Music /Chipotle: Food Safety Seven
Food Safety Seven: 1st
Work Healthy: Never come to work sick, stay home. A doctor's note is not required, unless SSR instructs to do so. 3 days of paid sick leave, use it. Never be pressured to find your own replacement.
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Term
Definition
Food Safety Seven: 1st
Work Healthy: Never come to work sick, stay home. A doctor's note is not required, unless SSR instructs to do so. 3 days of paid sick leave, use it. N...
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Food Safety Seven: 2nd
Work Clean: Wash your hands. Always wear gloves when handling food.
Food Safety Seven: 3rd
Keep Produce Safe: Wash Lettuce and other produce in victory wash (what are the required PPM's?). For Jalapeños, after victory wash, blanch them in a ...
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Food Safety Seven: 4th
Cook it: All items beside steak must be cooked at 165 or above. Steak must be recooked at 140 or above.
Food Safety Seven: 5th
Keep it Hot, Keep it Cold: Hot food must be kept at 140 or above on the line or stored. Cold items must be kept at 41 degrees or below. Food must quic...
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Food Safety Seven: 6th
Maintain Sanitary Conditions: Properly wash, rinse, sanitize all food contact surfaces, pots, pans, and other equipment. Follow cleaning procedures. N...
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| Term | Definition |
|---|---|
Food Safety Seven: 1st | Work Healthy: Never come to work sick, stay home. A doctor's note is not required, unless SSR instructs to do so. 3 days of paid sick leave, use it. Never be pressured to find your own replacement. |
Food Safety Seven: 2nd | Work Clean: Wash your hands. Always wear gloves when handling food. |
Food Safety Seven: 3rd | Keep Produce Safe: Wash Lettuce and other produce in victory wash (what are the required PPM's?). For Jalapeños, after victory wash, blanch them in a rolling boil water (202-212 degrees). |
Food Safety Seven: 4th | Cook it: All items beside steak must be cooked at 165 or above. Steak must be recooked at 140 or above. |
Food Safety Seven: 5th | Keep it Hot, Keep it Cold: Hot food must be kept at 140 or above on the line or stored. Cold items must be kept at 41 degrees or below. Food must quickly be cooled to 41 degrees. |
Food Safety Seven: 6th | Maintain Sanitary Conditions: Properly wash, rinse, sanitize all food contact surfaces, pots, pans, and other equipment. Follow cleaning procedures. Never cross contaminate raw food and RTE food. |
Food Safety Seven: 7th | Call for Help: If pressured or violated: Call respectful workplace (877)-625-1919. |