Five Guys Shift Lead Certification Exam Questions With Complete Solutions
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Course
Five Guys
Institution
Five Guys
Five Guys Shift Lead Certification Exam
Questions With Complete Solutions
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? A)
Linc...
Five Guys Shift Lead Certification Exam
Questions With Complete Solutions
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? 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? $5 one dollar bills
What is the temperature range our cold foods should be stored? 33 degrees to 41 degrees
Fahrenheit
What is the minimum temperature for our hot holding unit? 140 degrees Fahrenheit
How high should our shelving be off the ground? 6" off the ground
, Five Guys Shift Lead Certification Exam
Questions With Complete Solutions
What are the three contaminants we can get in the restaurant? Biological, chemical and
physical
What are the six pathogens? Shigellosis
Salmonella
Salmonella (non-typhoidal)
E. Coli
Hepatitis A
Norovirus
What is the only acceptable jewelry we can wear in the restaurant? Plain wedding bands
and stud earrings
What is our MSDS binder for and what does MSDS stand for? 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? Most recent local health inspection,
Steritech audit and pest control report
, Five Guys Shift Lead Certification Exam
Questions With Complete Solutions
What are the three main components of an effective pest prevention program? Prevent
access, deny food and/or water, work with a licensed pest control operator
How often do we take our temperature checks? Every 2 hours
What is the proper ppm of Quat sanitizer, K5 sanitizer and the temperature of the water?
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? A) 0.75 to
1
B) 33 to 55 degrees
C) 2 - 5 mins
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