HYGIENE
THIS MUST BE WORN TO KEEP HAIR OUT OF FOOD
WHEN RECEIVING A DELIVERY YOU LABEL ALL ITEMS WITH THIS
WHAT IS THE RECEIVING DATE (MONTH, DAY AND YEAR)
I AM SET AT 32 DEGREES BEFORE USE
WHAT IS A CALIBRATED THERMOMETER
TO PROPERLY CLEAN YOUR HANDS THIS IS HOW LONG YOU NEED WASH THEM
WHAT IS 20 SECONDS
HOW OFTEN ARE YOU REQUIRED TO CALIBRATE YOUR THERMOMETERS
WHAT IS EVERYDAY
THIS IS HOW OFTEN CAFETERIA WORKERS NEED TO SHOWER
WHAT IS EVERYDAY?
POTENTIALLY HAZARDOUS FOODS SHOULD BE RECEIVED AT OR BELOW _____ DEGREES
WHAT IS 41 DEGREES
TO AVOID BARE HAND CONTACT WITH READY TO EAT ITEMS I AM WHAT YOU USE
WHAT ARE SINGLE USE GLOVES
THE TEMPERATURE DANGER ZONE
WHAT IS 41-135 DEGREES
THIS IS WHERE ALL PREPARED AND SERVED NUMBERS ARE RECORDED FOR ALL ITEMS OFFERED
WHAT IS THE PRODUCTION RECORD
THIS IS THE ONLY TYPE OF JEWERLY THAT CAN BE WORN WHILE WORKING IN THE CAFETERIA
PLAIN WEDDING BAND AND WATCH WITH PLAIN BAND
NAME AT LEAST 2 ITEMS/TOOLS TO HAVE AVAILABLE WHEN CHECKING IN A FOOD DELIVERY
WHAT ARE: ORDER TICKET, THERMOMETER, PEN, CARTS, PERMANANT MARKER
WASH, RINSE, SANITIZE
WHAT IS 3 STEP CLEANING PROCESS
THIS HOW MANY DAYS YOU HAVE TO USE REFRIGERATED, POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS ONCE OPENED
WHAT IS 7 DAYS
OTHER THAN PRODUCTION RECORDS, YOU MUST COMPLETE THESE FORMS DAILY
WHAT ARE HACCP TEMP LOGS
WHAT MUST BE DONE AFTER USING THE RESTROOM, EATING OR USING THE PHONE
WASH HANDS FOR 20 SECONDS WITH SOAP AND WARM WATER
THIS IS HOW LONG YOU HAVE AFTER RECEIVING ITEMS TO GET THEM PROPERLY PUT AWAY
WHAT IS 30 MINUTES
I AM NOT ALLOWED NEAR FOOD
WHAT ARE CHEMICALS
THIS IS HOW MANY DAYS YOU HAVE TO USE LEFTOVER FOODS THAT WERE ON THE SERVING LINE
WHAT IS 3 DAYS?
THIS IS WHERE YOU RECORD ITEMS THAT MAY NOT HOLD TEMPERATURE DURING SERVICE
WHAT IS THE TIME AS TEMPERATURE LOG?
THESE ARTIFICIAL ITEMS ARE NOT TO BE WORN AT ANY TIME WHILE WORKING AROUND FOOD
WHAT ARE FINERNAILS AND/OR EYELASHES
WHEN YOU CANNOT ACCEPT ITEMS DUE TO QUALITY / CONDITION OF ITEMS
WHAT IS A REJECTION OF PRODUCTS
I AM WHAT CAN HAPPEN WHEN ITEMS ARE NOT PROPERLY HANDLED DURING STORAGE AND PREPARATION
WHAT IS CROSS-CONTAMINIATION
WHEN COOKING AND THEN COOLING FOOD FOR USE THE NEXT DAY, THIS IS HOW MANY HOURS YOU HAVE TO GET THE FOOD TO 72 DEGREES
WHAT IS 4 HOURS?
IF THE ITEM YOU ARE TEMPING IS NOT IN THE ACCEPTABLE RANGE YOU MUST NOTE A ___________ ON THE TEMP LOG
WHAT IS A CORRECTIVE ACTION