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TACO BELL SERVSAFE EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -31 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: What is on the W.I.N Document
Answer:
Team, Guests, Financials
Question 2: The Big 4
Answer:
Safe, Friendly, Fast, Clean
Question 3: Weight for a burrito supreme
Answer:
Chicken: 8.4 oz
Steak: 8.2 oz
Beef: 8.4 oz
Question 4: Frozen food tempature
Answer:
Less than 10°
Question 5: Secondary Tasks (OYZ Cards)
Answer:
People, Food, Service, Cleaning
Question 6: Are you allowed to let friends and family into the dinning room and post-close or pre-open
Answer:
No Question 7: Team Members must inform the manager in charge if they are diagnosed with?
Answer:
-Norovirus -Hepatitis A virus -Singella spp.-E-coli -Salmonella (All types)
Question 8: Ready time for Beans and Rice
Answer:
45 minutes
Question 9: Cold Food Tempature Range
Answer:
33°-40°
Question 10: Hold Time for Beef, Chicken, Steak
Answer:
- hours
Question 11: How many time a week do you conduct a pest walk?
Answer:
Once
Question 12: Employees CANNOT work with these symptoms
Answer:
- Sneezing and coughing excessively
- Fever
- Sore throat with fever
- Vomiting and nausea
- Diarrhea or loose stools
- Jaundice
- Exposed or infected cuts that can't be covered
Question 13: Hold time for Nacho Cheese and Black Beans
Answer:
- hour
Question 14: Rethermalizer Food Tempature Range
Answer:
165° or greater
Question 15: What should you do before entering the restaurant
Answer:
Drive around the building, with car and window doors locked, and check for broken glass or any signs of forced entry
Question 16: How to deal with pests
Answer:
- Eliminate all
- Inform OneLine of the location and number sighted
- Call your PMP
- Contact ARL and Inform them of the current situation
- Stay on high alert by being observant and responding to any future activity
Question 17: How long is product in the reach-in cooler good for?
Answer:
24 hours (must be in original bag)
Question 18: How to handle a Robbery
Answer:
-Follow their instructions -Give whatever they demand -Avoid injury
-Explain any sudden movements or noises -Stay inside and lock the doors -Get a description of the individual -Call 911 and notify GM and Above restaurant leader
Question 19: How long do Carryovers hold?
Answer:
24 hours
Question 20: What needs to be completed at shift change
Answer:
-Complete BOH Shift Change -Complete assessment of each zone -Review Deployment chart -Plan and assign breaks -Review and schedule training plans -Complete Food Safety checklist -Post daily goals and use SWS form -All dishes cleaned
Question 21: Financials Key Priorities
Answer:
Maximize Sales and CP$
Question 22: Hot Food Temperature Range
Answer:
160° or greater
Question 23: Team Key Priorities
Answer:
Select, Train, Retain
Question 24: PASS (Fire Extinguisher)
Answer:
-Pull the pin -Aim the nozzle at the base of the fire -Squeeze the handle -Sweep the nozzle at the base of the fire
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