FS Verification Store Flashcards
What is food safety?
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.
how does food become unsafe?
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.)
what are bacteria?
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.
What to do eliminate bad bacteria?
Washing your hands properly
Wearing disposable gloves
Using sanitize towels
Handling food according to procedure
What is the temperature of the freezer?
0 to 10°F or -18°C to -23°C
What is the temperature of the cooler?
34 to 40°F or 1 to 4°C
what are the 3 types of hazards?
microbiological
chemical
physical
What is microbiological hazard?
Microbiological hazard occurs when food becomes contaminated by bacteria
what are viruses?
viruses are simplest and tiniest form of germs. They can be as much smaller than bacteria.
what are molds?
molds are very tiny fungi that live in plant or animals, and can be carried by air, water and insect.
what is chemical hazard?
all chemical that used for cleaning or operational supply.
where do you use McD sanitizer color green?
Sanitizing utensils during operation time
where do you use sink pack sanitizer color red?
Sanitizing utensils during closing time
where do you use laundry pack color blue and powder bleach?
washing towels and grill cloth
where do you use floor cleaner color green?
in mopping the floor
Where do you use liquid cleanser?
For cleaning all kind of surface
where do you use degreaser?
In drive-thru line and boil out
Where do you use veggie wash?
For tomatoes
Where do you use high temp cleaner?
For cleaning the grill
where do you use magnesol?
For filtering
where do you use APC or all purpose Super concentrated solution?
For washing or cleaning the utensils
What is physical hazard?
physical hazard is from foreign object like hair, nail, worms, plastic, clips, etc.
What are the two types of bacteria?
Harmful and non-harmful bacteria
What is harmful bacteria?
it can cause sickness, or even death to customers
what bacteria found in the beef?
E - coli
What bacteria can be found in chicken?
Salmonella
what bacteria can be found in lettuce?
Listeria
what bacteria can be found in fish?
Anisakis and histamine
What bacteria can be found in Sundae mix?
Lactobacillus
what is non harmful bacteria?
Spoils the food
Examples of non-harmful bacteria
molds, yeast, lactobacili
what are the five things needed for bacterial growth?
Time
temperature
food
moisture
oxygen
what is cross contamination?
it is a food contaminated with harmful bacteria by coming in contact with unsanitized hands, utensils, and surface.
What is direct contamination?
It is a food directly contaminated by sneezing or cough
what is binary fission?
Multiplication of bacteria
what is danger zone?
This is where bacteria grows rapidly
Where to use blue gloves
For handling raw products like beef, patties and eggs
where to use clear gloves?
handling cooked products, or when we are preparing and assembling food
what is HACCP means?
hazard
analysis
critical
control
point
7 hand wash procedures
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
what are the hazard control points?
RECEIVING
STORING
HANDLING
PREPARING
SERVING
what are the critical control point of HACCP?
Cold storage
Cold preparation
Freezing and Thawing
Washing
Cooking
Hot holding
What are the critical control points for food safety?
Procedure control
Temperature control
Hygiene control
Cleaning and sanitizing
Time control
