Five Guys Managers Test (Synovia) Questions And Answers With Verified Solutions
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Five Guys Managers
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Five Guys Managers
Five Guys Managers Test (Synovia) Questions And Answers With Verified Solutions
The temperature of potentially hazardous foods should be taken every how many hours. ANS 2
Approximately how long does it take a food safety auditor to complete an audit? ANS 2
Cashiers should repeat the order ...
Five Guys Managers Test (Synovia) Questions And
Answers With Verified Solutions
The temperature of potentially hazardous foods should be taken every how many hours. ANS 2
Approximately how long does it take a food safety auditor to complete an audit? ANS 2
Cashiers should repeat the order back to the customer before completing the order.(T/F) ANS
True
Final cooked fries should be cooked until they are( ) on the outside and like a ( ) potato on the inside.
ANS Firm, Mashed
What is the name of the weekly newsletter that contains Five Guys news and potato board
information? ANS Patty Press
How many times per year will stores receive food safety audits? ANS 4
If a customer insists on a rare burger you should . ANS Ask them to try one the Five Guys way,
on the house
The fries should sit on the racks or above the oil until they appear ANS Soft, Limp, Dull
During morning prep, when should stores start cutting the potatoes? ANS First thing in the
morning
When cooking burgers on section one of the grill you should wait for the edges to turn ANS
Gray/Grey
If you have cut fries exhibiting the acid effect, what should you do? ANS Throw all buckets from
that batch in the trash, then wash, rinse, and sanitize the buckets
, What is the manager best practices during a food safety audit? ANS Walk with the specialist
during the audit
What are the three main components of an effective pest prevention program? ANS Prevent
access, Deny food and/or water, Work with a licensed pest control operator
What best describes the appropriate music volume level in a store? ANS Enough to hear the
person next to you, but not the table across the room
Where should chemicals be stored ANS Away from food and prep areas
Boxes of peanuts should be at least ANS 1/2 full
Cold, potentially hazardous foods need to be stored between and . ANS 33-41 degrees
Burgers should be( )with the patty press one time only. ANS Evened Out
If you have issues with greasy floors, doors that won't shut correctly, and haze in the air, what is
likely the problem? ANS Improperly balanced hood system
Why do we prep one box of meat at a time? ANS To prevent time and temperature abuse
It is acceptable to prep in advance for more than one day. (T/F) ANS False
How often should employees working the register verify the contents of their drawers? ANS
Before each shift
If the grill needs to be adjusted above or below 350°F to cook a patty correctly, what is most likely
the issue? ANS The grill is out of calibration
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