HACCP in SC Schools Training for Operators Standardized Recipes Directions: Mark with an which types of standardized recipes require the food be held at “X” 135oF or hotter or 41oF or colder. X Same Day Service X No Cook X Complex _ Non-Potentially Hazardous Food Can They Handle It? Directions: For each situation, circle if the worker should tell manager they are sick. Yes Francis, the head cook, came to work with a sore throat and fever. Yes No
HACCP in SC Schools Training for Operators Standardized Recipes Directions: Mark with an “X” which types of standardized recipes require the food be held at 135oF or hotter or 41oF or colder. X Same Day Service X No Cook X Complex _ Non-Potentially Hazardous Food Can They Handle It? Directions: For each situation, circle Yes if the worker should tell manager they are sick. Yes No Francis, the head cook, came to work with a sore throat and fever.
SC%20SCHOOL%20HACCP%20--%20Training%20Manual%204%20hours%20--%20Answer%20Key%208-7-13.docx