Cleaning and Sanitation
Heath and Hygiene
Cross Contamination
Pests
Time and Temperature
100

What the minimum amount of time an item should be soaked in Sanitizer to be effective?

60 Seconds 

100

What is the first thing you do before you start working? 

Wash your hands 

100

What color apron should the breader have on at ALL TIMES?

Yellow

100

If a rodent is spotted, who should be called immediately?

Ecolab 

(800) 325-1671

100

What is the Chick-fil-A** temperature Danger Zone?

40-140

200

What is cleaning?

physically remove visible dirt, germs, dust, oil, food particles and stains.

200

What is the 5 symptoms that if a team member displays, they must be excluded from work?

Vomiting, Sore Throat with Fever, Jaundice, Diarrhea, Lesions 

200

What are the 3 types of contamination?

Biological, Chemical and Physical 

200

What is one example of pest activity

evidence of rodent activity includes droppings, nests, gnawed packaging; or pests in food.

200

What is the holding time on fries within the chute?

2 Minutes

300

What is Sanitizing?

To sanitize means to reduce the presence of foodborne illness-causing bacteria on a clean surface to a safe level

300

where is the respiratory illness guide located?

Emergency Response Playbook and Posted in the office

300

Where are the three places thawed raw chicken can be stores? Be Specific.

In Breading Table(S), Thaw/Holding Cabinets, Bottom Shelf of the walk in

300

What 3 pieces of equipment the most common areas of refuge for pests? 

Ice Dream Machine, Breading Table, Soda Towers

300

What temperature should cool down chicken meet within 2 hours before being moved to walk in?

70 degrees

400

What color packaging do the correct cleaning wipes have?

Green

(Red wipes are considered a sanitizing wipe)

400

What are the BIG SIX food born illnesses?

Shigella, E-coli, Norovirus, Salmonella Typhi, Nontyphoidal Salmonella, Hepatitis A

400

In the Food Hierarchy, were does raw Poultry fall? 

Always at the bottom 

400

What does each letter stand for in the word PEST?

Prevent, Exclude, Starve, Trim

400

What temperature should all hot proteins meet before being served?

160 degrees 

500

What is the primary purpose of following proper cleaning and sanitation procedures

To eliminate the presence of foodborne illnesses 

500

What is the primary purpose of following the proper Health and Hygiene procedures?

Stop the spread of germs by excluding sick Team Members, washing hands and maintaining personal protective equipment.

500

What is the primary purpose of following the proper Cross contamination procedures?

To Eliminate biological, chemical, and physical contamination hazards

500

What is the primary purpose of following the proper procedures?

Keep disease-carrying pests away from the Restaurant and grounds

500

What purpose does following Time and Temperature serve?

Store, hold, cook, cool, and reheat foods properly to stop the growth of germs

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