Bacteria!
HACCP stands for
Hazard
Analysis
Critical
Control
Point
I am required to make it a meal.
Fruit or vegetable
The number of inches food should be stored off the ground
6 in
Finish the phrase: wash, rinse and __________.
Sanitize
The #1 rule in ANY kitchen
Wash your hands
The three types of hazards to food products
biological, chemical, physical
I am a special diet that cannot have wheat
Gluten-free
The temperature in which foods should heat to internally
165F
A condiment that doubles as a vegetable serving
salsa
You use this when the register is down to record meal sales
Emergency roster
The most important date for food products
expiration date
Name the 4 types of fruit in school nutrition
Juice
Fresh
Chilled
Dried
The color band-aid used in school food service
blue
I am starchy vegetable and a student favorite!
Tater tots (potatoes)
I am used to keep count of what was prepared, served and used
Production records
I am a bacteria that can be found in raw foods, prepared foods and processed meats
Listeria
I am a legume that is served every Taco Tuesday
black beans
The danger zone range
40F-140F
Three ways to thaw food
Thawing in refrigerator
Thawing in cold running water
Thawing in microwave *not recommended* for school food service
I am used to record any item that needs to be thrown away
If you cut yourself on a dented and old can, you may contract.......
Botulism
I am NOT required to make a meal
Protein
Number of ounces of cheese to equal 2 M/MA
4 oz
Name all 9 major allergens
Peanuts
Tree nuts
Soy
Wheat
Egg
Milk
Sesame
Fish
Shellfish
Minimum number of years to store records
3 years