March 25
five guys test Complete Questions and Correct Detailed
Answers (Verified Answers)
Purpose of audit program
Ans: Brand protection and safety
What do auditors look for
Ans: Food safety: temp control, date labels, sanitizer cont
Health: personal hygiene, fire extinguishers, cleanliness
Brand standards: peanut fill levels, manager certificates, appearance
How many times a year do audits happen?
Ans: 4 times a year, once per quarter
How is audit scoring done
Ans: Audit scoring is done by deducting points from 100 for criticsl and non critical
line items
A risk level is determined by score and/or amounts of criticals
how long will audits take
Ans: 2-4 hours
What should you do while the audiot is there
pg. 1
, March 25
Ans: walk with them, ask questions. They will debrief with you when the audit is
done
When do you fix issues?
Ans: Take immediate action for criticals, fix noncriticals within 2 days
When are the results of audits uploaded?
Ans: They are uploaded to audiots site that day and are sent to the franchisee and
GM
What do you do once it's uploaded?
Ans: Review the audit and enter corrective actions for open action items
Height for peanut stacking?
Ans: 4 free standing, 5 against wall
How quick must water reach 100F when used for washing hands
Ans: water for hand washing must meet 100 F in 60 secs
What is in the safety binder?
pg. 2
, March 25
Ans: Most recent health inspection, most recent food safety audit report, pest
company reports, emergency action plan present with al emergency exits, gathering
points, and fire extinguishers marked
What should the temp in the walk in be?
Ans: 33-41 F
Shelves are how high above the floor?
Ans: 6 inches
Where are chemicals stored?
Ans: lowest shelf of closet rack
What is temp danger zone?
Ans: 41-135
what are standards for sanitizer?
Ans: sanitizer checked every 2 hours, k5 50 - 100 ppm, quat sanitizer 150-400 ppm
When does the fry station, fryers and heat table need to be turned on?
Ans: at least 15 mins before opening
pg. 3
five guys test Complete Questions and Correct Detailed
Answers (Verified Answers)
Purpose of audit program
Ans: Brand protection and safety
What do auditors look for
Ans: Food safety: temp control, date labels, sanitizer cont
Health: personal hygiene, fire extinguishers, cleanliness
Brand standards: peanut fill levels, manager certificates, appearance
How many times a year do audits happen?
Ans: 4 times a year, once per quarter
How is audit scoring done
Ans: Audit scoring is done by deducting points from 100 for criticsl and non critical
line items
A risk level is determined by score and/or amounts of criticals
how long will audits take
Ans: 2-4 hours
What should you do while the audiot is there
pg. 1
, March 25
Ans: walk with them, ask questions. They will debrief with you when the audit is
done
When do you fix issues?
Ans: Take immediate action for criticals, fix noncriticals within 2 days
When are the results of audits uploaded?
Ans: They are uploaded to audiots site that day and are sent to the franchisee and
GM
What do you do once it's uploaded?
Ans: Review the audit and enter corrective actions for open action items
Height for peanut stacking?
Ans: 4 free standing, 5 against wall
How quick must water reach 100F when used for washing hands
Ans: water for hand washing must meet 100 F in 60 secs
What is in the safety binder?
pg. 2
, March 25
Ans: Most recent health inspection, most recent food safety audit report, pest
company reports, emergency action plan present with al emergency exits, gathering
points, and fire extinguishers marked
What should the temp in the walk in be?
Ans: 33-41 F
Shelves are how high above the floor?
Ans: 6 inches
Where are chemicals stored?
Ans: lowest shelf of closet rack
What is temp danger zone?
Ans: 41-135
what are standards for sanitizer?
Ans: sanitizer checked every 2 hours, k5 50 - 100 ppm, quat sanitizer 150-400 ppm
When does the fry station, fryers and heat table need to be turned on?
Ans: at least 15 mins before opening
pg. 3
