Foundational Knowledge

Question 1

Who is the founder of CFA?

Answer 1

S. Truett Cathy is the founder of CFA.

Question 2

What year was the first CFA opened?

Answer 2

1967 in ATL, GA

Question 3

What makes CFA unique?

Answer 3

S. Truett Cathy’s legacy, our menu items, and our team members/customer service

Question 4

What are the three primary front counter roles

Answer 4

Order taker/cashier, expeditor, and server

Question 5

What is CFA’s shared vision?

Answer 5

CFA’s shared vision is to be the world’s most caring company.

Question 6

What are the 4 focus areas of the Winning Hearts every day Strategy?

Answer 6

Genuine Hospitality, Fast and
Accurate Service, Great Food, and Clean and Safe environment

Question 7

What is the foundation of the hospitality model?

Answer 7

Treat all with honor dignity, and respect.

Question 8

Cultural intelligence will help us execute this foundational part of the hospitality model.

Answer 8

True

Question 9

What is Cultural intelligence?

Answer 9

the capability to relate and work effectively across cultures, borders, perspectives and all differences.

Question 10

What are the 2 important behaviors to providing genuine hospitality?

Answer 10

Commit to Hospitality and Engage to Recover

Question 11

HACCP

Answer 11

Hazard Analysis and Critical Control Points

Question 12

What is the goal for food safety?

Answer 12

The goal of food safety is to serve safe food to guests.

Question 13

What is a food borne illness?

Answer 13

A foodborne illness is one that is spread to people by means of the food they eat.

Question 14

What does “ready-to-eat food” mean?

Answer 14

The term ready-to-eat food refers to either cooked food or raw food that is ready-to-eat without further preparation and without being cooked to kill microorganisms,

Question 15

What does “TCS food” mean?

Answer 15

The term TCS food refers to food that is potentially hazardous, requiring time and temperature controls to help prevent the growth of microorganisms.

Question 16

It is important to follow both Chick-fil-A, Inc. food safety requirements and local Health Department regulations.

Answer 16

True

Question 17

How does contamination occur?

Answer 17

Contamination occurs when harmful substances or microorganisms (tiny life-forms) are unintentionally added to food.

Question 18

What are the 3 main types of contamination?

Answer 18

biological (microbial), physical and chemical

Question 19

What are biological hazards?

Answer 19

are organisms, or substances produced by organisms, that pose a threat to human health.

Question 20

Cleaning, sanitizing or disinfecting correctly are essential in helping to prevent cross-contamination and serving safe food to Guests.

Answer 20

True

Question 21

Cleaning

Answer 21

o clean means to physically remove visible dirt, germs, dust, oil, food particles and stains.

Question 22

Sanitizing

Answer 22

To sanitize means to reduce the presence of foodborne illness-causing bacteria on a clean surface to a safe level.

Question 23

Disinfecting

Answer 23

To disinfect means to kill bacteria and viruses that cause disease, such as Hepatitis B virus (HBV), Human Immunodeficiency Virus (HIV) and Norovirus.

Question 24

There should be no bare hand contact with raw chicken or cooked/ready-to-eat food.

Answer 24

True

Question 25

To ensure proper rotation and freshness, all items in Restaurant should be stored, used and served according to the First In, First Out (FIFO) rotation system.

Answer 25

True