Serving
You should never touch this part of the plate when serving it to the customer
top of the plate
Name "the big 9" food allergens.
Milk, eggs, fish, shellfish (crab, lobster), wheat, soy, peanuts, tree nuts, sesame
This must be done every 4 hours.
clean and sanitize food contact surfaces that are in constant use.
Where should knives and other sharp tools be stored?
Inside a slotted Knife holding box or on a magnet wall strip for sharp objects.
A disease transmitted to people by food
Foodborne Illness
2 or more people have to have the same symptoms after eating the same food for it to be a foodborne illness
T/F: Students must take 4 food items at breakfast for it to be a reimbursable meal
False: 4 food items must be offered but they only have to choose 3 food items including 1/2 cup fruit or vegetable and at least 2 other items
ex: milk, fruit, 2oz cereal or poptart, yogurt and juice. these would all be a reimbursable meal
T/F: I can wear my diamond wedding ring and fingernail polish or artificial nails to work?
False: only a plain wedding band can be worn, and fingernails must be short, clean and free of any nail polish.
What poster must be posted in all food service locations where the children eat?
And Justice for All
If your school is participating in the National School Lunch Program, you are required to display the USDA “And Justice for All” nondiscrimination poster. It must be in an easy to see location. Nothing should block the poster from student access. The purpose of the poster is to let students know their civil rights, so students must be able to get close enough to the poster to see the words.
T/F: Items must be stored 3 inches off the ground and may touch the wall
False: All items must be stored at least 6 inches off the ground and away from the walls.
Elderly people, preschool aged children, & people with compromised immune systems are considered what
High risk for foodborne illness
T/F: leftovers that are not served within 4 hours of being in warmers can be refrigerated and reheated to 165 degrees for up to 3 days.
False. Foods being reheated and held in warmers must be discarded after each meal period and can only be held for up to 4 hours.
What is the temperature danger zone?
41 degrees to 135 degrees
What is the recommended time for hand washing?
When should gloves be changed?
Hands must be washed for a minimum of 10-15 seconds under running water at 85 or hotter. The whole process should take at least 20 seconds
As soon as gloves become dirty or torn, before beginning a new task, after an interruption, such as taking a phone call, after handling raw meat, seafood or poultry, before handling ready to eat food, and after 4 hours of continuous use.
T/F: Paper-products such as plates, cups, and napkins can be stored on a dry storage rack above cleaning supplies.
False. Cleaning supplies should always be kept separated from all food service contact areas including those used for serving.
Must be received at 45 or lower and must be chilled to 41 or lower within 4 hours.
MILK
T/F: If a food being served falls within the temperature danger zone you can reheat it in the microwave for 60 seconds or until the internal temperature reaches 165 degrees.
True. Foods can be reheated in small batches in order to quickly raise foods to outside the temperature zone. However, If the food in question was in the danger zone for more than 2 hours, It must be discarded.
What is the proper way to handle a large pot of hot soup that needs to be chilled?
A large pot of soup should be divided into small portions and put in shallow containers before being refrigerated. Food should not be at room temperature for more than two hours.
How long must we keep all paperwork?
3 years plus current year
Name the order in which foods should be held in our walk-in coolers
TOP 1st: ready to eat food N/A
2nd: seafood 145 degree
3rd: whole cuts of beef and pork 145 degree
4th: ground meat and ground fish 155 degree
5th: whole and ground poultry 165 degree
Refrigeration, running water, microwave, and cooking are examples of what
Ways to thaw TCS (time/temperature control safety) food. NEVER THAW AT ROOM TEMPERATURE
what is the proper serving size for MMA & grain for lunch
9-12 grades
6-8 grades
k-5 grades
9-12 grades: 2oz MMA 2oz grain
6-8 grades: 1oz MMA 1oz grain
K-5 grades: 1oz MMA 1oz grain
What does TCS stand for?
Name at least 2 TCS foods
Time/Temperature Control for Safety
examples: Meat, Poultry, Fish, Shellfish, Dairy, Eggs, Baked Potatoes, Garlic and oil mixtures, Cut tomatoes, Cut Lettuce, Cut Melons, Sprouts, Cooked rice, Tofu
How many times a year do kitchens need to have a health inspection?
Twice a year, every 6 months
What does FIFO stand for and how do we use it?
First In First Out.
It is the process of rotating inventory to make sure the items with the closest use by dates are used first rather then newer items.
What does HACCP stand for
Hazard Analysis Critical Control Point
HACCP is a system based on identifying significant biological, chemical, or physical hazards at specific points within a products flow.