Friendliness for miles & miles
Sanitize the spindle
Any time that a product is contaminated, what should be done with the product?
Discard the product
At minimum, what stations need sanitizer buckets?
Gill, Dresser, Front Swamp, Fountain/Carhop, and Ice Cream
At what temperature range does bacteria most quickly grow?
41F to 140F
Before returning to work after a major illness, what must you provide before returning to work?
written medical documentation and approval from the appropriate regulatory authority
Before setting up the 3 compartment sink, what should be done?
Clean and Sanitize each sink and drainboard
Chili that has been heated within 3 hours of closing may be cooled and carried over for next days use. Reheated chili must be used how soon after reheating?
within 3 hours of reheating
Chili that is being cooled must reach what temperature range within 2 hours? What temperature range within 4 hours?
from 70F to 41F within an additional 4 hours
Gloves aren't required by sonic safe, however there are some jurisdictions that have adopted what food regulation?
No Bare Hand contact with Exposed or Ready-To-Eat Food Regulation
How do you test chlor-san based sanitizer solution?
Using the chlorine test strip, dip and remove quickly.
Compare to color chart.
Reading should be at 100ppm.
If the solution is extremely foamy, wait until the foam settles before you test.
How do you test quat-based sanitizer solution?
Using the quat test strip, dip the strip into the sanitizer and hold for 10 seconds before removal. compare to the color chart.
Reading should target 200ppm (150-350ppm range is acceptable).
If the solution is extremely foamy, wait until the foam settles before you test.
How far should product be stored off the floor and why?
at a minimum of 6 inches off the floor to prevent water, dust or other contaminants from soaking through to any food product or packaging
after each use of cold items, what should be done with them?
immediately put items back into refrigerated/frozen areas
How long can bacon be held in a tempered state?
6 days
How long can food be in the temperature danger zone before having to throw it out?
4 hours
How many foods account for 90% of all food allergic reactions which are recognized of the FDA?
8
How often should all food surfaces be sanitized?
Every time you change tasks or a minimum of every 2 hours
How often should sanitizer solution be changed?
at least every two hours or when dirty
How should cups be handled to prevent cross contamination?
by the barrel (middle section of cup) not by touching the lid or rim.
How should sanitized items be dried?
Air-dry
How should sanitizer buckets be stored?
away and below any food or food contact surface
How should the floors be kept and what should they be free of?
swept and free of spills and trip hazards
How should the sanitized sink concentration be tested?
with a thermometer and sanitizer strip after filling the sink
the product contaminated must be discarded and the pan and utensils washed, rinsed and sanitized
If frozen product isn't properly tempered, what will happen?
they will not reach the minimum internal temperature of 165F or will have to be cooked for an extended period of time causing the product to dry out