Five Guys Quiz | Verified Exam Questions and Answers | Latest Updated
Study Material 2026
Question:
1. The temperature of potentially hazardous foods
should be taken every
A) 2
B) 3
C) 4
D) 5
Answer:
A) 2
hours.
Question:
2. Approximately how long does it take a food safety
auditor to complete an audit?
A) 1 hour
B) 2 hours
C) 3 hours
D) 4 hours
Answer:
B) 2 hours
Question:
3. Cashiers should repeat the order back to the customer A) True
Answer:
before completing the order.
A) True
B) False
Question:
4. Final cooked fries should be cooked until they are
on the outside and like a
A) Hard, baked
B) Firm, mashed
C) Crispy, mashed
D) Firm, baked
,Answer:
B) Firm, mashed
potato on the inside.
Question:
5. In the morning if the fryers or grills will not turn on
you should
A) Make sure the power cord is fully plugged in.
B) Makes sure the drain valve is fully closed
C) Make sure the gas hose is properly connected
D) All of the above
Answer:
D) All of the above
.
Question:
6. What is the name of the weekly newsletter that con-
tains Five Guys news and potato board information?
A) Patty Press
B) Extra Scoop
C) District Update
D) District Scoop
Answer:
A) Patty Press
Question:
7. How many times per year will stores receive food safe- D) 4
Answer:
ty audits?
A) 1
B) 2
C) 3
D) 4
Question:
8. If a customer insists on a rare burger you should
A) Give it to them if they are certain that's what they
want
B) Give them a slightly undercooked burger
,C) Ask them to try one the Five Guys way, on the house
Answer:
. C) Ask them to try one
the Five Guys way, on the
house
Question:
9. Fries should sit on the racks or above the oil until they A) Dull, soft, limp
appear , , and
A) Dull, soft, limp
B) Golden, smooth, soft
C) Hard, smooth, transparent
D) Mushy, golden, firm
Answer:
.
Question:
10. During morning prep, when should stores start cut-
ting the potatoes?
A) By 9:00 AM
B) By 9:30 AM
C) First thing in the morning
Answer:
C) First thing in the morn-
ing
D) First thing in the morning, but only if no potatoes
are left from the previous shift
Question:
11. When cooking burgers on section one of the grill you A) Gray
should wait for the edges to turn
A) Gray
B) Black
C) Bloody
D) Brown
Answer:
.
, Question:
12. Check the boxes nest to tasks you are NOT allowed to C) Stack unused chairs
perform one hour prior to closing.
A) Refill ketchup and mustard bottles
B) Sweep the lobby
C) Stack unused chairs
D) Clean the bread grill
E) Sweep the kitchen
F) Filter unused fryers
Answer:
D) Clean the bread grill
F) Filter unused fryers
Question:
13. If you have cut fries exhibiting the acid effect, what
should you do?
A) Wash the potatoes in cold water for 15 minutes
B) Wash the potatoes in warm water for 15 minutes
C) Throw all buckets from that batch in the trash, then
wash, rinse, and sanitize the buckets
D) Cook the potato from that batch immediately, then
wash, rinse, and sanitize the buckets.
Answer:
C) Throw all buckets from
that batch in the trash,
then wash, rinse, and san-
itize the buckets
Question:
14. Which of the following are manager best practices
during a food safety audit?
A) Perform a food safety audit "fire drill"
B) Walk with the specialist during the audit
C) Put the potato cutter in the wash sink
Answer:
B) Walk with the specialist
during the audit
D) Notify the district manager immediately
E) Slow the auditor while employees check the store
Study Material 2026
Question:
1. The temperature of potentially hazardous foods
should be taken every
A) 2
B) 3
C) 4
D) 5
Answer:
A) 2
hours.
Question:
2. Approximately how long does it take a food safety
auditor to complete an audit?
A) 1 hour
B) 2 hours
C) 3 hours
D) 4 hours
Answer:
B) 2 hours
Question:
3. Cashiers should repeat the order back to the customer A) True
Answer:
before completing the order.
A) True
B) False
Question:
4. Final cooked fries should be cooked until they are
on the outside and like a
A) Hard, baked
B) Firm, mashed
C) Crispy, mashed
D) Firm, baked
,Answer:
B) Firm, mashed
potato on the inside.
Question:
5. In the morning if the fryers or grills will not turn on
you should
A) Make sure the power cord is fully plugged in.
B) Makes sure the drain valve is fully closed
C) Make sure the gas hose is properly connected
D) All of the above
Answer:
D) All of the above
.
Question:
6. What is the name of the weekly newsletter that con-
tains Five Guys news and potato board information?
A) Patty Press
B) Extra Scoop
C) District Update
D) District Scoop
Answer:
A) Patty Press
Question:
7. How many times per year will stores receive food safe- D) 4
Answer:
ty audits?
A) 1
B) 2
C) 3
D) 4
Question:
8. If a customer insists on a rare burger you should
A) Give it to them if they are certain that's what they
want
B) Give them a slightly undercooked burger
,C) Ask them to try one the Five Guys way, on the house
Answer:
. C) Ask them to try one
the Five Guys way, on the
house
Question:
9. Fries should sit on the racks or above the oil until they A) Dull, soft, limp
appear , , and
A) Dull, soft, limp
B) Golden, smooth, soft
C) Hard, smooth, transparent
D) Mushy, golden, firm
Answer:
.
Question:
10. During morning prep, when should stores start cut-
ting the potatoes?
A) By 9:00 AM
B) By 9:30 AM
C) First thing in the morning
Answer:
C) First thing in the morn-
ing
D) First thing in the morning, but only if no potatoes
are left from the previous shift
Question:
11. When cooking burgers on section one of the grill you A) Gray
should wait for the edges to turn
A) Gray
B) Black
C) Bloody
D) Brown
Answer:
.
, Question:
12. Check the boxes nest to tasks you are NOT allowed to C) Stack unused chairs
perform one hour prior to closing.
A) Refill ketchup and mustard bottles
B) Sweep the lobby
C) Stack unused chairs
D) Clean the bread grill
E) Sweep the kitchen
F) Filter unused fryers
Answer:
D) Clean the bread grill
F) Filter unused fryers
Question:
13. If you have cut fries exhibiting the acid effect, what
should you do?
A) Wash the potatoes in cold water for 15 minutes
B) Wash the potatoes in warm water for 15 minutes
C) Throw all buckets from that batch in the trash, then
wash, rinse, and sanitize the buckets
D) Cook the potato from that batch immediately, then
wash, rinse, and sanitize the buckets.
Answer:
C) Throw all buckets from
that batch in the trash,
then wash, rinse, and san-
itize the buckets
Question:
14. Which of the following are manager best practices
during a food safety audit?
A) Perform a food safety audit "fire drill"
B) Walk with the specialist during the audit
C) Put the potato cutter in the wash sink
Answer:
B) Walk with the specialist
during the audit
D) Notify the district manager immediately
E) Slow the auditor while employees check the store
