McDonald's crew trainer test QUESTIONS WITH COMPLETE 100% VERIFIED SOLUTIONS 2024/2025, Exams of Nutrition

Download McDonald's crew trainer test QUESTIONS WITH COMPLETE 100% VERIFIED SOLUTIONS 2024/2025 and more Exams Nutrition in PDF only on Docsity! McDonald's crew trainer test QUESTIONS WITH COMPLETE 100% VERIFIED SOLUTIONS 2024/2025 Expectations of Mcdonald's Hot and fresh food served in an excellent manner while the orders are correct. A clean restaurant with friendly crew. Values of McDonald's Customer experience is priority Committment Belief in McD system Operate ethically Give back to community Grow profitably Strive for improvement Plan to win - SPS People Product Place Price Promotion Overall Hygiene Avoid contamination, destroy micro-organisms, products at the correct temperature Personal hygiene Wash hands, clean uniform and apron, clean appearance and no jewellery Cleaning hands Every 30 minutes under warm water of the temperature range between 38-42 degrees celsius and rub in soap for 20 seconds Delivery Check temperatures, dates and conditions of boxes 2 frozen 10:1, nuggets/mayo at a temperature between 18-23 degrees celsius Cheese and lettuce chilled at 1-4 degrees celsius Lettuce, salad and fresh onions at 7 degrees celsius At end of delivery Frozen don't exceed 15 degrees celsius Types of freezers Main freezer where frozen products are stored Daily freezer where products are stored for 24 hours at a temperature range of 18-23 degrees celsius Grill side and wall freezers where products are stored for 2 hours Products in the main freezer stocked 15cm from ground 30cm from fan 5cm from wall 2.5cm from each other Dates visible and beef away from door and evaporator Frozen, chilled and dry products covered to prevent contamination and dehydration Maximum stocking 20 reg buns 20 quarter buns 27 big mac buns 8 10:1 8 4:1 8 3:1 6 bacon 6 nuggets 6 chicken 6 fillet 6 pies 5 fries 5 wedges Cleaning method Hot water Solid sense (blue) 43-49 degrees celsius Hot water Sanitize 21-32 degrees celsius for 5 minutes Rinse Dry 15cm from floor Equipment and utensils washed every 4 hours Oil quality