Temperatures
All chicken should be cooked to this set temperature.
What is 165°F
The Core 4
What is Create Eye Contact, Share a Smile, Speak with a Friendly Tone, Always say “My Pleasure”
OR
What is Smile, Maintain Eye Contact, Speak Enthusiaticalily, Make a Connection
The path food takes through your entire operation.
What is the flow of food
A disease transmitted to people by food.
What is a foodborne illness
I am used to clean most surfaces, glass, and mirrors
What is Multi-Surface Cleaner
I am the only product served at Chick-fil-A that must be cooked to a temperature higher than 165°F.
What is Chicken Noodle Soup?
What is Chicken Tortilla Soup?
(Either Answer Acceptable)
This amount of grilled chicken is standard across all of our pre-prepped salads and cool wraps.
What is 3oz
The Food Code is issued by this government entity.
Who is the FDA
Alex cut himself while prepping wraps on Saturday. After revealing to his leader that he was using the wrong knife to cut the wraps, the kitchen manager proceeded to patch up Alex’s wound. His cut should be covered first with ______ and then by ______.
What is a brightly colored bandage, a clear foodservice glove
This chemical is famous at our Chick-fil-A Restaurants for being the only chemical to use chlorine test strips to ensure proper concentration.
What is Kay-5® Sanitizer
The Chick-fil-A temperature danger zone
What is 40°F-140°F
For FOH team members, knowing the ingredients of our products is important for serving our guests safely. Harvest Nut Granola, commonly served with the parfait, contains this specific ingredient known to cause allergic reactions.
What are pecans
In order to safely operate a foodservice establishment, it is important to recognize which three possible forms of contaminants found in food?
What are physical, chemical, and biological
Name at least two steps that should be taken if a team member accidentally contaminates food by coughing or sneezing.
What is
1) Discard contaminated food
2) Clean and sanitize the work area and utensils
3) Wash Hands
4) Report symptoms to Restaurant Leadership and notify of possible food contamination.
This important document is required for all types of chemicals used in our stores.
What is Safety Data Sheet
Sometimes described as the temperature at which bacteria grow most rapidly
What is 70°F-125°F
The time breaded chicken is required to sit before temping and serving.
What is 90 seconds
The conditions for bacteria to grow are memorable from this acronym.
What is FAT TOM
Elderly people, preschool-age children, and people with compromised immune systems are grouped together in this classification.
What is the high risk population
This color chemical block goes into the dish detergent dispenser.
What is purple block
Cooldown chicken should be at ___ within two hours and ____ within four hours
What is 70°F, 40°F
The target thickness range regular and spicy filets should be at when fileting chicken?
What is 0.5” - 0.75”
Food allergens are proteins found in food that some people may be sensitive to. When enough of these proteins are consumed, an allergic reaction can occur. Name the Big Eight Allergens.
What is Milk, Soy, Eggs, Wheat, Fish, Shellfish, Peanuts, and Tree Nuts
The five reportable symptoms that would prevent a team member from coming into work.
What is Sore Throat with Fever, Infected Wound or Open Boil, Jaundice, Vomiting, Diarrhea
Sanitizer in sanitizer buckets should be periodically checked to ensure chemical concentration is acceptable. The range that the sanitizer solution should be within is ______ppm
What is 150-400ppm