Chipotle Manager Servsafe
Questions With Accurate
Answers
A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated,
or reduced to safe levels. correct answer TRUE
A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the
salad. correct answer Poor-personal hygiene
A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on
a bun. correct answer Cross-contamination
A server setting tables touches the food-contact surfaces of a water glass when placing it on the table.
correct answer Cross-contamination
Active managerial control focuses on managing the risk factors for foodborne illness. correct answer
TRUE
All pathogens need oxygen to grow correct answer FALSE
An electrical power outage is considered by local regulatory authorities to be an imminent health
hazard. correct answer TRUE
Arrange stored food by its use-by-date so that you use the oldest food first correct answer TRUE
Chicken held at an internal temperature of 125 F̊ (52 C)
̊ has been time-temperature abused correct
answer TRUE
Contaminants
, What are the three types of contaminants that are a risk to food? Give an example of each correct
answer Biological: Examples include bacteria, viruses, parasites, fungi, and toxins from plants,
mushrooms, and seafood.
Physical: Examples include foreign objects such as dirt, broken glass, metal staples, and bones.
Chemical: Examples include cleaners, sanitizers, and polishes.
Cook a whole turkey to a minimum internal cooking temperature of 155 F̊ (68 C)
̊ for 15 seconds correct
answer FALSE
Coolers are designed to cool hot food quickly correct answer FALSE
Different areas of a facility have different lighting intensity requirements. correct answer TRUE
Fill in the blanks with the word or words that complete the sentences correctly.
1 Thermometers used to measure the temperature of food must to accurate to ___
2 Place a probe into the ____ part of the food.
3 Wait ____ seconds after inserting a bimetallic stemmed thermometer before recording the
temperature of a food.
4 Make sure your thermometers are accurate by ____ them regularly.
5 Sanitize thermometers by using a sanitizing solution for ___ surfaces. correct answer 1. +/- 2 F̊ or +/- 1
̊C
2. thickest
Questions With Accurate
Answers
A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated,
or reduced to safe levels. correct answer TRUE
A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the
salad. correct answer Poor-personal hygiene
A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on
a bun. correct answer Cross-contamination
A server setting tables touches the food-contact surfaces of a water glass when placing it on the table.
correct answer Cross-contamination
Active managerial control focuses on managing the risk factors for foodborne illness. correct answer
TRUE
All pathogens need oxygen to grow correct answer FALSE
An electrical power outage is considered by local regulatory authorities to be an imminent health
hazard. correct answer TRUE
Arrange stored food by its use-by-date so that you use the oldest food first correct answer TRUE
Chicken held at an internal temperature of 125 F̊ (52 C)
̊ has been time-temperature abused correct
answer TRUE
Contaminants
, What are the three types of contaminants that are a risk to food? Give an example of each correct
answer Biological: Examples include bacteria, viruses, parasites, fungi, and toxins from plants,
mushrooms, and seafood.
Physical: Examples include foreign objects such as dirt, broken glass, metal staples, and bones.
Chemical: Examples include cleaners, sanitizers, and polishes.
Cook a whole turkey to a minimum internal cooking temperature of 155 F̊ (68 C)
̊ for 15 seconds correct
answer FALSE
Coolers are designed to cool hot food quickly correct answer FALSE
Different areas of a facility have different lighting intensity requirements. correct answer TRUE
Fill in the blanks with the word or words that complete the sentences correctly.
1 Thermometers used to measure the temperature of food must to accurate to ___
2 Place a probe into the ____ part of the food.
3 Wait ____ seconds after inserting a bimetallic stemmed thermometer before recording the
temperature of a food.
4 Make sure your thermometers are accurate by ____ them regularly.
5 Sanitize thermometers by using a sanitizing solution for ___ surfaces. correct answer 1. +/- 2 F̊ or +/- 1
̊C
2. thickest
