Questions 101-120 Flashcards
What should you do with dishes in the sink if there is a water defrost in the sanitise sink
Use the wash sink to wash and the rinse sink to sanitise
What is the danger zone temperature
If outside the temperatures, chilled, between 5°C and 63°C
What are the benefits of reviewing the gold standard reports
Make sure we aren’t selling out of date products
What does EPT stand for
Employees per Thousand
What is Suma Freeze
Anti-Freeze
What is KFC Listens and what do we measure on this platform
Staff happiness
Why must we complete the customer journey walk multiple times per day
To ensure we give the customers the best experience possible
How would someone apply for a role in your restaurant
Via Harri or through Indeed
What is the hold time for Original Recipe Chicken
1 hour and a half
What should you do if you find defrosted product with no dates on it
Check bags around, use red label gun
When should you complete the oil visibility test
Every morning and night
Who is responsible for health and safety in your restaurant
Everyone
What is the difference between the yellow and purple sanitise strips
Yellow - Chemical Bottles
Purple - Sanitise Water
What is KFC Listens and when should we complete this
Feedback from guest/employee experience, should be completed every quarter
How many tablets go into the master sanitise bucket
1
How often should a fire drill be completed
Every Month
What should you do if a financial auditor turns up in your restaurant
Ask for ID, Answer question(s), Follow and Report
What is the solution called that is used to clean the coffee machine
Franke Cleaner
What does the term gold standard mean
The product being in time, right temperature and being the proper standard
What enablers make up the shift runner scorecard
Forecast, Peak Availability, Gold Standard, FC Pack Speed, DT Dwell Time, Handoff Time, Upgrades
