CHIPOTLE SERVSAFE EXAM QUESTIONS

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CHIPOTLE SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The Big 6

Answer:

shigella spp salmonella typhi nontyphoidal salmonella (NTS) shiga toxin producing escherichia (stec) aka. e coli hepatitis a norovirus Question 2: What should food handlers do to prevent food allergens from being transferred to food?

Answer:

Clean and sanitize utensils after use.

Question 3: Ready to eat foods

Answer:

Food that can be eaten without further preparation, washing, or cooking.

Question 4: Which temperature range promotes bacteria growth

Answer:

41 degrees to 135 degrees, hold food above or below this range

Question 5: Common Time temperature control foods

Answer:

Dairy, meat, plant based foods, fish, baked potatoes, tofu, melon, tomatoes, lettuce, garlic, oil mixtures

Question 6: Which is an important way to prevent Shigella spp?

Answer:

Control flies in the operation Question 7: Which part of the plate should a food handler avoid touching when serving customers?

Answer:

top

Question 8: ALERT

Answer:

Assure

Look: monitor security of products, handling damaged products

Employees: know who's in your facility at all times, conduct background checks

Reports: receiving logs

Threat: identify what and who, hold any product that is suspected to be contaminated Question 9: Norovirus is found in the feces of people who are infected with the virus?

Answer:

True

Question 10: 6 things effecting bacteria growth

Answer:

Food, acidity, temperature, time, oxygen, and moisture (FAT TOM)

Question 11: Who inspects poultry and meats?

Answer:

USDA

Question 12: How many inches from the floor must food be stored?

Answer:

• inches (15cm)

Question 13: Where should food with the earliest use-by dates be stored when using FIFO?

Answer:

in front of food with later dates Question 14: Which illness in a food handler must be reported to the local regulatory authority?

Answer:

Norovirus Question 15: To what temperature do you need to reheat beef for a beef sandwich?

Answer:

Can be reheated to any temperature Question 16: What step should be taken if a manager suspects a foodborne illness outbreak?

Answer:

Set aside the suspected product and label it with "do not use" and "do not discard"

Question 17: Disclosure

Answer:

making known to the public that you are serving raw or undercooked food

Question 18: Which food is commonly linked with nontyphoidal salmonella?

Answer:

Poultry Question 19: Where should street clothes and personal electronic devices be stored?

Answer:

Away from food and food-prep surfaces

Question 20: A customer complains about a foodborne illness, whats your first action?

Answer:

Ask for more information

Question 21: Anaphylaxis

Answer:

a severe response to an allergen in which the symptoms develop quickly, and without help, the patient can die within a few minutes.

Question 22: Holding time for cold ready to eat foods

Answer:

• hours and food must never reach a temperature above 73 degrees

Question 23: partial cooking during preparation

Answer:

do not cook food for longer than 60 mins during initial cooking cool the food immediately after initial cooking freeze/refrigerate food after cooling it heat food to its require minimum internal temperature before selling/serving it cool food if it will not be served immediately Question 24: Sliced leafy greens like tomatoes or lettuce must be held at what temperature

Answer:

41 degrees or lower

Question 25: How long can tuna salad be held

Answer:

• days

Question 26: Fungi

Answer:

yeasts, molds, mushrooms