Show:
Signage
Production Records
Food Safety
Offer Vs. Serve
Pupu Platter
100
This is where the menu signage must be placed.
What is near or at the beginning of the serving line.
100
These are the people who are qualified to enter information on the production record.
Who is everyone?
100
41 degess
What is the top of the refrigeration temperature range
100
Chocolate milk belongs to what food component?
What is fluid milk?
100
This is the process for the USDA to verify compliance with all policies and procesures
What is a review?
200
What component must menu signs list as required to make a meal?
What is a fruit of a vegetable
200
This is where student dropped meals is documented on the production record.
What is unusable portions?
200
This is the number of times per day refrigeration temperatures must be taken.
What is 2x per day.
200
A hamburger on a bun is an example of this
What is a combination food.
200
The person responsible for compliance with all policies and procedures set forth by the USDA
Who is the Food Service Director.
300
This is how often signs must be created
What is daily.
300
This is written daily on the production record to determine the quantity of food to prepare.
What is estimated participation?
300
These must be removed when leaving a food prep station.
What are gloves?
300
This is what not identifying free or reduced status is called.
What is overt identification
300
These are the 5 food components required to be offered during the lunch period.
What are fruit, vegetable, meat/meat alternate, grain, and fluid milk.
400
This is the sign that must be posted in all school cafeterias
What is the "And Justice For All" poster.
400
This is the hot holding critical limit.
What is 135 degrees?
400
This is the minimum internal temperature for reheated leftover 3 Bean Chili.
What is 165 degrees
400
Along with a salad containing at least 2 cups of leafy greens, at a minimum, this must also be taken to be considered a reimbursable meal..
What is a milk or grain or fruit or meat/meat-alternate
400
A piece of fruit and a milk on a student's tray is an example of this.
What is a non-reimbursable meal.
500
This is the government body which sets the regulations for signage in all school Food Service Departments
What is the USDA
500
This is what HACCP stands for.
What is Hazard Analysis Critical Control Points?
500
This is how often temperatures of hot food must be taken.
What is 4
500
This may be the penalty for offer vs. serve violations during the review process.
What is a fiscal dis-allowance.
500
This is the rule requiring training standards for school nutrition workers.
What are Professional Standards