Are you Steritech ready?

Food Safety

50

Utilized when handling any/all food products..

What is gloves? 

100

Marking done at time of food/product preparation.

What is labeling?

What are labels?

200

Available for use in food receiving, preparation, holding and serving areas.

What are thermometers?

300

Food Safety Certification

What is SERV Safe Certification?

What is being SERV Safe Certified?

400

Temperature Danger Zone

What is 41-140 degrees?

F.S.C

50

Keep free of any crumbs, spills or debri

What is food contact surfaces?

100

Done for at least 30 seconds, after changing tasks, handling personal items, etc.

What is washing your hands? What is handwashing?

200

Closed and shut when not in use

What is dumpster lid/door?

300

Cause of fast-growing bacteria in the dish area

What are wet stacking dishes?

400

Should not be left on counters, stations, or shelves                 *Drives yadi crazy*

What are dry towels? What are towels?

Appliances/Chemicals

50

In use for cleaning at each station 

What is Sanitizer?

What are Sani Buckets?

100

Temperature of freezer/freezer units

What is below 0 degrees?

200

Temperature of walk-in, positional coolers

What is below 40? What is under 40 degrees?

300

Needed on unmarked chemicals

What is a label?

What are labels?

400

Placement of chemicals on food surfaces

What is bottom shelf? 

Bonus

50

Sanitizer time frame

What is 4 hours?

100

F.I.F.O

What is First In, First Out?

200

Utlized on opened and rotated product

What is a "Use First"sticker?

300

C.H.E.F

What is Clean, Hot food hot, Execute no excuses, Fast and friendly service?

400

R.O.A.D.T.R.I.P

What is Recognizing Outstanding Actions Daily Through TeamWork Results Integrity Passion