Starbucks Fy15 Co Quiz

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| By Bnolan17
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Bnolan17
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Quizzes Created: 5 | Total Attempts: 2,543
Questions: 20 | Attempts: 962

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Starbucks Fy15 Co Quiz - Quiz

A quiz to reinforce FY 2015 program changes and criteria.


Questions and Answers
  • 1. 

    Using the FY15 document "Starbucks Approved Cleaning Tips" located in your manual you may coach the partners:

    • A.

      On any best practices to help improve their store operations

    • B.

      On best practices for food safety ONLY

    • C.

      On the specific points provided on the "Starbucks approved Cleaning Tips" document

    Correct Answer
    C. On the specific points provided on the "Starbucks approved Cleaning Tips" document
    Explanation
    The correct answer suggests that partners should be coached on the specific points provided on the "Starbucks approved Cleaning Tips" document. This means that they should be trained and guided on the specific guidelines and recommendations mentioned in the document in order to ensure proper cleaning and maintenance of the store. By following these specific points, partners can contribute to improving store operations and maintaining food safety standards.

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  • 2. 

    If the partners show you documentation during the audit proving that they took the appropriate action, within the appropriate timeframe, to address an opportunity you cited you should remove the opportunity, re-score, and re-print the report for: 

    • A.

      Any opportunity cited that they have documenatation available for

    • B.

      Any refrigerator gasket related opportunity

    • C.

      Only for opportunities pertaining to questions 7.1 & 7.2 (FS Permits & FS Certification)

    • D.

      None of the Above

    Correct Answer
    C. Only for opportunities pertaining to questions 7.1 & 7.2 (FS Permits & FS Certification)
    Explanation
    If the partners provide documentation during the audit that proves they have taken the appropriate action within the required timeframe to address an opportunity cited, the opportunity should be removed, and the report should be re-scored and re-printed. This applies specifically to opportunities related to questions 7.1 and 7.2, which are about FS Permits and FS Certification.

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  • 3. 

    For the FY15 CO QASA program you shoud be using your laser measure to determine:

    • A.

      The length and width of the restrooms

    • B.

      The distance from the condiment bar to the transaction plane

    • C.

      If the height of the ceilings in the store are > or < 12 feet high

    • D.

      None of the above

    Correct Answer
    C. If the height of the ceilings in the store are > or < 12 feet high
    Explanation
    The correct answer is "If the height of the ceilings in the store are > or < 12 feet high." This is because the question asks for the purpose of using the laser measure in the FY15 CO QASA program, and the only option that relates to the use of a laser measure is determining the height of the ceilings in the store. The other options, such as measuring the length and width of restrooms or the distance from the condiment bar to the transaction plane, do not require the use of a laser measure.

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  • 4. 

    When evaluating if the espresso bar equipment is dirty or in poor repair you should be evaluating:

    • A.

      The coffee bean hopper on top of the espresso machine for condition

    • B.

      The condition of the black spout that espresso pours from

    • C.

      If steaming pitchers and spoons are rinsed after each use

    • D.

      All the above

    Correct Answer
    D. All the above
    Explanation
    When evaluating if the espresso bar equipment is dirty or in poor repair, it is important to consider all the factors mentioned in the question. The condition of the coffee bean hopper on top of the espresso machine is important as it can affect the quality of the coffee. The condition of the black spout that espresso pours from is also crucial as any damage or dirt can contaminate the espresso. Additionally, ensuring that steaming pitchers and spoons are rinsed after each use is necessary to maintain cleanliness and hygiene. Therefore, evaluating all the mentioned factors is necessary to determine if the espresso bar equipment is dirty or in poor repair.

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  • 5. 

    Which of the following sanitizer strips are acceptable at Starbucks?

    • A.

      QT-44

    • B.

      QT-40

    • C.

      QT-10

    • D.

      All the above

    Correct Answer
    D. All the above
    Explanation
    All the sanitizer strips mentioned (QT-44, QT-40, and QT-10) are acceptable at Starbucks. This means that any of these sanitizer strips can be used at Starbucks for sanitizing purposes.

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  • 6. 

    True or False: An opportunity should be cited if a partner touches the food contact part of a utensil or lid/seal with bare hands

    • A.

      False

    • B.

      True

    Correct Answer
    B. True
    Explanation
    An opportunity should be cited if a partner touches the food contact part of a utensil or lid/seal with bare hands. This means that if a partner handles the part of a utensil or lid/seal that comes into direct contact with the food without wearing gloves or using appropriate utensils, it is considered a violation and should be reported. It is important to maintain proper hygiene and prevent any potential contamination of the food.

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  • 7. 

    If you arrive at a store and a repair person is on site repairing a broken CBS reach-in refrigerator and there are still PHF items stored in the unit you should:

    • A.

      Cite any appropriate opportunities

    • B.

      Do not cite any appropriate opportunities

    • C.

      Instruct the PIC to remove all PHF items from the unit and cite any appropriate opportunities

    • D.

      None of the above

    Correct Answer
    B. Do not cite any appropriate opportunities
    Explanation
    If you arrive at a store and a repair person is on site repairing a broken CBS reach-in refrigerator and there are still PHF items stored in the unit, you should not cite any appropriate opportunities. This is because the repair person is already working on fixing the refrigerator, indicating that the issue is being addressed. Citing appropriate opportunities in this situation would be redundant and unnecessary.

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  • 8. 

    True or Flase: Question 7.10 Observation of smoking, ashtrays and signs on Starbucks outside seating area is present on the FY15 form

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The FY15 form does not include any information or observation about smoking, ashtrays, or signs on Starbucks outside seating area.

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  • 9. 

    True or False: Unapproved Espresso/Brewed coffee/Food Station utensils/equipment/storage containers used for direct food contact include anything that is not Starbucks SKU'd or NSF approved.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The statement is stating that any utensils, equipment, or storage containers used for direct food contact at the unapproved Espresso/Brewed coffee/Food Station should be Starbucks SKU'd or NSF approved. The answer is true, meaning that only Starbucks SKU'd or NSF approved items should be used for direct food contact.

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  • 10. 

    When you the ask the person in charge what the frequency is that smallwares need to be washed rinsed or sanitized they should respond:

    • A.

      As much as humanly possible

    • B.

      Every shift change

    • C.

      Every 4 hours

    • D.

      At least every 2 hours

    Correct Answer
    D. At least every 2 hours
    Explanation
    The correct answer is "At least every 2 hours" because smallwares, such as utensils and cutting boards, can accumulate bacteria and food debris during use. Washing, rinsing, and sanitizing them every 2 hours helps to maintain cleanliness and prevent the spread of harmful microorganisms. This frequency ensures that smallwares are regularly cleaned and safe for use in food preparation.

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  • 11. 

    Under Question 11.3 - BoH refrigeration equipment maintained and clean you will evaluate the freezer for the following:

    • A.

      Gaskets Dirty

    • B.

      Shelves Dirty

    • C.

      Fan Guards Dirty

    • D.

      Interior Dirty

    • E.

      Exterior Dirty

    • F.

      Light bulb out

    • G.

      None of the above

    • H.

      All of the above

    Correct Answer
    H. All of the above
    Explanation
    The correct answer is "All of the above." This means that all of the mentioned items (gaskets, shelves, fan guards, interior, exterior, and light bulb) should be evaluated to determine if they are dirty or need maintenance.

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  • 12. 

    When you question the person in charge regarding the correct manual dishwashing procedure at Starbucks at a minimum they should respond with:

    • A.

      Wash, Rinse, Sanitize, Air Dry

    • B.

      Rinse, Air Dry

    • C.

      Hand wash, Rinse

    • D.

      We do not have a manual dishwashing procedure at Starbucks

    Correct Answer
    A. Wash, Rinse, Sanitize, Air Dry
    Explanation
    The correct manual dishwashing procedure at Starbucks involves four steps: wash, rinse, sanitize, and air dry. This ensures that the dishes are properly cleaned and sanitized before they are used again. Washing removes any food residue or dirt, rinsing removes soap or detergent, sanitizing kills any remaining bacteria or germs, and air drying allows the dishes to dry completely before they are stored or used again. This procedure is important to maintain hygiene and prevent the spread of contaminants.

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  • 13. 

    True or False: You would cite an opportunity for either of the photos below:

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The given question asks whether you would cite an opportunity for either of the photos. The correct answer is "True," indicating that you would indeed cite an opportunity for either of the photos. However, without any context or information about the photos, it is not possible to provide a specific explanation for why this answer is correct.

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  • 14. 

    In FY15, the NA option has been added to almost questions and should be used only if the store layout/type does not apply to a particular question.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The explanation for the given correct answer is that in the fiscal year 2015, the option "NA" was added to almost all questions. This option should only be used if the store layout or type does not apply to a specific question. Therefore, the statement is true, indicating that the NA option was indeed added and should be used under specific circumstances.

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  • 15. 

    If the general practice is that the customer area floors are clean, but there is one area that has a red level (excessive amount) of buildup you should:

    • A.

      Coach the partners to clean that area, but do not cite an opportunity

    • B.

      Cite an opportunity

    • C.

      Do not coach the partners and do not cite an opportunity

    Correct Answer
    B. Cite an opportunity
    Explanation
    If the general practice is to have clean customer area floors but there is one area with excessive buildup, the correct action would be to cite an opportunity. This means identifying the issue and bringing it to the attention of the relevant parties for them to address and improve upon. By citing an opportunity, the problem can be acknowledged and steps can be taken to rectify it, ensuring that the customer area floors are consistently clean as per the general practice.

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  • 16. 

    True or False:  You would not cite an opportunity for this level of buildup on a fan guard:

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    This statement is false because it is important to cite an opportunity for this level of buildup on a fan guard. The buildup on a fan guard can restrict airflow and decrease the efficiency of the fan, leading to potential overheating and damage to the equipment. Regular cleaning and maintenance of fan guards is necessary to prevent such buildup and ensure proper functioning of the fan.

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  • 17. 

    True or False:  You would not cite for adhesive buildup on walls at this time 

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Adhesive buildup on walls is not a relevant or appropriate citation at this time. The statement suggests that there is no need to cite or document adhesive buildup on walls currently.

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  • 18. 

    True or False:  You would cite an opportunity for the cleanliness of the gasket below:

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The statement is true. Citing an opportunity for the cleanliness of the gasket means acknowledging a chance to improve or maintain the cleanliness of the gasket. This suggests that the gasket may be dirty or in need of cleaning, and the opportunity lies in addressing this issue.

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  • 19. 

    True or False:  You should cite for salt stains on walk off mats when there are episodes of inclement weather

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    You should not cite for salt stains on walk-off mats when there are episodes of inclement weather. This is because walk-off mats are specifically designed to capture dirt, debris, and moisture from shoes, including salt stains. Therefore, it is expected that walk-off mats will accumulate salt stains during inclement weather, and it is not a reason for citation.

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  • 20. 

    True or False:  You would not cite an opportunity for the buildup on the floor of the BoH refrigerator pictured below:

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The correct answer is False. This means that you would cite an opportunity for the buildup on the floor of the BoH refrigerator pictured. The explanation for this is that any kind of buildup or debris on the floor of a refrigerator can lead to contamination of the food stored inside. It is important to maintain cleanliness and hygiene in food storage areas to prevent the growth of bacteria and ensure food safety.

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