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Five Guys Manager Certification Test 2024 Exam
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Five Guys ManagerCertification Test 2024 Exam
When and where did the first Five Guys open? - -Arlingtion, VA 1986
-When did Five Guys begin to franchise? - -2002
-How many possible ways can you order a Five Guys burger? - -Over
250,000
-What kind of meat do we use? - -100% all-American fresh ground beef
-What kind of oil do we use? - -peanut oil
-we only use potatoes grown above what parallel - -42nd
-Our menu has none of what kind of fat? - -Trans-fat
-five guys - -Jim, Matt, Chad, Ben, Tyler
-How full can a trash can be before it needs to be changed? - -Half
-Potatoes are stacked how? - -Lincoln Log Style
-How high can potatoes be stacked? - -5 against a wall or 4 free standing
-How high can boxes of oil be? - -2 max
-What should be done to empty dunnage racks in the lobby? - -They should
be taken to BoH
-How many boxes of peanuts should be open in lobby? - -2
-How full should peanut boxes always be? - -3/4 full or more
-How many scoops need to be in peanut boxes? - -1
-How many peanut boats need to be in each box? - -1/4 sleeve
-What should our comment board have? - -crayons and unlined comment
cards
-Where should our toppings cards be? - -At each register
, -What does our tip jar look like? - -Clean and empty pickle jar with "Tips"
written on it in sharpie. It should be spiked with 5 one dollar bills
-What temperature do cold foods need to be stored? - -33-41
-What temperature do hot foods need to be stored above? - -140
-How high do our shelves have to be off the ground? - -6"
-How long can cold foods be in the danger zone? - -2 hours
-6 Pathogens - -shigella, salmonella, salmonella (non-typhoidal), E. Coli,
Hepatitis A, and Norovirus
-How high do food products need to be off the ground? - -6 inches
-White buckets are only used to store what? - -Potatoes, salt, and sugar only
-The three sinks used for dishes are: - -Wash, rinse, sanitize
-orange buckets should only be used for: - -Grease, fry debris, empty
bottles
-How many sanitizer buckets must we have? Where must they be? - -2. One
in BoH and one on the line
-What kind of jewelry is allowed? - -plain wedding bands or studs
-What log books must be maintained in the stores? - -Maintenance, MSDS,
crisis management control plan, red safety binder.
-The temperature of potentially hazardous foods must be taken how often? -
-Every 2 hours
-The red safety binder contains what? - -The most recent local health
inspection, steritech, and pest control report.
-The main components of an effective pest prevention program are what? -
-- Prevent access
- Deny food/water
- Work with a licensed pest control operator
-Quat Sanitizer Concentration should be between what range? - -150 - 400
PPM
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