5 Guys manager test
1. How many days can meat be accepted after the grind-on/pack date? ans 14
2. Time and temperature checks should be preformed at minimum every
hours ans 2
3. Which of the following is the managers best practice during a food safety
audit? ans Walk with the specialist during the audit
4. If you have cut fries exhibiting the acid effect, what should you do? ans
Throw all the buckets from that batch in the trash, then wash, rinse, and sanitize the buckets
5. What is the primary reason for toasting the buns golden brown? ans To
prevent the bun from becoming soggy
6. The stations that all new employees should be able to work after their
training is compete ans Register, Grill, Fries, Dressing station
7. What are the three main components of an effective pest prevention pro-
gram? ans Prevent access, deny food and/or water, work with a licensed pest control
operator
8. If the grill needs to be adjusted above or below 350 to cook a patty correctly
what is most likely the issue? ans The girll is out of calibration
9. Boxes of peanuts should be at least ___ full. ans 3/4
10. By five guys standards, the temperature of potentially hazardous foods
should be take every ___ hours ans 2
11. What is the maximum number of days new employees have to complete
their required courses in 5 guys university ans 31
12. What is the best way to describe the 5 guys approach to food cost? ans
We manage food cost in the back of house, but not between us and the customer
13. Which adjective best describes a perfectly cooked 5 guys burger? ans Jui
14. When can stores be visited by secret shoppers? ans Anytime the store is ope
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, 5 Guys manager test
15. What is the purpose of food and safety audits ans Brand protection, third
party view of our operations, lead us towards goals of being the safest restaurant system in
the world, ALL OF THE ABOVE
16. You should start watching for the acid effect once the potatoes have been
soaking for ___ hours ans 20
17. Remove surface dirt ans Wash
18. Reduce pathogens to safe levels ans Sanitize
19. How high can boxes of oil be stocked in the dining room? ans 2
20. Which of the following are purposes of the secret shopper program?
ans - Create an employee culture of "Personal Ownership", Gain cutomer poerspective,
Reward employees for achieving standards of quakity of service
21. If your store runs out of bread and you cannot borrow bread from another
location what do you have to do? ans Close the store
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12
1. How many days can meat be accepted after the grind-on/pack date? ans 14
2. Time and temperature checks should be preformed at minimum every
hours ans 2
3. Which of the following is the managers best practice during a food safety
audit? ans Walk with the specialist during the audit
4. If you have cut fries exhibiting the acid effect, what should you do? ans
Throw all the buckets from that batch in the trash, then wash, rinse, and sanitize the buckets
5. What is the primary reason for toasting the buns golden brown? ans To
prevent the bun from becoming soggy
6. The stations that all new employees should be able to work after their
training is compete ans Register, Grill, Fries, Dressing station
7. What are the three main components of an effective pest prevention pro-
gram? ans Prevent access, deny food and/or water, work with a licensed pest control
operator
8. If the grill needs to be adjusted above or below 350 to cook a patty correctly
what is most likely the issue? ans The girll is out of calibration
9. Boxes of peanuts should be at least ___ full. ans 3/4
10. By five guys standards, the temperature of potentially hazardous foods
should be take every ___ hours ans 2
11. What is the maximum number of days new employees have to complete
their required courses in 5 guys university ans 31
12. What is the best way to describe the 5 guys approach to food cost? ans
We manage food cost in the back of house, but not between us and the customer
13. Which adjective best describes a perfectly cooked 5 guys burger? ans Jui
14. When can stores be visited by secret shoppers? ans Anytime the store is ope
1/
12
, 5 Guys manager test
15. What is the purpose of food and safety audits ans Brand protection, third
party view of our operations, lead us towards goals of being the safest restaurant system in
the world, ALL OF THE ABOVE
16. You should start watching for the acid effect once the potatoes have been
soaking for ___ hours ans 20
17. Remove surface dirt ans Wash
18. Reduce pathogens to safe levels ans Sanitize
19. How high can boxes of oil be stocked in the dining room? ans 2
20. Which of the following are purposes of the secret shopper program?
ans - Create an employee culture of "Personal Ownership", Gain cutomer poerspective,
Reward employees for achieving standards of quakity of service
21. If your store runs out of bread and you cannot borrow bread from another
location what do you have to do? ans Close the store
2/
12
