What is the reach in cooler, walk in cooler, fountainette, Ice cream or shake machine cabinet, and the dresser station.
100
the 2 Star Training's to be completed on every new employee with-in first week of employment
What is Sonic Safe and Guest Service
100
41°F or colder or 135°F
What is food tempature danger zone
100
all food must be stored off the floor this high
What is 6 inches
100
to correct a food safety incident
What is corrective action
200
must use on all raw food going in the fryer...
What are Green Tongs
200
all employees must do this in their respective positions every year January thru June
What is Re-Train on Star Training modules
200
foreign objects that accidentally contaminate food that include hair, metal staples, broken glass, bones, needles, dirt, wood, nails
What is Physical hazards
200
20/20 20/20
What is double hand washing rule
200
water temp between 75F and 110F
What is sanitizer water
300
Must be 40F or below
What is product in dresser and fountain unit. Mayo, Lettuce etc... strawberries etc...
300
what is the discard date if you pulled an item this morning?
What is the 1st of August
300
pesticides, food additives, preservatives, cleaning supplies, and toxic metals (lead, copper, brass, zinc, antimony, and cadmium) that can leach into food through cookware, equipment, or plumbing lines.
What is Chemical hazards
300
I used a small cup to scoop dry bread crumbs from the bin. and then used the cup to get some good ole coffee.
What is cross contamination
300
placed one in grill, front swamp, dresser, ice cream and fountain/carhop
What is sanitizer buckets
400
Towels can be stored outside the sanitizer bucket on a clean, dry surface
What is Towels for wiping down cups at Fountain/Ice Cream and Drive-thru
400
to thaw grilled chicken
What is to temper grilled chicken
400
occurs when two or more of people who eat the same food get the same illness.
What is an outbreak of foodborne Illness
400
4 and 4
What is only 4 ounce patties go on the 400 side of the grill
400
an agent that reduces the microbiological contamination to levels conforming to local health regulations
What is Sanitizer
500
Checklist we use to train crew.
What is Proficiency Checklist
500
the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board
What is to clean
500
the process of reducing the number of microorganisms that are on a properly cleaned surface to a safe level
What is to sanitize
500
look at the meat by flipping up one half and see if it is red or ready.