Hardee’s shift leader – Flashcards
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Approximate time to wash hands
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20 seconds
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Air temp for walk in cooler
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36 to 40 degrees
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Temp of sanitizing water
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Non of above
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3 step cleaning process
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Wash rinse sanitize
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Disposable glove replace need for frequentl hand washing
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False
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Temp range of food danger zone
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41 to 140 degrees
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What's the control patty for grill
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9:1 patty
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Minimum internal temp for control patty
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160 degrees
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Same pair of tongs can be used for thawed and cooked products
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False
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Contaminating one product with another
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Cross contamination
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Minimum height of products stored above floor
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6 inches
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#1 transmitter of diseases on human body
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Hands
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Is it acceptable to re freeze thawed product
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False
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What does "clean" mean
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Removal of visible dirt and soil
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After using hand sanitizer allow hands to air dry
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True
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Holding time for produce
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4 hours
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Remove from freezer and place in refrigerator
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Thaw
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Remove from freezer and place at room temp
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Temper
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Is it acceptable to use microwave or hot water to thaw products
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False
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Thaw time for char chicken
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12 hours
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Thaw time for tenders
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36 hours
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Guest should not have to get up from table unless leaving or to go to bathroom
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True
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1st step to provide $6 service
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Friendly greeting
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Guest should be greeted at menu when
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Immediately
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How long do u filter oil
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5 minutes
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Temp of water in heat well
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200 degrees
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How much sausage in gravy
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6 sausage patties
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Minimal internal temp of scrambled eggs
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160 degrees
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Max amount of folded eggs at 1 time
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6
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Golden brown, rough texture on top, interior layered, break line in the side
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4 baked biscuit qualities
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How often is pastry brushed dipped
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After every row of 3
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Holding time is 30 minutes for cut unbaked biscuits
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False
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Bake out weight of biscuits
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2.25 to 2.75 oz
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Baked biscuits diameter
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3.25 to 3.s
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Cook time for bacon
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1.5 minutes
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Holding time for gravy
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Until end of breakfast
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Communicate changes in business flow
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Sound off is what
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When should drink go out of the window
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When collecting payment
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How should a cashier handle a bill larger than $50
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Notify PIC
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Breakfast Frontline service standard
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< 3 minutes
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Purpose of scripting
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All of above
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Listen, remain calm, apologize, what can I do?, thank guest
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5 steps to handle complaint
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Things done to impact QSC
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Circle of influence
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Friendly greeting, combo, upsize, order conformation, thank u
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5 steps of drive through scripting
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Deliver 2 thick burger baskets
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Deliver order w/o tray
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Boxed items, wrapped items, side items
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Proper bagging order
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2 steps in greeting and closing
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Smile and establish eye contact
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Vehicle arrives at board and ends when they get their food
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Drive thru service time
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Pull, aim, squeeze, sweep
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Order of pass
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Minimum distance chemicals should be stored away from products
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3 feet
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Slip resistant footwear should be worn before entering restaurant
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True
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What does SDS mean
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Safety Data sheet
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Proofing buns should be as wide/high as guide before baking
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True
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Holding time for char chicken
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No holding time
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Minimum size of tender
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3.5 inches
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Holding time for pre staged ice cream
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6 hours
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Never allow egg wash to dry on FBB
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True
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Ice water ratio for chicken station
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50:50
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FBB should be left on closed bun rack for minimum of
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12 hours
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Brew temp for coffee
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200 degrees
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Minimum internal temp for tenders
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165 degrees
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Minimum internal temp for 1/4 patty
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140 degrees
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Shortening temp
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350 degrees
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How often should Teflon sheets be checked
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After every meal period
