FIVE GUYS MANAGER TEST
EXPECTED QUESTIONS WITH VERIFIED ANSWERS
Question 1.
Which statement chemicals should
ANSWER
best describes where Away from food and prep areas be stored?
Question 2.
When can stores shoppers?
ANSWER
be visited by secret Anytime the store is open
Question 3.
What is the name ter that contains potato board information?
ANSWER
of the weekly newslet- Patty press Five Guys news and
Question 4.
What is the proper Kay-5?
ANSWER
concentration for 50-100ppm
Question 5.
What are the three tions?
ANSWER
main food contamina- Biological, chemical, and physical
Question 6.
Define biological
ANSWER
contamination. When hazardous microorganisms called "pathogens" are in food.
,Question 7.
Define chemical contamination.
ANSWER
When cleaning/sanitizing agents contaminate food
Question 8.
Define physical contamination.
ANSWER
When hazardous foreign or naturally occurring objects are introduce to food
Question 9.
If your store runs cannot borrow bread tion what do you
ANSWER
out of bread and you Close the store. from another loca- have to do?
Question 10.
It is acceptable to more then one day?
ANSWER
prep in advance for No, it is not acceptable
Question 11.
Managers are the need to be trained threats?
ANSWER
False only employees that to spot food safety
Question 12.
What is the primary the buns golden
ANSWER
reason for toasting So they don't become soggy brown?
, Question 13.
Which of the following ees allowed to wear
ANSWER
items are employ- Wedding bands, and post earings while working?
Question 14.
Pre-cooked fries should least how many minutes?
ANSWER
sit and rest for at 2 and 1/2
Question 15.
Name the six pathogens
ANSWER
Hepatitis A, salmonella typhi, salmonella nontyphi, shigella, E.coli, norovirus
Question 16.
The BLT sandwich many full strips of
ANSWER
should contain how 6 bacon?
Question 17.
How often should register verify the ers?
ANSWER
employees working the Two, before and after their shift contents of their draw-
Question 18.
When and where Five Guys start?
ANSWER
in the United States did Arlington Virgina,1986
EXPECTED QUESTIONS WITH VERIFIED ANSWERS
Question 1.
Which statement chemicals should
ANSWER
best describes where Away from food and prep areas be stored?
Question 2.
When can stores shoppers?
ANSWER
be visited by secret Anytime the store is open
Question 3.
What is the name ter that contains potato board information?
ANSWER
of the weekly newslet- Patty press Five Guys news and
Question 4.
What is the proper Kay-5?
ANSWER
concentration for 50-100ppm
Question 5.
What are the three tions?
ANSWER
main food contamina- Biological, chemical, and physical
Question 6.
Define biological
ANSWER
contamination. When hazardous microorganisms called "pathogens" are in food.
,Question 7.
Define chemical contamination.
ANSWER
When cleaning/sanitizing agents contaminate food
Question 8.
Define physical contamination.
ANSWER
When hazardous foreign or naturally occurring objects are introduce to food
Question 9.
If your store runs cannot borrow bread tion what do you
ANSWER
out of bread and you Close the store. from another loca- have to do?
Question 10.
It is acceptable to more then one day?
ANSWER
prep in advance for No, it is not acceptable
Question 11.
Managers are the need to be trained threats?
ANSWER
False only employees that to spot food safety
Question 12.
What is the primary the buns golden
ANSWER
reason for toasting So they don't become soggy brown?
, Question 13.
Which of the following ees allowed to wear
ANSWER
items are employ- Wedding bands, and post earings while working?
Question 14.
Pre-cooked fries should least how many minutes?
ANSWER
sit and rest for at 2 and 1/2
Question 15.
Name the six pathogens
ANSWER
Hepatitis A, salmonella typhi, salmonella nontyphi, shigella, E.coli, norovirus
Question 16.
The BLT sandwich many full strips of
ANSWER
should contain how 6 bacon?
Question 17.
How often should register verify the ers?
ANSWER
employees working the Two, before and after their shift contents of their draw-
Question 18.
When and where Five Guys start?
ANSWER
in the United States did Arlington Virgina,1986
