TACO BELL COMPREHENSIVE TEST SCRIPT
2026 SOLUTIONS VERIFIED
◉ What are the 7 Food Safety Emergencies? Answer: 1. No running
water and no alternative source available
2. No hot water
3. Sewage in any part of the restaurant
4. No electricity to provide temperature control
5. No working toilet
6. Pest infestation
7. No hand soap available
◉ According to the MIC card, what are the 4 zone walk areas?
Answer: 1. Front counter
2. Drive-thru
3. On the line
4. Frying/prep
◉ What is the 4-step Priority Sequence on every OYZ card? Answer:
- Safety
- Service
- Clean
,- Stock
◉ List 5 times when you need to wash your hands? Answer: - After
taking out trash
- When you clock in
- Coming back from break
- Changing tasks
- Coming back from the bathroom
◉ What is the maximum temp that carryover can be in the morning?
Answer: 40 degrees F
◉ What do you do with the carryover if it is not at temp? Answer:
Discard it
◉ What does TRED stand for? Answer: - Target setting and
communication
- Rush ready
- Equipment working
- Deployment
, ◉ According to the MIC card, there are 4 areas of the restaurant that
the MIC checks for secondary and follow-up during the shift and
when transferring a shift. What are those areas? Answer: - People
- Food
- Service
- Cleaning
◉ If there are 2 managers working, 1 oversees ______ and 1 oversees
______ Answer: Food and service
◉ A manager should spend what percent of their time in the MIC
zone? Answer: 80%
◉ What position on the line should an MIC never be deployed in?
Answer: Starter
◉ What re the specific steps to calibrating a thermometer? Answer:
1. Fill up a small cup 1/4 way of water and the rest of the way with
ice
2. Wait one minute
3. Temp should be +/- 32 degrees
◉ At what times is the Food Safety audit completed? Answer: Before
11:00am and before 5:00pm
2026 SOLUTIONS VERIFIED
◉ What are the 7 Food Safety Emergencies? Answer: 1. No running
water and no alternative source available
2. No hot water
3. Sewage in any part of the restaurant
4. No electricity to provide temperature control
5. No working toilet
6. Pest infestation
7. No hand soap available
◉ According to the MIC card, what are the 4 zone walk areas?
Answer: 1. Front counter
2. Drive-thru
3. On the line
4. Frying/prep
◉ What is the 4-step Priority Sequence on every OYZ card? Answer:
- Safety
- Service
- Clean
,- Stock
◉ List 5 times when you need to wash your hands? Answer: - After
taking out trash
- When you clock in
- Coming back from break
- Changing tasks
- Coming back from the bathroom
◉ What is the maximum temp that carryover can be in the morning?
Answer: 40 degrees F
◉ What do you do with the carryover if it is not at temp? Answer:
Discard it
◉ What does TRED stand for? Answer: - Target setting and
communication
- Rush ready
- Equipment working
- Deployment
, ◉ According to the MIC card, there are 4 areas of the restaurant that
the MIC checks for secondary and follow-up during the shift and
when transferring a shift. What are those areas? Answer: - People
- Food
- Service
- Cleaning
◉ If there are 2 managers working, 1 oversees ______ and 1 oversees
______ Answer: Food and service
◉ A manager should spend what percent of their time in the MIC
zone? Answer: 80%
◉ What position on the line should an MIC never be deployed in?
Answer: Starter
◉ What re the specific steps to calibrating a thermometer? Answer:
1. Fill up a small cup 1/4 way of water and the rest of the way with
ice
2. Wait one minute
3. Temp should be +/- 32 degrees
◉ At what times is the Food Safety audit completed? Answer: Before
11:00am and before 5:00pm
