CHIPOTLE MANAGER SERVSAFE EXAM
WITH CORRECT ACTUAL QUESTIONS AND
CORRECTLY WELL DEFINED ANSWERS
LATEST ALREADY GRADED A+
1. What is the minimum internal cooking temperature for
chicken?
A. 135°F (57°C)
B. 145°F (63°C)
C. ✔ 165°F (74°C)
D. 155°F (68°C)
Explanation:
Chicken must reach 165°F for 15 seconds to destroy harmful
pathogens like Salmonella.
2. What is the correct order of proper handwashing steps?
,A. Rinse → Soap → Scrub → Dry
B. ✔ Wet → Soap → Scrub (20 sec) → Rinse → Dry
C. Soap → Wet → Dry → Rinse
D. Scrub → Soap → Wet → Rinse
Explanation:
Handwashing must include 20 seconds of scrubbing with
soap to remove pathogens effectively.
3. What temperature is the danger zone for food?
A. 0°F–32°F
B. ✔ 41°F–135°F (5°C–57°C)
C. 100°F–200°F
D. 140°F–212°F
Explanation:
Bacteria grow rapidly in this range, so food must be kept out
of it.
,4. How often should food contact surfaces be sanitized?
A. Every 2 hours
B. Once per shift
C. ✔ After every use
D. Once daily
Explanation:
Surfaces must be cleaned and sanitized after each use to
prevent cross-contamination.
5. What is cross-contamination?
A. Cooking food improperly
B. ✔ Transfer of harmful bacteria from one food or surface
to another
C. Overcooking food
D. Cooling food too quickly
Explanation:
, Cross-contamination spreads pathogens through improper
handling or equipment use.
6. What is the proper way to cool hot food?
A. Leave it at room temperature
B. ✔ 135°F to 70°F within 2 hours, then to 41°F within 4
hours
C. Put in freezer immediately
D. Cover tightly and refrigerate
Explanation:
Food must be cooled in stages to prevent bacterial growth.
7. What is the minimum hot holding temperature for rice at
Chipotle?
A. 120°F
B. ✔ 135°F (57°C)
C. 100°F
D. 145°F
WITH CORRECT ACTUAL QUESTIONS AND
CORRECTLY WELL DEFINED ANSWERS
LATEST ALREADY GRADED A+
1. What is the minimum internal cooking temperature for
chicken?
A. 135°F (57°C)
B. 145°F (63°C)
C. ✔ 165°F (74°C)
D. 155°F (68°C)
Explanation:
Chicken must reach 165°F for 15 seconds to destroy harmful
pathogens like Salmonella.
2. What is the correct order of proper handwashing steps?
,A. Rinse → Soap → Scrub → Dry
B. ✔ Wet → Soap → Scrub (20 sec) → Rinse → Dry
C. Soap → Wet → Dry → Rinse
D. Scrub → Soap → Wet → Rinse
Explanation:
Handwashing must include 20 seconds of scrubbing with
soap to remove pathogens effectively.
3. What temperature is the danger zone for food?
A. 0°F–32°F
B. ✔ 41°F–135°F (5°C–57°C)
C. 100°F–200°F
D. 140°F–212°F
Explanation:
Bacteria grow rapidly in this range, so food must be kept out
of it.
,4. How often should food contact surfaces be sanitized?
A. Every 2 hours
B. Once per shift
C. ✔ After every use
D. Once daily
Explanation:
Surfaces must be cleaned and sanitized after each use to
prevent cross-contamination.
5. What is cross-contamination?
A. Cooking food improperly
B. ✔ Transfer of harmful bacteria from one food or surface
to another
C. Overcooking food
D. Cooling food too quickly
Explanation:
, Cross-contamination spreads pathogens through improper
handling or equipment use.
6. What is the proper way to cool hot food?
A. Leave it at room temperature
B. ✔ 135°F to 70°F within 2 hours, then to 41°F within 4
hours
C. Put in freezer immediately
D. Cover tightly and refrigerate
Explanation:
Food must be cooled in stages to prevent bacterial growth.
7. What is the minimum hot holding temperature for rice at
Chipotle?
A. 120°F
B. ✔ 135°F (57°C)
C. 100°F
D. 145°F
