Reimbursable Meals
What does every tray need to contain to make it a reimbursable meal?
What is a 1/2 cup fruit or vegetable
Can you refreeze or cool down cooked foods in sealed bags?
What is No. The bags must be opened for proper cool down procedures and used in 3 days as a leftover
Missing end time and end temperature, not being filled out daily, requires managers initals
Daily Cooling Log
Where and when do cashiers count their money?
What is all money is to be counted in the managers office before and after each meal service
A student must be served all items listed with the main entree.
False - Offer VS Serve
If a student does not come through the serving line what needs to happen to make the meal reimbursable?
What is the student must receive all components offered on the menu
How long can bread be held in the freezer?
What is 3 months past the bread expiration date
What form requires Dish Machine temperature, Dish Sink wash temperature, & Quatz PPM to be posted daily
What is Daily Kitchen Assessment
What reports do the cashiers have to fill out after each meal service?
What is a cashier slip and sign the cashier report
Its OK to pre-plate temperature controlled food and let the student select which tray they want.
False - Temperature controlled foods must remain in a temperature controlled container until the student requests the food
If both fruit or juice is not available during breakfast what is this called?
What is Non-Compliance: Both fruit and fruit juice must be available to all students
Can you refreeze bread after it has been removed from the freezer and thawed?
What is No, Once removed from the freezer it must be tossed
What does C.L.A.D. stand for
Cover, Label, and Date
Who can ring up staff meals and a la carte sales?
Who is the manager can ring in staff meals and a la carte sales
You get 1 oz of Shredded Cheese using a 1 oz Spoodle.
False - you must weigh the cheese to get 1 oz of cheese. The spoodle is for liquid servings
When additional foods have been cooked but not added to the production record what is this call?
What is Non-reimbursable meals. there is not counting for the additional servings and this shows the students have not received a reimbursable meal
How long can cupped Salas, cheese, or pickles can be held for?
What is no longer than 7 days
What does F.I.F.O. Stand for?
What is First in, First Out
What happens if a student is not in the Meals Plus point of sale system?
What is the cashier must get the student Name, Student Number, and Grade and give the information the the manager
Menu Boards are to be used to post only what is available for Lunch.
False - Both Breakfast and Lunch must be posted
When does water need to be available to the students?
What is during both breakfast and lunch service
What need to be done when milk is delivered?
What is check milk temperature, date on carton, and amount being delivered
What needs to be checked, posted, and initialed at the beginning of every work day?
What are HACCP Temperature Logs
What happens if a teacher doesn't have any money in their account?
What is we do not let them take the food until they come back with the required money
Staff food and drinks are allowed to be where the person is working.
False - Staff drinks must be kept in a designated area and food it to be consumed at break time only