Family FoodSS

Service: During hand washing, when applying soap and scrubbing, rub your hands for _ seconds.

• 10

• 15

• 20

• 25

Soda: When getting internal temperature for cold products, _ temperature is considered at low risk.

• lesser than or equal to 40 F

• greater than or equal to 65 F

• greater than or equal to 40 F

• None of the above

Back- Up: All food product bears _ in its packaging.

• Secondary Shelf Life

• Production Date or Expiration Date

• Expiration Date only

• Production Date only

Fry: Hot held foods are with internal temperature of _.

• at least 135 F

• at least 140 F

• at least 170 F

• at least 180 F

Pantry: Correct stock management in chiller.

• Top: Ready to Use

  Mid: Raw Products

  Lower Shelves: For reheating

• Top: For reheating

  Mid: Ready to Use

  Lower Shelves: Raw Products

• Top: Raw Products

  Mid: For Reheating

  Lower Shelves: Ready to Use

• Top: Ready to Use

  Mid: For Reheating

  Lower Shelves: Raw Products

Grill: Griddle Cut In Temperature

• 360-370 F

• 370-380 F

• 365-370 F

• 365-375 F

SERVICE: Hot water temperature in hand wash sink should be _.

• 100-105 F

• 100-110 C

• 100-105 C

• 100-110 F

SERVICE: What is the fourth step in hand washing

• Dry

• Rinse

• Sanitize

• Rub

CIC: Approved chemicals are properly prepared, used, labeled, stored, handled and disposed.

• True

• False

Soda: Taylor Machine Reservoir standard operating temperature

• 35-40 C

• Below 35 F

• 35-40 F

• 40 F