TACO BELL SHIFT LEADER 2026/2027 ACTUAL QUESTIONS WITH
VERIFIED ANSWERS.
What are the 7 food safety emergencies ? - (ANSWER)1. No running water
2. No hot water
3. Sewage backup
4. No electricity.
5. No working toilet
6. No hand soap
7. Pest Infestation
Name the following temperature ranges.
Frozen food
Cold food
Rethermalizer food
Hot food
Food danger zone - (ANSWER)Frozen food: Less than 10 degrees
Cold food: Between 33 - 40 degrees
Rethermalizer food: Greater than 165 degrees
Hot food: Greater than 160 degrees
Food danger zone: Between 40 - 140 degrees
What does TRED stand for ? (include examples) - (ANSWER)T-target setting and communication (ex:
setting goals, communicating, providing coaching and recognition, working as a team)
R-rush ready (ex: follow prep guide, complete all prep before rush, stock all stations, don't leave
posotion during peak hours)
E-equipment (ex: 4 working, drive-thru steamer had a headset, drive-thru window operating properly, all
equipment is functional, all ingredients are available, drive-thru line is fully functional)
D-deployment (ex: right people, right places, right number)
, TACO BELL SHIFT LEADER 2026/2027 ACTUAL QUESTIONS WITH
VERIFIED ANSWERS.
What does CHAMPS stand for ? - (ANSWER)Cleanliness, Hospitality, Accuracy, Maintenance, Product
Quality, and Speed With Service.
What is the makeup process ? - (ANSWER)1. Answer the phone or talk to the guest
2. Apologize and fix the problem without question
3. Surprise and delight using makeup cards
How do you hydrate lettuce ? - (ANSWER)hydration bottle from black line to black line
What is the CORE order taking process ? - (ANSWER)1. Customers receive what they ordered
2. Customers gets extra
3. Food looks full and meets weight targets
4. Food is at right temperature
What is the triple check process ? - (ANSWER)1. Ocb is the correct order
2. Wrapper marks special items
3. Cashier tells guests how many items are in the bag
What is the 4-step training process ? - (ANSWER)Prepare- gather necessary tools
Show & Tell- demonstrate task while explaining
Guided Practice- trainer shows you tasks, give positive feedback
Follow-up - recognize trainee and answer any questions
What is the first thing you do when doing FSA (food safety audit) ? - (ANSWER)Calibrate thermometer (
fill 12 oz. cup 1/4 with water, fill to top with ice, wait 1 minute, insert thermometer into cup, temp
should be 2 +/- 32 degrees)
What cold item is always temped when doing FSA ? - (ANSWER)Tomatoes
VERIFIED ANSWERS.
What are the 7 food safety emergencies ? - (ANSWER)1. No running water
2. No hot water
3. Sewage backup
4. No electricity.
5. No working toilet
6. No hand soap
7. Pest Infestation
Name the following temperature ranges.
Frozen food
Cold food
Rethermalizer food
Hot food
Food danger zone - (ANSWER)Frozen food: Less than 10 degrees
Cold food: Between 33 - 40 degrees
Rethermalizer food: Greater than 165 degrees
Hot food: Greater than 160 degrees
Food danger zone: Between 40 - 140 degrees
What does TRED stand for ? (include examples) - (ANSWER)T-target setting and communication (ex:
setting goals, communicating, providing coaching and recognition, working as a team)
R-rush ready (ex: follow prep guide, complete all prep before rush, stock all stations, don't leave
posotion during peak hours)
E-equipment (ex: 4 working, drive-thru steamer had a headset, drive-thru window operating properly, all
equipment is functional, all ingredients are available, drive-thru line is fully functional)
D-deployment (ex: right people, right places, right number)
, TACO BELL SHIFT LEADER 2026/2027 ACTUAL QUESTIONS WITH
VERIFIED ANSWERS.
What does CHAMPS stand for ? - (ANSWER)Cleanliness, Hospitality, Accuracy, Maintenance, Product
Quality, and Speed With Service.
What is the makeup process ? - (ANSWER)1. Answer the phone or talk to the guest
2. Apologize and fix the problem without question
3. Surprise and delight using makeup cards
How do you hydrate lettuce ? - (ANSWER)hydration bottle from black line to black line
What is the CORE order taking process ? - (ANSWER)1. Customers receive what they ordered
2. Customers gets extra
3. Food looks full and meets weight targets
4. Food is at right temperature
What is the triple check process ? - (ANSWER)1. Ocb is the correct order
2. Wrapper marks special items
3. Cashier tells guests how many items are in the bag
What is the 4-step training process ? - (ANSWER)Prepare- gather necessary tools
Show & Tell- demonstrate task while explaining
Guided Practice- trainer shows you tasks, give positive feedback
Follow-up - recognize trainee and answer any questions
What is the first thing you do when doing FSA (food safety audit) ? - (ANSWER)Calibrate thermometer (
fill 12 oz. cup 1/4 with water, fill to top with ice, wait 1 minute, insert thermometer into cup, temp
should be 2 +/- 32 degrees)
What cold item is always temped when doing FSA ? - (ANSWER)Tomatoes
