CHIPOTLE MANAGER SERVSAFE
COMPREHENSIVE EXAM STUDY GUIDE
WITH COMPLETE SOLUTIONS
●● What is "ready to eat food"
Answer: Food that can be eaten without further preparation or cooking.
●● Examples of ready to eat food
Answer: Washed fruit and vegetables (whole and cut)
Deli meat
Bakery items
Sugar, spices, and seasonings
Cooked food
●● to keep food safe, managers should focus on
Answer: controlling time/temp,
preventing cross-contamination,
practicing good hygiene,
purchasing from reputable suppliers,
cleaning/sanitizing
,●● the person in charge must
Answer: be a certified food protection manager,
be on-site during operating hours (unless there is minimal risk for
foodborne illness)
●● corrective action
Answer: action taken to fix a problem.
Example: noticing someone cutting veggie w/o gloves on and making
them put on gloves
●● FDA
Answer: Food and Drug Administration
●● USDA
Answer: United States Department of Agriculture
●● CDC
Answer: Centers for Disease Control and Prevention
●● PHS
Answer: US Public Health Service
●● Responsibilities of the FDA
,Answer: Inspects all food except meat, poultry, and eggs.
Regulate food that has crossed state lines.
Issues the food code.
●● The food code provides
Answer: recommendations for food safety regulations
●● Who inspects meat, poultry, and eggs?
Answer: USDA
●● who conducts research into the causes of foodborne-illness
outbreaks?
Answer: CDC (along with the PHS)
●● Who writes/adopts codes that regulate retail and food service
operations?
Answer: state and local regulatory authorities
●● contamination
Answer: harmful substances in food
●● What are the big six pathogens?
Answer: Shigella spp
, Samonella Typhi
Nontyphodial Salmonella (NTS)
Shiga toxin-producing Escherichia coli (STEC) (E. coli)
^bacterias^
Hep A
Norovirus
^viruses^
●● Common symptoms of foodborne illness
Answer: Diarrhea,
vomiting,
fever,
nausea,
abdominal cramps,
jaundice
●● Onset time of the illness
Answer: How quickly foodborne-illness symptoms appear
●● onset time can range from
Answer: 30 mins to 6 weeks
COMPREHENSIVE EXAM STUDY GUIDE
WITH COMPLETE SOLUTIONS
●● What is "ready to eat food"
Answer: Food that can be eaten without further preparation or cooking.
●● Examples of ready to eat food
Answer: Washed fruit and vegetables (whole and cut)
Deli meat
Bakery items
Sugar, spices, and seasonings
Cooked food
●● to keep food safe, managers should focus on
Answer: controlling time/temp,
preventing cross-contamination,
practicing good hygiene,
purchasing from reputable suppliers,
cleaning/sanitizing
,●● the person in charge must
Answer: be a certified food protection manager,
be on-site during operating hours (unless there is minimal risk for
foodborne illness)
●● corrective action
Answer: action taken to fix a problem.
Example: noticing someone cutting veggie w/o gloves on and making
them put on gloves
●● FDA
Answer: Food and Drug Administration
●● USDA
Answer: United States Department of Agriculture
●● CDC
Answer: Centers for Disease Control and Prevention
●● PHS
Answer: US Public Health Service
●● Responsibilities of the FDA
,Answer: Inspects all food except meat, poultry, and eggs.
Regulate food that has crossed state lines.
Issues the food code.
●● The food code provides
Answer: recommendations for food safety regulations
●● Who inspects meat, poultry, and eggs?
Answer: USDA
●● who conducts research into the causes of foodborne-illness
outbreaks?
Answer: CDC (along with the PHS)
●● Who writes/adopts codes that regulate retail and food service
operations?
Answer: state and local regulatory authorities
●● contamination
Answer: harmful substances in food
●● What are the big six pathogens?
Answer: Shigella spp
, Samonella Typhi
Nontyphodial Salmonella (NTS)
Shiga toxin-producing Escherichia coli (STEC) (E. coli)
^bacterias^
Hep A
Norovirus
^viruses^
●● Common symptoms of foodborne illness
Answer: Diarrhea,
vomiting,
fever,
nausea,
abdominal cramps,
jaundice
●● Onset time of the illness
Answer: How quickly foodborne-illness symptoms appear
●● onset time can range from
Answer: 30 mins to 6 weeks
