Food Safety
What is the temperature Danger Zone?
what is 41 degrees to 135 degrees
What is Breakfast
_____ __________ records are important to prove that the food we prepared and served meets federal and state regulations.
What is Menu Production Records
What is the Child Nutrition Label or CN label
This document from a health inspector must be displayed in a prominant viewing area of where food is consumed
What is the Health Inspection Report
All food items must be 6 inches off the floor and ______ from the ceiling.
What is 12 inches
What is Juice
This is the web page where Food Service Staff can go to look up recipes and CN labels
What is the Titan Portal
These two types of milk must be offered at each meal service.
What is nonfat flavored milk and 1% unflavored milk
This document is required to serve students an alternative meal
What is a medical statement
All food items that have been precooked need to be reheated to an internal temperature of ______.
165 degrees for 15 seconds
A food component comes from which 'picture' of food groups created by the USDA.
What is MyPlate
If a student or adult want to put money on their account using a credit/debit card, they can use this system to deposit money.
What is Titan Family Portal
Students must take ____ out of _____ food components in order to meet the requirements of a reimbursable lunch. One of which must be a 1/2 cup fruit or vegetable.
What is 3 out of 5 food components.
This document is filled out monthly if your working hours are spent in the school breakfast and lunch program as well as the supper program
What is a Personnel Activity Report
Using a separate cutting board and knife for meat than what was used for vegetables is an example of this food safety requirement.
Cross Contamination Prevention
What is Starch and non starchy vegetables
A student would like to purchase an extra breakfast entree. How much would you charge?
What is $2.00
This type of grain is not allowed to be apart of a reimbursable meal.
What is grain based desserts. I.E. danishes, donuts, graham crackers, etc.
This is what you're testing for when you dip a test strip into the dish machine after a wash.
What is chlorine
There are common allergens that create an allergic reaction in some. These are called the big 8 allergens. Can you name 5 of the big 8 allergens?
Milk, eggs, fish, shellfish, tree nuts, peanuts, soy, & wheat
Menus are created utilizing nutrition standards. There are 3 nutrition standards that must be met for the meal to be compliant. What are they?
Calories (weighted average), saturated fat, sodium
A staff member would like to purchase an adult breakfast full meal and an extra entree. How much would you charge?
What is $4.00 for the meal and an additional $2.50 for the entree. Calculated to a total of $6.50.
At lunch we must offer 2oz EQ of Grains and 2oz Equivalents of Meat. In supper we must offer _____ oz EQ of Grain and _____ oz EQ of Meat
Food Service Workers are required to have their ServSafe Certificate. They need to renewed every ______ years.
What is 3 years