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Food Safety
Policy and Procedure
One Source
Offer Versus Serve
Audit Ready
100
Stock rotation that puts the earliest expiration date before the later expiration date.
What is FIFO
100
All Food Service Workers must call out to their appropriate Supervisor by what time on the day of their absence.
What is 6:00 AM
100
In order to Print out Recipes you must go into Back of the House - Then Click on What?
What is Menu Planner
100
A minimum of _____ cup Fruit or Vegetable must be taken with breakfast and Lunch.
What is 1/2 cup.
100
Must be stated at the POS for each student.
What is the Student's Name.
200
The most current one must be posted in the cafeteria and Main Office
What is Philadelphia Department of Health Inspection
200
It is required from your workers of a personal illness day is taken before or after a holiday.
What is a Doctor's Note
200
On your Production Records, there should be AT LEAST one of these TWO FOOD COMPONENTS for each reimbursable meal
What are Fruits and Vegetables
200
All vegetables must be served using a _______ scoop.
What is #8. The Juice from the vegetables counts towards the 1/2 cup.
200
Poster from the USDA that must be posted in the cafeteria.
What is the Justice for ALL.
300
The minimum time for washing hands before preparing, handling, or serving food.
What is 20 seconds.
300
Must be used during Meal Service in the event that the POS machine is down.
What is an Emergency Roster
300
Production Records are necessary to support the claim for reimbursable meals and to identify information needed for ___________________. HINT: Part of Devon Sundberg's Presentation!
What is Nutrient Analysis.
300
Fruits and vegetables must be available to all students during lunch. What portion of fruits and vegetables must be made available on the serving line to students on a daily basis. Multiple Choice: 1/2 CUP vegetable and fruit 3/4 CUP vegetables and 1 cup Fruit 1 CUP Fruit and 1 Cup Vegetables
What is 1 CUP Fruit and 1 Cup Vegetables
300
Must be recorded on the Food Delivery Slip.
What ARE Food Temperatures.
400
The minimum temperature for HOLDING HOT food.
What is 135 F
400
The LAST "Official part of the Progressive Discipline before disciplinary action.
What is A Written Warning
400
Must be included on all Production Forms, along with all component values and menu items prepared and served for that day.
What are condiments.
400
Milk Regulations for Lunch Are:
Offered in a variety of Fat Content - Skim and Lowfat Lactaid must be available
400
The Point at which a student has taken the minimal food component requirements, is at the end of the serving line, and can be claimed in the POS machine.
What is Point of Service
500
The five illnesses that require a food service worker are excluded from a cafeteria AND require a written note from a doctor in order to return to work..
What is: Hepatitis A, Salmonella, E coli, Norivirus, and Shigella
500
Must be completed and maintained at the school level with ALL Food items and their temperatures served on a daily basis.
What is the Food and Temperature Quality Checklist
500
All __________________ tickets must be completed by the end of the week.
What is Receiving Tickets
500
Water, 100% Fruit Juice, No Candy..These are all mandatory guidelines for vending and snacks as part of the _______________?
What is the Wellness Policy
500
HACCP - Is a critical Food Safety Management System. In order to be successful, food from, Ordering, Receiving, Storing, Preparing, and Serving, must be reviewed and safeguarded to prevent contamination. This is known as..
What is The Flow of Food