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CHIPOTLE MANAGER SERVSAFE EXAM
QUESTION AND ANSWERS| VERIFIED!!! [GRADED A+]
"The EPA creates national standards for foodservice equipment that comes in contact with food. -
CORRECT ANSWER FALSE"
"The most important way to prevent foodborne illnesses caused by viruses is to control time and
temperature. - CORRECT ANSWER FALSE"
"What can happen if food has not been held at the correct temperature? - CORRECT ANSWER
Pathogens present in the food can grow to harmful levels and cause a foodborne illness."
"What items are needed in a handwashing station? - CORRECT ANSWER Hand-washing stations need
the following items:
- Hot and cold running water
- Soap
- A way to dry hands
- Garbage container
- Signage for staff members to wash hands Building Systems" "When holding TCS food for service, the internal temperature must be checked at least every four hours. - CORRECT ANSWER TRUE" "When mounted on legs, stationary equipment must be at least two inches (five centimeters) off the
floor. - CORRECT ANSWER FALSE"
"You should not have painted fingernails when serving food - CORRECT ANSWER TRUE"
"You should reject a delivery of frozen steaks covered in ice crystals - CORRECT ANSWER TRUE"
"You should wash your hands after taking a break to smoke - CORRECT ANSWER TRUE"
"Your operation may be allowed to hold chicken salad at room temperature if the salad has a label
specifying that it must be thrown out after eight hours. - CORRECT ANSWER FALSE"
"A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the
salad. - CORRECT ANSWER Poor-personal hygiene"
"A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato
on a bun. - CORRECT ANSWER Cross-contamination"
"A server setting tables touches the food-contact surfaces of a water glass when placing it on the table. -
CORRECT ANSWER Cross-contamination"
"All pathogens need oxygen to grow - CORRECT ANSWER FALSE"
"Arrange stored food by its use-by-date so that you use the oldest food first - CORRECT ANSWER
TRUE"
"Chicken held at an internal temperature of 125 F (52 C) has been time-temperature abused̊ ̊ -
CORRECT ANSWER TRUE"
"Cook a whole turkey to a minimum internal cooking temperature of 155 F (68 C) for 15 seconds̊ ̊ -
CORRECT ANSWER FALSE"
"Coolers are designed to cool hot food quickly - CORRECT ANSWER FALSE"
"Fill in the blanks with the word or words that complete the sentences correctly. 1 Thermometers used to measure the temperature of food must to accurate to ___ 2 Place a probe into the ____ part of the food. 3 Wait ____ seconds after inserting a bimetallic stemmed thermometer before recording the temperature of a food. 4 Make sure your thermometers are accurate by ____ them regularly.
5 Sanitize thermometers by using a sanitizing solution for ___ surfaces. - CORRECT ANSWER 1. +/- 2 F ̊
or +/- 1 C ̊
- thickest
- 15 seconds
- Air gap 2 .Backflow
- Cross-connection
4. Foot-candle - CORRECT ANSWER 1. Air gap: Air space that separates an outlet of safe water from a
potentially contaminated source of water 2 .Back-flow: Reverse flow of contaminants through a cross-connection into a drinkable water supply
- Cross-connection: Physical link between safe water and dirty water
- Foot-candle: Measure of lighting intensity" "On Sunday,8/3 you prepped melon balls at 2:00 p.m. You used some for a fruit salad and stored the
rest. Make the label for the food you stored. - CORRECT ANSWER USE BY
Date 8/ 2:00 p.m. melon balls"
"Parasites are commonly associated with seafood. - CORRECT ANSWER TRUE"
"PATHOGENS AND LINKED FOODS
Write the letter of the food commonly linked with each pathogen. You will use food items more than once and some may not be used at all. Some pathogens are linked with more than one food.
- ____Hepatitis A
- ____Norovirus
- ____Salmonella Typhi
- ____Shigella spp.
- ____Shiga toxin-producing Escherichia coli
6. ____Nontyphoidal Salmonella - CORRECT ANSWER 1. shellfish, ready-to-eat food, contaminated
water
- shellfish, ready-to-eat food, contaminated water
- beverages, ready-to-eat food
- produce, milk/dairy products
- meat, produce
- meat, produce, milk dairy products, eggs and poultry" "Place an X next to each food that is or contains a TCS food
- Baked potatoes
- Orange juice
- Pizza with diced tomatoes and green pepper
- Poached salmon
- Refried beans
- Scrambled shell eggs
- Shrimp fried rice
- Tofu ice cream
- Vanilla milk shake
10. Whole-wheat bread - CORRECT ANSWER -baked potatoes
-pizza with diced tomatoes and green pepper -poached salmon -refried beans -scrambled shell eggs -shrimp fried rice -tofu ice cream -vanilla milk shake"
"purchase food from _______, reputable suppliers - CORRECT ANSWER approved"
“A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated,
or reduced to safe levels. - CORRECT ANSWER TRUE"
"Active managerial control focuses on managing the risk factors for foodborne illness. - CORRECT
ANSWER TRUE"
"An electrical power outage is considered by local regulatory authorities to be an imminent health
hazard. - CORRECT ANSWER TRUE"
"Contaminants
What are the three types of contaminants that are a risk to food? Give an example of each - CORRECT
ANSWER Biological: Examples include bacteria, viruses, parasites, fungi, and toxins from plants,
mushrooms, and seafood.
-Rinse your hands and arms thoroughly under warm running water.
- Dry hands and arms with a single-use paper towel or a hand dryer."
"Rinsing a cutting board will prevent cross-contamination with the next food item placed on it. -
CORRECT ANSWER FALSE"
"Salmonella Typhi is commonly linked with ground beef. - CORRECT ANSWER FALSE"
"Some thermometers cannot be calibrated. - CORRECT ANSWER TRUE"
"Store raw meat, poultry, and seafood ________ ready-to-eat food - CORRECT ANSWER below"
"Store ready-to-eat TCS food that is prepared on-site for no more than _________ days. - CORRECT
ANSWER seven"
"Stored food at least _______ inch(es) [ ______ centimeter(s)] off the floor - CORRECT ANSWER 6
inches (15 centimeters)"
"The first step in cooling TCS food is to cool it from 135 F to 70 F (57 C to 21 C) within three hours̊ ̊ ̊ ̊ -
CORRECT ANSWER FALSE"
"The purpose of a food safety management system is to prevent foodborne illness. - CORRECT
ANSWER TRUE"
"TRUE OR FALSE
A food handler's hands can transfer pathogens from one food to another - CORRECT ANSWER TRUE"
"TRUE OR FALSE
A foodborne-illness outbreak is when two or more people get sick after eating at the same place -
CORRECT ANSWER FALSE"
"TRUE OR FALSE
Adults are more likely than preschool-age children to get sick from contaminated food. - CORRECT
ANSWER FALSE"
"TRUE OR FALSE
Food handlers who don't wash their hands correctly can cause a foodborne illness - CORRECT
ANSWER TRUE"
"Use hand antiseptic before washing hands. - CORRECT ANSWER FALSE"
"Wearing a dirty uniform or apron can contaminate food - CORRECT ANSWER TRUE"
"What are the four acceptable methods of thawing food? - CORRECT ANSWER -In the cooker
-Under running drinkable water at 70 F (21 C) or lower ̊ ̊ -In a microwave -As part of the cooking process"
"What is one way you can correctly cool a large pot of chili? - CORRECT ANSWER Divide it into smaller
containers and use one of the following methods for cooling it:
- Place it in an ice-water bath and stir it.
- Stir the chili with ice paddles.
- Place it in a blast chiller.
- The chili could also be made with less water than required. Cold water or ice could then be added after cooking to cool the chili and provide the remaining water." "Which ones can contaminate food? -Touching your hair, face, or body -Wearing a hat while prepping food -Handling money -Wearing a clean apron
-Sneezing, coughing, or using a tissue - CORRECT ANSWER -Touching your hair, face, or body
-Handling money -Sneezing, coughing, or using a tissue" "Which order they go in??? -raw poultry -cake
-Determine critical control points (CCPs). -Establish critical limits. -Establish monitoring procedures. -Identify corrective actions. -Verify that the system works. -Establish procedures for record keeping and documentation."
"List the six conditions that pathogens need to grow - CORRECT ANSWER pathogens need these
conditions to grow:
- Food
- Acidity
- Temperature
- Time
- Oxygen
- Moisture"
"List three processes that require a HACCP plan. - CORRECT ANSWER Any three of the following are
correct:
- Smoking food as a method of preserving food
- Using food additives or adding components, such as vinegar, to preserve or alter food so it no longer requires time and temperature control for safety
- Curing food
- Custom-processing animals
- Packaging food using reduced-oxygen packaging (ROP) methods
- Treating (e.g., pasteurizing) juice on-site and packaging it for later sale
- Sprouting seeds or beans"
