Five Guys Shift Lead Certification Exam
Question 1.
When and where did Five Guys begin?
ANSWER
1986 in Arlington, VA
Question 2.
What year did Five Guys start franchising?
ANSWER
2002
Question 3.
Who are the Five Guys?
ANSWER
Jim, Matt, Chad, Ben, and Tyler
Question 4.
Where do we get our potatoes and why?
ANSWER
42nd parallel and because they are cold and dense.
Question 5.
Where does the customer perception of Five Guys begin?
ANSWER
The parking lot
Question 6.
What is the appropriate level of our music?
ANSWER
Easy to hear the person next to you but not the tables across the room
Question 7.
True or false: Must we have two open signs?
ANSWER
True
, Question 8.
When do we put our mats down?
ANSWER
During inclement weather
Question 9.
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?
ANSWER
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
Question 10.
How do we spike our tip jar?
ANSWER
$5 one dollar bills
Question 11.
What is the temperature range our cold foods should be stored?
ANSWER
33 degrees to 41 degrees Fahrenheit
Question 12.
What is the minimum temperature for our hot holding unit?
ANSWER
140 degrees Fahrenheit
Question 13.
How high should our shelving be off the ground?
ANSWER
6" off the ground
Question 14.
What are the three contaminants we can get in the restaurant?
ANSWER
Biological, chemical and physical
, Question 15.
What are the six pathogens?
ANSWER
Shigellosis Salmonella Salmonella (non-typhoidal)
E. Coli Hepatitis A Norovirus
Question 16.
What is the only acceptable jewelry we can wear in the restaurant?
ANSWER
Plain wedding bands and stud earrings
Question 17.
What is our MSDS binder for and what does MSDS stand for?
ANSWER
Our complete list of chemicals can be found here and it stands for Material Safety Data Sheet.
Question 18.
What goes in our red safety binder for Steritech?
ANSWER
Most recent local health inspection, Steritech audit and pest control report
Question 19.
What are the three main components of an effective pest prevention program?
ANSWER
Prevent access, deny food and/or water, work with a licensed pest control operator
Question 20.
How often do we take our temperature checks?
ANSWER
Every 2 hours
Question 21.
What is the proper ppm of Quat sanitizer, K5 sanitizer and the temperature of the water?
ANSWER
Quat- 150 to 400 ppm K5- 50 to 100 ppm
Question 1.
When and where did Five Guys begin?
ANSWER
1986 in Arlington, VA
Question 2.
What year did Five Guys start franchising?
ANSWER
2002
Question 3.
Who are the Five Guys?
ANSWER
Jim, Matt, Chad, Ben, and Tyler
Question 4.
Where do we get our potatoes and why?
ANSWER
42nd parallel and because they are cold and dense.
Question 5.
Where does the customer perception of Five Guys begin?
ANSWER
The parking lot
Question 6.
What is the appropriate level of our music?
ANSWER
Easy to hear the person next to you but not the tables across the room
Question 7.
True or false: Must we have two open signs?
ANSWER
True
, Question 8.
When do we put our mats down?
ANSWER
During inclement weather
Question 9.
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?
ANSWER
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
Question 10.
How do we spike our tip jar?
ANSWER
$5 one dollar bills
Question 11.
What is the temperature range our cold foods should be stored?
ANSWER
33 degrees to 41 degrees Fahrenheit
Question 12.
What is the minimum temperature for our hot holding unit?
ANSWER
140 degrees Fahrenheit
Question 13.
How high should our shelving be off the ground?
ANSWER
6" off the ground
Question 14.
What are the three contaminants we can get in the restaurant?
ANSWER
Biological, chemical and physical
, Question 15.
What are the six pathogens?
ANSWER
Shigellosis Salmonella Salmonella (non-typhoidal)
E. Coli Hepatitis A Norovirus
Question 16.
What is the only acceptable jewelry we can wear in the restaurant?
ANSWER
Plain wedding bands and stud earrings
Question 17.
What is our MSDS binder for and what does MSDS stand for?
ANSWER
Our complete list of chemicals can be found here and it stands for Material Safety Data Sheet.
Question 18.
What goes in our red safety binder for Steritech?
ANSWER
Most recent local health inspection, Steritech audit and pest control report
Question 19.
What are the three main components of an effective pest prevention program?
ANSWER
Prevent access, deny food and/or water, work with a licensed pest control operator
Question 20.
How often do we take our temperature checks?
ANSWER
Every 2 hours
Question 21.
What is the proper ppm of Quat sanitizer, K5 sanitizer and the temperature of the water?
ANSWER
Quat- 150 to 400 ppm K5- 50 to 100 ppm
