Food Safety For SM

Your Name

Your Employee ID

Store DPID

Ambient temperature of cut table area

• 60-90 C

• 60-90 F

• 40-90 F

• 40-90 C

Makeline cabinet Temperature

• 35-41 F

• 33-40 C

• 33-40 F

• 35-41 C

It’s the binding agent which binds the dough with other ingredients

• Flour

• Sugar

• Water

• Oil

•A multi purpose Tool which helps the Oven Tender to Check the quality of the pizzas

• SOC

• SOP

• Yantra

• Weighing Machine

How Many IHR's in current Quality Audit

(a)  

Dough management for the 1^st day Dough (Proof Time& Use Time)

• Proof Time 2 hrs, Use Time 3 hrs, Total Time 5 hrs

• Proof Time 2 hrs, Use Time 2 hrs, Total Time 4 hrs

• Proof Time 2 hrs, Use Time 4 hrs, Total Time 6 hrs

• Proof Time 2 hrs, Use Time 6 hrs, Total Time 8 hrs

Bake Target : Bubble should be smaller than  _____ Golf Ball

• 1

• ¾

• ½

• ¼