TACO BELL SHIFT LEAD TEST EXAM QUESTIONS AND VERIFIED ANSWERS 2025(GRADED
A+) DETAILED ANSWERS!!
A manager should spend what percent of their time in the MIC zone? - ✔✔ 80%
A small fire has broken out near the fryer. This is probably a grease fire, what should you do? - ✔✔
Pull the ANSUL system
According to CORE standards, there are 2 places the MIC may not be deployed. What are they? -
✔✔ - Starter
- Prep
According to the illness policy, what are some of the symptoms a team member should NOT be
working? - ✔✔ - Vomiting
- Diarrhea
- Jaundice
- Open wound
- Sore throat with fever
- Fever
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? - ✔✔ - People
- Food
- Service
- Cleaning
According to the MIC card, what are the 3 primary tasks to Execute the Fundamentals? - ✔✔ -
During rush. be in the MIC zone 80% of the time
- Execute zone walks
- Owning your shift starts with team members owning their zones
According to the MIC card, what are the 4 zone walk areas? - ✔✔ 1. Front counter
,2. Drive-thru
3. On the line
4. Frying/prep
After folding, how many corners does a Crunchwrap have? - ✔✔ 6
After the dining room doors are locked, who can enter the restaurant? - ✔✔ Only people who are
scheduled to work
All products must be stored ____ inches from the floor? - ✔✔ 6
Are you ever allowed to enter the restaurant alone? Why? - ✔✔ No, safety reasons
As an MIC, how can you ensure your Team Members make food that looks good and tastes great? -
✔✔ 1. Food folded and cut the right way
2. Food melted and grilled correctly
3. Ingredients spread evenly
4. Correct ingredient portions
As MIC what tool is used to assign team members their position on your shift? - ✔✔ TRED
deployment board
As MIC what tool is used to complete your zone walk? - ✔✔ MIC own your shift card
At what times is the Food Safety audit completed? - ✔✔ Before 11:00am and before 5:00pm
Chemicals need to be stored _______ inches away from food? - ✔✔ 12 or 1ft
Cold line ingredient temperatures must be between ___ to ___? - ✔✔ 33 degrees and 40 degrees
Food Release spray, used for eggs, should be stored WITH or WITHOUT food? - ✔✔ With
, Hold time for 3-cheese? - ✔✔ 4 hours
Hold time for beans? - ✔✔ 4 hours
Hold time for beef? - ✔✔ 4 hours
Hold time for black beans? - ✔✔ 8 hours
Hold time for bottled sauces? - ✔✔ 8 hours
Hold time for Chalupas fried? - ✔✔ 30 minutes
Hold time for cheddar cheese? - ✔✔ 4 hours
Hold time for chicken? - ✔✔ 4 hours
Hold time for chili? - ✔✔ 4 hours
Hold time for Cinnabon's? - ✔✔ 2 hours
Hold time for cinnamon twists? - ✔✔ 30min/24 hours
Hold time for DLT shells? - ✔✔ 4 hours
Hold time for guacamole? - ✔✔ 8 hours
Hold time for Jalapenos? - ✔✔ 24 hours
Hold time for lettuce? - ✔✔ 4 hours
A+) DETAILED ANSWERS!!
A manager should spend what percent of their time in the MIC zone? - ✔✔ 80%
A small fire has broken out near the fryer. This is probably a grease fire, what should you do? - ✔✔
Pull the ANSUL system
According to CORE standards, there are 2 places the MIC may not be deployed. What are they? -
✔✔ - Starter
- Prep
According to the illness policy, what are some of the symptoms a team member should NOT be
working? - ✔✔ - Vomiting
- Diarrhea
- Jaundice
- Open wound
- Sore throat with fever
- Fever
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? - ✔✔ - People
- Food
- Service
- Cleaning
According to the MIC card, what are the 3 primary tasks to Execute the Fundamentals? - ✔✔ -
During rush. be in the MIC zone 80% of the time
- Execute zone walks
- Owning your shift starts with team members owning their zones
According to the MIC card, what are the 4 zone walk areas? - ✔✔ 1. Front counter
,2. Drive-thru
3. On the line
4. Frying/prep
After folding, how many corners does a Crunchwrap have? - ✔✔ 6
After the dining room doors are locked, who can enter the restaurant? - ✔✔ Only people who are
scheduled to work
All products must be stored ____ inches from the floor? - ✔✔ 6
Are you ever allowed to enter the restaurant alone? Why? - ✔✔ No, safety reasons
As an MIC, how can you ensure your Team Members make food that looks good and tastes great? -
✔✔ 1. Food folded and cut the right way
2. Food melted and grilled correctly
3. Ingredients spread evenly
4. Correct ingredient portions
As MIC what tool is used to assign team members their position on your shift? - ✔✔ TRED
deployment board
As MIC what tool is used to complete your zone walk? - ✔✔ MIC own your shift card
At what times is the Food Safety audit completed? - ✔✔ Before 11:00am and before 5:00pm
Chemicals need to be stored _______ inches away from food? - ✔✔ 12 or 1ft
Cold line ingredient temperatures must be between ___ to ___? - ✔✔ 33 degrees and 40 degrees
Food Release spray, used for eggs, should be stored WITH or WITHOUT food? - ✔✔ With
, Hold time for 3-cheese? - ✔✔ 4 hours
Hold time for beans? - ✔✔ 4 hours
Hold time for beef? - ✔✔ 4 hours
Hold time for black beans? - ✔✔ 8 hours
Hold time for bottled sauces? - ✔✔ 8 hours
Hold time for Chalupas fried? - ✔✔ 30 minutes
Hold time for cheddar cheese? - ✔✔ 4 hours
Hold time for chicken? - ✔✔ 4 hours
Hold time for chili? - ✔✔ 4 hours
Hold time for Cinnabon's? - ✔✔ 2 hours
Hold time for cinnamon twists? - ✔✔ 30min/24 hours
Hold time for DLT shells? - ✔✔ 4 hours
Hold time for guacamole? - ✔✔ 8 hours
Hold time for Jalapenos? - ✔✔ 24 hours
Hold time for lettuce? - ✔✔ 4 hours
