CHIPOTLE MANAGER SERVSAFE EXAM
SCRIPT WITH VERIFIED QUESTIONS AND
ANSWERS
●● foodborne illness outbreak
Answer: 2 or more people must have the same symptoms after
consuming a food, there must be an investigation performed, and a lab
must confirm the outbreak
●● How long can tuna salad be held
Answer: 7 days
●● Pathogens
Answer: organisms that cause disease
●● What is the usual cause of unsafe food?
Answer: contamination
●● Biological contaminates
Answer: Pathogens are greatest threat to food safety. They include
viruses, parasites, fungi, and bacteria. Some plants, mushrooms, and
seafood that carry harmful toxins.
,●● Physical contaminates
Answer: Physical objects, such as hair, dirt, metal staples, and broken
glass, as well as bones in filet, which have contaminated food.
●● Chemical Contaminants
Answer: chemical substances, such as cleaners, sanitizers, polishes,
machine lubricants, and toxic metals, that leach from cookware and
equipment that have contaminated food
●● Common risk factors
Answer: Purchasing food from unsafe sources, failing to cook food
correctly, holding food at incorrect temperatures
●● Time-Temperature abuse
Answer: When food has stayed too long at temperatures good for
pathogen growth
●● Common Time temperature control foods
Answer: Dairy, meat, plant based foods, fish, baked potatoes, tofu,
melon, tomatoes, lettuce, garlic, oil mixtures
●● Ready to eat foods
Answer: Food that can be eaten without further preparation, washing, or
cooking.
, ●● Who inspects poultry and meats?
Answer: USDA
●● Who inspects all food except meat, poultry, and eggs?
Answer: FDA
●● Which agency conducts research into the causes of foodborne illness
outbreaks?
Answer: CDC and US Public Health Service PHS
●● Which group writes or adopts codes that regulate retail and
foodservice operations?
Answer: State and local regulatory authorities
●● Which organization issues the Food Code?
Answer: FDA
●● contaminate
Answer: any foreign component in a substance
●● fecal-oral route
SCRIPT WITH VERIFIED QUESTIONS AND
ANSWERS
●● foodborne illness outbreak
Answer: 2 or more people must have the same symptoms after
consuming a food, there must be an investigation performed, and a lab
must confirm the outbreak
●● How long can tuna salad be held
Answer: 7 days
●● Pathogens
Answer: organisms that cause disease
●● What is the usual cause of unsafe food?
Answer: contamination
●● Biological contaminates
Answer: Pathogens are greatest threat to food safety. They include
viruses, parasites, fungi, and bacteria. Some plants, mushrooms, and
seafood that carry harmful toxins.
,●● Physical contaminates
Answer: Physical objects, such as hair, dirt, metal staples, and broken
glass, as well as bones in filet, which have contaminated food.
●● Chemical Contaminants
Answer: chemical substances, such as cleaners, sanitizers, polishes,
machine lubricants, and toxic metals, that leach from cookware and
equipment that have contaminated food
●● Common risk factors
Answer: Purchasing food from unsafe sources, failing to cook food
correctly, holding food at incorrect temperatures
●● Time-Temperature abuse
Answer: When food has stayed too long at temperatures good for
pathogen growth
●● Common Time temperature control foods
Answer: Dairy, meat, plant based foods, fish, baked potatoes, tofu,
melon, tomatoes, lettuce, garlic, oil mixtures
●● Ready to eat foods
Answer: Food that can be eaten without further preparation, washing, or
cooking.
, ●● Who inspects poultry and meats?
Answer: USDA
●● Who inspects all food except meat, poultry, and eggs?
Answer: FDA
●● Which agency conducts research into the causes of foodborne illness
outbreaks?
Answer: CDC and US Public Health Service PHS
●● Which group writes or adopts codes that regulate retail and
foodservice operations?
Answer: State and local regulatory authorities
●● Which organization issues the Food Code?
Answer: FDA
●● contaminate
Answer: any foreign component in a substance
●● fecal-oral route
