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Five Guys Certification Questions and Correct Verified Answers

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Five Guys Certification Questions and Correct Verified Answers

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Top Mark Questions and Correct Verified Answers



Five Guys Certification Questions and
Correct Verified Answers
Temp for Sanitizer?


✓ 65F-85F




Why do potatoes become pink? And what to do?


✓ Didn't soak in water long enough. Re-soak for 15 min




Why do potatoes become black? And what to do?


✓ Out of water too long, throw away




What's the acid effect on potatoes and why does it happen? What's the appropriate

action?


✓ In water after 20 hours. Discard entire bucket.




What's SSS in the Fry Calibration?


✓ Stays in the skin, Soft interior, slight restistance




What's DSL in the Fry Calibration?




Top Mark !!!

, Top Mark Questions and Correct Verified Answers

✓ Dull, soft, limp




How long can final cooks stay in the dump station (fries)?


✓ A maximum 5 minutes




Between what temps should food be stored?


✓ 33F-41F




What temp should hot foods be stored above?


✓ 140F




What are the six pathogens?


✓ Shigellosis, Salmonella, Salmonella (non-Typhoidal), E. Coli, Hepatitis A, and
Norovirus




What are (and explain) the two bacon tests.


✓ Our bacon must stick straight out when held horizontally and shatter when
dropped from a height of 14 inches. (at least 3 pieces)




Quat sanitizer ppm?




Top Mark !!!

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