McDonald's Training Practice Exam

These questions are part of the practice quiz. Start practicing

• Which of the following is NOT a Big 8 allergen?
• In cabinet management for grill and fried products, what do workers watch for?
• Which of the following is one of the Big 6 reportable illnesses?
• Which option corresponds to a priority when prioritizing in a restaurant setting?
• Which item uses Gelled Yolk as its quality check?
• What is McDonald's standard approach to allergen awareness during service?
• What is the cook time for a 4:1 ratio?
• Which item has a lower than 165°F recommended temperature?
• HLZ stands for which of the following?
• Which action is part of the procedures for safe product receiving and storage?
• What is the food safety internal temperature for breakfast chicken?
• Which option represents a priority when prioritizing in restaurant operations?
• Which item has a quality check range that ends at 190°F?
• What is the target for order time in seconds?
• What is the correct procedure for cleaning the grill or flat-top surface?
• UHC McChicken Portions Temperature and Holding Time?
• The bun pass-through time is which value?
• What are the symptoms for Salmonella Typhi
• If a customer asks for nutrition facts, how should you respond?
• Which option corresponds to Restaurant Appearance or Function as a priority?
• What is the correct procedure if you spill a liquid in the kitchen?
• Why is labeling discarded items important?
• To manage a safe and secure area, you look out for the personal safety of the crew and security issues, as well as which area?
• What is the cook time for a 10:1 ratio?
• When should you assign secondary duties such as restocking and cleanup tasks to maximize crew productivity?
• What is the order prep time target range in production?
• How should you handle a customer who asks for a customized order not on the menu?
• Which option best represents Quality/Service as a priority?
• Fry stations should be cleaned and sanitized how often?
• What are the symptoms for Norovirus?
• Which item is a sign of pest infestation?
• Where is the biohazard kit located in the restaurant?
• Which of the following is one of the four priorities when prioritizing in restaurant operations?
• What is the target time for assembling an order?
• What is the quality check for Beef 10:1?
• What is the purpose of portion control during prep?
• What is the holding temperature for UHC McChicken Portions?
• How should you handle a large order or catering request?
• Why is maintaining a professional uniform and personal appearance important?
• Why should employees leave the area near the bulk storage tank while it is being filled?
• What are the symptoms for Shigella
• There are 4 steps to customer recovery which are?
• What are the symptoms for Salmonella (non-typhoid)
• What is the proper action when you suspect a food safety violation in the store?
• In addition to the regular sanitizing schedule, when else should high-touch surfaces be sanitized?
• What does HBO mean?
• What is the Grill Upper Platen Temperature?
• Which statement about the 3 C's is true?
• Which option represents Customer Comfort and Convenience as a priority?
• Which sequence describes the proper handling when a beverage order is incorrect?
• Which elements are included in an effective greeting in a fast-food setting?
• What is the KVS time range?
• Which of the following is NOT among the six things to look for when inspecting products at the time of delivery?
• KVS stands for which term?
• What is the food safety internal temperature for Filet-O-Fish?
• What is the internal food safety temperature for breakfast sausage?
• What is the target time for presenting?
• Which item is listed as part of the after-shift process?
• Raw chicken should be stored in the prep area to prevent cross-contamination. How should it be stored?
• What is the food safety internal temperature for Crispy Chicken?
• For both front counter and drive-thru, the target for service time is
• What is the value of the Rapid Toaster Heel?
• What does FIFO stand for and why is it used in the store?
• Which basic management skill involves building trust and earning respect?
• Which of the following indicates a production area danger?
• Which option correctly lists the three areas reviewed by the pre-shift checklist?
• What temperature should raw chicken be stored at?
• EEOC stands for which agency?
• What is the purpose of stock rotation checks and counts?
• Which item has the highest minimum internal temperature among the listed items?
• Imminent health hazard restaurant closures are?
• How should you handle products that have passed their expiration date?
• Which step in customer recovery involves apologizing while demonstrating understanding?
• What is the standard practice for cleaning and sanitizing the restrooms?
• What is the recommended flow of food preparation to prevent cross-contact?
• What are the symptoms for Hepatitis A?
• Pre-shift planning begins how long before you are responsible for a shift?
• Which option represents one of the four priorities when prioritizing in restaurant operations?
• What is the recommended practice for communicating allergen information to customers?
• Maintaining clean as you go helps prevent which hazards?
• Which of the following is a basic management skill?
• What does QSC&V stand for?
• How should you handle a suspected food allergen introduced by a supplier?
• Which of the following is a priority when prioritizing in restaurant operations?
• In the Rapid Toaster, what is the Crown setting value?
• Which unit is used to measure service time?
• Which statement best describes the role of a sanitation checklist during shifts?
• When do you use batch cooking?
• In service speed metrics, which is a target for drive-thru and front counter?
• What is the internal food safety temperature for beef 10:1?
• Which statement best describes the production area manager's responsibility regarding product quality?
• Name two ways to prevent cross-contamination between raw and ready-to-eat foods.
• When can an employee come back to work after having a foodborne illness?
• If you are behind on products, which cooking method is appropriate?
• How long should different menu item cooking times be watched to ensure quality?
• What is the food safety internal temperature for Chicken McNuggets?
• For the listed chicken items (excluding Filet-O-Fish), what is the safe internal temperature?
• What is the quality check for fresh beef 4:1?
• What is the UHC 10:1 Temperature and Holding Time?
• What is the Grill Lower Platen Temperature?
• Which procedure describes calibrating the pyrometer using an ice-water bath and the ABS machine?
• Which of the following is NOT listed as an imminent health hazard that could lead to restaurant closure?
• Which are the components of the Area Management Process?
• What tool should be used to process refunds and record transactions?
• When taking a drive-thru order, what is the best practice to ensure accuracy?
• Which basic management skill is centered on customer interactions to deliver service?
• What is the correct refrigeration temperature for milk and dairy products?
• What is the food safety internal temperature for Buttermilk Crispy Tenders?
• What is a proper procedure for handling cash and refunds?
• The bun temperature should be what temperature?
• Which option represents Restaurant Appearance or Function as a priority?
• What is the proper sequence for cleaning and sanitizing equipment to prevent contamination?
• Which practice best supports safe leftovers storage?
• How can you identify spoiled or damaged products in a station?
• What are the symptoms for Campylobacter
• How should leftovers be stored to ensure safety?
• What is the target oral taking time?
• When handing a product to a customer, what packaging checks should you perform?
• What is the internal food safety temperature for fresh beef 4:1?
• Which pair lists the correct grill platen temperatures in the right order (upper then lower)?
• In the KVS timing, which range is correct?
• When you notice inventory discrepancies during a shift, which action sequence is appropriate?
• What is the purpose of a daily sanitation checklist?
• What is the 3 legged stool comprised of?
• Which statement best describes the biohazard kit's location and use?
• Big 6 Reportable Illnesses are
• Which of the following is one of the four priorities when prioritizing in restaurant operations?
• Which of the following best matches the service times for greeting, oral taking, assembling, and presenting?
• Which of the following is NOT listed as a primary concern to manage in the grill area?
• Which device is used to monitor kitchen activity?
• What is the food safety internal temperature for Grilled Chicken?
• What is the purpose of rotating stock in cold storage?
• What is the purpose of maintaining clean as you go during a shift?
• UHC Filet-O-Fish Temperature and Holding Time?
• What is the target greeting time in seconds?
• During transition, where should breakfast products be held?
• What is the auxiliary temperature for the Rapid Toaster (Antunes only)?
• Why is it important to close the cash drawer at the end of a shift?
• What is the recommended approach when a customer reports an incorrect order?
• What are the symptoms for E-Coli (Escherichia Coli)?
• What is the proper use of gloves in food handling?
• The 3 legged stool consists of which groups?
• How should promotions and price changes be handled at the register?
• Area Management Process is described as including which phases?
• Which inventory principle is described by using oldest items before newer items?
• Which product has a holding time of 60 minutes?
• Which statement best describes the service time standards for order and cash times?
• Which product has a holding time of 20 minutes?
• What is the minimum internal temperature required for fresh beef 4:1?
• What is the essential approach when a dietary request is received from a customer?
• UHC Grill Chicken Portions Temperature and Holding Time?
• What is the target for cash time in seconds?
• What is the quality check for round egg?
• Which of the following is a danger indicator in the production area?
• Where should raw chicken be stored in the prep area relative to ready-to-eat items?
• What is the quality check for breakfast sausage?
• When verifying packaging prior to giving it to a customer, which elements should be checked?
• Which of the following is NOT a primary concern in the grill area?
• What should you do if a piece of equipment becomes inoperable and could affect food safety?
• What is the total experience time for service at the Drive-Thru and Front Counter?
• Which option best describes the production area manager's responsibility?
• How often should high-touch surfaces be sanitized during a shift?
• How should you verify the accuracy of a customer's order at the pickup window?
• How often should equipment be cleaned and sanitized?
• Which option represents Safety as a priority when prioritizing in restaurant operations?
• Which option corresponds to the fourth priority when prioritizing in restaurant operations?
• If a beverage order is incorrect, what is the proper action?
• How many orders per hour should an outstanding Front Counter person be able to handle?
• In addition to the regular schedule, when else should fry stations be cleaned and sanitized?
• What is the purpose of issuing receipts when processing refunds?
• What is the correct opening sequence of actions before service begins?
• When there is a price discrepancy reported by a customer, what is the appropriate action?
• Use the pre-shift checklist to create a 'to do' list as you review these three areas. The three areas are:
• What is expected when wrapping or packaging items for customers?
• 160°F is equal to which temperature in Celsius?
• Which option best reflects a comprehensive approach to prevent cross-contamination?
• What is the recommended duration for proper handwashing according to food safety guidelines?
• What is the correct sequence of activities in decision making?
• Which core skill supports teamwork and performance among staff?
• Which symptom is shared by E-Coli and Norovirus?
• What is the safe minimum hot-holding temperature for cooked items like burgers?
• What is the freezer temperature range?
• What steps should you take to maintain accurate inventory during a shift?
• What does UHC stand for in holding cabinet terminology?
• After confirming a customized order is feasible, what is the recommended next step?
• When a customer has an allergen concern, what is the appropriate action regarding substitutions?
• When a customer asks about dietary restrictions, what steps should you take?
• What is the correct order of operations when prepping food in a shared kitchen to avoid cross-contact?
• What is the required calibration target for the ice water temperature used when calibrating the pyrometer?
• Which statement is true about service time targets?
• Which product has a minimum internal temperature of 165°F?
• Which action is essential to ensure product quality at delivery?
• When items are past expiration date, which actions should you take?
• What is the policy for taking breaks during a shift?
• Which practice best prevents cross-contact during prep?
• Which is the final step in the decision-making sequence?
• At what temperature should dairy and perishable cold items be stored?
• What does SIP mean?
• What is the holding time for UHC 10:1?
• If you identify a spoiled or damaged product in a station, what is the proper action?
• What is the maximum allowable temperature range for all McDonald's refrigerators?
• What is the platen temperature for the Rapid Toaster?
• What is the first step in opening procedures for a McDonald's store?
• Which basic management skill involves thoughtful choices among alternatives?
• What is the minimum internal cooking temperature required for ground beef patties to ensure food safety?
• Which option best represents a post-shift target?
• What are your goals for the shift called?
• Which measurement is used to assess bun throughput?
• UHC Chicken McNuggets Temperature and Holding Time?
• Big 8 Food Allergens are
• Which temperature is correct for Filet-O-Fish?
• Which of the following is NOT one of the three areas reviewed on the pre-shift checklist?
• Which option is identified as Customer Comfort and Convenience when prioritizing in a restaurant?
• The 3 C's for a well-run operation are
• POS stands for which term?
• What is the food safety internal temperature for McChicken?
• Which area is at 50% of the time?
• During transition, breakfast products should be held in which part of the cabinet?
• UHC Crispy Chicken Portions Temperature and Holding Time?
• What is the internal food safety temperature for round egg?
• What is the service time?
• When a suspected allergen from a supplier is identified, what is the proper reporting sequence?
• What is the acceptable deviation range for the ice water calibration temperature?
• When should a manager be contacted regarding a customer concern?
• What is the holding time for UHC Crispy Chicken Portions?