2023 Crew Food Safety Quiz Answers Wendys (2024)

FAQs

Where can information be found for all chemicals used in the restaurant? ›

Every chemical used in the kitchen and front of house should have an SDS. These are readily available at the manufacturer's website and your supplier. These sheets are not only required by law; they are an indispensable resource for proper and safe management of the array of chemicals in your operation.

Testing by the groups revealed toxic PFAS substances – man-made perfluoroalkyl and polyfluoroalkyl chemicals – in the food packaging of Burger King's “Whopper,” chicken nuggets and cookies; in Wendy's paper bags; and in McDonald's wrappers for the “Big Mac,” french fries and cookies.

After cleaning and sanitizing it is necessary to let the dishes air dry on the drain board or rack. Once dry you should store them in a clean place where they will be protected from contamination.

Answer. Final answer: Sausage gravy and cheese sauce can generally be safely carried over or cooled for another day if properly refrigerated and reheated. Frosty-ccino cream, likely a dairy coffee drink, should be consumed fresh and may not be safe to store and reheat.

Wearing gloves can reduce the risk of contaminating food, but only when they are worn and changed properly. Gloves must be changed at least every four hours, when returning to work after a break, and when switching tasks. Glove use alone cannot stop the spread of pathogens. Food workers must also wash their hands.

White towels should only be used to dry dishes if they are clean and in good condition. If the towel is heavily soiled, it can transfer dirt and bacteria to the dishes.

Salsa with cut tomatoes and without sufficient acidifying agent (acidulant) to give a pH below 4.2 is PHF (TCS food) and requires refrigeration at 41°F or less.

(8) Mix two gallons of warm water (approximately 100ºF) with two ounces of sanitizing powder to achieve 100 parts/million (PPM) sanitizing solution. (9) Pour the sanitizing solution into the hopper. (10) Place upper switch in “faucet” position. Let solution stir for 5 minutes.

Water temperature for handwashing should be at least 100˚F (38˚C).

How often should the dishwashing sink be drained and refilled in Wendy's? ›

As a general rule, the sink should be drained and refilled when the water becomes too dirty and the soap suds are no longer visible or every four hours.

Wet your hands before applying the Soap. The first step is to turn on the water the second step is to run your hands under the water for 20 seconds use warm water. Then grab a paper towel and dry your hands then use the paper towel to turn off the water.

When reheating leftovers, be sure they reach 165° F as measured with a food thermometer.

Wendy's confirmed to TODAY.com that it has discontinued the Grilled Chicken Sandwich to make way for the new Grilled Chicken Ranch Wrap, which seems to be a dupe of McDonald's discontinued Chicken Wrap Snack Wrap.

Cook all TCS food to required temperatures and times. Maintain hot TCS food at 135°F or above. Properly cooked roasts may be held at 130°F or above. TCS food must be cooled from 135°F to 70°F within 2 hours and completely cooled to 41°F or below within 6 hours.

Read the labels - Chemical labels provide proper handling and mixing instructions. Also, familiarize yourself with the product Safety Data Sheet (SDS). Label cleaning bottles - Indicate what cleaning solution is in the bottle to avoid the risk of accidentally mixing the wrong chemicals together.

The NIOSH Pocket Guide to Chemical Hazards contains information on several hundred chemicals commonly found in the workplace; The Environmental Protection Agency's (EPA's) Toxic Substance Control Act (TSCA) Chemical Substances Inventory lists information on more than 62,000 chemicals or chemical substances; EPA's ...

Identify chemical hazards

The most important sources of information on the hazards of the chemicals brought into your workplace are the label and safety data sheet (SDS). Chemical containers should be supplied with a label which clearly identifies the chemical and its hazards.

MSDS provide information about hazardous chemicals and products. Your employer is required to have an up-to-date MSDS for each hazardous chemical or product you are exposed to; Product formulations often change, so the MSDS must be for the specific product you are using.