Food Safety 1
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
False. Potatoes are not a grain and credit as a starchy vegetable.
What was the name of our back-to-school main speaker at Albany this school year?
Ted Schick
What does FIFO stand for and how is it used?
First In, First Out; Used for rotating all stock
All opened foods in the cooler should be date marked "good" for how many days out?
7 days
How many components must a student have on a tray to make it a reimbursable meal?
Three
True. You can't credit the beans as both though, it must be one or the other.
Allergy line servers should replace their _____ between allergy students?
Gloves
All food and chemicals must be stored how high off the ground per regulation and why?
6 inches; To prevent pests 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
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
The dish machine must be above what temperature range for the rinse mode?
180 degrees
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)
Name a piece of information on a cashier screen that would be considered confidential information of a student?
Meal Benefits/Wanding Messages or Special Diets/Account Balance
Is this a reimbursable breakfast meal for an elementary school student: 4 oz yogurt cup, 1/2 cup diced peaches, 4 oz orange juice, and chocolate milk.
No, there isn't a grain offered here.
Can a student who is lactose intolerant receive a juice in place of milk if a parent fills out a special diet statement?
No. A parent can request a fluid milk substitute for their child, but it must be nutritionally equivalent to cows milk (we offer soy or lactose free milk). Anything more than that would need a doctor signed special diet statement.
Describe a dress-code compliant employee from head to toe. (more detail the better)
Hair net, Clean simple shirt with apron, Clean pants with no holes, Non-slip shoes with socks, Simple or no jewelry, gloves when working with ready to eat foods.
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
Describe the goals of Offer Versus Serve.
The goals of OVS are to reduce food waste in the school meals programs while permitting students to decline foods they do not intend to eat.
A student comes through the line and gets to the cashier with a slice of Cheese Pizza and 3 baby carrots. Is this a reimbursable meal? How do you respond to this student?
This isn't a reimbursable meal so you would need to politely explain to the student that first they need at least 1/2 cup of F/V so they will need to grab more carrots or another choice. The cheese pizza does credit as both meat and grain (2 full components) so when they get enough F/V they will have enough.
What president created the National School Lunch Program?
President Harry Truman