Arbys Management Exam Questions
with 100% Correct Answers | Graded A+
QF3 - ✔✔Quality, Fast, Food, and Friendly
Team Member Arby's Red Hat Service principles - ✔✔We're friendly, We're
proud, We put our customers first, We find a way to make it right
Manager Principle - ✔✔We're fully staffed with friendly people.
We treat our team members right.
We train, trust and empower.
We set the example.
4 Basic of Friendly Service - ✔✔Smile, Eye contact, Greet, and Thank
BLAST - ✔✔Believe, Listen, Apologize, Solve it and Thank
Four criteria for success - ✔✔Learn business
Win over the people
Frontline oriented
Builds credibility
Top five food safety practices - ✔✔Hot food hot, cold food cold
Clean and sanitize
Employee hygiene
1|Page
©KERRYMARTIN 2025/2026. YEAR PUBLISHED 2025.
, Chemical stored and diluted properly
Record keeping
FATTOM: Basic conditions all organisms require to grow - ✔✔Food, Acidity,
Temperature, Time, Oxygen, Moisture
Temperature Danger Zone - ✔✔41-135 degrees
Wearing mesh gloves - ✔✔When cleaning, assembling and disassembling the
slicer. When using knives and slicing tomatoes.
How often is the slicer disassembled, washed, rinsed, and sanitized? - ✔✔every
4 hours
The temperature log is completed - ✔✔Three times a day
The temperature log is found on the - ✔✔(HACCP) beef sheet
Hazardous Analysis Critical Control Point
Three times a day
Sick employee must go home if - ✔✔Diarrhea, vomiting, jaundice, sore throat
with fever, infected cuts, wounds
TACT for buns - ✔✔Taste, Appearance, Carmelization, and Temperature.
Tempering frozen bread - ✔✔Round buns and flatbread- 3 hours
Bread- 5 hours
2|Page
©KERRYMARTIN 2025/2026. YEAR PUBLISHED 2025.
with 100% Correct Answers | Graded A+
QF3 - ✔✔Quality, Fast, Food, and Friendly
Team Member Arby's Red Hat Service principles - ✔✔We're friendly, We're
proud, We put our customers first, We find a way to make it right
Manager Principle - ✔✔We're fully staffed with friendly people.
We treat our team members right.
We train, trust and empower.
We set the example.
4 Basic of Friendly Service - ✔✔Smile, Eye contact, Greet, and Thank
BLAST - ✔✔Believe, Listen, Apologize, Solve it and Thank
Four criteria for success - ✔✔Learn business
Win over the people
Frontline oriented
Builds credibility
Top five food safety practices - ✔✔Hot food hot, cold food cold
Clean and sanitize
Employee hygiene
1|Page
©KERRYMARTIN 2025/2026. YEAR PUBLISHED 2025.
, Chemical stored and diluted properly
Record keeping
FATTOM: Basic conditions all organisms require to grow - ✔✔Food, Acidity,
Temperature, Time, Oxygen, Moisture
Temperature Danger Zone - ✔✔41-135 degrees
Wearing mesh gloves - ✔✔When cleaning, assembling and disassembling the
slicer. When using knives and slicing tomatoes.
How often is the slicer disassembled, washed, rinsed, and sanitized? - ✔✔every
4 hours
The temperature log is completed - ✔✔Three times a day
The temperature log is found on the - ✔✔(HACCP) beef sheet
Hazardous Analysis Critical Control Point
Three times a day
Sick employee must go home if - ✔✔Diarrhea, vomiting, jaundice, sore throat
with fever, infected cuts, wounds
TACT for buns - ✔✔Taste, Appearance, Carmelization, and Temperature.
Tempering frozen bread - ✔✔Round buns and flatbread- 3 hours
Bread- 5 hours
2|Page
©KERRYMARTIN 2025/2026. YEAR PUBLISHED 2025.
