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CHIPOTLE MANAGER SERVSAFE QUESTIONS
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CHIPOTLE MANAGER SERVSAFE QUESTIONS
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CHIPOTLE MANAGER SERVSAFE QUESTIONSTRUE OR FALSE
A food handler's hands can transfer pathogens from one food to another - Answers-
TRUE
TRUE OR FALSE
Food handlers who don't wash their hands correctly can cause a foodborne illness -
Answers- TRUE
TRUE OR FALSE
A foodborne-illness outbreak is when two or more people get sick after eating at the
same place - Answers- FALSE
TRUE OR FALSE
Adults are more likely than preschool-age children to get sick from contaminated food. -
Answers- FALSE
Leftover chili is cooled on the counter - Answers- Time-temperature abuse
A food handler wearing gloves places a chicken breast on the grill and then places
lettuce and tomato on a bun. - Answers- Cross-contamination
A food handler prepping a salad stops to scratch an itch on her arm and then returns to
making the salad. - Answers- Poor-personal hygiene
A server setting tables touches the food-contact surfaces of a water glass when placing
it on the table. - Answers- Cross-contamination
Place an X next to each food that is or contains a TCS food
1. Baked potatoes
2. Orange juice
3. Pizza with diced tomatoes and green pepper
4. Poached salmon
5. Refried beans
6. Scrambled shell eggs
7. Shrimp fried rice
8. Tofu ice cream
9. Vanilla milk shake
10. Whole-wheat bread - Answers- -baked potatoes
-pizza with diced tomatoes and green pepper
, -poached salmon
-refried beans
-scrambled shell eggs
-shrimp fried rice
-tofu ice cream
-vanilla milk shake
All pathogens need oxygen to grow - Answers- FALSE
The most important way to prevent foodborne illnesses caused by viruses is to control
time and temperature. - Answers- FALSE
Salmonella Typhi is commonly linked with ground beef. - Answers- FALSE
Parasites are commonly associated with seafood. - Answers- TRUE
List the six conditions that pathogens need to grow - Answers- pathogens need these
conditions to grow:
• Food
• Acidity
• Temperature
• Time
• Oxygen
• Moisture
PATHOGENS AND LINKED FOODS
Write the letter of the food commonly linked with each pathogen. You will use food items
more than once and some may not be used at all. Some pathogens are linked with
more than one food.
1. ____Hepatitis A
2. ____Norovirus
3. ____Salmonella Typhi
4. ____Shigella spp.
5. ____Shiga toxin-producing Escherichia coli
6. ____Nontyphoidal Salmonella - Answers- 1. shellfish, ready-to-eat food,
contaminated water
2. shellfish, ready-to-eat food, contaminated water
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