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Certification Test Five Guys – Questions And Accurate Answers (100%)
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Certification Test Five Guys – Questions And Accurate Answers (100%)
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Certification Test Five Guys – Questions And AccurateAnswers (100%)
What are the six pathogens that require exclusion of a food handler from
work? Right Ans - Shigellosis, Salmonella, Salmonella (non-Typhoidal), E-
Coli., Hepatitis A, and Norovirus.
What are the white buckets used for? Right Ans - Potatoes, Salt, and Sugar
What are the orange buckets used for? Right Ans - Grease, fry debris, and
ketchup and mustard bottles.
How many sanitizer buckets should there be, and where should they be
located? Right Ans - Two. One on the line, and another in the back of house.
Which log books must be maintained at all stores? Right Ans -
Maintenance, MSDS, crisis management control plan, and the red safety
binder.
How often should the temperature of food be taken? Right Ans - Every two
hours or less.
What is the safety binder? Right Ans - Most recent local health inspection,
Steritech audit, and pest control report.
What are the main components of an effective pest prevention program?
Right Ans - First, prevent access. Second, deny food and water. Third, work
with a licensed pest control operator.
What is the proper concentration range for Quat sanitizer solution? Right
Ans - 150-400 part per million (ppm).
What is the proper concentration range for Kay-5 sanitizer solution? Right
Ans - 50-100 part per million (ppm).
What is the difference between washing and sanitizing? Right Ans -
Washing removes surface dirt and debris, while sanitizing reduces pathogens
to a safe level.
, When should prep be done? Right Ans - By 10:30 to allow time for breaks
and pre-shift meetings.
What should be completed by 10 am? Right Ans - Bacon, grilled
mushrooms, and grilled onions.
What should go on the prepped items? Right Ans - All prepped items must
be dated for consistency. All labels must end in either 4:00 PM or 10:00 PM.
What should be listed on all food products? Right Ans - The date received.
What is used to determine the prep levels for the day? Right Ans - The prep
forecast worksheet, forecasted sales, and/or 7-day pre-production summary.
How much bacon do we prep? Right Ans - Enough for the entire day. We
use sales forecasting in the back of house to determine prep quantities.
How must the bacon be cooked? Right Ans - We only cook crispy bacon. It
must stick straight out when held horizontally and shatter when dropped
from a height of 14 inches.
How is the bacon housed? Right Ans - In a fry basket, with one sheet of
bacon per layer, separated by a paper towel folded in half.
When should the bacon be cooked? Right Ans - Before the mushrooms and
onions. If cooking bacon during business hours, it is to be cooked in the third
section of the grill to prevent cross-contamination.
What is the shelf life of cooked bacon? Right Ans - One day. All cooked
bacon must be thrown out at the end of each day.
How do you cook the bacon? Right Ans - Set the grill to 400. Using the
scraper and the red spatula, flip the bacon (only flip 1-2 times.)
How long should a box of bacon take to prep? Right Ans - 30 minutes or
less.
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