CHIPOTLE KITCHEN MANAGER VALIDATION UPDATED
ACTUAL QUESTIONS AND CORRECT ANSWERS
Question:
1. 5 primary responsibilities of KM
Answer:
1. Lead the team to prep and cook the right amount of food
2. Partner with the FSL to ensure safe food
3. Ensure the quality of food
4. Ensure all food looks and tastes delicious
5. Take ownership of BOH facilities and equipment
Question:
2. Why is BOH Food Safety Important for KM
Answer:
The KM is expected to set an example for food safety procedures by following all cleaning and
maintenance procedures and all recipes exactly as they are written
Question:
3. BOH Food Safety Big 4
Answer:
1. Set up 4 compartment sinks correctly (Half way, all at 110 degrees. Sanitizer at 45 degrees at
200-400ppm
2. Make sure all employees are following proper handwashing procedures
3. Victory wash is tested and used at the correct concentration of 60-80ppm
4. All surfaces are cleaned with PURE before opening and shift change and with PURELl throughout the
day
Question:
4. Why is it important for KM to keep track of CCPs in DHCL?
Answer:
Most of the areas that present the highest risk to our guests start in the back of house
Question:
5. What is food quality?
Answer:
Freshness of our raw ingredients and produce - important to look over deliveries to make sure it reaches
our standards (4 steps)
Question:
6. Food Quality Step 1
Answer:
Inspect it: Make sure boxes aren't bulging, crushed, wet, etc. Check fruits and veggies for freshness Check
dry goods for dampness, punctures, tears, or odors FQRS mobile app
, Question:
7. FQRS mobile app
Answer:
App on our Traceability scanner that allows us to report any product that comes in damaged when a
shipment has been keydropped
Question:
8. Food Quality Step 2
Answer:
Count it: Verify the items received match what was ordered Make sure to note if something is missing
Question:
9. Food Quality Step 3
Answer:
Scan it: The barcone of all top priority items must be scanned via the Traceability scanner
Question:
10. What are top priority items?
Answer:
Tortillas and everything else stored in the walk in except citrus juice
Question:
11. What is the Traceability Program?
Answer:
This program allows us to track food from our suppliers, to the distributors, to the restaurants through the
use of the items barcode.
Question:
12. Food Quality Step 4
Answer:
Store it: Mark all food with the use through date circled Stack all boxes the same way with date showing
Arrange items according to the rules of FIFO Be sure to pull everything forward and trim the boxes
Reduce chances of cross contact by keeping meat separate. Never store anything below raw meat.
Question:
13. What is food FACT tasting used for?
Answer:
Gauging whether our food is up to Chipotle' standards.
Question:
14. What does FACT stand for?
Answer:
Flavor and aroma, Appearance, Color, Texture and Mouthfeel
Question:
15. When are FACT food tastings supposed to occur?
ACTUAL QUESTIONS AND CORRECT ANSWERS
Question:
1. 5 primary responsibilities of KM
Answer:
1. Lead the team to prep and cook the right amount of food
2. Partner with the FSL to ensure safe food
3. Ensure the quality of food
4. Ensure all food looks and tastes delicious
5. Take ownership of BOH facilities and equipment
Question:
2. Why is BOH Food Safety Important for KM
Answer:
The KM is expected to set an example for food safety procedures by following all cleaning and
maintenance procedures and all recipes exactly as they are written
Question:
3. BOH Food Safety Big 4
Answer:
1. Set up 4 compartment sinks correctly (Half way, all at 110 degrees. Sanitizer at 45 degrees at
200-400ppm
2. Make sure all employees are following proper handwashing procedures
3. Victory wash is tested and used at the correct concentration of 60-80ppm
4. All surfaces are cleaned with PURE before opening and shift change and with PURELl throughout the
day
Question:
4. Why is it important for KM to keep track of CCPs in DHCL?
Answer:
Most of the areas that present the highest risk to our guests start in the back of house
Question:
5. What is food quality?
Answer:
Freshness of our raw ingredients and produce - important to look over deliveries to make sure it reaches
our standards (4 steps)
Question:
6. Food Quality Step 1
Answer:
Inspect it: Make sure boxes aren't bulging, crushed, wet, etc. Check fruits and veggies for freshness Check
dry goods for dampness, punctures, tears, or odors FQRS mobile app
, Question:
7. FQRS mobile app
Answer:
App on our Traceability scanner that allows us to report any product that comes in damaged when a
shipment has been keydropped
Question:
8. Food Quality Step 2
Answer:
Count it: Verify the items received match what was ordered Make sure to note if something is missing
Question:
9. Food Quality Step 3
Answer:
Scan it: The barcone of all top priority items must be scanned via the Traceability scanner
Question:
10. What are top priority items?
Answer:
Tortillas and everything else stored in the walk in except citrus juice
Question:
11. What is the Traceability Program?
Answer:
This program allows us to track food from our suppliers, to the distributors, to the restaurants through the
use of the items barcode.
Question:
12. Food Quality Step 4
Answer:
Store it: Mark all food with the use through date circled Stack all boxes the same way with date showing
Arrange items according to the rules of FIFO Be sure to pull everything forward and trim the boxes
Reduce chances of cross contact by keeping meat separate. Never store anything below raw meat.
Question:
13. What is food FACT tasting used for?
Answer:
Gauging whether our food is up to Chipotle' standards.
Question:
14. What does FACT stand for?
Answer:
Flavor and aroma, Appearance, Color, Texture and Mouthfeel
Question:
15. When are FACT food tastings supposed to occur?
