CHIPOTLE FOOD SAFETY SEVEN EXAM QUESTIONS

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CHIPOTLE FOOD SAFETY SEVEN EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -7 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Keep it hot, keep it cold

Answer:

• Keep hot foods at 140 deg. F or above

• Keep cold foods at 41 deg. F or below

• Cool foods quickly to 41 deg. F or below

Question 2: Call for help

Answer:

• Managers: We have a team or nurses on standby to make the right medical decisions.
• All Employees: If you or your fellow team members feel pressured to work or find your own

replacement when ill, call Respectful Workplace.

Question 3: Work Clean

Answer:

Wash hands and wear gloves when handling food.

Question 4: Cook It

Answer:

-Cook chicken to 165°F -Reheat steak to 140°F

Question 5: Work Healthy

Answer:

• Never work when you are ill -stay home

• You have 3 days of paid sick leave -use them if you don't feel well.

• It's never your job to get your replacement if you are ill, but you do need to inform your manager that

you don't feel well, and they will gladly find a replacement for you.

• Doctor's notes are never required unless SSR tells you that you need one.

Question 6: Keep Produce Safe

Answer:

• wash lettuce and produce in victory wash (60-80 ppm)

• For jalapenos only, after victory wash blanch in water at a rolling boil (202-212 degrees F)

Question 7: Maintain Sanitary Conditions

Answer:

• properly wash, rinse, and sanitize all food contact surfaces, pans, utensils, and equipment.

• Follow all cleaning procedures

• Don't cross-contaminate raw and ready-to-eat foods.