TACO BELL SHIFT LEAD ACTUAL EXAMS SET 2025/2026
QUESTIONS WITH ANSWERS TAGGED A+
✔✔List 5 times when you need to wash your hands? - ✔✔- After taking out trash
- When you clock in
- Coming back from break
- Changing tasks
- Coming back from the bathroom
✔✔What is the maximum temp that carryover can be in the morning? - ✔✔40 degrees F
✔✔Whats the minimum temp that the carryover can be in the morning? - ✔✔33 degrees
F
✔✔What do you do with the carryover if it is not at temp? - ✔✔Throw it away
✔✔What does TRED stand for?and explain each one - ✔✔- Target setting:set goals
using daily tracking sheet and TRED BOARD
- Rush ready: make sure enough food is prepped, drive thru is stocked, cold line
stocked
- Equipment working: make sure headsets is on and all equipment is working properly
- Deployment- all team members are I. There spaces and it's enough people for your
shift
✔✔According to the MIC card, there are 4 areas of the restaurant that the MIC checks
for secondary and follow-up during the shift and when transferring a shift. What are
those areas? - ✔✔- People
- Food
- Service
- Cleaning
✔✔If there are 2 managers working, 1 oversees ______ and 1 oversees ______ -
✔✔Food and service
✔✔A manager should spend what percent of their time in the MIC zone? - ✔✔80%
✔✔What 2 positions on the line should an MIC never be deployed in? - ✔✔Starter, prep
✔✔What are the specific steps to calibrating a thermometer? - ✔✔1. Fill up a small cup
1/4 way of water and the rest of the way with ice
2. Wait one minute
3. Temp should be +/- 32 degrees
, ✔✔things you do when opening the restaurant? - ✔✔1) check around building for any
broken glass, force entry, and any moving objects
2) check inside building
sure it's safe so you and other employee can enter and clockin
3 ) turn on equipment
4) change shift count all drawers and safe to make sure everything is accurate and have
enough change in both drawers
✔✔Difference between Actual usage and ideal usage - ✔✔Actual usage is the amount
of food is used
Ideal usage is the amount of food that should have been used.
✔✔At what times is the Food Safety audit completed? - ✔✔Before 11:00am and before
5:00pm
✔✔What is the only cold line product that must be temped every time a Food Safety
audit is completed? Why? - ✔✔Tomatoes because they are acidic
✔✔Hold time for black beans? - ✔✔8 hours
✔✔Hold time for rice? - ✔✔4 hours
✔✔Hold time for Nacho Chips? - ✔✔24 hours
✔✔Hold time for taco shells? - ✔✔12 hours
✔✔Hold time for DLT shells? - ✔✔4 hours
✔✔Hold time for Tostada shells? - ✔✔12 hours
✔✔Hold time for cinnamon twists? - ✔✔30min/24 hours
✔✔Hold time for Cinnabon's? - ✔✔2 hours
✔✔Hold time for lettuce? - ✔✔4 hours
✔✔Hold time for cheddar cheese? - ✔✔4 hours
✔✔Hold time for 3-cheese? - ✔✔4 hours
✔✔Hold time for tomatoes? - ✔✔4 hours
✔✔Hold time for onions? - ✔✔4 hours
QUESTIONS WITH ANSWERS TAGGED A+
✔✔List 5 times when you need to wash your hands? - ✔✔- After taking out trash
- When you clock in
- Coming back from break
- Changing tasks
- Coming back from the bathroom
✔✔What is the maximum temp that carryover can be in the morning? - ✔✔40 degrees F
✔✔Whats the minimum temp that the carryover can be in the morning? - ✔✔33 degrees
F
✔✔What do you do with the carryover if it is not at temp? - ✔✔Throw it away
✔✔What does TRED stand for?and explain each one - ✔✔- Target setting:set goals
using daily tracking sheet and TRED BOARD
- Rush ready: make sure enough food is prepped, drive thru is stocked, cold line
stocked
- Equipment working: make sure headsets is on and all equipment is working properly
- Deployment- all team members are I. There spaces and it's enough people for your
shift
✔✔According to the MIC card, there are 4 areas of the restaurant that the MIC checks
for secondary and follow-up during the shift and when transferring a shift. What are
those areas? - ✔✔- People
- Food
- Service
- Cleaning
✔✔If there are 2 managers working, 1 oversees ______ and 1 oversees ______ -
✔✔Food and service
✔✔A manager should spend what percent of their time in the MIC zone? - ✔✔80%
✔✔What 2 positions on the line should an MIC never be deployed in? - ✔✔Starter, prep
✔✔What are the specific steps to calibrating a thermometer? - ✔✔1. Fill up a small cup
1/4 way of water and the rest of the way with ice
2. Wait one minute
3. Temp should be +/- 32 degrees
, ✔✔things you do when opening the restaurant? - ✔✔1) check around building for any
broken glass, force entry, and any moving objects
2) check inside building
sure it's safe so you and other employee can enter and clockin
3 ) turn on equipment
4) change shift count all drawers and safe to make sure everything is accurate and have
enough change in both drawers
✔✔Difference between Actual usage and ideal usage - ✔✔Actual usage is the amount
of food is used
Ideal usage is the amount of food that should have been used.
✔✔At what times is the Food Safety audit completed? - ✔✔Before 11:00am and before
5:00pm
✔✔What is the only cold line product that must be temped every time a Food Safety
audit is completed? Why? - ✔✔Tomatoes because they are acidic
✔✔Hold time for black beans? - ✔✔8 hours
✔✔Hold time for rice? - ✔✔4 hours
✔✔Hold time for Nacho Chips? - ✔✔24 hours
✔✔Hold time for taco shells? - ✔✔12 hours
✔✔Hold time for DLT shells? - ✔✔4 hours
✔✔Hold time for Tostada shells? - ✔✔12 hours
✔✔Hold time for cinnamon twists? - ✔✔30min/24 hours
✔✔Hold time for Cinnabon's? - ✔✔2 hours
✔✔Hold time for lettuce? - ✔✔4 hours
✔✔Hold time for cheddar cheese? - ✔✔4 hours
✔✔Hold time for 3-cheese? - ✔✔4 hours
✔✔Hold time for tomatoes? - ✔✔4 hours
✔✔Hold time for onions? - ✔✔4 hours
