,CDIP FINAL EXAM /CDIP EXAM TEST BANK ACTUAL EXAM 350 QUESTIONS AND CORRECT DETAILED
ANSWERS
What are the Grill'd values and what would your strongest value be - (ANSWER)Passion, Leadership,
Ownership, Trust, Sustainability
What is the traceability record - (ANSWER)It's a document in the food safety diary that tracks the
batch codes of anything that has come out of a packet. We track the batch codes in the event of a
product recall or food poisoning report. It also lets us keep track of our adherence to the shelf life
cheat sheet
How are prepped ingredients labelled - (ANSWER)Most items use a day dot, on which we write ____.
How do you rectify a mistake with the payment of an online order - (ANSWER)
Why do we fill out a food safety diary - (ANSWER)To ensure that at no point during prep could food
have exited the temperature range it is meant to be kept at
How often should you be washing your hands-on shift - (ANSWER)Every 20 minutes or as required (Eg;
After putting chicken on the grill OR handling allergy orders)
What is wagyu beef and how would you explain the difference between it and our beef patty to a
customer - (ANSWER)
What is an example of a situation where you would submit an NCR - (ANSWER)
What is average spend and how is it calculated - (ANSWER)
Explain the 2 hour 4 hour process - (ANSWER)
,What is the process for adjusting an existing order - (ANSWER)
What time do all orders have to be placed by - (ANSWER)
How do you safely transfer stock and where is this recorded - (ANSWER)
An order has not arrived and it is 3pm. What do you do - (ANSWER)
PFD has delivered, you are missing an item, you also need the product for the weekend. What do you
do - (ANSWER)
What do you do if the total on an invoice does not match the total on Supply'd - (ANSWER)
What is the process for ordering bread - (ANSWER)
What temperatures do refrigerated items need to test between to accept them - (ANSWER)
What temperature must frozen stock be below to be accepted - (ANSWER)
What are the transaction time targets for each service period in your restaurant - (ANSWER)
You are 30 burgers off target for the day. How many hours should you have ideally saved - (ANSWER)
Which items must be temperature tested and recorded for a PFD delivery - (ANSWER)
Describe the oil management process - (ANSWER)
What is the filter rotation schedule for your restaurant and what is the difference between 'rotate' and
'swap'? - (ANSWER)
, What is the R&M process? - (ANSWER)
A piece of equipment has no power. What is the first thing you would check? - (ANSWER)
Where can you find and print the Daily Prep Sheet - (ANSWER)
How often does the restaurant get Mystery Shops and Restaurant Reviews - (ANSWER)
The till is $25 down at the end of the night. Who do you need to contact and with what information -
(ANSWER)
What is the Grill'd policy for staff meals and discounts - (ANSWER)
When do you reconcile the roster - (ANSWER)
How do you process a refund on the till - (ANSWER)
How do you fix the EFTPOS terminals - (ANSWER)
How can you use The Hub to send a message to your team if you need to cover a shift - (ANSWER)
A customer asks you about the ingredients of a specific topping at the till. Where can you find this
information? - (ANSWER)
What is the difference between gluten free and gluten friendly? Can our product be guaranteed to be
gluten free? - (ANSWER)
Who do you contact if there is a problem with the POS terminal software - (ANSWER)
ANSWERS
What are the Grill'd values and what would your strongest value be - (ANSWER)Passion, Leadership,
Ownership, Trust, Sustainability
What is the traceability record - (ANSWER)It's a document in the food safety diary that tracks the
batch codes of anything that has come out of a packet. We track the batch codes in the event of a
product recall or food poisoning report. It also lets us keep track of our adherence to the shelf life
cheat sheet
How are prepped ingredients labelled - (ANSWER)Most items use a day dot, on which we write ____.
How do you rectify a mistake with the payment of an online order - (ANSWER)
Why do we fill out a food safety diary - (ANSWER)To ensure that at no point during prep could food
have exited the temperature range it is meant to be kept at
How often should you be washing your hands-on shift - (ANSWER)Every 20 minutes or as required (Eg;
After putting chicken on the grill OR handling allergy orders)
What is wagyu beef and how would you explain the difference between it and our beef patty to a
customer - (ANSWER)
What is an example of a situation where you would submit an NCR - (ANSWER)
What is average spend and how is it calculated - (ANSWER)
Explain the 2 hour 4 hour process - (ANSWER)
,What is the process for adjusting an existing order - (ANSWER)
What time do all orders have to be placed by - (ANSWER)
How do you safely transfer stock and where is this recorded - (ANSWER)
An order has not arrived and it is 3pm. What do you do - (ANSWER)
PFD has delivered, you are missing an item, you also need the product for the weekend. What do you
do - (ANSWER)
What do you do if the total on an invoice does not match the total on Supply'd - (ANSWER)
What is the process for ordering bread - (ANSWER)
What temperatures do refrigerated items need to test between to accept them - (ANSWER)
What temperature must frozen stock be below to be accepted - (ANSWER)
What are the transaction time targets for each service period in your restaurant - (ANSWER)
You are 30 burgers off target for the day. How many hours should you have ideally saved - (ANSWER)
Which items must be temperature tested and recorded for a PFD delivery - (ANSWER)
Describe the oil management process - (ANSWER)
What is the filter rotation schedule for your restaurant and what is the difference between 'rotate' and
'swap'? - (ANSWER)
, What is the R&M process? - (ANSWER)
A piece of equipment has no power. What is the first thing you would check? - (ANSWER)
Where can you find and print the Daily Prep Sheet - (ANSWER)
How often does the restaurant get Mystery Shops and Restaurant Reviews - (ANSWER)
The till is $25 down at the end of the night. Who do you need to contact and with what information -
(ANSWER)
What is the Grill'd policy for staff meals and discounts - (ANSWER)
When do you reconcile the roster - (ANSWER)
How do you process a refund on the till - (ANSWER)
How do you fix the EFTPOS terminals - (ANSWER)
How can you use The Hub to send a message to your team if you need to cover a shift - (ANSWER)
A customer asks you about the ingredients of a specific topping at the till. Where can you find this
information? - (ANSWER)
What is the difference between gluten free and gluten friendly? Can our product be guaranteed to be
gluten free? - (ANSWER)
Who do you contact if there is a problem with the POS terminal software - (ANSWER)
