Clean that Sheetz
This is how often wipe downs and sanitizations must be completed in the kitchen.
Every 4 hours.
This is the amount of times QA comes per quarter.
What is 2 times.
This is what TCF Stands for.
What is total customer focus
This is the one frozen drink that does NOT get ice.
What are fruit smoothies.
This is the town where Sheetz was started.
What is Altoona PA.
This is the general "goal" of how often we should be walking the salesfloor to check for spills/opportunities.
What is every 10 minutes.
This is the temp food must reach to be served/put in the duke.
What is 165 degrees.
When on the salesfloor, This is the general rule of thumb on when to greet people.
What is the 3 foot rule (if someone is within 3 feet of you, no matter what you should be saying something to them).
In this decade is when MTO was created.
What is the 80's.
These are the 4 categories cleaning tasks get broken down into (how often)
What is daily, weekly, bi-weekly, monthly.
There are three ways for something to be out of code, these three ways are-
what is Overcoding, double coding, and being out of date.
This is the Sheetz mission statement that is displayed in every Sheetz store.
What is "to provide customers with fast and friendly service and quality product sin clean and convenient locations."
These are the 9 major Food Allergens
What is
Peanuts
Treenuts
Fish
Shellfish
Soy
Sesame
Milk
Eggs
Wheat
These are the states Sheetz currently operates in.
What is Pennsylvania, West Virginia, Maryland, Ohio, North Carolina, and Michigan.
These are 4 of the major foodborne illnesses (name any 4)
What is
Ecoli
Salmanilla typhoid
Salmanilla non-typhoid
Hep a
Shigellosis
Norovirus
(ohio bonus illnesses=giardia,campyloba,cryptosporidium, vibrio cholerae, yersinia, entamoeba histolytica)
This is the year Sheetz Began.
What is 1952.