Five Guys Certification Study Guide Complete
Questions And Answers
How many ways are there to order a burger at FG? ANS More than 250,000
What type of ground beef does FG use? ANS Only 100% All-American Ground Beef. Except in
Canda and the UK where the meat is local
Are there freezers at FG? ANS There are no freezers at Five Guys, just coolers. Nothing is ever
frozen
What is the temp. of the walk in at FG? ANS 33-41 degrees
What type of oil do we use? ANS Peanut oil
Where are our potatoes grown? ANS Above the 42nd parallel
Our menu is _______ free ANS trans-fat
Who are the Five Guys? Who is the dad? ANS Jim, Matt, Chad, Ben, and Tyler. The dad is Jerry.
(Wife is Jeanine).
Where does customer perception start? ANS In the parking lot
What can a FG parking lot NOT have? ANS Debris, trash, and cigarette butts (etc.)
There should never be a _______ _______ in front of the doors. ANS grease stain
What should you do during inclement weather? ANS Place wet floor signs, and mats at all
entrances.
,Doors should be ______ and _______ free ANS clean, smudge
Every FG should have 2 functioning _______ _______ ________ ANS neon open signs
What signage is the store required to have posted? ANS - the store's phone number
- hours of operation
- online ordering
How should music be set? ANS At an appropriate level. You should be able to hear the person
next to you but not the person at the tables across the room.
Lighting should be _____ and _______. Can there be a burnt out light bulb at FG? ANS Bright,
inviting. There can never be a burnt out light bulb.
How full can FG trash cans be? ANS 1/2 full.
How should trash cans be changed? ANS In the back away from customer view.
How are potatoes stacked? ANS Lincoln log style. Against the wall they are stacked 5 high, and
stacked 4 high freestanding.
How high are boxes of peanut oil stacked? ANS 2 high
Peanut boxes ANS 2 open peanut boxes. At least 3/4 full. They should have a 5 oz. metal scoop
and a 1/4 sleeve of peanut boats available
Comment boards ANS Should be located in an easily accessible location. Should be stocked with
UNLINED notecards and crayons.
,What should be at each register? ANS Laminated topping cards available to customers.
Tip jar ANS Labeled TIPS in black sharpie and spiked with 5 one dollar bills
What temp. do cold foods have to be kept at? ANS 33-41 degrees
What temp. do hot foods have to be stored at? ANS 140 degrees
How quickly do cold foods have to return to the temp. safety zone? ANS 2 hours
How many inches off the ground does ALL shelving have to be? ANS 6 inches
When do you change your gloves? ANS After leaving the kitchen or when gloves become dirty
What are the 3 types of contaminations in a restaurant? ANS Biological, chemical, and physical
What is a biological contamination? ANS When pathogens are passed onto food.
What is a chemical contamination? ANS When cleaning/ sanitizing agents come in contact with
food due to improper use or storage.
What is a physical contamination? ANS When hazardous foreign or naturally occuring objects
are introduced into food.
What are the 6 pathogens that require exclusiong from work? ANS Salmonella , shigella, salmon
non-typhoidal, e-coli, hepatitis a, norovirus
What must happen to an employee exhibiting symptoms of a foodborne illness? ANS They
should be excluded from the restaurant
, What do white buckets store? ANS Salt, sugar, and potatoes
How to wash dishes (step by step) ANS wash, rinse, and sanitize
What are orange buckets used for? ANS Grease, fry debris, empty ketchup and mustard bottles
Where are the TWO sanitizer buckets kept? ANS Prep area, kitchen area
What jewelry is allowed to be worn? ANS Stud earrings and a plain wedding band.
What are the four log books that have to be maintained in all stores? ANS Maintinence binder,
MSDS (Material Safety Data Sheet), Crisis Management Control Plan, and the Red Safety Binder
How often should the temperature of potentially hazardous foods be taken? ANS Every 2 hours
What does the red safety binder contain? ANS The most recent local health inspection, Steritech
audit, and pest control report
What are the main components of an effective pest control program? ANS - prevent access
- deny food and water
- work with a licensed pest control operator
(At minimum) How often should time and temp checks be done? ANS Every two hours.
What is the proper range for Quat sanitizer solution? ANS 150-400PPM
What is the proper concentration for Kay-5 sanitizer? ANS 50-100PPM
Questions And Answers
How many ways are there to order a burger at FG? ANS More than 250,000
What type of ground beef does FG use? ANS Only 100% All-American Ground Beef. Except in
Canda and the UK where the meat is local
Are there freezers at FG? ANS There are no freezers at Five Guys, just coolers. Nothing is ever
frozen
What is the temp. of the walk in at FG? ANS 33-41 degrees
What type of oil do we use? ANS Peanut oil
Where are our potatoes grown? ANS Above the 42nd parallel
Our menu is _______ free ANS trans-fat
Who are the Five Guys? Who is the dad? ANS Jim, Matt, Chad, Ben, and Tyler. The dad is Jerry.
(Wife is Jeanine).
Where does customer perception start? ANS In the parking lot
What can a FG parking lot NOT have? ANS Debris, trash, and cigarette butts (etc.)
There should never be a _______ _______ in front of the doors. ANS grease stain
What should you do during inclement weather? ANS Place wet floor signs, and mats at all
entrances.
,Doors should be ______ and _______ free ANS clean, smudge
Every FG should have 2 functioning _______ _______ ________ ANS neon open signs
What signage is the store required to have posted? ANS - the store's phone number
- hours of operation
- online ordering
How should music be set? ANS At an appropriate level. You should be able to hear the person
next to you but not the person at the tables across the room.
Lighting should be _____ and _______. Can there be a burnt out light bulb at FG? ANS Bright,
inviting. There can never be a burnt out light bulb.
How full can FG trash cans be? ANS 1/2 full.
How should trash cans be changed? ANS In the back away from customer view.
How are potatoes stacked? ANS Lincoln log style. Against the wall they are stacked 5 high, and
stacked 4 high freestanding.
How high are boxes of peanut oil stacked? ANS 2 high
Peanut boxes ANS 2 open peanut boxes. At least 3/4 full. They should have a 5 oz. metal scoop
and a 1/4 sleeve of peanut boats available
Comment boards ANS Should be located in an easily accessible location. Should be stocked with
UNLINED notecards and crayons.
,What should be at each register? ANS Laminated topping cards available to customers.
Tip jar ANS Labeled TIPS in black sharpie and spiked with 5 one dollar bills
What temp. do cold foods have to be kept at? ANS 33-41 degrees
What temp. do hot foods have to be stored at? ANS 140 degrees
How quickly do cold foods have to return to the temp. safety zone? ANS 2 hours
How many inches off the ground does ALL shelving have to be? ANS 6 inches
When do you change your gloves? ANS After leaving the kitchen or when gloves become dirty
What are the 3 types of contaminations in a restaurant? ANS Biological, chemical, and physical
What is a biological contamination? ANS When pathogens are passed onto food.
What is a chemical contamination? ANS When cleaning/ sanitizing agents come in contact with
food due to improper use or storage.
What is a physical contamination? ANS When hazardous foreign or naturally occuring objects
are introduced into food.
What are the 6 pathogens that require exclusiong from work? ANS Salmonella , shigella, salmon
non-typhoidal, e-coli, hepatitis a, norovirus
What must happen to an employee exhibiting symptoms of a foodborne illness? ANS They
should be excluded from the restaurant
, What do white buckets store? ANS Salt, sugar, and potatoes
How to wash dishes (step by step) ANS wash, rinse, and sanitize
What are orange buckets used for? ANS Grease, fry debris, empty ketchup and mustard bottles
Where are the TWO sanitizer buckets kept? ANS Prep area, kitchen area
What jewelry is allowed to be worn? ANS Stud earrings and a plain wedding band.
What are the four log books that have to be maintained in all stores? ANS Maintinence binder,
MSDS (Material Safety Data Sheet), Crisis Management Control Plan, and the Red Safety Binder
How often should the temperature of potentially hazardous foods be taken? ANS Every 2 hours
What does the red safety binder contain? ANS The most recent local health inspection, Steritech
audit, and pest control report
What are the main components of an effective pest control program? ANS - prevent access
- deny food and water
- work with a licensed pest control operator
(At minimum) How often should time and temp checks be done? ANS Every two hours.
What is the proper range for Quat sanitizer solution? ANS 150-400PPM
What is the proper concentration for Kay-5 sanitizer? ANS 50-100PPM
