Food Safety

3. Disposable liners for Iced and Sweet Tea should be discarded each.
4. Remove patties in stacks of ________
6. Grasp the blue glove at your __________ at the back to remove.
7. The tower where water should come from to calibrate pyrometer
9. If food safety standard is met, then check for the _____________ standard.
10. Refrigerator units should be marked to ___________ description column in book.
12. Avoid touching the glove __________ with your bare hand.
14. Sign your ___________ name for each section you complete.
16. Used to complete book _______.
17. Probe the 4 __________ patties
18. Quality requires _____ of the 4 patties be between 160 - 170 degrees

1. Action or follow-up should be recorded in the _____________ section.
2. GM must review and ________ the Daily Food Safety Checklist
3. Check the use-thru __________ on sanitizer test strips.
5. If food or quality standards aren't met, _____________ to make sure procedures are being followed.
8. Blue disposable gloves must be worn when handling ______ beef, fish or poultry products including shell eggs.
11. Towels belong in the bucket or in your ________________.
13. Hold the blue glove by the _____________ as you put it on.
15. A full run of sausage patties