MCDONALDS SERVSAFE EXAM QUESTIONS

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MCDONALDS SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -57 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Tabletop Equipment

Answer:

On legs at least 4 inches high

Question 2: State & Local health departments

Answer:

writes codes that regulate retail & food service operations inspects retail & food service operations

Question 3: Fecal Oral Rate of Contamination

Answer:

the food that the food handler touched is eaten

Question 4: Toxins

Answer:

cannot be destroyed by cooking or freezing

Question 5: How to control ; Bacteria

Answer:

Control Time & Temp

Question 6: Ways to thaw frozen food

Answer:

Refrigerate; Thaw food in a cooler keeping its temperature T 41F or lower Running Water; Submerge food under running drinkable water at 70F or lower Microwave; Only thaw in microwave oven if it will be cooked immediately after thawing Question 7: VIRUS: Hepatitis A

Answer:

found in feces of ppl infected with it. Ready to eat food ( shell fish from contaminated water )

Question 8: How to control ; Seafood toxins

Answer:

Purchase from approved reputable suppliers Question 9: BACTERIA : Nontyphoidal Salmonella

Answer:

Farm animals carry it Polutry,eggs,meat,milk, dairy products,tomatoes,peppers & cantaloupes

Question 10: How to control ; Fungi

Answer:

Purchase from approved reputable suppliers

Question 11: Symptoma of Foodborne illness

Answer:

Diarrhea,Vomiting,Fever,Nausea,Abdominal cramps, Jaundice

Question 12: How to wash hands

Answer:

Wet hands & arms, Apply soap, Scrub hands and arms vigorously, Rinse hands and arms thoroughly, dry hands and arms

Question 13: What pathogen can contaminate food thru cross contamination?

Answer:

Nontyphoidal Salmonella

Question 14: FAT TOM (What Bacteria Needs to Grow?)

Answer:

Food, Acidity, Temperature (41F-135F), Time, Oxygen & Moisture

Question 15: CDC & PHS

Answer:

conducts research into the causes of foodborne illness outbreaks

Question 16: Food Quality; TOA

Answer:

Appearance (moldy or abnormal color) Texture ( slimy,sticky or dry) & Odor (abnormal or unpleasant odor)

Question 17: Floor mounted Equipment

Answer:

On legs at least 6inches high

Question 18: Ventilation

Answer:

improves the air inside an operation

Question 19: How to control ; Mushroom toxins

Answer:

Purchase from approved reputable suppliers

Question 20: Viruses

Answer:

carried by human beings and animals. require host to grow

Question 21: Handwashing Stations Requirements

Answer:

Hot and cold running water, Soap, A way to dry hands, Garbage container, and Signage

Question 22: Ground chicken, Stuffing made with fish etc, Stuffed meat

Answer:

165F for 15 seconds

Question 23: How to control ; Parasites

Answer:

Purchase from approved, reputable suppliers Question 24: BACTERIA: Salmonella Typhi

Answer:

ONLY in humans ready to eat food/beverages

Question 25: Fish, Shellfish and crustaceans

Answer:

145F for 15 seconds Question 26: BACTERIA: Shiga toxin Escherichia coli (E.coli)

Answer:

Intestines of cattle. ( ground beef )

Question 27: Carriers

Answer:

People who carry pathogens and infect others without ever getting sick themselves

Question 28: Cross contact

Answer:

letting food touch surfaces equipment or utensils that have touched allergens cause

Question 29: Norovirus

Answer:

transferred to food when infected food handlers touch food or equipment with fingers that have feces on them. ( Ready to eat food )