Five Guys Shift Lead Certification Exam – Questions &
Answers
When and where did Five Guys begin? Right Ans - 1986 in Arlington, VA
What year did Five Guys start franchising? Right Ans - 2002
Who are the Five Guys? Right Ans - Jim, Matt, Chad, Ben, and Tyler
Where do we get our potatoes and why? Right Ans - 42nd parallel and
because they are cold and dense.
Where does the customer perception of Five Guys begin? Right Ans - The
parking lot
What is the appropriate level of our music? Right Ans - Easy to hear the
person next to you but not the tables across the room
True or false: Must we have two open signs? Right Ans - True
When do we put our mats down? Right Ans - During inclement weather
Discuss our dunnage racks:
A) How do we stack our potatoes? Minimum and Maximum height?
B) minimum and maximum height of peanut oil?
C)minimum and maximum height of peanuts? How full and how many peanut
boats? Right Ans - A) Lincoln log style, 5 high against a wall/ window, 4
high when free standing
B)2 high
C)3/4 full, 1/4 sleeve of boats available
How do we spike our tip jar? Right Ans - $5 one dollar bills
What is the temperature range our cold foods should be stored? Right Ans -
33 degrees to 41 degrees Fahrenheit
What is the minimum temperature for our hot holding unit? Right Ans -
140 degrees Fahrenheit
, How high should our shelving be off the ground? Right Ans - 6" off the
ground
What are the three contaminants we can get in the restaurant? Right Ans -
Biological, chemical and physical
What are the six pathogens? Right Ans - Shigellosis
Salmonella
Salmonella (non-typhoidal)
E. Coli
Hepatitis A
Norovirus
What is the only acceptable jewelry we can wear in the restaurant? Right
Ans - Plain wedding bands and stud earrings
What is our MSDS binder for and what does MSDS stand for? Right Ans -
Our complete list of chemicals can be found here and it stands for Material
Safety Data Sheet.
What goes in our red safety binder for Steritech? Right Ans - Most recent
local health inspection, Steritech audit and pest control report
What are the three main components of an effective pest prevention program?
Right Ans - Prevent access, deny food and/or water, work with a licensed pest
control operator
How often do we take our temperature checks? Right Ans - Every 2 hours
What is the proper ppm of Quat sanitizer, K5 sanitizer and the temperature of
the water? Right Ans - Quat- 150 to 400 ppm
K5- 50 to 100 ppm
For the produce wash:
How many ounces per gallon?
Temperature of the water?
Minimum and maximum amount of time the produce should soak in the wash?
Right Ans - A) 0.75 to 1
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