Safety
Food Safety
Hand Held safety
Chemical Procedures
Dining Room Safety
100

What are the most common work place accidents? 

Slips, trips, falls and strains


100

How long are potatoes and tomatoes good for? 

Potatoes: 4 hours peeled or 30 minutes diced 

Tomatoes: 2 hours 

100

What must be worn when brining out the handheld? 

Safety reflector 

100

What strength should DDC and Sanitizer test at? 

703 ppm and 200ppm

100

How long are lemons good for?

4 hours

200

What must be worn when preparing onions, tomatoes, and lemons? 

Cut gloves


200

How do we discard quick fit barriers? 

Shake them off

200

What temperature range is acceptable for handheld to be out? 

Under 95 and over 45 degrees

200

What chemical do we use to mop the floors? 

Safe Blue

200

How long is the coffee and tea good for? 

Tea: 6 hours

Coffee: 4 hours 

300

How many cut gloves must be worn when cleaning the slicers? 

300

How often do we preform the change overs? 

Every four hours 

300

How long is the Handheld body able to work outside? 

2 hours

**best practice is 1 hour during the hotter days 

300

What strength should Chlorisan test at? 

100 ppm 

300

When do we need to sign the lot card? 

Every hour before 12, then its every 15 minutes until 2. Back to every hour until 5pm, then it’s every 15 minute’s until 8pm. Back to every hour until 1 am. 

400

What tasks do we need the black gloves for? 

Grill cleaning and fishing out the fryers. 

**draining the fryer requires the oil gloves 

400

How long should we wash our hands? 

20 seconds, with 10 seconds of agitation 

400

What are the four signs of heat illness? 

Nausea, blurred vision, fatigue, and head ache 

400

What do we use to clean the prep sink and three compartment sink before we do lettuce or clean the shake machine parts? 

Ajax

400

Name at least 3 things we should do for rainy days?

Place rain mats, make sure there are wet floor signs, have hot cocoa signage on counter and speaker box, ensure hot cocoa machine is full, have extra hot cocoa cups, lids, and marshmallows ready, have a dry mop ready.

500

In no particular order, what are the five stretches of the five step? 

1. Finger Spread 2. Finger Stretch 3. Wrist extension 4. Standing Arm Stretch 5. Standing Backwards Bend 



500

What temperature range should our food product be stored? 

33-41 degrees 

500

True or False: If the sun is set but it 99 degrees outside, is handheld allowed to be out? 

True

500

In the morning, how long does the Purell need to sit during the Purell wipe down? 

One minute 

500

How do we properly mop the dining room? 

Fill a mop bucket with properly portioned multi-purpose solution.

 Place wet-floor signs in the floor area to be cleaned. 

Sweep the floor as needed before mopping.

 Using a clean mop, submerge it in the solution, wring it out, and mop the floor area around the cones.

Turn the mop over at different times during the mopping. Rinse and wring the mop as needed.
Mop the area as dry as possible. 

Remove the cones from the floor where the floor is dry. Continue this process until the floor cleaning is complete.