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Management Food Safety Verification
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MFSV - Updated 02-17. Managers food safety verification tool. To be used to assess managers competence with McDonalds food safety policies and procedures.
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Conducted on
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Manager
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Accessor
Assessment Type
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Calibration assessment or actual assessment?
Knowledge - Food Handling Procedures
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In this section, assess the managers knowledge of the food handling procedures section of the rationale. Mark as competent only if the manager is 100% with their answer. Do not mark as competent if the answer given was "near enough".
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What is required if someone has a notifiable disease such as salmonellosis ( Salmonella ):<br>Do not allow crew who are unhealthy to work in any area of the restaurant. In addition, any person who has a notifiable disease such as salmonellosis should not be allowed to return to work without written clearance from the local Health Authority.
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How often must kitchen crew wash their hands?<br>Hourly
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What are blue gloves used for? <br>Blue gloves are required for handling the following raw products at the grill station: 10:1 and 4:1 meat, eggs, breakfast sausage, bacon, chicken, as well as for handling designated raw food surfaces and for Counter crew to handle uncooked hash browns and link sausages.
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What are clear gloves used for?<br>Clear gloves are required for all other food handling including: bun/muffin/bagel toasting, product assembly, PFC station tasks, salad and McCafé food preparation. Product from the Fried Products UHC (Chicken and Fish) should be removed using clear gloves
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When should an employee not be aloud to work?<br>Employees who/are suffering from diarrhea, fever, vomiting, jaundice or fever and sore throat, should not be working in the restaurant unless these symptoms are a result of a medical condition that a medical service provider has confirmed will not cause a food-borne illness.
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What is required when touching a designated raw food surface and what are they?<br>Wear blue gloves and 3.5oz egg ladle, egg spring whip, egg mixing cup, yellow Hutzler spatula, yellow egg tweezers, egg and meat packaging, meat freezer lids, bacon containers.
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When are you required to change your gloves ( to score this as correct, both gloves must be explained ):<br>In all cases, blue gloves must be discarded immediately after each use (i.e. before commencing the next run of product) and clear gloves whenever damaged or soiled and at least hourly.
Food Safety Checklist and Rationale
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It is the responsibility of the "XXXXXX" to verify that all relevant items have been completed with integrity and to take responsibility for food safety and hygiene on the shift.<br>"Shift Manager"
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What color pens are aloud to be used when completing the food safety daily checklist?<br>Blue or Black pens only.
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How do you record a temperature in the Food Safety Daily Workbook?<br>When recording any temperatures in the Daily Checklist, record temperature as displayed on the thermometer including decimals, if any.
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When is probed food acceptable to be served to customers?<br>Probed food is acceptable to serve to customers if the thermometer probe is clean and sanitised before use and the minimum food safety standards are met.
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If you answer N to any item on the checklist or if it does not meet McDonald’s requirements, what must be completed? and when?<br>If you answer N to any item on the checklist or if it does not meet McDonald’s requirements, corrective action must be taken as soon as possible to correct the deficiency. Corrective actions must be recorded
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If you make a mistake in the Food Safety Daily Workbook, what must you do?<br>Cancel it by crossing with a single line through it. Write the correct reading alongside or in the corrective action section. Do not overwrite on a reading.
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How often must the food safety daily checklist be completed?<br>Once every 24 hours as a minimum requirement
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When must Georgie Pie, Create your own taste, Grilled and Fried product food safety checks be completed?<br>Within 30 minutes of their availability on the menu and prior to the products being sold.
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Is there a requirement to repeat fried product food safety checks after filtering a vat?<br>No
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How often must the thermometer be checked ( calibrated )?<br>Daily
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Please correctly explain the correct procedures for calibrating the probe. ( In Order ).<br>1. Fill a small hot cup with ice.<br>2. Top it up with cold filtered water.<br>3. Allow it to stand for 2 minutes.<br>4. Measure the temperature with the needle probe – stir vigorously until the temperature stabilises.<br>5. Record the result in the Food Safety Daily Checklist
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What temperature must the thermometer be at when calibrating? <br>Thermometer calibration verified: reading (0°C +/- 1°C)
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If the thermometer does not calibrate with the acceptable range, what do you do?<br>Calibrate the back up thermometer. Report to the Restaurant Manager. Put the thermometer that did not calibrate out of use.
Food Safety Daily Checks Knowledge Continued
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When must sanitised cloth bucket be changed?<br>Discard the sanitizer solution and replace it with fresh solution if it appears dirty, whenever a new load of towels is added to the bucket and at least every 4 hours
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What temprature must the water in the sanitised bucket be?<br>Luke Warm
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When checking walkin/refrigerated tempratures, how do you conduct it? ( can answer any, as long as correct procedures explained ):<br>Measure the product temperature by holding the tip of the needle probe tightly between two packages or by folding the package around the tip of the probe.<br>Hold the thermometer in place until the readout stabilises.<br>It may be faster to probe the internal temperature of a food product directly, for example with a bag of lettuce, a sleeve of cheese, or bottle of milk. If this method is used, be sure to sanitise your probe prior to probing the product.
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“Use Thru”, “Use By” and “Best Before” all mean...?<br>That the product can be used until midnight of the date marked on the product.
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When conducting a freezer temperature check and it displays a high reading, what do you do?<br>If a high reading is observed, do not record it yet, but check that the unit is not in, or has just finished, a defrost cycle or that doors have recently been open. If so, recheck in 20 minutes and record this reading. Refer to the troubleshooting section if out of range readings are obtained and note any corrective action taken in the space provided on the Daily Checklist.
Conducting Food Safety - PFC - Assessment
PFC Products - Fried - Manager Knowledge
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What is the secondary shelf life for PFC products?<br>2 hours
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What is the minimum internal temperature of McChicken patties?<br>74 degrees.
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What potential bacteria can be carried in Chicken Products if not cooked or served correctly?<br>Salmonella
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What internal temperature must Filet of Fish be to pass Food Safety Checks?<br>71 Degrees
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Frozen Filet portions are also considered to be sensitive products because they contain raw fish that may contain harmful bacteria such as .....?<br>Listeria.
PFC Products - Fried - Manager Assessment
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Manager has got a sanitised cloth available
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Manager places the product in the vat and activates timer correctly?
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Manager allows enough time between products to probe.<br>Eg: Product isn't beeping or being pulled when the manager is not ready to immediately check internal tempratures
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Manager correctly probes the chicken product in the correct place?<br>( thickest part of the chicken ). Ask the manager where they are probing and check answer.
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Food Safety Checks recorded correctly in Daily Food Safety Workbook?<br>>Time of day check is completed <br>>Platen # cooked on (Grilled Chicken only)<br>>Grill/Fryer set up, temperature settings correct (Y/N)<br>>Cook time of the product (removal time of Grilled Chicken only)<br>>Run size<br>>The lowest internal patty temperature from the temperatures measured from each run. <br>>Record temperatures as displayed on the thermometer, including decimals, if any<br>>Answer the food safety questions<br>>Leave all spaces for unused vats blank
Conducting Food Safety - Grilled Procucts - Assessment
Grilled Products - Grilled - Manager Knowledge
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What is the secondary shelf life for frozen meat products?<br>2 hours
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What is the minimum internal temperature for beef product?<br>69 Degrees
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What is the quality range for beef product?<br>69 - 74
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Can beef product be served if you fail quality but not food safety, why? <br>Eg: over 74,
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What run size do you use when conducting Food Safety and why?<br>Maximum run size or 8 10:1/6 4:1/6 3:1. As this is the maximum that can be put down at a time.
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What is the optimum cook time for 10:1 and acceptable range:<br>10:1 – 38’’ (optimum), acceptable range: 36 –41”
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What is the optimum cook time for 4:1 and acceptable range:<br>4:1 – 104” (optimum), acceptable range: 101 –109”
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What is the optimum cook time for 4:1 Angus and acceptable range:<br>4:1Angus Clam – 108” (optimum), acceptable range: 104”–112”
Grilled Products - Grilled - Assessment
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Has manager got a sanitised cloth
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Manager is laying the meat correctly
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Manager is following the correct probe sequence from the rationale:<br>9:1/10:1 - Patties are probed immediately after removal from the grill, before wiping the spatula.<br>4:1/Chicken - Patties are probed immediately after removal from the grill, after wiping the spatula.
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Manager is correctly probing the meat. Have them explain the correct procedure.<br>Insert the tip of the sanitised needle probe at a 30 angle to take one temperature from the center of each corner patty. Ensure the tip of the probe is midway through the depth of the patty.
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Allow the temperature to stabilise until the temperature is displayed. Record the temperature in the thermometer’s memory. Although four temperature readings are recorded in the thermometer, only the lowest should be copied to the Daily Checklist. Record temperatures as displayed on the thermometer, including decimals, if any.
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Manager is correctly probing Grilled Chicken?<br>Only 4 patties on grill, probing the thickest part of the chicken, after wiping the spatula.
Conducting Food Safety - Misc - Assessment
Georgie Pie - Manager Assessment
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What is the minimum internal temperature?<br>74 degrees
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Manager correctly explains/demonstrates how to probe Georgie Pies:<br>Probe pies through one vent in the top of the pie, midway through the depth of the pie filling. Probe pie 1 minute after transferring to Hot Hold tray. Collect temperature per run from a randomly selected pie.
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Manager has documented the correct information in the food safety daily workbook.<br>Time of day check is completed <br>Oven # baked in<br>Oven set up, temperature settings correct (Y/N)<br>Run size<br>The lowest internal temperature from the temperatures measured from each run. <br>Record temperatures as displayed on the thermometer, including decimals, if any<br>Answer the food safety questions<br>Leave all spaces for unused ovens blank
Egg Products - Manager Assessment
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Where are our eggs stored - Primary?<br>Walkin
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What is the secondary shelf life for eggs?
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What bacteria can raw eggs carry?<br>Salmonella
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Manager can correctly demonstrate/explain the correct procedure for testing egg products:<br>With the self stabilizing thermometer, probe each of the four corner eggs in the centre immediately after removal from the grill. Record the lowest temperature reading in the spaces provided. Record the temperature as displayed on the thermometer, including decimals - if any.
Manager Assessment - Trouble Shooting
Troubleshooting Food Safety
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Manager can correctly explain how to troubleshoot food safety issues ( using PPE and explaining the correct wash procedures for failed meat products ).
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Once manager has explained the troubleshooting, ask them if the same applies to meat that is over 74 and does not meet quality. ( Answer is NO - quality is separate and food safety fail procedures do not apply )
Comments and Signoff
Assessment comments
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Assessors comments...
Assessment Sign Off
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Managers Signature
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Assessors Signature
Assessment Type
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Assessment Type:
