TACO BELL SHIFT LEAD TEST EXAM-ACTUAL EXAM |LATEST UPDATE 2025
COMPLETE QUESTIONS WITH CORRECT DETAILED AND VERIFIED ANSWERS|
MOSTLY TESTED QUESTIONS -RATED 100% CORRECT!!GUARANTEED PASS!
ALREADY GRADED A+
As an MIC, how can you ensure your Team Members make food that looks good and tastes
great? - (answers)1. Food folded and cut the right way
2. Food melted and grilled correctly
3. Ingredients spread evenly
4. Correct ingredient portions
What are some food safety concerns that you should be aware of? - (answers)1. Pest activity
2. Communicable diseases
3. Foodborne illness
4. Foreign objects
5. Body fluids
What does C.O.R.E stand for? - (answers)Customer, Operations, Review, Evaluation
A small fire has broken out near the fryer. This is probably a grease fire, what should you do? -
(answers)Pull the ANSUL system
What customer touch points are evaluated during CORE? - (answers)1. Right
2. Understanding
3. Food love
4. Best on block
5. Hustle
6. Authentic
How does the MIC prepare a week ahead of their shift? - (answers)Look at the schedule and
ensure you have the right number of people
What are some tasks in the inventory workflow? - (answers)1. Count inventory
2. Print count sheet
3. Check variance
What are the most important reasons your variance might be off? - (answers)1. Miscounted or
entered a number incorrectly
2. Delivery was not posted
3. Transfers were not recorded
What does HUNGRY stand for? - (answers)1. Helpful
2. Understanding
,3. Never settle
4. Grateful
5. Relentless
6. Youthful
Are you ever allowed to enter the restaurant alone? Why? - (answers)No, safety reasons
Where do you park your car when you arrive for opening? - (answers)Closest to the lobby doors
If it is still dark out or before 7:00am, can you use the back door to take out trash? - (answers)No
What time is the LASTEST that the trash can be taken out? - (answers)11:00pm
True or false: Dining room lights stay on until the Drive-thru is closed for the day -
(answers)True
After the dining room doors are locked, who can enter the restaurant? - (answers)Only people
who are scheduled to work
According to the illness policy, what are some of the symptoms a team member should NOT be
working? - (answers)- Vomiting
- Diarrhea
- Jaundice
- Open wound
- Sore throat with fever
- Fever
Chemicals need to be stored _______ inches away from food? - (answers)12 or 1ft
Food Release spray, used for eggs, should be stored WITH or WITHOUT food? - (answers)With
Kay Release Agent, used for the grill, should be stored WITH or WITHOUT food? -
(answers)Without
True or false: Managers must tuck in their shorts AND be wearing a black belt? - (answers)False
True or false: Cell phones are allowed for all team members, as long as they are in pants back
pocket? - (answers)False
Weight of a crunchy taco? - (answers)2.9oz
Weight of a soft taco? - (answers)3.4oz
,Weight of a doritos Locos Taco? - (answers)3.0oz
Weight of a bean burrito? - (answers)6.8oz
Weight of a chicken quesadilla? - (answers)6.6oz
Weight of a crunch taco supreme? - (answers)4.0oz
Weight of a nacho bellgrande? - (answers)11.3oz
Weight of a beef burrito supreme? - (answers)8.4oz
Weight of a beef chalupa supreme? - (answers)5.4oz
Weight of a beefy 5-layer burrito? - (answers)8.1oz
Weight of a crunchwrap supreme? - (answers)9.3oz
How long should you wash your hands? - (answers)20 seconds
According to the MIC card, what are the 3 primary tasks to Execute the Fundamentals? -
(answers)- During rush. be in the MIC zone 80% of the time
- Execute zone walks
- Owning your shift starts with team members owning their zones
What are the Own Your Zone cars used for? - (answers)To make sure jobs are getting done
properly
Hold time for chicken? - (answers)4 hours
Hold time for beans? - (answers)4 hours
Hold time for potatoes? - (answers)2 hours
Hold time for Red sauce? - (answers)8 hours
Hold time for Nacho Cheese sauce? - (answers)8 hours
Hold time for Chalupas fried? - (answers)30 minutes
What are the hot products that can NEVER be carried over at close? - (answers)Rice and black
beans
, What are the only cold line products that can be carried over at close? - (answers)Bottled sauces
and sour cream
What are the 7 Food Safety Emergencies? - (answers)1. No running water and no alternative
source available
2. No hot water
3. Sewage in any part of the restaurant
4. No electricity to provide temperature control
5. No working toilet
6. Pest infestation
7. No hand soap available
According to the MIC card, what are the 4 zone walk areas? - (answers)1. Front counter
2. Drive-thru
3. On the line
4. Frying/prep
What is the 4-step Priority Sequence on every OYZ card? - (answers)- Safety
- Service
- Clean
- Stock
List 5 times when you need to wash your hands? - (answers)- 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? - (answers)40 degrees F
What do you do with the carryover if it is not at temp? - (answers)Discard it
What does TRED stand for? - (answers)- Target setting and communication
- Rush ready
- Equipment working
- Deployment
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? - (answers)-
People
- Food
- Service
- Cleaning
COMPLETE QUESTIONS WITH CORRECT DETAILED AND VERIFIED ANSWERS|
MOSTLY TESTED QUESTIONS -RATED 100% CORRECT!!GUARANTEED PASS!
ALREADY GRADED A+
As an MIC, how can you ensure your Team Members make food that looks good and tastes
great? - (answers)1. Food folded and cut the right way
2. Food melted and grilled correctly
3. Ingredients spread evenly
4. Correct ingredient portions
What are some food safety concerns that you should be aware of? - (answers)1. Pest activity
2. Communicable diseases
3. Foodborne illness
4. Foreign objects
5. Body fluids
What does C.O.R.E stand for? - (answers)Customer, Operations, Review, Evaluation
A small fire has broken out near the fryer. This is probably a grease fire, what should you do? -
(answers)Pull the ANSUL system
What customer touch points are evaluated during CORE? - (answers)1. Right
2. Understanding
3. Food love
4. Best on block
5. Hustle
6. Authentic
How does the MIC prepare a week ahead of their shift? - (answers)Look at the schedule and
ensure you have the right number of people
What are some tasks in the inventory workflow? - (answers)1. Count inventory
2. Print count sheet
3. Check variance
What are the most important reasons your variance might be off? - (answers)1. Miscounted or
entered a number incorrectly
2. Delivery was not posted
3. Transfers were not recorded
What does HUNGRY stand for? - (answers)1. Helpful
2. Understanding
,3. Never settle
4. Grateful
5. Relentless
6. Youthful
Are you ever allowed to enter the restaurant alone? Why? - (answers)No, safety reasons
Where do you park your car when you arrive for opening? - (answers)Closest to the lobby doors
If it is still dark out or before 7:00am, can you use the back door to take out trash? - (answers)No
What time is the LASTEST that the trash can be taken out? - (answers)11:00pm
True or false: Dining room lights stay on until the Drive-thru is closed for the day -
(answers)True
After the dining room doors are locked, who can enter the restaurant? - (answers)Only people
who are scheduled to work
According to the illness policy, what are some of the symptoms a team member should NOT be
working? - (answers)- Vomiting
- Diarrhea
- Jaundice
- Open wound
- Sore throat with fever
- Fever
Chemicals need to be stored _______ inches away from food? - (answers)12 or 1ft
Food Release spray, used for eggs, should be stored WITH or WITHOUT food? - (answers)With
Kay Release Agent, used for the grill, should be stored WITH or WITHOUT food? -
(answers)Without
True or false: Managers must tuck in their shorts AND be wearing a black belt? - (answers)False
True or false: Cell phones are allowed for all team members, as long as they are in pants back
pocket? - (answers)False
Weight of a crunchy taco? - (answers)2.9oz
Weight of a soft taco? - (answers)3.4oz
,Weight of a doritos Locos Taco? - (answers)3.0oz
Weight of a bean burrito? - (answers)6.8oz
Weight of a chicken quesadilla? - (answers)6.6oz
Weight of a crunch taco supreme? - (answers)4.0oz
Weight of a nacho bellgrande? - (answers)11.3oz
Weight of a beef burrito supreme? - (answers)8.4oz
Weight of a beef chalupa supreme? - (answers)5.4oz
Weight of a beefy 5-layer burrito? - (answers)8.1oz
Weight of a crunchwrap supreme? - (answers)9.3oz
How long should you wash your hands? - (answers)20 seconds
According to the MIC card, what are the 3 primary tasks to Execute the Fundamentals? -
(answers)- During rush. be in the MIC zone 80% of the time
- Execute zone walks
- Owning your shift starts with team members owning their zones
What are the Own Your Zone cars used for? - (answers)To make sure jobs are getting done
properly
Hold time for chicken? - (answers)4 hours
Hold time for beans? - (answers)4 hours
Hold time for potatoes? - (answers)2 hours
Hold time for Red sauce? - (answers)8 hours
Hold time for Nacho Cheese sauce? - (answers)8 hours
Hold time for Chalupas fried? - (answers)30 minutes
What are the hot products that can NEVER be carried over at close? - (answers)Rice and black
beans
, What are the only cold line products that can be carried over at close? - (answers)Bottled sauces
and sour cream
What are the 7 Food Safety Emergencies? - (answers)1. No running water and no alternative
source available
2. No hot water
3. Sewage in any part of the restaurant
4. No electricity to provide temperature control
5. No working toilet
6. Pest infestation
7. No hand soap available
According to the MIC card, what are the 4 zone walk areas? - (answers)1. Front counter
2. Drive-thru
3. On the line
4. Frying/prep
What is the 4-step Priority Sequence on every OYZ card? - (answers)- Safety
- Service
- Clean
- Stock
List 5 times when you need to wash your hands? - (answers)- 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? - (answers)40 degrees F
What do you do with the carryover if it is not at temp? - (answers)Discard it
What does TRED stand for? - (answers)- Target setting and communication
- Rush ready
- Equipment working
- Deployment
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? - (answers)-
People
- Food
- Service
- Cleaning
