Five Guys Manager Training Exam Questions & Verified
Solutions.
when did this first five guys location open - Correct Answer 1986
what was the location of the first five guys - Correct Answer Arlington, VA
what happened between 1986-2001 - Correct Answer five guys opened fie locations
around the DC metro area, perfects their business, and starts to build a cult like following
what happened in 2002 - Correct Answer five guys expanded from just the DC metro area
to franchises in virginia and maryland
what happened in 2003 - Correct Answer five guys sells out of franchise territory within 18
months and stats to open the rest of the country for franchise rights
There are over _______________ ways to order a burger at five guys - Correct Answer
250,000
What kind of ground beef does five guys use? - Correct Answer 100% all american fresh
ground beef
What are the exceptions for the type of beef used? - Correct Answer UK and Canada which
uses local meat
T/F Nothing is ever frozen at five guys - Correct Answer True
What kind of oil do we use - Correct Answer Peanut oil
We only use potatoes grown above the _____ parallel - Correct Answer 42nd
Our menu is _______ free - Correct Answer trans-fat
Who are the original five guys - Correct Answer Jim
Matt
Chad
,Ben
Tyler
Where does the customers perception of Five Guys start - Correct Answer the parking lot
The parking lot should be free of - Correct Answer debris, trash, cigarette butts, ect
During inclement weather, what should you place at the doors - Correct Answer wet floor
signs and mats
Doors should be clean and _________ free - Correct Answer smudge
Every five guys should have ___ functioning neon "open" signs - Correct Answer 2
Referring to the music volume what is the proper terminology for the level the music should
be at - Correct Answer easy to hear the person next to you but not the table across from
you
Lighting should be - Correct Answer bright and inviting
Trash cans should never be more than _____ full - Correct Answer half
Potatoes should be stacked _________________ style - Correct Answer lincoln log
Potatoes can be stacked ___ high against a wall - Correct Answer 5
Potatoes can be stacked ______ high when free standing - Correct Answer 4
Boxes of peanut oil should never be stacked more than ___ high - Correct Answer 2
T/F Empty dunnage racks can be in the dining area - Correct Answer False
Where should empty dunnage racks from the lobby go when not in use? - Correct Answer
Taken to an out of the way area in the BOH
There should be ___ open and available boxes of peanuts - Correct Answer 2
,Boxes of peanuts should always be ____ full - Correct Answer 3/4
Boxes of peanuts should include a ________ and __________ available - Correct Answer
5oz metal scoop and 1/4 sleeve of peanut boats
The comment board should always: - Correct Answer be in an easily accessible area
The comment board should always have - Correct Answer unlined comment card and
crayons
What should be available at each register for customers - Correct Answer laminated
topping cards and a tip jar
How many one dollar bills should be in the tip jar at all times? - Correct Answer 5
Cold foods must be stored between - Correct Answer 33F-41F
Hot foods must be stored above - Correct Answer 140F
Cold foods must return to a temperature safety zone within ___ hours - Correct Answer 2
All shelving must be _____ inches off the ground - Correct Answer 6"
When should you change your gloves - Correct Answer leaving the kitchen or if gloves
become dirty
Name the forms of food contamination - Correct Answer Biological
Chemical
Physical
Biological food contamination definition - Correct Answer when hazardous
microorganisms called "pathogens" are passed on to food
Chemical food contamination definition - Correct Answer when cleaning/sanitizing agents
contaminate food due to improper use or storage
, Physical food contamination definition - Correct Answer when hazardous foreign or
naturally occurring objects are introduced to good
Name the 6 pathogens what require exclusion of a food handler from work - Correct
Answer Shigellosis
Salmonella
Salmonella (non-typhoidal)
E. Coli
Hepatitis A
Norovirus
T/F Employees exhibiting foodborne illnesses should be sent home - Correct Answer True
Food products must be stored at least ____ inches off the ground - Correct Answer 6
inches
What are white buckets only used for - Correct Answer potatoes, salt, and sugar
___ sinks must be used for dishes - Correct Answer 3
What are the different sinks for dish washing - Correct Answer wash, rinse, sanatize
orange buckets should only be used for - Correct Answer grease, fry debris, and empty
ketchup and mustard bottles
Each store must have at least ____ sanitizing buckets - Correct Answer 2
Where are sanitizing buckets located - Correct Answer prep area and kitchen area
What is the only jewelry allowed - Correct Answer plain wedding bands and stud earrings
What log books must be maintained in all stores - Correct Answer Maintenance, MSDS,
crisis management control plan, and red safety binder
Solutions.
when did this first five guys location open - Correct Answer 1986
what was the location of the first five guys - Correct Answer Arlington, VA
what happened between 1986-2001 - Correct Answer five guys opened fie locations
around the DC metro area, perfects their business, and starts to build a cult like following
what happened in 2002 - Correct Answer five guys expanded from just the DC metro area
to franchises in virginia and maryland
what happened in 2003 - Correct Answer five guys sells out of franchise territory within 18
months and stats to open the rest of the country for franchise rights
There are over _______________ ways to order a burger at five guys - Correct Answer
250,000
What kind of ground beef does five guys use? - Correct Answer 100% all american fresh
ground beef
What are the exceptions for the type of beef used? - Correct Answer UK and Canada which
uses local meat
T/F Nothing is ever frozen at five guys - Correct Answer True
What kind of oil do we use - Correct Answer Peanut oil
We only use potatoes grown above the _____ parallel - Correct Answer 42nd
Our menu is _______ free - Correct Answer trans-fat
Who are the original five guys - Correct Answer Jim
Matt
Chad
,Ben
Tyler
Where does the customers perception of Five Guys start - Correct Answer the parking lot
The parking lot should be free of - Correct Answer debris, trash, cigarette butts, ect
During inclement weather, what should you place at the doors - Correct Answer wet floor
signs and mats
Doors should be clean and _________ free - Correct Answer smudge
Every five guys should have ___ functioning neon "open" signs - Correct Answer 2
Referring to the music volume what is the proper terminology for the level the music should
be at - Correct Answer easy to hear the person next to you but not the table across from
you
Lighting should be - Correct Answer bright and inviting
Trash cans should never be more than _____ full - Correct Answer half
Potatoes should be stacked _________________ style - Correct Answer lincoln log
Potatoes can be stacked ___ high against a wall - Correct Answer 5
Potatoes can be stacked ______ high when free standing - Correct Answer 4
Boxes of peanut oil should never be stacked more than ___ high - Correct Answer 2
T/F Empty dunnage racks can be in the dining area - Correct Answer False
Where should empty dunnage racks from the lobby go when not in use? - Correct Answer
Taken to an out of the way area in the BOH
There should be ___ open and available boxes of peanuts - Correct Answer 2
,Boxes of peanuts should always be ____ full - Correct Answer 3/4
Boxes of peanuts should include a ________ and __________ available - Correct Answer
5oz metal scoop and 1/4 sleeve of peanut boats
The comment board should always: - Correct Answer be in an easily accessible area
The comment board should always have - Correct Answer unlined comment card and
crayons
What should be available at each register for customers - Correct Answer laminated
topping cards and a tip jar
How many one dollar bills should be in the tip jar at all times? - Correct Answer 5
Cold foods must be stored between - Correct Answer 33F-41F
Hot foods must be stored above - Correct Answer 140F
Cold foods must return to a temperature safety zone within ___ hours - Correct Answer 2
All shelving must be _____ inches off the ground - Correct Answer 6"
When should you change your gloves - Correct Answer leaving the kitchen or if gloves
become dirty
Name the forms of food contamination - Correct Answer Biological
Chemical
Physical
Biological food contamination definition - Correct Answer when hazardous
microorganisms called "pathogens" are passed on to food
Chemical food contamination definition - Correct Answer when cleaning/sanitizing agents
contaminate food due to improper use or storage
, Physical food contamination definition - Correct Answer when hazardous foreign or
naturally occurring objects are introduced to good
Name the 6 pathogens what require exclusion of a food handler from work - Correct
Answer Shigellosis
Salmonella
Salmonella (non-typhoidal)
E. Coli
Hepatitis A
Norovirus
T/F Employees exhibiting foodborne illnesses should be sent home - Correct Answer True
Food products must be stored at least ____ inches off the ground - Correct Answer 6
inches
What are white buckets only used for - Correct Answer potatoes, salt, and sugar
___ sinks must be used for dishes - Correct Answer 3
What are the different sinks for dish washing - Correct Answer wash, rinse, sanatize
orange buckets should only be used for - Correct Answer grease, fry debris, and empty
ketchup and mustard bottles
Each store must have at least ____ sanitizing buckets - Correct Answer 2
Where are sanitizing buckets located - Correct Answer prep area and kitchen area
What is the only jewelry allowed - Correct Answer plain wedding bands and stud earrings
What log books must be maintained in all stores - Correct Answer Maintenance, MSDS,
crisis management control plan, and red safety binder
