FOOD SAFETY
What is the minimum handwashing time?
20 seconds.
What is Baltimore's nickname?
Charm City.
What does FIFO stand for?
First In, First Out.
What is the best way to communicate an issue?
Promptly and respectfully.
Who is responsible for creating a positive guest experience?
Everyone.
Name one symptom that requires a food employee to report to management.
Vomiting, diarrhea, jaundice, sore throat with fever, or infected wound.
What famous seafood is Baltimore known for?
Blue Crabs.
Why do we label and date products?
Food safety and inventory control.
If you're caught up on your work and a teammate is behind, what should you do?
Offer help.
What does hospitality mean?
Making guests feel welcomed and valued.
What are the "Big Six" foodborne illnesses called out in ServSafe?
Norovirus, Hepatitis A, Shigella, Salmonella Typhi, Nontyphoidal Salmonella, and STEC E. coli.
What seasoning is commonly associated with Baltimore?
Old Bay.
What should you do if equipment is not working properly?
Notify management.
True or False: Teamwork improves the guest experience.
True
What should you do when walking through a dining area?
Be observant and look for opportunities to help.
What temperature should cold foods be kept below?
41°F.
What MLB team plays in Baltimore?
The Orioles.
Why is completing opening and closing checklists important?
Consistency, cleanliness, and accountability.
What should you do if you notice a safety concern?
Report it immediately.
Name one thing that impacts our operation's success.
Service, food quality, cleanliness, safety, teamwork, or communication.
What is the food safety danger zone?
41°F–135°F.
What NFL team plays in Baltimore?
The Ravens.
What is the goal of inventory management?
Minimize waste and maintain accurate stock levels.
What is one trait of a strong team member?
Reliable, positive, accountable, or supportive.
What is Hopkins Dining ultimate goal?
Deliver an exceptional guest experience.