Five Guys Manager Certification Exam 382 Questions
and Answers.
Where did Five Guys first open up? - Correct Answer Arlington, Virginia
What year did five guys first open? (its on the black hat) - Correct Answer 1986
From the years 1986-2001? - Correct Answer Five Guys opens five locations around the
DC metro area, perfects their business, and starts to build a cult-like following.
What happened in the year 2002? - Correct Answer Five Guys decides DC metro-area
residents shouldn't be the only ones to experience their burgers and start to franchise in
Virginia and Maryland.
What happened in the year 2003? - Correct Answer Five Guys sells out of franchise
territory within 18 months and starts to open the rest of the country for franchise rights.
2003 - Present - Correct Answer Five Guys continues to expand.
How many different ways can someone order a hamburger. - Correct Answer There are
over 250,000 possible ways to order a burger at Five Guys.
What type of beef do we use? - Correct Answer We use only 100% all-American fresh
ground beef, with the exception of Canada and the UK where the meat is local
Are there freezers at Five guys? Is anything ever frozen? - Correct Answer There are no
freezers at Five Guys, just coolers. Nothing is ever frozen.
What oil do we use for the fries? - Correct Answer Peanut Oil
Where do we get our potatoes from? - Correct Answer Only above the 42th parallel.
Does our menu contain trans fat? - Correct Answer Nope
What are the five guys first names? - Correct Answer The Five Guys are Jim, Matt, Chad,
Ben and Tyler.
,Customer perception of Five Guys starts where? - Correct Answer Customer perception of
Five Guys starts in the parking lot. The parking lot and curb in front of Five Guys should be
clean with no debris, trash, cigarette butts, etc
True or false, grease stains are allowed as long as they are out side of the doors. - Correct
Answer False. There should never be a grease stain in front of the doors.
During inclement weather what should be done? - Correct Answer During inclement
weather you should place wet floor signs and mats at all entrances.
How should our doors look? - Correct Answer Doors should be clean and smudge free.
How many neon open signs should be at ever five guys? - Correct Answer 2
What types of signage should be at every door? - Correct Answer There should be signage
with the hours of operation, the store's phone number, and on-line ordering visible outside
the restaurant.
At what volume should music be at? - Correct Answer Music should be set at an
appropriate level. It should be easy to hear the person next to you, but not the tables across
the room.
How should the lighting be at five guys? - Correct Answer Lighting should be bright and
inviting. There should never be a burned-out light bulb in Five Guys.
At what level should trash cans be changed? - Correct Answer Trash cans should never be
more than half full.
How should trash cans be emptied? - Correct Answer They should be wheeled to the back
to be changed. Trash cans should never be changed in front of the customer.
How should potatoes be stacked? How tall should they be stacked? - Correct Answer
Potatoes should be stacked "Lincoln log" style. They can be stacked 5 high against a wall
or window and 4 high when free-standing.
How high can peanut oil be stacked? - Correct Answer Boxes of peanut oil should never be
stacked more than 2 high.
,What is to be done with empty dunnage racks? (the metal racks that the potatoes go on) -
Correct Answer No empty dunnage racks should be in the dining area. Empty dunnage
racks should be taken to an out of the way area in the back.
What is done with peanut boxes? - Correct Answer There should be 2 open and available
boxes of peanuts. They should always be at least ¾ full and should have a 5 oz. metal
scoop.
How much of the potato boats are to be in each box? - Correct Answer ¼ sleeve of peanut
boats available.
How should the comment board be kept? - Correct Answer The comment board should be
in an easily accessible location and should be stocked with unlined comment cards and
crayons.
Where should the laminated toppings card be? - Correct Answer There should be a
laminated toppings card available at each register. This should be available to the
customers.
How should the tip jar be kept? - Correct Answer A tip jar labeled TIPS with a black sharpie
should be available next to the registers.
How much money should be in the tip jar in the morning and why? - Correct Answer The tip
jar should be spiked with 5 one dollar bills to encourage tipping.
What is the temperature range that cold food must be kept at? - Correct Answer Cold foods
must be stored between 33° to 41°F / 0.6° to 5°C.
What is the temperature range that hot food must be kept at? - Correct Answer Hot foods
must be stored above 140°F / 60°C.
Cold foods must return to the temperature safety zone within ___ hours. - Correct Answer
2
All shelving must be ____ how many inches above the ground? - Correct Answer 6 inches
, When should one change their gloves? - Correct Answer Always change gloves after
leaving the kitchen or if gloves become dirty. Change gloves when you switch positions
especially from POS to another position. Always change gloves after placing meat on the
grill.
What are the forms of contamination in a restaurant? - Correct Answer Biological, physical,
and chemical.
Define biological contamination. - Correct Answer When hazardous microorganisms
called "pathogens" are passed on to food.
Define physical contamination. - Correct Answer When hazardous foreign or naturally
occurring objects are introduced to food.
Define chemical contamination. - Correct Answer When cleaning/sanitizing agents
contaminate food due to improper use or storage.
The six pathogens that require exclusion of a food handler from work are? - Correct
Answer Shigellosis, Salmonella, Salmonella (non-Typhoidal), E. Coli, Hepatitis A, and
Norovirus.
True or false Managers will be asked to list all six pathogens during a Steritech audit. -
Correct Answer true
True or false, Employees exhibiting symptoms of a foodborne illness should not be
excluded from the restaurant. - Correct Answer false
What height must every food product be stored above? - Correct Answer greater than or
equal to 6 inches
What are the uses of the white buckets. - Correct Answer White buckets are only used to
store potatoes, salt, and sugar.
From left to right what are the uses of the 3 compartment - Correct Answer Wash, rinse,
sanitize
What are the uses of the orange buckets? - Correct Answer Orange buckets should only
be used for grease, fry debris, and empty ketchup and mustard bottles.
and Answers.
Where did Five Guys first open up? - Correct Answer Arlington, Virginia
What year did five guys first open? (its on the black hat) - Correct Answer 1986
From the years 1986-2001? - Correct Answer Five Guys opens five locations around the
DC metro area, perfects their business, and starts to build a cult-like following.
What happened in the year 2002? - Correct Answer Five Guys decides DC metro-area
residents shouldn't be the only ones to experience their burgers and start to franchise in
Virginia and Maryland.
What happened in the year 2003? - Correct Answer Five Guys sells out of franchise
territory within 18 months and starts to open the rest of the country for franchise rights.
2003 - Present - Correct Answer Five Guys continues to expand.
How many different ways can someone order a hamburger. - Correct Answer There are
over 250,000 possible ways to order a burger at Five Guys.
What type of beef do we use? - Correct Answer We use only 100% all-American fresh
ground beef, with the exception of Canada and the UK where the meat is local
Are there freezers at Five guys? Is anything ever frozen? - Correct Answer There are no
freezers at Five Guys, just coolers. Nothing is ever frozen.
What oil do we use for the fries? - Correct Answer Peanut Oil
Where do we get our potatoes from? - Correct Answer Only above the 42th parallel.
Does our menu contain trans fat? - Correct Answer Nope
What are the five guys first names? - Correct Answer The Five Guys are Jim, Matt, Chad,
Ben and Tyler.
,Customer perception of Five Guys starts where? - Correct Answer Customer perception of
Five Guys starts in the parking lot. The parking lot and curb in front of Five Guys should be
clean with no debris, trash, cigarette butts, etc
True or false, grease stains are allowed as long as they are out side of the doors. - Correct
Answer False. There should never be a grease stain in front of the doors.
During inclement weather what should be done? - Correct Answer During inclement
weather you should place wet floor signs and mats at all entrances.
How should our doors look? - Correct Answer Doors should be clean and smudge free.
How many neon open signs should be at ever five guys? - Correct Answer 2
What types of signage should be at every door? - Correct Answer There should be signage
with the hours of operation, the store's phone number, and on-line ordering visible outside
the restaurant.
At what volume should music be at? - Correct Answer Music should be set at an
appropriate level. It should be easy to hear the person next to you, but not the tables across
the room.
How should the lighting be at five guys? - Correct Answer Lighting should be bright and
inviting. There should never be a burned-out light bulb in Five Guys.
At what level should trash cans be changed? - Correct Answer Trash cans should never be
more than half full.
How should trash cans be emptied? - Correct Answer They should be wheeled to the back
to be changed. Trash cans should never be changed in front of the customer.
How should potatoes be stacked? How tall should they be stacked? - Correct Answer
Potatoes should be stacked "Lincoln log" style. They can be stacked 5 high against a wall
or window and 4 high when free-standing.
How high can peanut oil be stacked? - Correct Answer Boxes of peanut oil should never be
stacked more than 2 high.
,What is to be done with empty dunnage racks? (the metal racks that the potatoes go on) -
Correct Answer No empty dunnage racks should be in the dining area. Empty dunnage
racks should be taken to an out of the way area in the back.
What is done with peanut boxes? - Correct Answer There should be 2 open and available
boxes of peanuts. They should always be at least ¾ full and should have a 5 oz. metal
scoop.
How much of the potato boats are to be in each box? - Correct Answer ¼ sleeve of peanut
boats available.
How should the comment board be kept? - Correct Answer The comment board should be
in an easily accessible location and should be stocked with unlined comment cards and
crayons.
Where should the laminated toppings card be? - Correct Answer There should be a
laminated toppings card available at each register. This should be available to the
customers.
How should the tip jar be kept? - Correct Answer A tip jar labeled TIPS with a black sharpie
should be available next to the registers.
How much money should be in the tip jar in the morning and why? - Correct Answer The tip
jar should be spiked with 5 one dollar bills to encourage tipping.
What is the temperature range that cold food must be kept at? - Correct Answer Cold foods
must be stored between 33° to 41°F / 0.6° to 5°C.
What is the temperature range that hot food must be kept at? - Correct Answer Hot foods
must be stored above 140°F / 60°C.
Cold foods must return to the temperature safety zone within ___ hours. - Correct Answer
2
All shelving must be ____ how many inches above the ground? - Correct Answer 6 inches
, When should one change their gloves? - Correct Answer Always change gloves after
leaving the kitchen or if gloves become dirty. Change gloves when you switch positions
especially from POS to another position. Always change gloves after placing meat on the
grill.
What are the forms of contamination in a restaurant? - Correct Answer Biological, physical,
and chemical.
Define biological contamination. - Correct Answer When hazardous microorganisms
called "pathogens" are passed on to food.
Define physical contamination. - Correct Answer When hazardous foreign or naturally
occurring objects are introduced to food.
Define chemical contamination. - Correct Answer When cleaning/sanitizing agents
contaminate food due to improper use or storage.
The six pathogens that require exclusion of a food handler from work are? - Correct
Answer Shigellosis, Salmonella, Salmonella (non-Typhoidal), E. Coli, Hepatitis A, and
Norovirus.
True or false Managers will be asked to list all six pathogens during a Steritech audit. -
Correct Answer true
True or false, Employees exhibiting symptoms of a foodborne illness should not be
excluded from the restaurant. - Correct Answer false
What height must every food product be stored above? - Correct Answer greater than or
equal to 6 inches
What are the uses of the white buckets. - Correct Answer White buckets are only used to
store potatoes, salt, and sugar.
From left to right what are the uses of the 3 compartment - Correct Answer Wash, rinse,
sanitize
What are the uses of the orange buckets? - Correct Answer Orange buckets should only
be used for grease, fry debris, and empty ketchup and mustard bottles.
