Foundational Knowledge Flashcards
Understanding CFA's customer care strategy (26 cards)
Who is the founder of CFA?
S. Truett Cathy is the founder of CFA.
What year was the first CFA opened?
1967 in ATL, GA
What makes CFA unique?
S. Truett Cathy’s legacy, our menu items, and our team members/customer service
What are the three primary front counter roles
Order taker/cashier, expeditor, and server
What is CFA’s shared vision?
CFA’s shared vision is to be the world’s most caring company.
What are the 4 focus areas of the Winning Hearts every day Strategy?
Genuine Hospitality, Fast and
Accurate Service, Great Food, and Clean and Safe environment
What is the foundation of the hospitality model?
Treat all with honor dignity, and respect.
Cultural intelligence will help us execute this foundational part of the hospitality model.
True
What is Cultural intelligence?
the capability to relate and work effectively across cultures, borders, perspectives and all differences.
What are the 2 important behaviors to providing genuine hospitality?
Commit to Hospitality and Engage to Recover
HACCP
Hazard Analysis and Critical Control Points
What is the goal for food safety?
The goal of food safety is to serve safe food to guests.
What is a food borne illness?
A foodborne illness is one that is spread to people by means of the food they eat.
What does “ready-to-eat food” mean?
The term ready-to-eat food refers to either cooked food or raw food that is ready-to-eat without further preparation and without being cooked to kill microorganisms,
What does “TCS food” mean?
The term TCS food refers to food that is potentially hazardous, requiring time and temperature controls to help prevent the growth of microorganisms.
It is important to follow both Chick-fil-A, Inc. food safety requirements and local Health Department regulations.
True
How does contamination occur?
Contamination occurs when harmful substances or microorganisms (tiny life-forms) are unintentionally added to food.
What are the 3 main types of contamination?
biological (microbial), physical and chemical
What are biological hazards?
are organisms, or substances produced by organisms, that pose a threat to human health.
Cleaning, sanitizing or disinfecting correctly are essential in helping to prevent cross-contamination and serving safe food to Guests.
True
Cleaning
o clean means to physically remove visible dirt, germs, dust, oil, food particles and stains.
Sanitizing
To sanitize means to reduce the presence of foodborne illness-causing bacteria on a clean surface to a safe level.
Disinfecting
To disinfect means to kill bacteria and viruses that cause disease, such as Hepatitis B virus (HBV), Human Immunodeficiency Virus (HIV) and Norovirus.
There should be no bare hand contact with raw chicken or cooked/ready-to-eat food.
True
