MCDONALDS SERVSAFE EXAM QUESTIONS

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MCDONALD'S SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -33 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: cooking process

Answer:

Only way to remove microorganisms from food is to cook to min internal temperature Poultry 165 15 sec Stuffed meat pasta fish

Question 2: Service Sink

Answer:

a sink that is used for cleanup just like a mop sink - deeper than the kitchen sink

Question 3: Temp abuse

Answer:

Cooking at wrong temp or held at wrong temp

TTI- time temp indicator: attached by manufacture measured when accrued

4hrs ^ in damage Zone = waste always

Question 4: Allergies big eight

Answer:

Soy Dairy Wheat Eggs Fish Shellfish

Peanuts Treenuts

Question 5: RTE foods

Answer:

Seasoning veggies fruits

Question 6: Chemical contamination

Answer:

A danger to the safety of food caused by chemical substances like cleaning solution, pesticides, etc.

Question 7: 4 types

Answer:

Bacteria fungi viruses parasites Need host to survive Viruses- human intro Raw fish-frozen first parasites Mold = throw away (except low water acidity cheese food Yeast= produces alcohol and carbohydrates Food borne/ toxins

Question 8: FDA defense tool

Answer:

ALERT (assure, look, employees, reports, threat)

Question 9: Lead, copper, zinc

Answer:

Toxic metal poisoning is associated with food grade metals

Question 10: Ciguatera

Answer:

Caused by eating fish that have fed on toxic dinoflagellates

Question 11: Physical contamination

Answer:

contamination of food with foreign objects such as glass, metal, or wood which may cause injury or discomfort

Question 12: FAT TOM

Answer:

A way to remember the six conditions pathogens need to grow: food, acidity, temperature, time, oxygen, and moisture.

Question 13: foodborne illness

Answer:

a disease transmitted to people by food (2 or more people)

Question 14: FSIS (Food Safety and Inspection Service)

Answer:

Public health agency in the USDA responsible for ensuring the nation's commercial supply of meat, egg, and poultry products is safe, wholesome, correctly labeled, and packaged as required.

- FDA, USDA

Question 15: MSDS (Material Safety Data Sheet)

Answer:

Provides communication to workers regarding chemicals used in the office

Question 16: Acidity (pH)

Answer:

7.35-4.6

Temp 41-135 F /5-57 C Moisture 0-1

Question 17: Air curtains

Answer:

Devices installed above or alongside doors that blow a steady stream of air across an entryway, creating an air shield around open doors. Insects avoid them. Also called air doors or fly fans.

Question 18: TCS food

Answer:

food requiring time and temperature control for safety Cooked rice Baked potatoes Seafood Melons tomatoes Meats poultry

Veggies Sprouts Dairy Eggs

Question 19: OSHA (Occupational Safety and Health Administration)

Answer:

The organization responsible for health and safety in the workplace.

Question 20: Biological contamination

Answer:

Living organisms (bacteria, viruses and parasites) that cause contamination

Question 21: Regulatory Authority

Answer:

write or adopt food code that regulates retail and foodservice operations, also inspect operations, enforce regulations, and issue licenses and permits

Question 22: Coving

Answer:

Curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean.

Question 23: RTE

Answer:

• days

Question 24: Hand washing

Answer:

20 seconds of agitation with warm water and soap 100 F Range =10-15 secs

Question 25: Prep tcs food thaw

Answer:

In a fridge 41 Underwater 70 Microwave cooked immediately