FOOD SAFETY1
Frosty Cream Carafe hold time
What is 4 hour hold/discard time?
Reheat food has to reach
What is 165 degrees
Pink towel belongs in
What is a pan of sanitize water?
Wendy's requires bait stations
What is to be secured?
Name 3 reportable symptoms
What is nausea, vomiting, diarrhea, sore throat with fever, jaundice , skin infection, open boil and infected wound?
Holding temperature for Cooked Breaded Chicken and Nuggets
What is 135°F?
The 5th step in dishwashing
What is Air Dry
Name 1 product that cannot go above RTE foods
What is raw beef, shelled eggs and raw bacon?
How many stations are in the food safety roadmap****DD
What is 9?
Support the Community that supports You
What is "Give Something Back"?
Proper holding temperature for the Frosty Hopper
What is 41° or less
maximum number of sausage patties that can be cooled according to our recipe
What is 6?
When would double gloving be allowed
What is Never?
The 2 stickers that we have for chili
What is Reheat and Fully Made?
Wendy's Moto
What is "Quality is Our Recipe"
Proper holding temperature for panned meat patties
What is 41° or less?
Thermometers should be calibrated
What is before every use?
How many seconds can an item be on the floor before we have to discard it****DD
What is Zero Seconds?
Who is responsible for food safety in the restaurant
What is EVERYONE?
What behavior is critical to introduce in orientation****DD
What is proper hygiene?
Criticals at the handwashing sink****DD
What is
1. Sink improperly stocked/ blocked/ dirty
2. Improper handwashing/ glove changing
An employee with a cut on finger should wear
What is a brightly colored bandage and a glove?
A reaction caused by consuming food with bacteria or other harmful substances
What is a foodborne illness?
What is used to portion ice
What is an ice scoop?
The first thing you do after delivering an order to a guest offline
What is Wash Hands?