CHIPOTLE MANAGER SERVSAFE COMPREHENSIVE EXAM SCRIPT COMPLETE
QUESTIONS VERIFIED SOLUTIONS
Chipotle Manager Servsafe Certification Review SET
2026/2027 Answers Questions and Answers Verified
Solutions Latest Update
Question:
What is "ready to eat food"
Answer:
Food that can be eaten without further preparation or cooking.
Question:
Examples of ready to eat food
Answer:
Washed fruit and vegetables (whole and cut) Deli meat Bakery items Sugar, spices, and seasonings
Cooked food
Question:
to keep food safe, managers should focus on
Answer:
controlling time/temp, preventing cross-contamination, practicing good hygiene, purchasing from
reputable suppliers, cleaning/sanitizing
Question:
the person in charge must
Answer:
be a certified food protection manager, be on-site during operating hours (unless there is minimal
risk for foodborne illness)
,Question:
corrective action
Answer:
action taken to fix a problem. Example: noticing someone cutting veggie w/o gloves on and making
them put on gloves
Question:
FDA
Answer:
Food and Drug Administration
Question:
USDA
Answer:
United States Department of Agriculture
Question:
CDC
Answer:
Centers for Disease Control and Prevention
Question:
PHS
Answer:
US Public Health Service
Question:
,Responsibilities of the FDA
Answer:
Inspects all food except meat, poultry, and eggs. Regulate food that has crossed state lines. Issues
the food code.
Question:
The food code provides
Answer:
recommendations for food safety regulations
Question:
Who inspects meat, poultry, and eggs?
Answer:
USDA
Question:
who conducts research into the causes of foodborne-illness outbreaks?
Answer:
CDC (along with the PHS)
Question:
Who writes/adopts codes that regulate retail and food service operations?
Answer:
state and local regulatory authorities
Question:
contamination
, Answer:
harmful substances in food
Question:
What are the big six pathogens?
Answer:
Shigella spp Samonella Typhi Nontyphodial Salmonella (NTS) Shiga toxin-producing Escherichia
coli (STEC) (E. coli) ^bacterias^ Hep A Norovirus ^viruses^
Question:
Common symptoms of foodborne illness
Answer:
Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice
Question:
Onset time of the illness
Answer:
How quickly foodborne-illness symptoms appear
Question:
onset time can range from
Answer:
30 mins to 6 weeks
Question:
does bacteria grow well in acidic food?
Answer:
QUESTIONS VERIFIED SOLUTIONS
Chipotle Manager Servsafe Certification Review SET
2026/2027 Answers Questions and Answers Verified
Solutions Latest Update
Question:
What is "ready to eat food"
Answer:
Food that can be eaten without further preparation or cooking.
Question:
Examples of ready to eat food
Answer:
Washed fruit and vegetables (whole and cut) Deli meat Bakery items Sugar, spices, and seasonings
Cooked food
Question:
to keep food safe, managers should focus on
Answer:
controlling time/temp, preventing cross-contamination, practicing good hygiene, purchasing from
reputable suppliers, cleaning/sanitizing
Question:
the person in charge must
Answer:
be a certified food protection manager, be on-site during operating hours (unless there is minimal
risk for foodborne illness)
,Question:
corrective action
Answer:
action taken to fix a problem. Example: noticing someone cutting veggie w/o gloves on and making
them put on gloves
Question:
FDA
Answer:
Food and Drug Administration
Question:
USDA
Answer:
United States Department of Agriculture
Question:
CDC
Answer:
Centers for Disease Control and Prevention
Question:
PHS
Answer:
US Public Health Service
Question:
,Responsibilities of the FDA
Answer:
Inspects all food except meat, poultry, and eggs. Regulate food that has crossed state lines. Issues
the food code.
Question:
The food code provides
Answer:
recommendations for food safety regulations
Question:
Who inspects meat, poultry, and eggs?
Answer:
USDA
Question:
who conducts research into the causes of foodborne-illness outbreaks?
Answer:
CDC (along with the PHS)
Question:
Who writes/adopts codes that regulate retail and food service operations?
Answer:
state and local regulatory authorities
Question:
contamination
, Answer:
harmful substances in food
Question:
What are the big six pathogens?
Answer:
Shigella spp Samonella Typhi Nontyphodial Salmonella (NTS) Shiga toxin-producing Escherichia
coli (STEC) (E. coli) ^bacterias^ Hep A Norovirus ^viruses^
Question:
Common symptoms of foodborne illness
Answer:
Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice
Question:
Onset time of the illness
Answer:
How quickly foodborne-illness symptoms appear
Question:
onset time can range from
Answer:
30 mins to 6 weeks
Question:
does bacteria grow well in acidic food?
Answer:
