FOOD SAFETY
For 4:1 to hit 'quality" what temp should it reach?
A) 190-200
B 175-190
C) 165-170
B) 175-190
3 things you need to run a shift?
A) People, Equipment, Product
B) Personality, Enthusiasm, Pencils
C) People, Excellence, Positivity
A) People, Equipment, Product
In our " no touching policy" what is acceptable?
A) HIGH FIVE, HANDSHAKE
B) HUG, KISS ON THE CHEEK
C) HANDSHAKE, FIRST BUMP
C) HANDSHAKE, FIRST BUMP
What is an example of "fixed mindset"?
A. I can do this
B. It is too hard
C. I need to practice more
B. It is too hard
Temperature danger zones for food safety range at...
A)40-140
B) 165-175
C) 155-`175
A) 40-140
What should the sink in the back of the store should reach?
A) 110
B) 100
C) 105
A) 110
What is the number for danger zone?
A) 5
B) 3
C) 0
B)3
Examples of managing a shift are...
A. conducting travel paths and using observation zone
B. talking to crew about their day
C. text your GM about what you need to do
A. conducting travel paths and using observation zone
For chicken products to reach temp what should it be?
A) 155
B) 175
C) 165
C) 165
What should our restrooms sinks and hand washing sinks temp should reach?
A) 110
B) 100
C) 105
B) 100
In the wash hands sinks what liquid can be dumped into them?
A) O.J
B) Frappe base
C) None of the above
C) None of the above
What drive-thru is in "danger-zone" what should you do?
A. check production
B. check positioning
C. check on service
D. all of the above
d. all of the above
ASWhat products need to reach 155 temp food safety
A) 10/1, Round egg, Fish, sausage, steak
B) chicken, round egg, steak, sausage, fish
C) fresh beef (4/1), chicken, sausage, fish, 10/1
A) 10/1, Round egg, Fish, sausage, steak
Conducting a pre-shift checklist prevents what % of issues that occur?
A. 80%
B. 100%
C. 75%
B. 80%
How can Mcdonalds create golden moments?
A. quality, cleanliness, fast, accurate, friendly
B. service, quantity, speed, quality, friendly
C. Value, quality, quantity, accurate, friendly
A. quality, cleanliness, fast, accurate, friendly
If the KIOSK does not have receipt paper the manager should...
A. leave it as it is
B. delegate to a crew to restock the machine
C. restock recipes paper themselves
B. delegate to a crew to restock the machine