FS Verification Store

Question 1

What is food safety?

Answer 1

Effective procedures ensures that McDonald’s delivers safe food, free of harmful bacteria, viruses, or other harmful substances which could cause our customers to become sick.

Question 2

how does food become unsafe?

Answer 2

it is contaminated by:

Harmful bacteria or viruses
Chemicals (If a cleaning products are improperly used) or
Foreign objects (such as metal shavings, glass, etc.)

Question 3

what are bacteria?

Answer 3

Bacteria or microscopic organism found everywhere - on food, in water, in air, even in and on you. Not all bacteria are bad, but some can cause food-borne illness.

Question 4

What to do eliminate bad bacteria?

Answer 4

Washing your hands properly
Wearing disposable gloves
Using sanitize towels
Handling food according to procedure

Question 5

What is the temperature of the freezer?

Answer 5

0 to 10°F or -18°C to -23°C

Question 6

What is the temperature of the cooler?

Answer 6

34 to 40°F or 1 to 4°C

Question 7

what are the 3 types of hazards?

Answer 7

microbiological
chemical
physical

Question 8

What is microbiological hazard?

Answer 8

Microbiological hazard occurs when food becomes contaminated by bacteria

Question 9

what are viruses?

Answer 9

viruses are simplest and tiniest form of germs. They can be as much smaller than bacteria.

Question 10

what are molds?

Answer 10

molds are very tiny fungi that live in plant or animals, and can be carried by air, water and insect.

Question 11

what is chemical hazard?

Answer 11

all chemical that used for cleaning or operational supply.

Question 12

where do you use McD sanitizer color green?

Answer 12

Sanitizing utensils during operation time

Question 13

where do you use sink pack sanitizer color red?

Answer 13

Sanitizing utensils during closing time

Question 14

where do you use laundry pack color blue and powder bleach?

Answer 14

washing towels and grill cloth

Question 15

where do you use floor cleaner color green?

Answer 15

in mopping the floor

Question 16

Where do you use liquid cleanser?

Answer 16

For cleaning all kind of surface

Question 17

where do you use degreaser?

Answer 17

In drive-thru line and boil out

Question 18

Where do you use veggie wash?

Answer 18

For tomatoes

Question 19

Where do you use high temp cleaner?

Answer 19

For cleaning the grill

Question 20

where do you use magnesol?

Answer 20

For filtering

Question 21

where do you use APC or all purpose Super concentrated solution?

Answer 21

For washing or cleaning the utensils

Question 22

What is physical hazard?

Answer 22

physical hazard is from foreign object like hair, nail, worms, plastic, clips, etc.

Question 23

What are the two types of bacteria?

Answer 23

Harmful and non-harmful bacteria

Question 24

What is harmful bacteria?

Answer 24

it can cause sickness, or even death to customers

Question 25

what bacteria found in the beef?

Answer 25

E - coli

Question 26

What bacteria can be found in chicken?

Answer 26

Salmonella

Question 27

what bacteria can be found in lettuce?

Answer 27

Listeria

Question 28

what bacteria can be found in fish?

Answer 28

Anisakis and histamine

Question 29

What bacteria can be found in Sundae mix?

Answer 29

Lactobacillus

Question 30

what is non harmful bacteria?

Answer 30

Spoils the food

Question 31

Examples of non-harmful bacteria

Answer 31

molds, yeast, lactobacili

Question 32

what are the five things needed for bacterial growth?

Answer 32

Time temperature food moisture oxygen

Question 33

what is cross contamination?

Answer 33

it is a food contaminated with harmful bacteria by coming in contact with unsanitized hands, utensils, and surface.

Question 34

What is direct contamination?

Answer 34

It is a food directly contaminated by sneezing or cough

Question 35

what is binary fission?

Answer 35

Multiplication of bacteria

Question 36

what is danger zone?

Answer 36

This is where bacteria grows rapidly

Question 37

Where to use blue gloves

Answer 37

For handling raw products like beef, patties and eggs

Question 38

where to use clear gloves?

Answer 38

handling cooked products, or when we are preparing and assembling food

Question 39

what is HACCP means?

Answer 39

hazard analysis critical control point

Question 40

7 hand wash procedures

Answer 40

Wet hands using warm water Apply with AMH hand wash Rub hands vigorously for 15 to 20 seconds Rub wrist and back of hands Rinse thoroughly under running water Dry hands with clean paper towel Turn off water with the same paper towel and throw away

Question 41

what are the hazard control points?

Answer 41

RECEIVING STORING HANDLING PREPARING SERVING

Question 42

what are the critical control point of HACCP?

Answer 42

Cold storage Cold preparation Freezing and Thawing Washing Cooking Hot holding

Question 43

What are the critical control points for food safety?

Answer 43

Procedure control Temperature control Hygiene control Cleaning and sanitizing Time control