5 Guys manager test|125 Complete Q’s and
A’s
How many days can meat be accepted after the grind-on/pack date? - -14
-Time and temperature checks should be preformed at minimum every ___
hours - -2
-Which of the following is the managers best practice during a food safety
audit? - -Walk with the specialist during the audit
-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
-What is the primary reason for toasting the buns golden brown? - -To
prevent the bun from becoming soggy
-The stations that all new employees should be able to work after their
training is compete - -Register, Grill, Fries, Dressing station
-What are the three main components of an effective pest prevention
program? - -Prevent access, deny food and/or water, work with a licensed
pest control operator
-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
-Boxes of peanuts should be at least ___ full. - -3/4
-By five guys standards, the temperature of potentially hazardous foods
should be take every ___ hours - -2
-What is the maximum number of days new employees have to complete
their required courses in 5 guys university - -31
-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
-Which adjective best describes a perfectly cooked 5 guys burger? - -Juicy
-When can stores be visited by secret shoppers? - -Anytime the store is
open
, -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
-You should start watching for the acid effect once the potatoes have been
soaking for____ hours - -20
-Remove surface dirt - -Wash
-Reduce pathogens to safe levels - -Sanitize
-How high can boxes of oil be stocked in the dining room? - -2
-Which of the following are purposes of the secret shopper program? - -
Create an employee culture of "Personal Ownership", Gain cutomer
poerspective, Reward employees for achieving standards of quakity of
service
-If your store runs out of bread and you cannot borrow bread from another
location what do you have to do? - -Close the store
-During morning prep, when should stores start cutting the potatoes? - -
First thing in the morning
-What are the three things you must check when recovering ground beef
during a delivery? - -Packaging, Temperature, Grind-on/pack date
-Secret shopper award payouts for a shop should be distributed equally
among___ - -All employees working the shift
-Which of the following can cause the acid effect to appear in cut fries? - -
Soaking the fries too long
-If a customer insists on a rare burger you should____ - -Ask them to try one
the five guys way, on the house
-YOU MUST PERFORM A BOIL OUT EVERY TIME YOU CHANGE YOUR OIL - -
True
-It is acceptable to prep in advance for more than one day - -False
-Cashiers should repeat the order back to the customer before completing
the order - -True
-Free standing potatoes can be stacked a max of ___ bags high and potatoes
against a wall can be stacked a max of __ bags high - -4,5
A’s
How many days can meat be accepted after the grind-on/pack date? - -14
-Time and temperature checks should be preformed at minimum every ___
hours - -2
-Which of the following is the managers best practice during a food safety
audit? - -Walk with the specialist during the audit
-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
-What is the primary reason for toasting the buns golden brown? - -To
prevent the bun from becoming soggy
-The stations that all new employees should be able to work after their
training is compete - -Register, Grill, Fries, Dressing station
-What are the three main components of an effective pest prevention
program? - -Prevent access, deny food and/or water, work with a licensed
pest control operator
-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
-Boxes of peanuts should be at least ___ full. - -3/4
-By five guys standards, the temperature of potentially hazardous foods
should be take every ___ hours - -2
-What is the maximum number of days new employees have to complete
their required courses in 5 guys university - -31
-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
-Which adjective best describes a perfectly cooked 5 guys burger? - -Juicy
-When can stores be visited by secret shoppers? - -Anytime the store is
open
, -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
-You should start watching for the acid effect once the potatoes have been
soaking for____ hours - -20
-Remove surface dirt - -Wash
-Reduce pathogens to safe levels - -Sanitize
-How high can boxes of oil be stocked in the dining room? - -2
-Which of the following are purposes of the secret shopper program? - -
Create an employee culture of "Personal Ownership", Gain cutomer
poerspective, Reward employees for achieving standards of quakity of
service
-If your store runs out of bread and you cannot borrow bread from another
location what do you have to do? - -Close the store
-During morning prep, when should stores start cutting the potatoes? - -
First thing in the morning
-What are the three things you must check when recovering ground beef
during a delivery? - -Packaging, Temperature, Grind-on/pack date
-Secret shopper award payouts for a shop should be distributed equally
among___ - -All employees working the shift
-Which of the following can cause the acid effect to appear in cut fries? - -
Soaking the fries too long
-If a customer insists on a rare burger you should____ - -Ask them to try one
the five guys way, on the house
-YOU MUST PERFORM A BOIL OUT EVERY TIME YOU CHANGE YOUR OIL - -
True
-It is acceptable to prep in advance for more than one day - -False
-Cashiers should repeat the order back to the customer before completing
the order - -True
-Free standing potatoes can be stacked a max of ___ bags high and potatoes
against a wall can be stacked a max of __ bags high - -4,5
