Food Safety
Pathway
BOH Leadership
CFA Trivia
100
A. What is the minimum cook temperature for freshly cooked chicken?
B. What is the minimum hold temperature for cooked chicken?
A. 165 F
B. 140 F
100
True or False:
Flour is a listed ingredient in our biscuits
False.
Flour is to be used as an anti-stick TOOL when making biscuits. Excess flour in the dough will make biscuits dry and tough.
100
Why do we rotate employees?
So everyone remains fully trained in all positions, which delivers consistency and fairness.
100
Compared to the average DTO Chick-fil-A, do we do more or less sales in catering?
32.35% more, as of May 2026.
This is because we prioritize catering!! (timeliness & quality)
200
Regarding a cooked fry (any size), please give me the following:
1. Minimum temperature
2. Hold time (not packaged)
3. Hold time (in chute)
1. 170 F
2. 5 minutes
3. 2 minutes
200
On a sandwich foil bag, how much staining can be present before it is considered "too much"?
Hint: US Currency Coins
Less than a quarter
200
What is the lunch leader (11-4) responsible for making happen every other Thursday?
HINT ($$$$$$)
filter pads
200
Why do we store our fries upside down in the cabinet?
When the boxes are upside down, the smaller pieces that have been broken off in transit are evenly scattered throughout the bag, making sure each fry has equal size porportions.
300
What is the hold time for the following items:
1. Grilled wrap
2. Raw chicken (thawing)
3. Cookie
1. 16 hours
2. 96 hours
3. 24 hours
300
A. Which items must be washed/soaked in produce wash?
B. How long?
A. Strawberries and grape tomatoes
B. 90 seconds
300
What is happening on July 14th, 2026?
Cow appreciation day
300
How much does this cost?
A. $100
B. $250
C. $450
C. $450
400
- What are the Food Safety 5?
- Why are they important?
- Pick one concept, along with a position in the kitchen and explain how you would teach the concept to a new hire.
1. Time & Temperature
2. Health & Hygiene
3. Cross Contamination
4. Cleaning & Sanitation
5. Pests
400
What is the correct way to load the grill?
A. Direction/Motion
B. Filet side (smooth or rough)
C. _____ pointing out
A. Front to back, left to right
B. Smooth side down
C. Tips point out. Thickest part in the middle of the grill
400
What is our labor goal, each day? (as a % of sales)
21%
400
What is our store vision?
"Lead boldly, serve passionately"
500
Explain health inspections to me like I am a new kitchen employee.
- State Inspector (NC Law). Visits minimum of twice a year. Graded as a percent out of 100.
- Safe Inspector (CFA). Visits once a quarter. Graded on an inverse scale from 1-10.
500
A guest with a gluten allergy orders the following meal:
GRL Club +CJ, +American cheese, lettuce wrapped, +2 pickles on the side.
Please describe the steps you need to take from start to finish. Ensure to give specific quantities.
1. Change gloves to accommodate allergy
2. Bottom up: Green leaf lettuce, two tomatoes, grilled filet (best marks facing up), CJ cheese, American cheese, 3 pieces of bacon, Green leaf lettuce.
3. Place in sandwich sleeve
4. Place in clamshell
5. Print sticker, neatly place on top, slide in chute.
500
The health inspector (state or CFA) just walked into the building, and you are leading. What are the first three steps you need to take?
1. Tell the team (BE SUBTLE)
2. Close prep
3. Close dishes
500
What does HERO stand for?
This is an acronym spelling out Midtowns core values:
Hustle
Excellence
Ownership
Respect