top of page
Log In
ABOUT
CAREERS
LOCATIONS
ORDER
EMPLOYEES
TAG Food Safety Quiz
First Name
Last Name
Store
Cooking Temp for Fish
*
Required
165
155
Cooking Temp for Chicken
*
Required
175
165
Holding Temp for chicken
*
Required
140
155
Cooking Temp for Fresh Beef
*
Required
175
165
Cooking Temp for sausage
*
Required
165
155
Cooking Temp for Eggs
*
Required
165
155
Cooking Temp for 10:1
*
Required
165
155
Handwashing water temp
*
Required
100
110
How often do you wash hands
*
Required
Every 1 Hour
Every 4 Hours
How do you know when to wash hands
*
Required
Headset Reminder
Timer on Squadle Tablet
How may towels can be left out conte
*
Required
5
0
Pick 1 symptom where an employee can not work
*
Required
Jaundice
Jumping
How many towels must be in bucket
*
Required
At least 1
At least 5
How often do you wash smallwares
*
Required
Every 4 Hours
Every 2 Hours
Are cracked UHC trays allowed
*
Required
Yes
No
Pick 1 symptom where an employee can not work
*
Required
Open Wounds
Coverd Wounds
How do you know when to wash smallwares
Headset Reminder
Squadle Tablet
What temp should Walk-in Freezer be
*
Required
0
40
Pick 1 symptom where an employee can not work
*
Required
Diarrhea
Diabetes
What is temp dishwashing wate
*
Required
100
110
Pick 1 symptom where an employee can not work
*
Required
Sore Throat with Fever
Sore Throat with Cough
Pick 1 symptom where an employee can not work
*
Required
Vomiting
Volcanism
What temp should Walk-in Cooler be
*
Required
0
40
Thanks for submitting!
Send
bottom of page
