Food for thought
Formula used to calculated how much prep we need for our sales?
Portion of cheese for a quesadilla.
What is 3 ounces?
HACCP acronym.
What is Hazard Analysis Critical Control Point?
Air purification in restaurant.
What is RGF?
Temperature to calibrate a thermometer.
What is 32 degrees?
Tool used to guide the order in which we prep and how long it should take.
What is prep deployment tool?
Completed multiple times per day to ensure food quality.
What is a Food FACT tasting?
FUELS acronym
What is Food/Food contact surfaces, Utensils, Equipment, Linen, Single serve items?
Dairy, Soy, Gluten, Sulfites.
What are Allergens?
On page 1 of the Red Book.
What is Zero tolerance of CCP 1?
Program used to locate certain product in our restaurants.
What is Traceability?
Tool used to communicate an entree contains an LTO?
What is a white tent?
CCP 2
What is personal hygiene?
What is 5?
Number of steps to the handwashing procedure.
What is 8?
Tool used to ensure we have enough hot food items throughout a shift.
What is cook to needs tool?
The #1 section on the flow of food worksheet.
What is knowledge?
4-5 ph level test strip
What is Vinegar solution?
Bacteria is which hazard. Biological, Microbiological, or Pathogen
What is Pathogen?
1st step before washing steak marinating bowl.
What is wipe with paper towel to remove excess blood?
Chipotle’s commitment to finding the very best ingredients raised with respect for the animals, the environment, and the farmers.
What is food with integrity?
Usage Per thousand for Chicken.
What is 27 lbs?
Number of items in the first aid kit.
What is 14?
3 types of hazards in our ccps.
What are biological, microbiological, and pathogens?
Procedure for washing lettuce.
What is (see recipe card)?