CHILD NUTRITION DEPT.

CN1

100

The Rookie of Central Office 

Joey 

200

41 °F – 135 °F

What is the temperature danger zone?  

300

What is the order of the Dish Washing sinks?

•Scrape •Wash •Rince •Sanitize  •Air Dry 

CN2

100

Marco "aka"

Papichulo

200

Per Day

• 1cup of  Fruit     •1oz.  Grain   •1cup Milk

Reimbursable Breakfast Meal 

400

A specific approach for identifying food safety hazards involves finding potential food safety issues in your program and implementing preventative measures.

Hazard Analysis Critical Control Point (HACCP)

500

• Norovirus • Salmonella • Salmonella Typhi • E. coli • Shigella • Hepatitis A

What are the Big 6 foodborne pathogens?

CN3

100

Who pays the Bills?

Lino

200

below 41 °F

What temperature to keep cold food

400

A federally assisted meal program operating in public and nonprofit private schools and residential childcare institutions.

National School Lunch Program (NSLP)

CN4

200

Above 135 °F

What temperature to keep hot food?

300

•Wet hands with hot water •Use Soap •Wash and Scrub for 20 seconds •Rinse off soap •Turn off water with paper towel •Dry with paper towel or air dryer.

How to properly wash your hands

CN5

100

Who runs Primero?

Carla 

200

What are the food components of a Reimbursable Lunch Meal? 

              K-8                             9-12

Fruit       1/2 cup                        1cup

Veg.         3/4 cup                       1cup

Grain         1oz                            2oz

M/MA        1 oz                           2oz

Milk          1 cup                         1 cup