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MIT SERVSAFE EXAM 1 MCDONALDS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -21 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Fish temperature
Answer:
145 degrees
Question 2: Microwave cooking temp
Answer:
165 degrees
Question 3: Eggs Temperature
Answer:
155 degrees if held and 145 if served immediately
Question 4: Noronavirus
Answer:
Water/Sewage
Prevention: wash hands
Question 5: shiga toxin producing e coli
Answer:
linked with contaminated ground beef and produce Prevention- Cook to 155
Question 6: A.L.E.R.T
Answer:
Assure Look Employees Reports Threat
Question 7: Giardiasis
Answer:
contaminated water
Prevention: use sanitary water
Question 8: Salmonella (non-typhoid)
Answer:
Meats, dairy, produce and poultry
Prevention: Cook Properly and avoid cross contamination
Question 9: chops temp
Answer:
145 degrees
Question 10: What cause food borne illness?
Answer:
viruses
Question 11: Cammylobacteriosis
Answer:
Poultry Prevention- Wash Hands
- Cook food to min. temp
- Control time and temp.
Question 12: Scombroid
Answer:
Tuna
Question 13: HACCP
Answer:
Hazard Analysis Critical Control Point
Question 14: Ciguatera
Answer:
Fish poisoning
Question 15: Salmonella typhi
Answer:
Found in beverages
Prevention: wash hands
Question 16: Big Six Pathogens that must be reported to the Health Department
Answer:
- Shigella
- Salmonella Typhi
- Nontyphoidal Salmonella (NTS)
- Shiga Toxin Producing E Coli
- Hepatitis A
- Norovirus
Question 17: 3 types of contamination
Answer:
biological, chemical, physical
Question 18: Ground Beef Temperature
Answer:
155 degrees
Question 19: Shigella
Answer:
fecal-oral
Prevention: wash hands, control flies inside/outside
Question 20: Cutting Boards
Answer:
Hardwood- no seams Synthetic (Nylon) - Color codes for different foods Use Separate cutting boards for raw and ready to eat- creates a physical barrier, and prevents cross contamination
Question 21: Hepatitis A
Answer:
Ends in a vowel, comes from the bowel -Shellfish and salads