Critical or General
Unlabeled water in Cambro
Critical (No product identification)
Histamine producing Tuna must be held at what temperature?
40 degrees or below
Product was not logged correctly in Logile, what is needed?
Extra needed verification
How long does sanitizer have to be in contact with the surface?
60 seconds
What is my favorite Color?
Yellow
Water observed dripping on product stored in cooler
Critical, if observed that it has dripped on the product.
How many temperatures does Wegmans require to be taken for cooked from raw chicken?
3 temperatures, of varying areas.
When calibrating the Logile Probe what temperature should the thermometer read?
32 degrees
What is the proper cleaning process?
Wash, Rinse, Sanitize
The FDA Food Code requires food contact equipment and utensils to be?
Cleaned to sight and touch.
Employee observed not properly sanitizing utensil for 60 seconds.
Critical, sanitizer must be in contact with surface for minimum of 60 seconds to complete sanitizing process.
Ground meat should be cooked to what temperature?
165 degrees
What generates when a noncompliant temperature is recorded?
Rechill/reheat task. Bonus how long do we have to complete this task?
How often should Logile be checked?
At least twice daily
When testing Sanitizer what PPM should the test strip read?
Sanitizer PPM should register between 200-400 PPM.
Product in case temping at 43.9 degrees.
General, temperatures below 45 but above 41 degrees.
Caviar needs to be held at what temperature?
38 degrees or below
why is it important to record all critical limits in Logile?
It is part of our HAACP plan that we monitor all TCS Food. It is part of our record keeping that is a legal document.
What tool(s) do you have in your department that can help eliminate most of your Criticals/Generals
Daily Department Walk Sheet, Master Cleaning Checklist
What do I have for Pets?
2 Dogs, 2 Chickens, and 2 Rabbits
Push cart blocking handwashing sink
General, hand wash sinks must be clear from blocking to allow employees to wash their hands frequently.
What temperature range is considered The Temperature Danger Zone?
41 - 135 degrees,
If a cook and cool was not logged in Logile and found on a Corporate Audit, what is the outcome?
2 Criticals, we have no record of the initial cook temp or cooling temperatures.
Where do we find SSOP's/Job Aids/ Shelf Life Matrices?
Food Safety SharePoint
What is the correct procedure for testing StorOx, and what is an acceptable PPM?
- Dip and flick off excess solution
-match test strip within 2 to 5 seconds
-should test between 60 and 80 PPM