Docsity
Docsity
Prepare for your exams
Prepare for your exams

Study with the several resources on Docsity

Earn points to download
Earn points to download

Earn points by helping other students or get them with a premium plan

Guidelines and tips
Guidelines and tips
Sell on Docsity
Sell on Docsity
Docsity AI
Docsity AI
Log inSign up

Prepare for your exams

Study with the several resources on Docsity

Find documents

Prepare for your exams with the study notes shared by other students like you on Docsity

Search for your university

Find the specific documents for your university's exams

Docsity AINEW

Summarize your documents, ask them questions, convert them into quizzes and concept maps

Explore questions

Clear up your doubts by reading the answers to questions asked by your fellow students

Earn points to download

Earn points by helping other students or get them with a premium plan

Share documents
download point icon20 Points

For each uploaded document

Answer questions
download point icon5 Points

For each given answer (max 1 per day)

All the ways to get free points
Get points immediately

Choose a premium plan with all the points you need

Study Opportunities

Choose your next study program

Get in touch with the best universities in the world. Search through thousands of universities and official partners

Community

Ask the community

Ask the community for help and clear up your study doubts

Free resources

Our save-the-student-ebooks!

Download our free guides on studying techniques, anxiety management strategies, and thesis advice from Docsity tutors

chipotle kitchen manager validation 2025/2026 STUDY GUIDE, Exams of Food Science and Technology

Chamberlain College of NursingFood Science and Technology

chipotle kitchen manager validation 2025/2026 STUDY GUIDE

Typology: Exams

2024/2025

Available from 06/16/2025

TheHub
TheHub 🇺🇸

3.9

(35)

11K documents

1 / 5

Toggle sidebar

This page cannot be seen from the preview

Don't miss anything!

bg1
chipotle kitchen manager
validation 2025/2026
STUDY GUIDE
5 primary responsibilities of KM
1. Lead the team to prep and cook the right amount of food
2. Partner with the FSL to ensure safe food
3. Ensure the quality of food
4. Ensure all food looks and tastes delicious
5. Take ownership of BOH facilities and equipment
Why is BOH Food Safety Important for KM
The KM is expected to set an example for food safety procedures by following all cleaning and
maintenance procedures and all recipes exactly as they are written
BOH Food Safety Big 4
1. Set up 4 compartment sinks correctly (Half way, all at 110 degrees. Sanitizer at 45 degrees at 200-
400ppm
2. Make sure all employees are following proper handwashing procedures
3. Victory wash is tested and used at the correct concentration of 60-80ppm
4. All surfaces are cleaned with PURE before opening and shift change and with PURELl throughout the
day
Why is it important for KM to keep track of CCPs in DHCL?
Most of the areas that present the highest risk to our guests start in the back of house
What is food quality?
pf3
pf4
pf5

Partial preview of the text

Download chipotle kitchen manager validation 2025/2026 STUDY GUIDE and more Exams Food Science and Technology in PDF only on Docsity!

chipotle kitchen manager

validation 2025/

STUDY GUIDE

5 primary responsibilities of KM

  1. Lead the team to prep and cook the right amount of food
  2. Partner with the FSL to ensure safe food
  3. Ensure the quality of food
  4. Ensure all food looks and tastes delicious
  5. Take ownership of BOH facilities and equipment Why is BOH Food Safety Important for KM The KM is expected to set an example for food safety procedures by following all cleaning and maintenance procedures and all recipes exactly as they are written BOH Food Safety Big 4
  6. Set up 4 compartment sinks correctly (Half way, all at 110 degrees. Sanitizer at 45 degrees at 200- 400ppm
  7. Make sure all employees are following proper handwashing procedures
  8. Victory wash is tested and used at the correct concentration of 60-80ppm
  9. All surfaces are cleaned with PURE before opening and shift change and with PURELl throughout the day Why is it important for KM to keep track of CCPs in DHCL? Most of the areas that present the highest risk to our guests start in the back of house What is food quality?

Freshness of our raw ingredients and produce - important to look over deliveries to make sure it reaches our standards (4 steps) Food Quality Step 1 Inspect it: Make sure boxes aren't bulging, crushed, wet, etc. Check fruits and veggies for freshness Check dry goods for dampness, punctures, tears, or odors FQRS mobile app FQRS mobile app App on our Traceability scanner that allows us to report any product that comes in damaged when a shipment has been keydropped Food Quality Step 2 Count it: Verify the items received match what was ordered Make sure to note if something is missing Food Quality Step 3 Scan it: The barcone of all top priority items must be scanned via the Traceability scanner What are top priority items? Tortillas and everything else stored in the walk in except citrus juice What is the Traceability Program? This program allows us to track food from our suppliers, to the distributors, to the restaurants through the use of the items barcode. Food Quality Step 4 Store it: Mark all food with the use through date circled Stack all boxes the same way with date showing Arrange items according to the rules of FIFO Be sure to pull everything forward and trim the boxes Reduce chances of cross contact by keeping meat separate. Never store anything below raw meat. What is food FACT tasting used for? Gauging whether our food is up to Chipotle' standards. What does FACT stand for? Flavor and aroma, Appearance, Color, Texture and Mouthfeel When are FACT food tastings supposed to occur? 4 times a day: Before lunch and diner peak, at shift change, and at 8:00pm. Why do we do FACT food tastings 4 times a day?

TOP

talking out of position What does TIP-TOP serve as? A means to update crew members on things happening in the restaurant as well as an opportunity to share expectations, set goals and provide feedback for the team member Difference between TIP-TOP and pre shift meeting? A pre-shift meeting has the same goals but it is held for the entire team working on that shift. Crisis Management Part 1 3 types of Customer Incident:

  1. Customer illness (salmonella poisoning)
  2. Alleged Foreign Object (plastic from bean bag)
  3. Customer Accident/Property Damage (broken hand dryer in bathroom) Crisis Management Part 2 Anything that happens to a guest/employee, Guest/employee becomes your #1 priority Crisis Management Part 3 Procedure
  4. BLAST: Believe them, Listen to them, Apologize, Solve the issue, Thank them for bringing it up
  5. Grab Crisis Management Board
  6. Fill out Report for them
  7. Submit it online Who do you call for any emergency? Field Leader and SSR Why are emergency procedures important? Team looks up to you as a KM for your leadership and guidance Remain Calm and Follow Crisis Management Clipboard for instructions Call you Salaried Managers, Field Leader, and SSR to inform about the situation If employee vomits in the restaurant
  8. Send sick employee home IMMEDIATELY
  9. Have a second employee to clean up using VOMIT KIT and then send them home right after and getting paid for the remainder of their shift
  10. Call Field Leader, SSR, and Salaried Managers
  11. Begin Norwalk Protocal if needed Norwalk Protocal
  12. Have Employee fill out employee symptom survey during wellness
  13. Bleach all of store and sanitize throughout the day with a 6% bleach solution
  14. Store may not borrow food, supplies, or employees from other stores
  15. Sick employees must remain home for 3 days after symptoms have stopped
  1. Handwashing every 30 mins
  2. A verification checklist must be filled out at the end of the shift and sent to SSR. BOH standards Keeping the hand sinks stocked Sani buckets to "4" line Handwashing happening every hour and after each task Making sure recipes and cleaning procedures are being followed Hospitality as KM Be and look your best by keeping the kitchen shiny and keep a positive attitude among your team members Be guest obsessed by making sure that your prep and grill teams have prepped and are cooking enough food so that our guests have all our options available to them Feedback Do it now, do it often, be specific, be sincere BOH facilities checklist we have a specialist do an Audit once every 3 months to check on our equipment and make sure it is well maintained. It is your job to make sure this happens and to do preventative maintenance when necessary to keep our equipment working as it should Health Department Inspection As soon as any Health Inspector walks through the door, the FSL must give them 100% of their attention and remain by their side until they complete the inspection - make sure what tools are available to you if they ask any questions you are unsure of such as the Food Safety Leader Guide Safety and OSHA OSHA requires sufficient equipment to keep our employees safe (cutting gloves, non slip shoe covers, fire extinguishers, box cutters, etc.). OSHA may send an inspector, and you must give them 100% of your attention and fix any violations they point out