food safety exam mcdonalds ACTUAL
QUESTIONS AND CORRECT ANSWERS
a label on food foods prepared and packaged onsite for retail sales must list which info? - Correct
answers✔list of ingredients
the first step in cooling a deep pan of rice is to - Correct answers✔put the rice into shallow pans
which is most likely to be contaminated with the virus that causes hepatitis A? - Correct
answers✔ready to eat food, contaminated water (shellfish)
the second compartment in a three compartment sink is for - Correct answers✔rinising
a service sink should be used for - Correct answers✔cleaning the mop & throwing out waste
water
what is the minimum internal cooking temp for meat cooked in microwave? - Correct
answers✔155 F , 68 C
if an order of vacuum packed, sliced deli meat at 49 F, the meat should be - Correct
answers✔refused upon delivery
floor coving is used to - Correct answers✔reduce sharp corners on hard to clean floors
the agency responsible for inspecting operations that ship food to other states is the - Correct
answers✔FDA
, what info does a chlorine test kit provide about sanitizing solution? - Correct
answers✔concentration
the purpose of a food defense program is - Correct answers✔the effort to prevent unintentional
contamination of food products by agents reasonably likely to occur in the food supply
serving utensils are used when serving food in order - Correct answers✔to keep the food
handlers bare hands off the food and prevent cross contamination
a label from which organization indicates that equipment is approved for use in an operation -
Correct answers✔NSF
A food handler should recalibrate a thermometer after - Correct answers✔before each shift,
before first delivery arrives. after?? b
which food item can be safely reserved? - Correct answers✔individually packed
breaksticks/crackers
staff exposure to hepatitis A must be reported to regular authorities within how many days? -
Correct answers✔
a danger or threat to health that requires immediate m correction or closure to prevent injury is
an - Correct answers✔imminent health hazard
under which HACCP principle should managers establish minimum or maximum standards that
must be met to prevent a hazard? - Correct answers✔principle 3, establish critical limits
QUESTIONS AND CORRECT ANSWERS
a label on food foods prepared and packaged onsite for retail sales must list which info? - Correct
answers✔list of ingredients
the first step in cooling a deep pan of rice is to - Correct answers✔put the rice into shallow pans
which is most likely to be contaminated with the virus that causes hepatitis A? - Correct
answers✔ready to eat food, contaminated water (shellfish)
the second compartment in a three compartment sink is for - Correct answers✔rinising
a service sink should be used for - Correct answers✔cleaning the mop & throwing out waste
water
what is the minimum internal cooking temp for meat cooked in microwave? - Correct
answers✔155 F , 68 C
if an order of vacuum packed, sliced deli meat at 49 F, the meat should be - Correct
answers✔refused upon delivery
floor coving is used to - Correct answers✔reduce sharp corners on hard to clean floors
the agency responsible for inspecting operations that ship food to other states is the - Correct
answers✔FDA
, what info does a chlorine test kit provide about sanitizing solution? - Correct
answers✔concentration
the purpose of a food defense program is - Correct answers✔the effort to prevent unintentional
contamination of food products by agents reasonably likely to occur in the food supply
serving utensils are used when serving food in order - Correct answers✔to keep the food
handlers bare hands off the food and prevent cross contamination
a label from which organization indicates that equipment is approved for use in an operation -
Correct answers✔NSF
A food handler should recalibrate a thermometer after - Correct answers✔before each shift,
before first delivery arrives. after?? b
which food item can be safely reserved? - Correct answers✔individually packed
breaksticks/crackers
staff exposure to hepatitis A must be reported to regular authorities within how many days? -
Correct answers✔
a danger or threat to health that requires immediate m correction or closure to prevent injury is
an - Correct answers✔imminent health hazard
under which HACCP principle should managers establish minimum or maximum standards that
must be met to prevent a hazard? - Correct answers✔principle 3, establish critical limits
