Mcdonald's Crew Trainer Nz Questions And Answers

Define "Clean" {Ans: } Free from dirt, marks, or stainsDefine "Sanitary" {Ans: } Free from harmful diseases causing bacteriaWhat is the temperature danger zone? {Ans: } 5°C-60°CWhat persons are prohibited by health codes from working with food or in food contact areas? {Ans: } Diarrhoea, Vomitting, Sick, Riunny nose, FeverList 10 activites that would require an employee to wash their hands {Ans: } - Handling Money - Going to the toilet - Touching Hair - Changing the bin - Getting Stock - Sneezing - Shaking Hands - Sweeping and/or Mopping Floor - Coming back from break - Changing stationWhat does "AMH" stand for? {Ans: } Anti Microbal HandwashBriefly describe the three step process for proper hand washing with AMH? {Ans: } - Wet The Hands and Soap to the elbow - Rub together for 20 seconds and rinse thoroughly - Dry hands with a paper towelWhat is the "Dry Wipe" Procedure? {Ans: } Wipe with paper towel then mopWhat are the four thigns requried for bacteria growth? {Ans: } Temperature, Food, Moisture, TimeWhat does FIFO stand for? {Ans: } First In, First OutCorrect Freezer temperature is {Ans: } 0°C - 4°CDry goods should be stored in what temperature range? {Ans: