Personal Hygiene:
• Choose 1:
• Handwashing Policy and Procedure
• Employee Illness Reporting Guidelines
Food Protection:
• Create Receiving Policy and Procedures for Romaine Lettuce, Frozen Ground Beef, Raw Whole Chicken, Flour, Canned Tomatoes – temperature and monitoring must be included.
• Create Storage Policy and Procedures for Romaine Lettuce, Frozen Ground Beef, Raw Whole Chicken, Flour, Canned Tomatoes – temperature and monitoring must be included.
Food Preparation:
• Policy and Procedures for the preparation of the following:
o Choose 1:
o Grilled Hamburger with Lettuce & Tomato
o Baked Chicken Breast Sandwich with Lettuce & Tomato
o Address: Preparation & Cooking Procedures
• Policies/Procedures for Chili (Meat and Beans)
o Address: Hot Holding, Cooling, & Reheating stages.
Crisis Management:
• Choose 1:
• Include a plan for Power Outages
• Include a plan for Water Interruption Service
Cleaning and Sanitizing:
• Choose 1:
• Create a cleaning process & checklist for the chicken prep area chemicals used.
• Create a standard operating procedure for Setting up a manual 3-compartment sink. Include Water Temperatures and Sanitization method/amounts/time limits in 3rd sink.
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