MCDONALDS SERVSAFE TEST

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MCDONALDS SERVSAFE TEST

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which illness is often associated with deli meats

Answer:

Listeriosis Question 2: Previously cooked time/ temperature control for safety (TCS) food must be reheated to which minimum internal temperature for as least 15 seconds

Answer:

165 F (74 C)

Question 3: A food handler failed to cook hamburger patties to the correct internal temperature.Later, several customers developed hemorrhagic colitis, which example of a foodborne illness produced by

Answer:

Shigella

Question 4: Garbage containers used by an operation should be

Answer:

Leak-proof, waterproof, and easy to clean

Question 5: In general, pathogens grow very slowly or not at all at pH levels below

Answer:

4.6 Question 6: Which of the following activities is an approved use of a service sink

Answer:

Disposal mop water Question 7: The internal temperature of a cooked hamburger patty is best measured with which thermometer

Answer:

Thermocouple

Question 8: Sanitized pots and pans should be stored inverted because it

Answer:

Prevents possible contamination Question 9: In Active Managerial Control, which government agency identifies the Critical Risk Factors?

Answer:

Food and Drug Administration (FDA)

Question 10: Food served on a salad bar MUST be labeled with the food's

Answer:

Common name Question 11: Food probe thermometers that have display both Fahrenheit and Celsius scales must have an accuracy of

Answer:

+/-1.8 F (+/- 1 C)

Question 12: A food handler is washing his or her hands when the manager notices a lesion containing pus on one of the food handler's fingers. The manager should ensure that the food handler

Answer:

Does not return to work in any food prep area

Question 13: The wash water in a 3 compartment sink should be maintained at what temperature

Answer:

110F (43C)

Question 14: Cooperating, taking notes, and discussing violations are all steps of what

Answer:

A HAACP plan Question 15: The final hot water sanitizing rinse temperature for a stationary rack single temperature machine must be at least

Answer:

180F

Question 16: At least how far above the floor should shelving be set

Answer:

6in (15 cm)

Question 17: ALERT is an acronym that represents

Answer:

A way to decrease the risk of intentional food contamination

Question 18: In which liquid should wiping cloths be stored

Answer:

sanitizing solution Question 19: When holding food without temperature control, the food must be marked to indicate the

Answer:

time it must be thrown out Question 20: New food handlers have been hired to work in a food preparation area. What must the person in charge do before the food handlers begin work

Answer:

Provide the food handlers with training relating to their job duties

Question 21: In which type of sink must a food handler wash his or her hands

Answer:

handwashing Question 22: To transport cold time/temperature control for safety (TCS) foods, the maximum temperature of the food should be

Answer:

41 F (5 C)

Question 23: Floor coving is used to

Answer:

reduce sharp corners on hard-to-clean floors

Question 24: A non-food-contact surface MUST be

Answer:

nonabsorbent

Question 25: What is the best way to prevent the spead of viruses

Answer:

proper handwashing Question 26: A food handler working with a highly susceptible population has been diagnosed with norovirus. When can the food handler return to work

Answer:

When the local regulatory authority gives approval Question 27: A food handler reports symptoms of a sore throat and fever and is told not to work around food-contract surfaces. This is an example of

Answer:

Restriction Question 28: The gap between what food handlers are required to know to perform their jobs and what they actually know is called

Answer:

a training need