Reimbursable Meals
A student comes through the breakfast line with an 8oz carton of milk, a 1oz grain muffin and a cheese stick. Do they have a reimbursable meal?
No. Although they have their 3 required items, they must have a 1/2 cup of fruit or veggies.
If the menu calls for broccoli, but you don't have any to serve, what is an appropriate substitution?
Any dark green leafy veg (arugula, bok choy, kale, romaine lettuce, spinach, etc.)
When should you change your gloves (need to give at least 3 answers)
When they're torn or dirty, after handling raw meats/poultry/seafood and before ready-to-eat foods, after touching your face/hair/body, if you wore them while touch your cell phone, using the restroom, handling money, or taking out trash, and at least every 4 hours for continuous tasks
What is the danger zone temperature range?
40°F (4°C) and 140°F (60°C)
True or False: Using the same cutting board for allergen-free food and allergen-containing food is okay if you rinse it with water.
False. Surfaces must be properly washed and sanitized to prevent cross-contact. In addition, gloves and utensils should also be swapped out as well.
2 types
True or False: Potatoes count as a vegetable in the school lunch program.
True! Potatoes are in the starchy category. They are not a grain.
A worker cuts raw chicken on a cutting board, then immediately uses the same board and knife to chop vegetables for a salad. What is the problem here?
Cross-contamination — harmful bacteria from raw chicken can transfer to the vegetables, making them unsafe to eat
Hot foods must be held at what temperature or above on the line?
140 F
If a student takes and item that they are allergic to, can you take the item off the tray and let them keep the rest of the meal?
No, there would still be risk of cross contamination. The student will need a fresh tray of items they aren't allergic to.
Under Offer vs. Serve, how many components must a student take for their lunch to be reimbursable?
At least three components, one of which must be a fruit or vegetable
What are the 5 subgroups of vegetables that need to be served throughout the week?
How often should thermometers be calibrated and what is a way to do this?
Every day at the beginning of a shift. Using an ice bath is an easy way to calibrate and make sure the temperature is reading correctly
How long can food safely remain in the temperature danger zone before it must be discarded?
2 hours
What are the major 9 allergens?
Peanut, treenut, wheat, milk, soy, egg, fish, shellfish, sesame
How many food items must be offered at breakfast and how many must a student take for it to be a reimbursable meal?
We must offer at least 4 food items and the student must select at least 3, one of which being a 1/2 cup of fruit or veggies.
If we offer a bean burrito on the menu as a main entree, do we have to offer beans as a vegetable that week?
Yes, the bean burrito counts as a meat/meat alternate and does not count toward the vegetable subgroups for that week
You notice a small rodent in the storage area. What should you do to protect food safety?
Immediately remove and inspect any exposed food, properly store food in sealed containers, report the sighting to a supervisor, and ensure the area is cleaned.
A pan of cooked chicken is measured at 120°F during hot holding. What should you do?
Reheat it to 165°F or discard it if it cannot be reheated safely
How long do you need to keep cases with allergy information on hand?
You need to keep boxes/cases at least 24 hours after serving the item in case of an allergic reaction.
A student takes ¼ cup carrot sticks, a chicken sandwich (grain + meat), and milk. Is this meal reimbursable?
No, the minimum amount of vegetable or fruit a student can take is 1/2 cup to be reimbursable.
A student comes through the line with 3 bananas for breakfast. Is this a reimbursable meal?
YES. For a breakfast to be reimburseable, students need to take 3 items (not components) and at least one has to be a 1/2 cup fruit or vegetable.
What is the food storage order from top to bottom?
ready-to-eat foods, then whole fish/seafood, then whole cuts of beef/pork (raw), then ground meats (raw), and finally poultry at the very bottom (raw)
What temperature should already cooked foods be cooked to?
165 F for 15 seconds
Why is it important to always read ingredient labels, even if a product was safe last year?
Ingredients and manufacturing processes can change, introducing allergens unexpectedly.