Food Safety

Who is this Team Member?

• Afsaneh

• Cesar

• Will

• Noe

Cold TCS product must be received with an internal temperature of

• 41°F or below

• 40°F or below

• 20°F or below

• 45°F or below

Hand Wash Sinks Must

(Select all that apply)

• Be supplied with warm water at least 100°F

• • Be used exclusively for hand washing.

• Have an air dryer

• • Be supplied with an accessible trash can.

Ground meat (excluding poultry), and eggs for hot holding must be cooked to

• 165°F for 1 second

• 155°F for 17 seconds

• 145°F for 15 seconds

• 135°F for 1 second

The reheating process cannot exceed...

• 2 hours

• 1 hour

• 3 hours

• 4 hours

Pest sightings must be reported in the...

• Pest Prevention Log

• Animal Crossing log

• Pest Management Manuel

• Bug Book

Personal Cleanliness Policy Includes:

(Select all that apply)

• • Fingernails are trim and clean

• • Nail polish and artificial nails are covered by gloves during food preparation

• There is no Personal Cleanliness Policy

• Team members must keep up with current fashion trends

What should you do if the water is not reaching required temperature?

• • Panic

• Call 911

• Pull the fire alarm

• • Halt food production

Facility must be designed and built in compliance with regulatory requirements. This includes

(Select all that apply)

• • Required ventilation and lighting

• • Adequate water supply (hot and cold) and pressure

• • Proper plumbing and backflow prevention

• • Sufficient toilet facilities

Why is proper labeling important?

• Its not

• Because other stores do it

• Cause Afsaneh wants us to

• To help prevent allergic reactions