CHIPOTLE MANAGER SERVSAFE FINAL
STUDY GUIDE 2026 SOLVED QUESTIONS
FULLY CORRECT
⫸ 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 Answer: a means of transmission of disease in which
pathogens in feces are transmitted by being ingested
⫸ Biological contamination Answer: bacteria, virus, fungi, parasite
⫸ The Big 6 Answer: shigella spp
salmonella typhi
nontyphoidal salmonella (NTS)
shiga toxin producing escherichia (stec) aka. e coli
hepatitis a
norovirus
⫸ Onset time Answer: how quickly foodborne-illness symptoms appear
in a person
⫸ Bacteria prefer what food Answer: TCS foods
⫸ Do bacteria grow well in acidic food? Answer: No, bacteria grow
best in neutral to slightly acidic foods
STUDY GUIDE 2026 SOLVED QUESTIONS
FULLY CORRECT
⫸ 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 Answer: a means of transmission of disease in which
pathogens in feces are transmitted by being ingested
⫸ Biological contamination Answer: bacteria, virus, fungi, parasite
⫸ The Big 6 Answer: shigella spp
salmonella typhi
nontyphoidal salmonella (NTS)
shiga toxin producing escherichia (stec) aka. e coli
hepatitis a
norovirus
⫸ Onset time Answer: how quickly foodborne-illness symptoms appear
in a person
⫸ Bacteria prefer what food Answer: TCS foods
⫸ Do bacteria grow well in acidic food? Answer: No, bacteria grow
best in neutral to slightly acidic foods
