CHIPOTLE MANAGER LATEST
SERVSAFE EXAM
ANSWER ALL QUESTIONS IN THIS SECTION
QUESTION 1
Where should street clothes and personal electronic devices be stored? -
ANSWERS-Away from food and food-prep surfaces
QUESTION 2
Which illness in a food handler must be reported to the local regulatory authority?
- ANSWERS-Norovirus
QUESTION 3
What is the biggest hazard to food as it flows through the operation? - ANSWERS-
Time temperature abuse and Cross contamination
QUESTION 4
Most pathogens grow faster - ANSWERS-70 degrees to 125 degrees
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PAGE
1
, CHIPOTLE MANAGER LATEST
SERVSAFE EXAM
QUESTION 5
How long can food stay in the temperature danger zone before it must be thrown
out? - ANSWERS-4 hours
QUESTION 6
What is required on the label for food prepped in house? - ANSWERS-common
name of the food
QUESTION 7
Where should food with the earliest use-by dates be stored when using FIFO? -
ANSWERS-in front of food with later dates
QUESTION 8
How many inches from the floor must food be stored? - ANSWERS-6 inches
(15cm)
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PAGE
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, CHIPOTLE MANAGER LATEST
SERVSAFE EXAM
QUESTION 9
Minimum internal temperature for chicken stuffing or casserole or stuffed pasta -
ANSWERS-165 degrees Fahrenheit
QUESTION 10
How long do you have to hold the minimum internal température for? -
ANSWERS-Less than 1 second
QUESTION 11
Ground meat: including beef, pork, and other meat - ANSWERS-155°F for 17
seconds
Seafood—including fish, shellfish, and crustaceans
Steaks/chops of pork, beef, veal, and lamb
Commercially raised game
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PAGE
3
SERVSAFE EXAM
ANSWER ALL QUESTIONS IN THIS SECTION
QUESTION 1
Where should street clothes and personal electronic devices be stored? -
ANSWERS-Away from food and food-prep surfaces
QUESTION 2
Which illness in a food handler must be reported to the local regulatory authority?
- ANSWERS-Norovirus
QUESTION 3
What is the biggest hazard to food as it flows through the operation? - ANSWERS-
Time temperature abuse and Cross contamination
QUESTION 4
Most pathogens grow faster - ANSWERS-70 degrees to 125 degrees
END OF
PAGE
1
, CHIPOTLE MANAGER LATEST
SERVSAFE EXAM
QUESTION 5
How long can food stay in the temperature danger zone before it must be thrown
out? - ANSWERS-4 hours
QUESTION 6
What is required on the label for food prepped in house? - ANSWERS-common
name of the food
QUESTION 7
Where should food with the earliest use-by dates be stored when using FIFO? -
ANSWERS-in front of food with later dates
QUESTION 8
How many inches from the floor must food be stored? - ANSWERS-6 inches
(15cm)
END OF
PAGE
2
, CHIPOTLE MANAGER LATEST
SERVSAFE EXAM
QUESTION 9
Minimum internal temperature for chicken stuffing or casserole or stuffed pasta -
ANSWERS-165 degrees Fahrenheit
QUESTION 10
How long do you have to hold the minimum internal température for? -
ANSWERS-Less than 1 second
QUESTION 11
Ground meat: including beef, pork, and other meat - ANSWERS-155°F for 17
seconds
Seafood—including fish, shellfish, and crustaceans
Steaks/chops of pork, beef, veal, and lamb
Commercially raised game
END OF
PAGE
3
