Chick-fil-A Certified Trainer Knowledge Test

- Which of the following statements can correctly be made about attaching a specials label to product?

*Label must be accurate, clean and legible *Label must be straight and fastened securely *Label should completely cover Chick-fil-A logo when possible

-Which of the following is something Team Member should never do with towels? (Select all that apply.)

*Never place towels saturated with dirt or oil into sanitizer bucket *Never use a dripping towel -- wring it out first *Never use disposable towels designated for Restrooms in any other part of Restaurant *Never re-use towels that have been used on a contaminated surface for other tasks

Why must Team Members be able to recognize each of the 9 GHS pictograms?

*both a and b a- to be aware of possible hazards in chemicals used in restaurant b- to be able to use chemicals safely

-Waffle Potato Fries must be held at _____ and Chicken Noodle Soup must be held at _____.

170°F or higher; 150°-160°F

-What is the holding time for fresh buns (unassembled), from time received until served?

3 days

- team member should remove from refrigerator only amount of ingredients that can be prepared/assembled within

30 min

-What is the holding time for Grilled Nuggets or grilled chicken filets, from time cooked until served?

30 minutes

- Guests should spend no more than _____ at the Drive-Thru window.

30 seconds

When preparing the Randell cold holding station for use, turn on station and allow _____ for it to reach proper temperature.

30-45 minutes

What is the estimated time to scramble ½ qt yellow egg blend?

40-50 seconds

- Corn/black bean blend must be thawed in refrigerator for at least _____ before being added to salads.

6 hours

-What should be used to mark the longest-held tray of each type of chicken in thaw cabinet?

A Use First clip

-Produce wash can be re-used for multiple batches of produce as long as ______.

Concentration is tested between batches (must be 0.75-1.0 oz/gal)

Which of the following is an example of an effective (approved) hair restraint?

A. Hairnet B. Visor or hat from TeamStyle collection C. Chick-fil-A Chef hat D. Hair accessory which holds back loose hair, and has no jeweled or beaded parts *E. All of the above

-To maintain breading table throughout the day, Team Member must _____.

Sift coater after breading the equivalent of 3 bags of chicken

-What GHS pictogram is used to indicate chemicals that can cause serious damage or even death if inhaled or swallowed?

Skull and crossbones

- Chick-fil-A's approach to cleaning is _____.

Do it right and do it regularly

-Which of the following is a key to success in preparing biscuit dough? (Select all that apply.)

Flatten dough with palms just enough to fold (about 1"-1½" thick)

-After lifting basket of breakfast filets out of fryer at end of cooking cycle, which of the following steps should Team Member take?

Tilt basket to drain oil for 10 seconds

The Recall Communication Program is designed to notify Restaurants by phone when _____.

a product recall has occurred

- When thawing individual packages of bagels or english muffins, which of the following steps should be included?

a- make sure packages are flat- do not stack b- attach dated and labeled sticker to each package c- thaw at room temperature *d-all of the above

which of the following statements can correctly be made about folded eggs?

all of the above

All breaded chicken contains _____.

both milk and eggs

-If you injure yourself on the job, you should notify Restaurant Leadership within 3 hours.

false

When the silicone flap of the chicken transfer station becomes dry and brittle, it should be _____.

replaced

Due to the risk of fraud, the Chick-fil-A One app cannot be used to purchase or reload Chick-fil-A gift cards.

true

If a guest requests a cup of water, Team Member should provide a 14 oz cup of water without charge.

true

Unused cooked sausage must be discarded at end of holding time.

true

which of the following actions should be taken to prepare the breakfast grill or griddle for use? (Select all that apply.)

* Turn grill on and set to 275°F *Wring out sanitized towel thoroughly and wipe grill surface *pre-heat for 15-20 minutes

When you realize that guest has arrived at Restaurant to pick up a mobile order, which of the following questions is appropriate? (Select all that apply.)

*"Have you already checked in on the Chick-fil-A One app? & *"What is the name on your order?"

Which of the following is an appropriate time to change gloves? (Select all that apply.)

-A After sneezing, coughing or using a tissue -B As soon as gloves become torn or dirty -C After touching potentially contaminated surfaces -D At least every 4 hours, if gloves are used continually for the same task

Which of the following practices should Team Member use for a Dine-In order? (Select all that apply.)

-A Arrange food neatly on tray -B Position items on tray so that Chick-fil-A logo on all packaging faces the same direction -C Avoid overcrowding tray -D Prop Waffle Potato Fries against another item on tray, if possible

-Which of the following steps should Team Member include when cooking Nuggets?

Lower Nuggets basket into oil, remove basket handle and stir Nuggets gently Place handle next to fryer and close fryer lid Press 2 (NUG/STRIPS) to start cooking cycle * all of the above

-Which of the following is the last step in reassembling the valve block and plunger assembly of the milkshake base dispenser after monthly cleaning?

Replace drip tray, red food tray and 2% milk clip

- The Garland grill needs to be cleaned throughout the day, and this type of cleaning starts with Team Member ______.

Using detailing tool for scraping both upper and lower grates

Which statement correctly describes a step in presenting an order at Drive-Thru window?

Verify food order, and add any necessary condiments, napkins and utensils

-Why might apple pieces removed from bag have a slightly yellow tint and a distinctive aroma?

Vitamin C solution has been added to prevent browning

If guest seeks nutritional information, what resources can Team Member suggest?

* D. all of the above A. POS printout B. Printed copy of Chick-fil-A Nutritional Guide C.Nutritional information available on Chick-fil-A One app

Which of the following correctly describes loading filets onto shelves of tiered basket of fryer?

* all of the above A Lay breaded filets rough side facing down, and make sure filets do not overlap B Load no more than 6 Chick-fil-A filets or spicy filets per shelf, or no more than 9 breakfast filets or spicy breakfast filets per shelf C When cooking 6 filets or less, place filets on upper shelves of tiered basket to ensure filets cook thoroughly

Which of the following is a good example of when Team Member should say "I don't know"?

* all of the above A"I don't know if our Honey Roasted BBQ Sauce contains eggs" B"I don't know...our seasoned coater may contain garlic" C"I don't know...the Romaine lettuce may have been exposed to a lettuce preserver substance" D"I don't know if our multi-grain bun had contact with any almond products"

In which of the following circumstances should Team Member wash hands? (Select all that apply.)

*A After using a cell phone *B After touching hair or face *C After using Restroom *D After returning from a break

Which statement correctly describes an essential practice about storing and using products? (Select all that apply.)

*A All items in Restaurant should be stored, used and served according to First In, First Out (FIFO) rotation system *B Choose longest-held product or product closest to expiration or end of shelf life/holding time *C Never use any product that has expired or has exceeded shelf life/holding time

-Surface sanitizer wipes should NOT be used on which of the following? (Select all that apply.)

*A Hands *B Cutting boards and utensils *C Hot surfaces like fryers, toasters and grills *D Tables and chairs in Dining Room

- Which of the following statements can correctly be made about bacteria in food? (Select all that apply.)

*A Harmful bacteria multiply rapidly in moist, protein-rich foods *B Bacteria can grow in food without changing its color, odor or texture *C Team Member can help control bacteria in TCS foods when receiving, storing, preparing, cooking, holding and serving food

- When deciding how to best serve guests, Team Member can observe personal circumstances such as ____. (Select all that apply.)

*A Is guest carrying a heavy purse or briefcase? *B Is guest with several small children? *C Is guest juggling a large package? *D Is guest walking with a cane?

-When answering guest questions about allergens, Team Member must _____. (Select all that apply.)

*A Listen carefully *B Seek to understand *C Have ingredient information available *D Avoid telling guests that a product is free of certain allergens

- Which of the following is a practice for transporting food safely? (Select all that apply.)

*A Never leave food unattended *B Label all products correctly *C Transport ready-to-eat foods in separate coolers from raw, uncooked foods *D Transport raw chicken in a designated cooler that is used only for raw chicken

-When emptying trash cans throughout the day, which of the following steps should be included? (Select all that apply.)

*A Prepare empty trash cans in advance in back of house *B With gloved hands, remove full trash can from receptacle and set it in front of receptacle *C Pull edges of bag up and knot bag securely while it is inside trash can *D Place empty trash can lined with liner inside receptacle and close receptacle door *E Take full trash can (with closed bag inside) to back door

-When serving an assembled Greek Yogurt Parfait, which of the following conditions should prompt Team Member to discard the parfait instead of serving it? (Select all that apply.)

*A Strawberries or blueberries look soft or wilted *B Color from strawberries has bled into yogurt *D Yogurt has separated

- Which of the following is offered or made available with Waffle Potato Fries? (Select all that apply.)

*A. 1 package Dip & Squeeze Ketchup for small and medium fries *B 2 packages Dip & Squeeze Ketchup for large fries

- When closing down Boards area, which of the following actions should be taken? (Select all that apply.)

*A. Refill salt dispenser and wipe external surfaces *B. Clean chutes iPad and holder *C. Restock packaging in Boards area *D. Turn off specials printer and unplug it, then wipe external surfaces

- For which of the following must Team Member wear clear food service gloves? (Select all that apply.)

*A. Removing trash *B. Covering a gray cut resistant glove *C. Preparing cooked/ready-to-eat food *D. Covering a bandaged cut on hand

Which of the following statements can correctly be made about Team Member uniforms? (Select all that apply.)

*All uniform items must be from Chick-fil-A TeamStyle Collection *All garments should be clean, pressed and in good condition *Uniforms should fit properly *Uniforms related to Drive-Thru ordering contain a yellow, reflective piece (strap or vest) over shirt/jacket

Which of the following should not be worn/visible in Restaurant? (Select all that apply.)

*Fingernail gems *False fingernails *Fingernail polish (may not be worn in food prep areas, only in guest areas)

-When should Team Member perform a Boil-Out for the narrow chicken fryer? (Select all that apply.)

*If food quality doesn't meet quality requirements *When oil color matches discard color in the oil test kit *If oil starts smoking

which of the following is a benefit of the chicken tracking system?

*It verifies proper rotation of chicken according to first in first out (FIFO) system *it minimizes food waste in event of product withdrawal or recall *it provides a method by which inventory mishandling can be identified.

-Which of the following statements can correctly be made about Icedream mix?

*Pouches of Icedream mix must be chilled for a minimum of 48 hours before use *Each pouch of Icedream must be shaken before opening it

Which statement correctly describes cleaning hand sinks?

*both b and c B Clean hand sinks after each peak sales period and at end of day C Visually inspect and clean hand sinks throughout the day as needed

which of the following statements can correctly be made about team member fingernails?

*fingernails must not extend beyond fingertips *false fingernails are not allowed in resturant *fingernail polish is acceptable only in guest service areas and must be a solid color

when setting up the salad prep table, which items should be place at or near the table?

*one #20 scoop and two #40 scoops *two tablespoons *2 qt containers paring knife and kitchen knife (10") *entree salad bowls and oblong bowls, with lids

-Which of the following statements correctly describes preparing to brew tea?

*place clean, dry 22 qt container onto brewer base in preparation for brewing tea

how is a team member apron related to food safety?

*team member should avoid touching apron while working with food *team member should not let soiled apron touch clean dishes *cooked/ready-to-eat food should not come in contact with soiled apron *a loose apron could come in contact with food, and this should be avoided

Which of the following is an appropriate Team Member statement when processing payment for guest purchase?

A "Please swipe your card through this terminal." B "Please hold your device near this terminal to make a payment." C "The payment terminal is having trouble reading your card. Do you have another form of payment?" *D All of the above

If you accidentally contaminate food by coughing or sneezing, what action should you take?

A Discard contaminated food B Clean and sanitize utensils and work surfaces C Wash and sanitize hands *D All of the above

With mobile orders, which of the following scenarios will need troubleshooting from Team Member?

A Guest has arrived at Restaurant but Server can't find guest B Guest arrives at the wrong Restaurant to pick up order C Guest taps "I'm Here" but gets message they have not yet arrived at Restaurant D Guest wants to cancel order, either prior to check-in or after check-in *E All of the above

-How should Team Member load Chick-n-Strips on shelf of tiered fryer basket?

A Place 2 Chick-n-Strips with tips pointed toward each other, as close as possible to hinged edge of shelf B Finish loading Chick-n-Strips in a 2-1-2-1-2-1-2 pattern with tips interlaced *C Both a and b D None of the above

When assembling and wrapping a biscuit, which of the following steps should be included?

A Place assembled biscuit in center of wrap with product name facing toward you B Pull front and back edges of wrap together over biscuit C Double fold wrap to just above description D Fold in corners of wrap, then pick up biscuit and tuck points under package *E All of the above

Which of the following statements can correctly be made about water and biscuit dough?

A Using ice-chilled water makes biscuit dough easier to handle B Using ice-chilled water results in light, fluffy biscuits C Using warmer water makes dough sticky D Using warmer water results in flat biscuits E All of the above

Which of the following actions helps prevent slips and falls?

A Wear rubber soled shoes B Keep slip-resistant floor mats in place C Promptly pick up any objects on floor that could cause slips *D All of the above

-How do you clear all syrup and beverage that has been in drink tower lines above ice level overnight?

Dispense at least 12 oz of beverage from each drink nozzle

Which of the following are approved for use in the Restaurant? (Select all that apply.)

Micrell anti-bacterial hand soap, Purell Hand Sanitizer, & KICS Sanitizer wipes

What is create raving fans?

both a & b- Chick-fil-A's business strategy, practives and principles utilized by truett cathy for more than 65 years

Shelf life for ingredients and holding time for finished products have been carefully calculated to ensure that guests receive fresh, safe food, so Team Member should always observe these guidelines completely.

true

Team Member should never empty coffee server into hand sink, as this is a food code violation.

true

When order includes multiple beverages and/or desserts in cups (3 or more), it is best to place items into a drink carrier.

true