FIVE GUYS MANAGER CERTIFICATION TEST
When and where did the first Five Guys open? - Answers :Arlingtion, VA 1986
When did Five Guys begin to franchise? - Answers :2002
How many possible ways can you order a Five Guys burger? - Answers :Over 250,000
What kind of meat do we use? - Answers :100% all-American fresh ground beef
What kind of oil do we use? - Answers :peanut oil
we only use potatoes grown above what parallel - Answers :42nd
Our menu has none of what kind of fat? - Answers :Trans-fat
five guys - Answers :Jim, Matt, Chad, Ben, Tyler
How full can a trash can be before it needs to be changed? - Answers :Half
Potatoes are stacked how? - Answers :Lincoln Log Style
How high can potatoes be stacked? - Answers :5 against a wall or 4 free standing
How high can boxes of oil be? - Answers :2 max
How long can cold foods be in the danger zone? - Answers :2 hours
6 Pathogens - Answers :shigella, salmonella, salmonella (non-typhoidal), E. Coli,
Hepatitis A, and Norovirus
How high do food products need to be off the ground? - Answers :6 inches
White buckets are only used to store what? - Answers :Potatoes, salt, and sugar only
The three sinks used for dishes are: - Answers :Wash, rinse, sanitize
orange buckets should only be used for: - Answers :Grease, fry debris, empty bottles
How many sanitizer buckets must we have? Where must they be? - Answers :2. One in
BoH and one on the line
What kind of jewelry is allowed? - Answers :plain wedding bands or studs
What log books must be maintained in the stores? - Answers :Maintenance, MSDS,
crisis management control plan, red safety binder.
, The temperature of potentially hazardous foods must be taken how often? - Answers
:Every 2 hours
The red safety binder contains what? - Answers :The most recent local health
inspection, steritech, and pest control report.
The main components of an effective pest prevention program are what? - Answers :-
Prevent access
- Deny food/water
- Work with a licensed pest control operator
Quat Sanitizer Concentration should be between what range? - Answers :150 - 400
PPM
Kay 5 Concentration range - Answers :50 - 100
Veggie wash Concentration range - Answers :0.75-1
Should chemicals be stored near food or prep areas? - Answers :No
How many days do we prep for? - Answers :Current day/one day
When should prep be done? - Answers :10:30 AM
The received date should be written on what food products? - Answers :All
What should be used to determine prep levels? - Answers :Prep forecast worksheet,
forecasted sales, and/or 7 day pre-production summary
We only cook ______ bacon - Answers :crispy
Our bacon must_______ when held horizontally and ________ when dropped from a
height of 14 inches. - Answers :- stick straight out
- shatter
Where do we house our cooked bacon? - Answers :Basket/ fry basket
Layers/sheets of bacon should be separated by what? - Answers :A paper towel folded
in half
Do we cook bacon before or after mushrooms and onions? - Answers :Before
During open hours, where do we cook bacon? - Answers :3rd section of the meat grill
What is the shelf life of cooked bacon? - Answers :1 day
When and where did the first Five Guys open? - Answers :Arlingtion, VA 1986
When did Five Guys begin to franchise? - Answers :2002
How many possible ways can you order a Five Guys burger? - Answers :Over 250,000
What kind of meat do we use? - Answers :100% all-American fresh ground beef
What kind of oil do we use? - Answers :peanut oil
we only use potatoes grown above what parallel - Answers :42nd
Our menu has none of what kind of fat? - Answers :Trans-fat
five guys - Answers :Jim, Matt, Chad, Ben, Tyler
How full can a trash can be before it needs to be changed? - Answers :Half
Potatoes are stacked how? - Answers :Lincoln Log Style
How high can potatoes be stacked? - Answers :5 against a wall or 4 free standing
How high can boxes of oil be? - Answers :2 max
How long can cold foods be in the danger zone? - Answers :2 hours
6 Pathogens - Answers :shigella, salmonella, salmonella (non-typhoidal), E. Coli,
Hepatitis A, and Norovirus
How high do food products need to be off the ground? - Answers :6 inches
White buckets are only used to store what? - Answers :Potatoes, salt, and sugar only
The three sinks used for dishes are: - Answers :Wash, rinse, sanitize
orange buckets should only be used for: - Answers :Grease, fry debris, empty bottles
How many sanitizer buckets must we have? Where must they be? - Answers :2. One in
BoH and one on the line
What kind of jewelry is allowed? - Answers :plain wedding bands or studs
What log books must be maintained in the stores? - Answers :Maintenance, MSDS,
crisis management control plan, red safety binder.
, The temperature of potentially hazardous foods must be taken how often? - Answers
:Every 2 hours
The red safety binder contains what? - Answers :The most recent local health
inspection, steritech, and pest control report.
The main components of an effective pest prevention program are what? - Answers :-
Prevent access
- Deny food/water
- Work with a licensed pest control operator
Quat Sanitizer Concentration should be between what range? - Answers :150 - 400
PPM
Kay 5 Concentration range - Answers :50 - 100
Veggie wash Concentration range - Answers :0.75-1
Should chemicals be stored near food or prep areas? - Answers :No
How many days do we prep for? - Answers :Current day/one day
When should prep be done? - Answers :10:30 AM
The received date should be written on what food products? - Answers :All
What should be used to determine prep levels? - Answers :Prep forecast worksheet,
forecasted sales, and/or 7 day pre-production summary
We only cook ______ bacon - Answers :crispy
Our bacon must_______ when held horizontally and ________ when dropped from a
height of 14 inches. - Answers :- stick straight out
- shatter
Where do we house our cooked bacon? - Answers :Basket/ fry basket
Layers/sheets of bacon should be separated by what? - Answers :A paper towel folded
in half
Do we cook bacon before or after mushrooms and onions? - Answers :Before
During open hours, where do we cook bacon? - Answers :3rd section of the meat grill
What is the shelf life of cooked bacon? - Answers :1 day
