Chipotle KL Knowledge Check - Week 1

Why is BOH Food Safety Important?

Most food safety interventions and control occur in the BOH

Quat Sanitizer / Dish Chlorine Sanitizer / Victory Wash PPM Requirements?

200-400 / 50-100 / 60-80 PPM

What does HACCP stand for?

Hazard Analysis & Critical Control Points

How many Critical Control Points (CCPs) do we have?

13

What is CCP1 and who is responsible for it’s completion?

CCP1: Wellness Check

Responsibility: Food Safety Leader (FSL)

What does the FSL do when a product is not at the correct temperature?

Perform a corrective action

T/F: Food With Integrity is Chipotle’s commitment to finding the very best ingredients raised with respect for the animals, environment, and farmers?

True

What does Organic mean?

Grown without the use of chemical fertilizers, pesticides, or weed killers

T/F: Responsibly Raised means that animals are treated humanely and with respect from birth to slaughter, fed a vegetarian diet, and never given hormones or antibiotics

True

How does the Prep Sheet help restaurant operations?

It calculates how much food staff needs to prepare for the day using forecasted (projected) sales and Usage Per Thousand (UPT)

Identify the following exact times of the day each section of the Prep Sheet calculates what prep work is needed?

1) Forecast Sales

2) AM

3) PM

1) Entire Day

2) 10:45am-3pm

3) 3-11pm

Identify when the following “On Hand” counts must be completed throughout the day

1) AM On Hand

2) PM On Hand

1) Prior to starting morning prep (6am)

2) 3pm

What is the formula for determining how much product is needed to prep for AM/PM shift?

NEEDS - ON HAND = AM/PM PREP

What to do if AM/PM Prep category is calculated as an uncommon decimal?

Round up to the nearest number that makes sense

How many days of prep sheets should you have on hand?

7 days

What does the closing leader write on the prep sheet at the end of the day?

• Actual Sales, Time, & Initials above “forecasted sales”

• If additional prep was made

What is the Prep Deployment tool used for?

Setting time expectations for the prep team to complete tasks in the order provided to prioritize food safety and efficiency

In the Prep Deployment tool, does the “Number of Preppers” include the KL?

Yes, the KL is included

Where do you download the most recent Deployment Tool?

ChipLinks > QuickLinks

During Focus Prep, when does the slicer break away from the prep team?

After all taco lettuce has been cut

What does “Qty” mean on the Prep Deployment Tool?

The quantity of prep needed

Knife Sharpener: Slot 1 Use

Grinds knife back into original shape

Knife Sharpener: Slot 2 Use

Creates better cutting edge

Knife Sharpener: Slot 3 Use

Polishes knife after sharpening

How many minutes should it take per task transition?

2 minutes

What needs to be set up, prior to prepping, to support FACT Tasting?

Tasting Station

Steps for giving clear directions

• Reviewing steps and standards of task

• Deploying specific parts of the task to each team member

• Setting clear time expectations

• Defining roles during clean-up transition

What do you need to do with the Cooking to Needs Tool every week?

Input sales and UPT

What do you need to do with the Cooking to Needs Tool every shift?

Enter catering orders and print

How does the Cooking to Needs Tool help you?

• Control CI by minimizing waste

• Increases throughput ensuring guests aren’t waiting for food to be cooked

• Provides excellent guest experience always having the freshest food on the line

What does FACT stand for?

• Flavor & Aroma

• Appearance

• Color

• Texture & Mouth Feel

Food Items that require full FACT tasting

Ingredients added vary day-to-day

• White & Brown Rice

• Black & Pinto Beans

• Chicken

• Steak

• Fajitas

• Tomato Salsa

• Corn Salsa

• Guacamole

• Chips

Food Items only requiring Appearance & Color checks

Ingredients where seasonings do not vary day-to-day

• Sofritas

• Barbacoa

• Carnitas

• Queso

• Red & Green Salsa

• Sour Cream

• Taco Lettuce

• Supergreens Salad Blend

• Cheese

• Honey Vinaigrette

How many times a day do we complete a Food FACT Tasting?

4 times per day

What are the 5 R’s on the Food Fact Response Guide?

• Re-season

• Re-train

• Replace

• Remove

• Report

What is the maximum number of people a catering order can feed?

200 people

What types of catering do we offer?

• Build Your Own

• Burritos by the Box

• Chips Spread

What is the minimum amount of advance notice required to place a catering order?

24 hours

Where are catering orders found on ChipLinks?

Catering Order Manager (COM)