Info

Question 1

Display

Answer 1

Consumer advisory for allergens
Manager food handler certificate
Hand sink notice for employees
Resale tax license
Business license for city and/or county
Employer worker compensation
Legal employee wage info

Question 2

Food contamination hazards

Answer 2

Biological
Chemical
Physical

Question 3

Receiving potentially hazardous foods

Answer 3

Frozen max temp -18C / 0 F
Refrigerated max temp 4C / 40F

Question 4

Cutting boards

Answer 4

Blue - fish and seafood
Red - uncooked meats
Green - fruits and vegetables
Yellow - uncooked poultry
Brown - cooked meats

Question 5

Good/Dry storage

Answer 5

Thawing 40F or below
Hot Holding 135F - 165F
Temperature danger zone 41F - 135F
Dry Storage 50F - 75F

Question 6

Top causes of food borne illness

Answer 6

Cross-contamination
Poor hygiene
Time and temperature abuse

Question 7

BYO wrap

Answer 7

Cannot use zucchini noodles as base

Question 8

Catering

Answer 8

Always uses 32oz bowls

Question 9

BYO quesadilla

Answer 9

Romaine always on side
Do not allow zucchini noodles as base

Question 10

Catering beverages

Answer 10

15 cups for each gallon
Ask if they need ice

Question 11

Contact numbers

Answer 11

Emergency number for all employees
Non-emergency police number

Question 12

Rice / Quinoa

Answer 12

Reheat in sauté pan with veggie stock