CHIPOTLE KITCHEN MANAGER VALIDATION UPDATED
ACTUAL QUESTIONS AND CORRECT ANSWERS
Question:
1. FSL
Answer:
Food Safety Leader
Question:
2. HACCP
Answer:
Hazard Analysis Critical Control Point
Question:
3. CCP
Answer:
Critical Control Point
Question:
4. What does Hazard Analysis mean?
Answer:
Identifying Hazards/Conditions leading to risk.
Question:
5. What does Critical Control Point mean?
Answer:
The point in which there could be failure of Food Safety.
Question:
6. What is the Zero Tolerance Policy for CCP1/Wellness Check?
Answer:
Working while sick never allowed - employee must call before their shift to report symptoms, manager
must call it in to SSR. Employees lying about being healthy and well must be terminated, managers
making crew work sick must be terminated.
Question:
7. How to test Victory Wash?
Answer:
Dip test strip in VW for 1-2 seconds, shake off solution, compare at 60-80ppm at 10 seconds.
Question:
8. How to test Sanitizer?
Answer:
Hold test strip in Sanitizer for 10 seconds and compare at 200-400ppm immediately.
, Question:
9. When do we use Pure vs Purell?
Answer:
Pure in bathrooms twice a day, purell after sanitizing every surface. Purell must sit 60 seconds before
wiping.
Question:
10. DHCL
Answer:
Daily HACCP Control Log
Question:
11. Four Steps to Accepting A Food Delivery
Answer:
Inspect it, Count it, Scan it, Store it.
Question:
12. Traceability Program
Answer:
FSL putting away truck must scan and submit food orders by 8:30AM. Any tainted/unusable food can be
traced back to its source, and from there to every location with the unsafe food with the same lot code.
Question:
13. Product Removal Assurance
Answer:
Tainted Product must be identified and removed from the restaurant by finding any product with the same
lot codes. This is done on the computer, through a link sent in the email.
Question:
14. Food FACT Tasting acronym
Answer:
Flavor, Appearance, Color, Texture
Question:
15. When the middle portion of the prep sheet is counted
Answer:
The night before
Question:
16. When the right portion of the prep sheet is counted
Answer:
1:30PM
Question:
17. Where to find hold times
ACTUAL QUESTIONS AND CORRECT ANSWERS
Question:
1. FSL
Answer:
Food Safety Leader
Question:
2. HACCP
Answer:
Hazard Analysis Critical Control Point
Question:
3. CCP
Answer:
Critical Control Point
Question:
4. What does Hazard Analysis mean?
Answer:
Identifying Hazards/Conditions leading to risk.
Question:
5. What does Critical Control Point mean?
Answer:
The point in which there could be failure of Food Safety.
Question:
6. What is the Zero Tolerance Policy for CCP1/Wellness Check?
Answer:
Working while sick never allowed - employee must call before their shift to report symptoms, manager
must call it in to SSR. Employees lying about being healthy and well must be terminated, managers
making crew work sick must be terminated.
Question:
7. How to test Victory Wash?
Answer:
Dip test strip in VW for 1-2 seconds, shake off solution, compare at 60-80ppm at 10 seconds.
Question:
8. How to test Sanitizer?
Answer:
Hold test strip in Sanitizer for 10 seconds and compare at 200-400ppm immediately.
, Question:
9. When do we use Pure vs Purell?
Answer:
Pure in bathrooms twice a day, purell after sanitizing every surface. Purell must sit 60 seconds before
wiping.
Question:
10. DHCL
Answer:
Daily HACCP Control Log
Question:
11. Four Steps to Accepting A Food Delivery
Answer:
Inspect it, Count it, Scan it, Store it.
Question:
12. Traceability Program
Answer:
FSL putting away truck must scan and submit food orders by 8:30AM. Any tainted/unusable food can be
traced back to its source, and from there to every location with the unsafe food with the same lot code.
Question:
13. Product Removal Assurance
Answer:
Tainted Product must be identified and removed from the restaurant by finding any product with the same
lot codes. This is done on the computer, through a link sent in the email.
Question:
14. Food FACT Tasting acronym
Answer:
Flavor, Appearance, Color, Texture
Question:
15. When the middle portion of the prep sheet is counted
Answer:
The night before
Question:
16. When the right portion of the prep sheet is counted
Answer:
1:30PM
Question:
17. Where to find hold times
