Five Guys Manager Test
Questions and Answers
1. How many days can meat be accepted after the grind-
on/pack date?: 14
2. Time and temperature checks should be preformed at
minimum every
hours: 2
3. Which of the following is the managers best practice
during a food safety audit?: Walk with the specialist during the
audit
4. If you have cut fries exhibiting the acid effect, what should
you do?: Throw all the buckets from that batch in the trash, then
wash, rinse, and sanitize the buckets
5. What is the primary reason for toasting the buns golden
brown?: To prevent the bun from becoming soggy
6. The stations that all new employees should be able to work
after their training is compete: Register, Grill, Fries, Dressing
station
, 7. What are the three main components of an effective pest
prevention pro- gram?: Prevent access, deny food and/or water,
work with a licensed pest control operator
8. If the grill needs to be adjusted above or below 350 to cook
a patty correctly what is most likely the issue?: The girll is out
of calibration
9. Boxes of peanuts should be at least full.: 3/4
10. By five guys standards, the temperature of potentially
hazardous foods should be take every hours: 2
11. What is the maximum number of days new employees
have to complete their required courses in 5 guys university:
31
12. What is the best way to describe the 5 guys approach to
food cost?: We manage food cost in the back of house, but not
between us and the customer
13. Which adjective best describes a perfectly cooked 5 guys
burger?: Juicy
14. When can stores be visited by secret shoppers?: Anytime
the store is open
15. What is the purpose of food and safety audits: Brand
protection, third party view of our operations, lead us towards goals
of being the safest restaurant system in the world, ALL OF THE
ABOVE
Questions and Answers
1. How many days can meat be accepted after the grind-
on/pack date?: 14
2. Time and temperature checks should be preformed at
minimum every
hours: 2
3. Which of the following is the managers best practice
during a food safety audit?: Walk with the specialist during the
audit
4. If you have cut fries exhibiting the acid effect, what should
you do?: Throw all the buckets from that batch in the trash, then
wash, rinse, and sanitize the buckets
5. What is the primary reason for toasting the buns golden
brown?: To prevent the bun from becoming soggy
6. The stations that all new employees should be able to work
after their training is compete: Register, Grill, Fries, Dressing
station
, 7. What are the three main components of an effective pest
prevention pro- gram?: Prevent access, deny food and/or water,
work with a licensed pest control operator
8. If the grill needs to be adjusted above or below 350 to cook
a patty correctly what is most likely the issue?: The girll is out
of calibration
9. Boxes of peanuts should be at least full.: 3/4
10. By five guys standards, the temperature of potentially
hazardous foods should be take every hours: 2
11. What is the maximum number of days new employees
have to complete their required courses in 5 guys university:
31
12. What is the best way to describe the 5 guys approach to
food cost?: We manage food cost in the back of house, but not
between us and the customer
13. Which adjective best describes a perfectly cooked 5 guys
burger?: Juicy
14. When can stores be visited by secret shoppers?: Anytime
the store is open
15. What is the purpose of food and safety audits: Brand
protection, third party view of our operations, lead us towards goals
of being the safest restaurant system in the world, ALL OF THE
ABOVE
