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Five Guys Management Test – Questions And Accurate Answers (Well Detailed)
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Five Guys Management Test – Questions And Accurate Answers (Well Detailed)
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Five Guys Management Test – Questions And AccurateAnswers (Well Detailed)
Where we get our potatoes from Right Ans - 42nd parallel
What temperature can sanitizer water be Right Ans - 65-85 degrees
Prep time for tomatoes Right Ans - 15 minutes or less for a box
Prep time for hot dogs Right Ans - 20 minutes or less a bag
Prep time for meat for 2 people Right Ans - 10 minutes
PPM for Quat sanitizer water Right Ans - 150-400
PPM for K5 water Right Ans - 50-100
Prep time for onions Right Ans - 1 hour or less for a bag
Cooking time for mushrooms Right Ans - 2- 2 & 1/2 minutes
6 Foodborne Illnesses Right Ans - Shigellosis, Salmonella Ti-fi, Salmonella
non ti-fi, E. Coli, Hepatitis A, Norovirus
Biological Right Ans - Food contamination when hazardous
microorganisms called "pathogens" are passed on to food
Chemical Right Ans - Food contamination when cleaning/sanitizing agents
contaminate food due to improper use of storage
Physical Right Ans - Food contamination when hazardous foreign or
naturally occurring object are introduced to food
Food products must be stored at least ____ in off the floor Right Ans - 6
White buckets are used to store what Right Ans - Potatoes, Salt & Sugar
Three sinks must be used for dishes Right Ans - Wash, Rinse & Santize
, Orange buckets should be used for what Right Ans - Grease, Fry Debris, &
empty Ket. & Must. bottles
2 Sanitizer buckets are required where Right Ans - Prep area & on the line
Jewelry allowed while working Right Ans - Plain weddings bands & stud
earrings
Log books that must be maintained in all stores Right Ans - Maintenance,
MSDS, Crisis Management Control Plan, & Red Safety Binder
Temps should be taken Right Ans - every 2 hours
Red Safety binder should contain what Right Ans - Most recent health
inspection, Steritech audit & pest control report
Main Components of an effective pest prevention program are ... Right Ans
- 1) Prevent Access
2) Deny food and/or water
3) Work with a licensed pest control operator
Washing and Sanitizing are two separate operations Right Ans - Washing
removes dirt and sanitizing reduces pathogens to safe levels
We prep for Right Ans - Current day only
Prep should be done by ____ to allow for breaks & pre-shift meetings Right
Ans - 10:30
Bacon & Grilled onions & mushrooms should be done by _____ Right Ans -
10:00
All prep items must be dated. The labels should end @ _____ or ____ Right
Ans - 4pm or 10 pm
The prep forecast worksheet, forecasted sales, & or 7-day pre-production
summary should be used to determine what Right Ans - Prep levels for the
day
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