CHIPOTLE MANAGER SERVSAFE EXAM QUESTIONS

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CHIPOTLE MANAGER SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -66 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature.

Answer:

FALSE

Question 2: Some thermometers cannot be calibrated.

Answer:

TRUE

Question 3: Chicken held at an internal temperature of 125 ?F (52 ?C) has been

time-temperature abused

Answer:

TRUE Question 4: Stored food at least _______ inch(es) [ ______ centimeter(s)] off the floor

Answer:

• inches (15 centimeters)

Question 5: Salmonella Typhi is commonly linked with ground beef.

Answer:

FALSE

Question 6: An electrical power outage is considered by local regulatory authorities to be an imminent health hazard.

Answer:

TRUE

Question 7: Coolers are designed to cool hot food quickly

Answer:

FALSE Question 8: Fill in the thermometer below to show the temperature danger zone in either Fahrenheit or Celsius.

Answer:

41 ?F (5 ?C) to 135 ?F (57 ?C) Question 9: You can store food near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers

Answer:

FALSE

Question 10: 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
• ____Nontyphoidal Salmonella

Answer:

• 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

Question 11: Active managerial control focuses on managing the risk factors for foodborne illness.

Answer:

TRUE

Question 12: All pathogens need oxygen to grow

Answer:

FALSE Question 13: Hold cold TCS food at an internal temperature of 41 ?F (5 ?C) or lower.

Answer:

TRUE

Question 14: What items are needed in a handwashing station?

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

Question 15: The purpose of a food safety management system is to prevent foodborne illness.

Answer:

TRUE

Question 16: You can store food in any durable container that you can cover

Answer:

FALSE

Question 17: What are the four acceptable methods of thawing food?

Answer:

-In the cooker -Under running drinkable water at 70 ?F (21 ?C) or lower -In a microwave -As part of the cooking process Question 18: What can happen if food has not been held at the correct temperature?

Answer:

Pathogens present in the food can grow to harmful levels and cause a foodborne illness.Question 19: 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.

Answer:

USE BY

Date 8/9

2:00 p.m.

melon balls Question 20: Hold hot TCS food an internal temperature of 120 ?F (49 ?C) or higher.

Answer:

FALSE Question 21: You should reject a delivery of frozen steaks covered in ice crystals

Answer:

TRUE Question 22: Arrange stored food by its use-by-date so that you use the oldest food first

Answer:

TRUE Question 23: 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.

Answer:

FALSE