Food Safety - mcdonalds Exam With Questions and Verified Answers

Food Safety - mcdonalds Exam With Questions and Verified Answers Which information must be included on a label for food that is prepared and packaged on-site for retail sales? - Ingredients list the initial step in chilling a deep pan of rice is to, ANSWER, transfer the rice to shallow pans which is the most probable source of contamination with the hepatitis A virus? - ANSWER crustaceans, contaminated water, ready- to-eat food Rinsing is the purpose of the second compartment in a three-compartment basin . A service basin should be employed for the purpose of cleaning the mop and disposing of waste water. What is the minimum internal warming temperature for meat that is prepared in a microwave? - ANSWER 155°F, 68°C If an order of vacuum-packed, sliced deli meat is delivered at 49°F, it shoul d be declined. The purpose of floor coving is to mitigate the sharp corners of hard- to-clean surfaces. The FDA is the agency responsible for inspecting operations that transport fo od to other states. What information does a chlorine test instrument provide regarding the s anitizing solution? - concentration of the answer The objective of a food defense program is to prevent the unintentiona l contamination of food products by agents that are reasonably likely to occur in the food supply —answer. In order to prevent cross-contamination and keep food stewards' bare hands off the food, serving utensils are employed when serving food. A label from an organization that certifies that equipment is authorized f or use in an operation - ANSWER NSF Before the initial delivery arrives, a food handler should recalibrate a thermometer before each shift. after?? b Which food item can be securely reserved? - ANSWER: Breaksticks and crackers that are individually packaged Within what number of days must staff exposure to hepatitis A be reported to ordinary authorities? - ANSWER An imminent health hazard is a peril or threat to health that necessitates i mmediate correction or closure to prevent injury. Should managers establish minimum or maximum standards that must be ful filled to prevent a hazard under which HACCP principle? - ANSWER principle 3, establish essential limits Which procedure would be most effective in safeguarding the food from contamination by clients and food handlers? - ANSWER: Inserting sneeze barriers in the vicinity of the salad bar and buffet area The temperature of veggie beef broth, which is maintained on a steam table, is monitored and recorded every two hours. If the temperature declines below 135°F, the cook informs the manager and subsequently reheats the soup at 165°F for 15 seconds. what was the corrective action implemented? - ANSWER: Reheat to t he specified temperature after two hours. A manager observes that certain food items in the refrigerator are not properly labeled. What actions should the manager take with this food? - ANSWER What specific procedure necessitates a HACCP plan? - ANSWER mopping the floor is completed by a food handler. The food handl er is required to cleanse their hands. Ready- to-eat TCS food that is prepared on-site and stored at the appropriate refrigerated temperature can be beneficial for a period of up to several days. - ANSWER Seven days