Week 2 Exam

_____is regarded as one of the most cost-effective and important tools in ensuring food safety and good public health.

• Food safety

• Handwashing Practices

• Proper Handwashing

• Health & Safety

Updated Handwashing poster must be Laminated and post on the following areas:

• All Non-Customer handwashing stations

• Managers’ office

• Crew room and crew restroom

• Stockroom & Storages

Handwashing:

STEP #1:

Handwashing:

Hand Rub for ______?

Handwashing:

Hand Rub step #4 __________

• Backs of fingers to opposing palms with fingers interlocked

• Rub hands palm to palm

• the palms together with fingers interlaced

• each thumb clasped in opposite ahnds

Handwashing:

Step #4_________

Handwashing:

Apply Soap & Scrub. What Step #_____? (the palms together with finger interlaced)

Gold Standard Attributes:

"SPAGHETTI"

• Spaghetti noodles topped with moderately thick red orange tomato sauce containing ground beef, sausage slices and grated cheese.

• Spaghetti noodles topped with moderately thick red orange tomato sauce containing ground beef, 2 sausage slices and grated cheese.

• Spaghetti noodles topped with moderately red to red orange tomato sauce containing ground beef,2 sausage slices and grated cheese.

Gold Standard Attributes:

"YUMBURGER"

Burger sandwich neatly wrapped in paper packaging.

• TRUE

• FALSE

Gold Standard Attributes:

GENERAL APPEARANCE:

"Jolly Crispy Fries"

• Crispy outside; soft and mealy/fluffy inside

• Absence of rancid and/or burnt flavor

• Potato strips are light to bright golden brown in color

• With characteristic potato flavor