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Burger King Safety Visit Checklist All Team Members and Managers wearing slip resistant shoes that are in good condition. A minimum of 1 Team Member and 1 Manager Phase 1 and Phase 2 HHSC Certified,.
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RSC FAQ
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StateFoodSafety Resources Wash your hands well and often. Washing your hands well and often is the golden rule of food safety. ... Put your hair up. ... Don't let foods touch to prevent cross-contamination. ... Always wash produce. ... Never wash meat. ... Cook food to proper temperatures. ... Don't leave food out all night.
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A critical limit is a maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food safety hazard.
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Choose foods processed for safety. ... Cook food thoroughly. ... Eat cooked foods immediately. ... Store cooked foods carefully. ... Reheat cooked foods thoroughly. ... Avoid contact between raw foods and cooked foods. ... Wash hands repeatedly. ... Keep all kitchen surfaces meticulously clean.
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Match Critical 1. Handwashing/ hand sinks. - stacked handwashing, towels, soap, and sanatizing. ... critical 2. health violations. ... critical 3. Hot Water. ... Critical 4. Temp control (quality checks) Critical 5. Sanitizing. ... Critical 6. Shake Machine/ soft serve. ... Critical 7. Approved product. ... Critical 8. Time Control.
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A critical limit is a maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food safety hazard.
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41°F-135°F is the Temperature Danger Zone. To prevent harmful pathogens/bacteria from growing to unsafe levels, keep foods at 41°F or below or 135°F or above. Keep cold foods cold and hot foods hot.
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Terms in this set (12) Critical 1. Handwashing/ hand sinks. - stacked handwashing, towels, soap, and sanatizing. ... critical 2. health violations. ... critical 3. Hot Water. ... Critical 4. Temp control (quality checks) Critical 5. Sanitizing. ... Critical 6. Shake Machine/ soft serve. ... Critical 7. Approved product. ... Critical 8. Time Control.
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Team Member Team Members are responsible for providing exceptional guest service while working closely with the Restaurant Managers and other Team Members to maintain operational standards and procedures.
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