HACCP
What is the number one way to prevent foodborne illness in a food service environment?
Handwashing
All refrigerated foods must be stored at or below ___ and frozen foods must be stored at or below ___?
41 degrees; 0 degrees
What are the five components we offer daily for lunch?
Grain/Bread; Meat/Meat Alternate/Protein; Fruit; Vegetable; Milk
Allergy line servers should replace their _____ between allergy students?
Gloves
What was the name of our back-to-school main speaker at Albany this school year?
Bruce Christopher
What does FIFO stand for and how is it used?
First In, First Out; Used for rotating all stock
All opened foods (in cooler) are date marked "good" for how many days out?
5 days
How many components must a student have on a tray to make it a reimbursable meal?
Three
Cashiers should always check an allergy student's food label against what?
His or her special diet wanding message
The dish machine must be above what temperature range for the rinse mode?
180 degrees
All food and chemicals must be stored how high off the ground per regulation and why?
6 inches; To prevent pest and others contamination
Hot food must initially be cooled to at or below what temperature within how long?
At or below 70 degrees within 2 hours
What must every student have on his or her tray to create a reimbursable lunch?
1/2 cup fruit or vegetable
Menus are returned to ____ at the elementary schools and ____ at SHS/SMS.
Nurses; Head Cook/FS Staff
How many items are offered to a student in grades K-5 for breakfast?
3-4 items
Describe the proper hand washing procedure (including length of time).
Wash hands with warm water and soap for 20 seconds; Dry hands with paper towels and use paper towels to turn off faucet; Put on clean gloves
Based on preparation and temperature. how would you place these items in a cooler: Raw ground beef, raw chicken breast, tuna salad
Top to bottom: tuna salad, raw ground beef, raw chicken breast
(Ground beef cooks to 160 degrees; Raw chicken to 165 degrees)
What three items are considered confidential information from the cashier screen?
Meal Benefits/Wanding Messages or Special Diets/Account Balance
Students who do not return a menu for breakfast or lunch would receive what alternate for breakfast and what alternate for lunch?
Breakfast: Allergen-free cereal cup, applesauce, milk
Lunch: Allergen-free chef salad
What is a Safety Data Sheet used for in our kitchens and all food service programs?
Describes how to safely use a chemical and how to treat yourself if you come in contact with a chemical
Describe a dress-code compliant employee from head to toe. (Five main parts, more detail the better)
Hair net or visor/Clean, simple shirt with apron/Clean pants or shorts 2" above knee with no holes/Non-slip shoes with socks/Simple or no jewelry
Name 3 food safety reasons you would reject food upon delivery.
Outside safe temperature range; Frozen item contains ice crystals showing refreezing; Dented/damaged products; Expiration date close or passed
Is this a reimbursable meal for a high school student: Turkey Gravy over 1/2 cup mashed potatoes and a chocolate milk
Yes; Mashed potatoes are vegetable; minimum three components
Scenario: A middle school student comes through the non-allergy line with a tray and a wanding message pops up that the student has a peanut allergy and does not self monitor. The cashier can see that nothing on his tray contains peanuts. What should the cashier do?
Politely explain to the student that you need to take the tray away and tell the student to pick up a safe meal from the allergy line and server. Notify the allergy server and head cook of the occurrence as soon as possible so that head cook can notify FSD/AFSD to contact teacher/parents as needed.
What president created the National School Lunch Program?
President Harry Truman