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Taco Bell Test
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Taco Bell Test
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25 Questions

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

2. What are some ways to prevent food theft?

3. What are the locations that markers are placed?

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

5. How do you take the temperature of carry over in the morning?

6. What is the hold time for nacho cheese and red sauce on the line?

7. What is the maximum number of cooking racks that can be placed in A bus tub?

8. How many times a day do we complete a food safety checklist?

9. What are some signs of rodent infestation?

10. Where do you label the wash for the coffee spoon and cup?

11. What temp does products from the rethermalizer need to be at when removed?

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

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

14. TRED

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

16. What are 4 tasks in the people section of the MIC sr that you need to complete?

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

18. What is the MSDS book used for?

19. CHAMPS

20. When are you required to wash your hands?

21. What are 5 service checks from MIC SR that you need to complete during rush time?

22. The night before a delivery, what should be done with the cases of perishable items?

23. What are 6 of the food safety criticals?

24. What's does CCP stand for and where do you see this?

25. What are the seven food safety emergencies?

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