Food Safety
What's the holding time for products under the fryer reach in refrigerator?
?
30 minutes
Which information should always be included on the chili lid when heating?
“New” or “Reheat”, start time and end time of heating. And the temperature after 2 hours. The temperature should be above 165F
What is the holding time and minimum required temperature for holding Chicken Tenders?
30 minutes,at 135F or above
What is the acceptable Doordash Scale Percentage?
95%
How many labels should containers have on the tomatoes on the line?
Two labels one for prep and one for holding for 4 hours
What does PPM stands for?
Parts Per Million
How often do we need to replace the sanitized water?
As needed when the concentration drops below 200PPM. Some stores change every hour as a best practice
How far back do we need to validate the food safety log?
Full previous week plus current week
What type of violation will we incur if we have a damaged gasket?
None, the new standard for a violation is 3 or more
What are the steps to temp cheese in the line?
Hold cheese for 1 hour at room temp, then hold for 7 hrs in the sandwich line.
How many packets per week should be placed in the sanitizer holder for double and single hopper and when?
28 packets for double hopper on Monday
14 for single hopper
Where should the Frosty machine parts be stored after washing, rinsing, and sanitizing to allow them to air-dry?
Parts should be returned to the hopper and covered with the lid
What is the name of the sanitizer used on the Frosty machine and what is the concentration level?
Kay - 5 Sanitizer and the concentration should be 100ppm
What do we need to check for in the soda and codiment station?
Clean area, in good condition, fully stocked and
no gray outs on CCFS
How many rapi-kools should we have and what do we look for?
At least 4-
Not damaged,
Clean with no chili residue
Clean bag every time
Filled to the line
List the proper use for different towels we use?
Pink=Grill
White=Sandwich station and to clean surfaces
Blue= to clean seats in dinning area
What type of violation will we get if an employee has their cell phone on the line?
Critical
What are the 4 corners of training?
Corner 1: LEARN,
Corner 2: WATCH,
Corner 3: TEST,
Corner 4: DO
What is the total number of MBS's required per Manager?
9
What should the temperature be of Frosty as it’s dispensed?
Between 19F - 21F
List the 7 reportable Illnesses:
1-Norovirus
2- Hepatitis A
3-Shigella
4-E. Coli
5-Salmonella Typhi
6-Salmonella (non typhoid)
7- Covid 19
List the 7 steps to proper handwashing?
1- Prepare paper towel
2-Wet Hands with warm water
3-Apply soap
4-Wash/rub hands for 20 seconds
5-Rinse Hands
6-Dry Hands
7-Turn Off Faucet with paper towel
How often do we stir the chili, and what motion should be used?
We stir the chili every 15 minutes using a figure-eight motion.
What are the procedures for holding the new ambient bacon?
24 hours hold time,
Plastic wrap
Remove the wrap and double pan to warm for 1 hour on the line before use
List the different color words used in the Flow Charts and what do they mean?
Red - Food Safety
Blue - Digital/Mobile orders
Black - All other tasks