Food Safety
These are the symptoms that require managers to send an employee home.
What are Vomiting, Diarrhea, Jaundice, Sore Throat with Fever, and Open Wounds
This is the Quality Range for Fresh Beef
What is 175-190
This is the date the Pace Portal updates
What is the 16 or 17th
This is how often a travel path should be completed
What is 30 minutes or 15 minutes during the peak
These are the business units that GLS is in
GAMOA (2 stores) and FGLBU (11 stores)
This is the minimum internal cooking temperature for Fresh Beef
175 degrees
This is the quality range for 10:1
What is 155-170
This is the standing you must be at to get to level 2
What is above 35
This is the when you should complete your DSPT
What is 24 hours in advance minimum
This is the items that are missing or unaccounted for after completing an inventory
Variance Stat
This is the correct number of 10:1 beef that must be cooked during the food safety process
6
This is the number of stickers and what they should be on Tempering Cheese
1 for tempering (do not use until) and 2 for cheese on table
These are the 5 KPIs
This is the number of production staff needed to open the second side of the table during regular menu
What is 5 people
This is the most expensive condiment that we have
OIL
This is the minimum number of crispy chicken that must be cooked for food safety
What is 4
This is when you can serve and order off in the kitchen if there is 2 people on the side of the table
What is when the last sandwich is passed to the assembler
These are the amount each
KPI counts towards your pace standing and level
VOICE 50% (each one 25%)
SERVICE 16.6% Each
These are the 4 danger zones
3 or more orders on screen in kitchen, customers in line at FC, cars behind the speaker, and fries
This tool is used to ensure all employees working have secondary duties assigned
DSPT
These are the steps to take when a product temps below food safety.
Discard all product, wash, rinse, and sanitize all utensils used in the cooking the process, and adjust the grill.
This is correct holding time for sausage in the UHC Cabinet
60 min
This is the amount of CFVs that is required for each level on Pace
3 is 4
2 is 3
1 is 2
This is the minimum time to report results of the targets set during the shift
What is every 15 minutes
This is the amount of money that is left after food cost, labor, and other in restaurant items that the GM and team are responsible for.
Profit After Controllables or PAC