School Nutrition Food Safety and Personal Hygiene

Foodie

200

This common vegetable, known outside of the U.S. as aubergine,  is used to make Greek Moussaka and an Italian staple that is covered in marinara and cheese (Hint: it is not related to chickens). 

What is Eggplant?

300

How many High Schools are in our Sumner County district?

9

Beech, Hendersonville, Gallatin, Liberty Creek, Merrol Hyde, Portland, Westmoreland, White House, Station Camp 

400

Once considered a throw away part of the animal, this product became a game-day icon in 1964, at the Anchor Bar in New York, as a late night snack for the owners son and friends

What are wings?

Best Practices

100

Recording the internal temperature of the coolers and freezers should be done how many times a day?

Twice. AM and PM

200

When labeling product that just arrived on the truck, what is the format that must be used?

Month/Day/Year

400

When identifying a reimbursable lunch, all five food components are offered but the tray must have a minimum of three components.  Out of these three, the student must have one of these two components to qualify as a reimbursable meal. 

What is a fruit or vegetable?

500

When storing food in the cooler, what is the order (top to bottom) that the food must be stored?

Lowest minimum internal cooking temp to highest minimum internal cooking temp.  

(Top to Bottom) RTE foods, Seafood, Whole cuts of beef and pork, Ground meats, Poultry

Chemical, Biological, or Physical

100

Eric uses the bathroom and doesn't wash his hand.  He proceeds to clean apples for service. 

Biological

200

A can of BBQ Baked Beans has a rip in the top of the seal of the can. Dillon opens this can and uses it for service. 

Physical

300

Betsy has very little time to get the service line cleaned before the next class comes in.  She sprays sanitizer on the line without removing the pans of food. 

Chemical

400

It is Cookout Day at Normal High School.  The kitchen manager, Charlie, tries out a new burger patty he sourced from a truck in a parking lot. The box the burgers came in has metal and glass all over it. Charlie wipes the box with a sanitizer rag and handles the patties without gloves on. The dust gets to Charlie and he covers his mouth with his hands to sneeze. 

All three: Chemical, Biological, and Physical

500

Katie has run out of bag tape and starts stapling the bagged carrots to close them.  A student finds a staple embedded in his carrot. 

Physical

Name The Chemical

100

I am a clear liquid

My ppm is 200

I am used last in the cleaning process

What is Sanitizer?

200

I am a purple liquid

I am used in the wash sink

Use me to scrub down utensils and dishes

What is Pot & Pan Detergent?

300

These are the five vegetable subgroups

What is red/orange, dark green, legumes (beans & peas), starch, and other

400

I am an orange liquid

I get the heavy messes cleaned up and make pans look new

Use me on slick messes for easy cleanup

What is Degreaser?

500

I am named after a fruit

I go into your heavy machinery to remove buildup 

I can go by many names

What is De-Limer, Lime-A-Way, Lime Scale Remover?

Acronym

100

RTE

Ready-to-Eat

200

FIFO

First In First Out

300

HACCP

Hazard Analysis Critical Control Points

400

IW

Individually Wrapped

500

SDS

Safety Data Sheets