Taco Bell Test
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Taco Bell Test
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25 Questions

1. What are 6 of the food safety criticals?

2. What are some ways to prevent food theft?

3. CHAMPS

4. On the MIC SR what are 3 of your duties during a rush for food?

5. How many times a day does the thermometer need to be calibrated?

6. What are the three tasks that need to be completed before a shift change?

7. TRED

8. When are you required to wash your hands?

9. At what's times do we do a food safety audit every day?

10. What 5 products are temped on every delivery receipt?

11. How do label the wash for time for coffee and tongs?

12. What information is on the shift excellence board?

13. What two tools should the MIC use to assist with 'rush ready'?

14. When on your shift is TRED implemented?

15. What's does I U E stand for?

16. Why are 3 false bottoms placed in a pan for carry over?

17. What are the seven food safety emergencies?

18. Taco salad shells, pizza shells, and nacho chips have a hold time of what?

19. According to the mic success routine what are 4 of 6 ways you know you ran a good shift?

20. What are some signs of rodent infestation?

21. How many hours remain on the red chili and pizza sauce to discard?

22. What do you do if ink gets on your gloves?

23. Where do you need to clean magnets and why?

24. Stickers should be placed how far on the edge of bus runs to avoid sticker residue?

25. At what time should you fix front counter bottleneck?

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