Chipotle manager servsafe 2024
1. TRUE OR FALSE TRUE
A food handler's hands can transfer
pathogens from one food to another
2. TRUE OR FALSE TRUE
Food handlers who don't wash their
hands correctly can cause a foodborne
illness
3. TRUE OR FALSE FALSE
A foodborne-illness outbreak is when
two or more people get sick after eating at
the same place
4. TRUE OR FALSE FALSE
Adults are more likely than preschool-
age children to get sick from
contaminated food.
5. Leftover chili is cooled on the Time-temperature abuse
counter
6. A food handler wearing gloves Cross-contamination
places a chicken breast on the grill and then places lettuce
and tomato on a bun.
7. A food handler prepping a salad Poor-personal hygiene
stops to scratch an itch on her arm and then returns to
making the salad.
, Chipotle manager servsafe 2024
8. A server setting tables touches the Cross-contamination
food-contact surfaces of a water glass when placing it on
the table.
9. Place an X next to each food that is 10. Whole-wheat bread
or contains a TCS food -baked potatoes
-pizza with diced tomatoes and
1. Baked potatoes green
2. Orange juice pepper -poached
3. Pizza with diced tomatoes and salmon
10. All pathogens need oxygen to grow FALSE
11. The most important way to pre- FALSE vent
foodborne illnesses caused by viruses is to
control time and temperature.
12. Salmonella Typhi is commonly FALSE linked
with ground beef.
13. Parasites are commonly associated TRUE with
seafood.
14. List the six conditions that pathogens need these conditions to
pathogens need to grow grow:
green pepper 4. Poached salmon -refried beans
5. Refried beans -scrambled shell eggs
6. Scrambled shell eggs -shrimp fried rice
7. Shrimp fried rice -tofu ice cream
8. Tofu ice cream -vanilla milk shake
9. Vanilla milk shake
15. PATHOGENS AND LINKED FOODS Write the letter of the food com-
, Chipotle manager servsafe 2024
• Food 4. ____Shigella spp.
• Acidity
• Temperature 5. ____Shiga toxin-producing
• Time Escherichia coli
• Oxygen
6. ____Nontyphoidal
• Moisture
1. shellfish, ready-to-eat food, Salmonella
contaminated water 2. shellfish, ready-to-eat food,
monly linked with each pathogen. contaminated water
You will use food items more than
once and some may not be used 3. beverages, ready-to-eat food
at all. Some pathogens are linked
4. produce, milk/dairy products
with more than one food. 1.
____Hepatitis A 5. meat, produce
2. ____Norovirus 6. meat, produce, milk dairy
3. ____Salmonella Typhi products, eggs and poultry
16. Contaminants Biological: Examples include bacte-
What are the three types of contam- ria, viruses, parasites, fungi, and
toxinants that are a risk to food? Give ins from plants, mushrooms, and
an example of each seafood.
Physical: Examples include foreign
objects such as dirt, broken glass,
metal staples, and bones.
Chemical: Examples include
cleaners, sanitizers, and polishes.
17. You should wash your hands after TRUE
taking a break to smoke
1. TRUE OR FALSE TRUE
A food handler's hands can transfer
pathogens from one food to another
2. TRUE OR FALSE TRUE
Food handlers who don't wash their
hands correctly can cause a foodborne
illness
3. TRUE OR FALSE FALSE
A foodborne-illness outbreak is when
two or more people get sick after eating at
the same place
4. TRUE OR FALSE FALSE
Adults are more likely than preschool-
age children to get sick from
contaminated food.
5. Leftover chili is cooled on the Time-temperature abuse
counter
6. A food handler wearing gloves Cross-contamination
places a chicken breast on the grill and then places lettuce
and tomato on a bun.
7. A food handler prepping a salad Poor-personal hygiene
stops to scratch an itch on her arm and then returns to
making the salad.
, Chipotle manager servsafe 2024
8. A server setting tables touches the Cross-contamination
food-contact surfaces of a water glass when placing it on
the table.
9. Place an X next to each food that is 10. Whole-wheat bread
or contains a TCS food -baked potatoes
-pizza with diced tomatoes and
1. Baked potatoes green
2. Orange juice pepper -poached
3. Pizza with diced tomatoes and salmon
10. All pathogens need oxygen to grow FALSE
11. The most important way to pre- FALSE vent
foodborne illnesses caused by viruses is to
control time and temperature.
12. Salmonella Typhi is commonly FALSE linked
with ground beef.
13. Parasites are commonly associated TRUE with
seafood.
14. List the six conditions that pathogens need these conditions to
pathogens need to grow grow:
green pepper 4. Poached salmon -refried beans
5. Refried beans -scrambled shell eggs
6. Scrambled shell eggs -shrimp fried rice
7. Shrimp fried rice -tofu ice cream
8. Tofu ice cream -vanilla milk shake
9. Vanilla milk shake
15. PATHOGENS AND LINKED FOODS Write the letter of the food com-
, Chipotle manager servsafe 2024
• Food 4. ____Shigella spp.
• Acidity
• Temperature 5. ____Shiga toxin-producing
• Time Escherichia coli
• Oxygen
6. ____Nontyphoidal
• Moisture
1. shellfish, ready-to-eat food, Salmonella
contaminated water 2. shellfish, ready-to-eat food,
monly linked with each pathogen. contaminated water
You will use food items more than
once and some may not be used 3. beverages, ready-to-eat food
at all. Some pathogens are linked
4. produce, milk/dairy products
with more than one food. 1.
____Hepatitis A 5. meat, produce
2. ____Norovirus 6. meat, produce, milk dairy
3. ____Salmonella Typhi products, eggs and poultry
16. Contaminants Biological: Examples include bacte-
What are the three types of contam- ria, viruses, parasites, fungi, and
toxinants that are a risk to food? Give ins from plants, mushrooms, and
an example of each seafood.
Physical: Examples include foreign
objects such as dirt, broken glass,
metal staples, and bones.
Chemical: Examples include
cleaners, sanitizers, and polishes.
17. You should wash your hands after TRUE
taking a break to smoke
