DO
What is the total number of MBS's required per Manager?
9
What should be the temperature of Frosty as it’s dispensed?
Between 19F - 21F
List the 7 reportable Illnesses:
1-Norovirus
2- Hepatitis A
3-Shigella
4-E. Coli
5-Salmonella Typhi
6-Salmonella (non typhoid)
7- Covid 19
List the 7 steps to proper handwashing?
1- Prepare paper towel
2-Wet Hands
3-Apply soap
4-Wash hands for 20 seconds
5-Rinse Hands
6-Dry Hands
7-Turn Off Faucet with paper towel
How often do we stir the chili, and what motion should be used?
We stir the chili every 15 minutes using a figure-eight motion.
Top 5 food safety criticals according to the WDRV
1. Sandwich Station Lettuce/Tomato labeled & pass 4 hour hold time.
2. Cold holding of raw beef in/atop meat well 41°F (5 C) max.
3. TCS foods in sandwich station and reach-ins 41°F (5 C) max.
4. Proper Eating/Drinking, No Gum or Tobacco use.
5. Frosty in hopper, frosty in bags in walk in is 41°F (5 C) max.
What are the three core training systems or tools?
1. Observation Checklist.
2. MBS
3. VTAs