Production Certification
The 8 positions in production
What are pulling, un-bagging, QC/Pre-cleaning, Running, Glazing, Post cleaning, wrapping, weighing?
the proper glaze time for a ham
What is 90 seconds?
Stands for CGQ Blitzing questions to enter in M-task
What is Catering, Gifting, Quantity?
Pest point of entry minimum space allowance.
What is 1/4" beneath doors?
photos necessary for a PQRR
What are photos of defective product, as well as photos of original packaging, with receiving label if possible?
Torch and sifter distance from ham during sugar coats
What is 6 inches?
Worth 4pts per task
What is the point value for a Pending catering order?
Total time allowable for ham to be in the danger zone during production process including re-cooling.
What is 30 minutes?
Number of people needed for a 6 ring configuration for half hams
What is 16?
Desired glaze weight to pass Glaze Certification
What is .85lbs?
Requirement for a store to be considered to have an effective delivery program in place
What is 3 certified delivery drivers?
Time you may hold foods at if the temperature is maintained under 70 degrees (samples).
What is 6 Hours?
The six steps of sanitation
What are 1. Remove loose material, soil, and scraps. 2. Rinse with warm 120°F water to remove remaining food particles and float-off fat. 3. Scrub with soap and warm water. Use a brush or scrub pad to clean the hard areas. 4. Rinse to remove cleaning compounds (soap and degreaser). 5. Sanitize and let air dry. 6. Repeat the sanitizing step prior to using the equipment the next day.
The proper amount of dressing in the sifter
What is 1/4 full?
sanitation frequency when a surface is in constant use
What is 4 hours?
Our rank and score as a region in OSAT on this past Scorecard (week 48).
What is 14th and 83.2%