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Is it hot in here?
Toolbox
It's better than being sorry
It's all in the numbers
Squeaky Clean
100
41 F- 135F
What is the temperature danger zone
100
Where you find everything you need to know
What is The Knowledge Center
100
We provide this to keep them safe
What is Personal Protective Equipment
100
Everything should be this far from the floor
What is 6 inches
100
Responsible for keeping the kitchen clean
Who is everyone
200
The center of the thickest part
What is where to take the temperature
200
The annual agreement describing who is responsible
What is the MOU or Sanitation Maintenance Agreement
200
Standing on this may reduce fatigue
What is floor mat
200
Test strips will tell you if your solution is here
What is 220 PPM
200
There is one of these for each piece of equipment
What is cleaning list
300
Preferred method is in ice water
What is how to calibrate a thermometer
300
If you follow these you'll sparkle
What is station cleaning lists or master cleaning schedules
300
I can order it from here
What is the Knowledge Center Or Hubert
300
We keep all temperature logs for this long
What is 6 months
300
Nozzles on fountain machines are soaked this often
What is every night
400
<70F within 2 and <41F in the next 4
What is safely cooling food for re-use
400
This paperwork should not be completed in you office, it takes seeing to believe
What is sanitation audits
400
It should be worn on the opposite (or catching) hand
What is a Cut Resistant Glove
400
They are soy, treenuts, peanuts, wheat, fish, shellfish, milk and eggs
What are the "great 8" food allergens or food allergens
400
The approved chemical to use for sanitizing utensils, equipment and surfaces in the kitchen
What is Quat 146
500
Whether he is stuffed or not, Tom must reach this to prevent killing us all
What is 165F for 15 seconds
500
It is your responsibility but, if you don't provide it, they won't know it. You can get it from your RM, TMS or in What's Hot.
What is Food Safety Training
500
If it is not important to you, it will not be to them
What is Safety (Food Safety, Employee safety, PPE.....)
500
The dish machine final rinse temperature must reach this to ensure sanitation
What is 180F
500
No painted nails, no watches, no bracelets or rings with stones and washing your hands is known as this
What is hand hygiene