Food Safety
This acronym contains all of the information you need to keep your kitchen safe
What is HACCP?
The number of components needed for a reimbursable meal
This should be done with all bills over $5
What is marked with the pen?
This large government agency oversees the National School Lunch and School Breakfast Programs
What is the USDA?
This item must be worn at all times during food production
What is a hairnet or hat/visor ?
This is the range where food is highly susceptible to bacterial contamination
What is the Temperature Danger Zone (TDZ)
40 degrees -140 degrees
These are the 5 meal components that MUST be offered at lunch
What are fruits, vegetables, whole grains, meat/Meat alternates (Protein), and Milk?
This document is where you can find the number of servings you should prepare each day
What is the production record?
In order to be a reimbursable meal, at least one of these components must be present on the plate
What are fruits or vegetables?
1/2 cup
This tool provides necessary steps and quantities to produce consistent food products in school kitchens
What is a standardized recipe?
Temperature that potentially hazardous cold foods must be kept at or below
What is 40 degrees?
This allows students a choice during meal time and reduces waste
What is Offer vs. Serve?
This person is responsible for providing good customer service to each person who comes through the line
Who is everyone?
This sign or poster must be displayed at each feeding site
What is the "Justice For All" poster?
A method of cooking that involves cooking smaller quantities of menu items as needed for service and ensures students are being offered quality food
What is batch cooking?
This type of hazard, which can cause food borne illness, involves bodily fluids such as saliva, mucus, or blood
What is a biological hazard?
This should be offered for free to all students each day
What is water?
This is the number of employees required to count the money in the cash register
What is 2?
This guideline applies to foods sold as a la carte, in vending machines, and anywhere that food is sold on campus to students
What is "Smart Snacks Guideline"?
This vegetable item turns brown and mushy very quickly and should be cooked in batches no sooner than 15-20 minutes before serving begins.
What is steamed broccoli?
Workers should put on a new pair of single-use gloves when switching from working with raw food to ready-to-eat foods, after cleaning, and under also this circumstance
What is when the glove is torn or ripped?
This group of students is not required to participate in Offer Versus Serve
Who are Pre-K students?
This person is responsible for the attitudes and environment of the CNP workers in the cafeteria.
Who is each CNP worker is responsible for their own attitude?
In the School Breakfast Program, this meal component must be offered in a minimum amount of 5 cups per week/1 cup per day across all grade levels
What is milk?
When a menu item must be substituted who must be notified
What is the central office?