Commitment, Expectations And Sanitation
This Quiz covers material from the BR Handbook, sections one and two.
Questions and Answers
- 1.
A great crew member has which of the following traits
- A.
Honesty
- B.
Hard working habit
- C.
Positive attitude
- D.
Responsible
- E.
All of the above
Correct Answer
E. All of the aboveExplanation
A great crew member should possess honesty, a hard-working habit, a positive attitude, and responsibility. Honesty is crucial for building trust and maintaining open communication within the crew. A hard-working habit ensures that tasks are completed efficiently and effectively. A positive attitude helps to create a harmonious and motivating work environment. Responsibility ensures that the crew member takes ownership of their actions and can be relied upon to fulfill their duties. Therefore, all of the traits mentioned are essential for a great crew member.Rate this question:
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- 2.
A clean store, excellent guest service, and high quality products are the key to our success.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement suggests that a clean store, excellent guest service, and high quality products are crucial factors for the success of the business. These factors contribute to creating a positive and satisfying shopping experience for customers, which in turn can lead to customer loyalty and positive word-of-mouth. By maintaining a clean store, providing excellent service, and offering high quality products, the business can attract and retain customers, ultimately leading to its success.Rate this question:
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- 3.
A clean store is ____________. Health Department and Dunkin Brands, Inc. regularly and irregularly inspect the store. Clean yourself and your surroundings rigorously. When in doubt of what to do, CLEAN!!!
- A.
Optional
- B.
Nice
- C.
Essential
- D.
Impossible
Correct Answer
C. EssentialExplanation
A clean store is essential. The Health Department and Dunkin Brands, Inc. regularly and irregularly inspect the store, so it is crucial to maintain cleanliness. It is important to clean yourself and your surroundings rigorously. When in doubt, the best course of action is to clean.Rate this question:
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- 4.
Keep a look out for possible sanitary hazards in the store (wet floor, dirty tables, spots on the counter or cupboards, unsanitary crew...etc.). What should you do if you see them?
- A.
Do nothing
- B.
Clean them immediately
- C.
Wait until someone else does something with them
- D.
Since you did not make the mess you should not have to clean the mess
Correct Answer
B. Clean them immediatelyExplanation
If you see sanitary hazards in the store such as a wet floor, dirty tables, spots on the counter or cupboards, or unsanitary crew, the correct action to take is to clean them immediately. This is important for maintaining a safe and hygienic environment for both customers and staff. Waiting for someone else to address the issue may lead to accidents or the spread of germs. Taking responsibility and promptly cleaning the mess helps ensure a clean and safe store for everyone.Rate this question:
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- 5.
It is in every Team Members job description to CLEAN! If there is something that is dirty or disgusting to you, then clean it. How often should you be checking the dinning room, and the store for anything that needs to be picked up or cleaned?
- A.
Every 30 minutes
- B.
Every 10 minutes
- C.
Every hour or so
- D.
Once every shift
Correct Answer
B. Every 10 minutesExplanation
In this job description, cleanliness is emphasized as a responsibility for every team member. To ensure that the dining room and store are always clean, team members should check for any items that need to be picked up or cleaned every 10 minutes. This frequent monitoring helps maintain a clean and pleasant environment for customers and ensures that any dirty or disgusting items are promptly addressed.Rate this question:
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- 6.
The 3 compartment sinks and dipping wells should be emptied, washed, and sanitized every four hours.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement is true because in food service establishments, it is important to maintain cleanliness and prevent the growth of bacteria. By emptying, washing, and sanitizing the 3 compartment sinks and dipping wells every four hours, any potential contaminants can be removed, ensuring the safety of the food being prepared. Regular cleaning and sanitizing help to maintain proper hygiene standards and prevent the spread of foodborne illnesses.Rate this question:
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- 7.
Team members should frequently go to the other side of the counter and look at the store from the customer's perspective. What does the customer think when they see the store? Are there fingerprints on the windows or glass? Are there flavor buddies? Keep everything that the customers see and don't see clean and orderly.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Frequently going to the other side of the counter and looking at the store from the customer's perspective is important because it allows team members to assess how the store appears to customers. By doing this, they can identify any potential issues such as fingerprints on the windows or glass that may negatively impact the customer's perception of the store. Keeping everything clean and orderly, both visible and hidden, is crucial to ensuring a positive customer experience. Therefore, the statement is true as it emphasizes the importance of maintaining a clean and orderly store from the customer's perspective.Rate this question:
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- 8.
Team members should be checking outside during your shift to make sure that there is no trash on the lawn, in the bushes or flowers, or around the dumpster. This is NOT a text break, or a call your friends break, but it is a part of your job in the same way that keeping the inside clean is a part of your job. Pick these items up on your way into work or leaving work as well. As well as making sure everything else outside is cleaned as well as the chair.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The team members are responsible for checking outside during their shift to ensure that there is no trash on the lawn, in the bushes or flowers, or around the dumpster. This task is considered a part of their job, just like keeping the inside clean. They should also pick up these items on their way into work or leaving work. Additionally, they need to ensure that everything else outside is cleaned, including the chair. Therefore, the statement "Team members should be checking outside during your shift to make sure that there is no trash on the lawn, in the bushes or flowers, or around the dumpster" is true.Rate this question:
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- 9.
It is very important that your hair cannot fall into any food products. Hair should either be tucked inside the visor/hat or pulled back.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Hair falling into food products can be unhygienic and can pose a health risk to consumers. Therefore, it is important to ensure that hair is properly managed and does not come into contact with any food items. Tucking hair inside a visor or hat, or pulling it back, helps to prevent any hair from falling into the food and maintains cleanliness and food safety standards.Rate this question:
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- 10.
Do not come to work with a dirty shirt or apron. Uniforms must be clean and in good repair.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement suggests that it is necessary to have a clean and well-maintained uniform when coming to work. This implies that the answer is true, as it aligns with the expectation of maintaining cleanliness and professionalism in the workplace.Rate this question:
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- 11.
What does a full uniform consist of?
Correct Answer
Pants/shorts, shirt, visor, apron, name tag, shoesExplanation
A full uniform consists of pants/shorts, shirt, visor, apron, name tag, and shoes. This means that all of these items are required to be worn together in order to have a complete uniform. Each item serves a specific purpose in creating a professional and cohesive appearance for the wearer. The pants/shorts and shirt provide the main clothing components, while the visor, apron, name tag, and shoes add additional elements to complete the uniform.Rate this question:
- 12.
Where is the only spot food is allowed? Drinks must have a lid and a straw.
- A.
In the back room
- B.
In the corner by the waffle maker or by the cake area
- C.
On the working counter where the customers can't see it
Correct Answer
A. In the back roomExplanation
The only spot where food is allowed is in the back room. This is because drinks must have a lid and a straw, indicating that they can be consumed in the visible areas. However, food is not allowed in those areas and must be consumed in the back room instead.Rate this question:
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- 13.
Do NOT TOUCH ANY food products or anything that a customer's mouth will touch with your bare hands. This means when you are making cakes and cutting off the edge of ice cream DO NOT grab the ice cream with your bare hand. Or when doing anything with cakes never touch food products (sprinkles, candies, frosting, etc.) with your bare hands. When doing partials never grab ice cream that is about to fall. Waffle cones should never be touch with bare hands. Always use gloves, wrappers, containers, wax paper, tongs, etc.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The explanation for the correct answer, which is True, is that it is important to follow proper hygiene and safety practices when handling food products that will come into contact with a customer's mouth. This includes not touching any food products or items with bare hands, such as when making cakes or cutting off the edge of ice cream. It is recommended to use gloves, wrappers, containers, wax paper, tongs, or other appropriate tools to handle these items and ensure cleanliness and safety.Rate this question:
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- 14.
Never take anything that has crossed the counter or dipping cabinets into the customer area back into the food preparation area. If a customer would like additional items additional items or toppings simply put them in a new cup and give them to the customer. This is due to health regulations we cannot take anything back over the counter.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
According to health regulations, it is not allowed to take anything that has crossed the counter or dipping cabinets back into the food preparation area. Therefore, if a customer wants additional items or toppings, it is necessary to put them in a new cup and give them to the customer. This ensures that there is no contamination between the customer area and the food preparation area. Hence, the statement is true.Rate this question:
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- 15.
Cell phones are to be kept in the back personal belongings closet. Not ever on the counter!
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement clearly states that cell phones should be kept in the back personal belongings closet and not on the counter. Therefore, the correct answer is True, indicating that the statement is accurate.Rate this question:
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