CHIPOTLE MANAGER SERVSAFE
CERTIFICATION REVIEW SET 2026
ANSWERS GUARANTEED PASS
⫸ 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
⫸ does bacteria grow well in acidic food? Answer: no
⫸ PH Scale Answer: 0 Acidic
7 Neutral
14 Alkaline/Basic
⫸ Where does bacteria grow best Answer: Neutral to slighty acidic (4-
7)
⫸ what temp is best for bacteria growth Answer: 41F - 135F (danger
zone)
70F - 125F (extra danger)
⫸ does bacteria require oxygen to grow? Answer: it depends on the type
of bacteria
CERTIFICATION REVIEW SET 2026
ANSWERS GUARANTEED PASS
⫸ 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
⫸ does bacteria grow well in acidic food? Answer: no
⫸ PH Scale Answer: 0 Acidic
7 Neutral
14 Alkaline/Basic
⫸ Where does bacteria grow best Answer: Neutral to slighty acidic (4-
7)
⫸ what temp is best for bacteria growth Answer: 41F - 135F (danger
zone)
70F - 125F (extra danger)
⫸ does bacteria require oxygen to grow? Answer: it depends on the type
of bacteria
