Food for thought
Formula used to calculated how much prep we need for our sales
What is Usage Per Thousand?
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?
CCP 11
What is hot and cold temperatures?
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?
How long a crew member is allowed to wear non slip covers
What is 2 weeks?
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?
PPM for Victory Wash
Day that we clean the soda fountain on Master cleaning schedule
What is Friday?
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?
Item in first aid kit that is single use
170 degrees to 180 degrees
What is temp range for steam table?
Bleach solution for Norwalk protocol
What is 6% or 1 cup per 4 quarts of bleach?