Five Guys UPDATED Exam Questions and
CORRECT Answers
At night, after you have cleaned the fryer filter drawer and reset it with new paper, where should
the drawer be stored? - CORRECT ANSWER - The lower shelf of the fry dump station
How often should employees working the register verify the contents of their drawers? -
CORRECT ANSWER - Both A and B (Before each shift AND After each shift)
When cooking a hamburger, how many times should you even out the patty? - CORRECT
ANSWER - 1
It is acceptable to prep in advance for more than one day. - CORRECT ANSWER - False
How often should you boil out the fryers while performing an oil change? - CORRECT
ANSWER - every oil change
If a customer insists on a rare burger you should ______. - CORRECT ANSWER - Ask them
to try one the Five Guys way, on the house
How many times per year will stores receive food safety audits? - CORRECT ANSWER -4
To allow time for clean-up and pre-shift meetings, morning prep should be finished at least
______ minutes prior to opening. - CORRECT ANSWER - 30
Check the box next to the stations that all new employees should be able to work after their
training is complete. - CORRECT ANSWER - ALL (Register/Front of House, Dressing, Grill,
and Fries)
, You should start watching for the acid effect once potatoes have been soaking for ______ hours.
- CORRECT ANSWER - 20
Select the proper concentration range for Quat sanitizer solution. - CORRECT ANSWER -
150 - 400 PPM (UK: 400 - 600 PPM)
The temperature of potentially hazardous foods should be taken every ______ hours. -
CORRECT ANSWER - 2
Match the form of food contamination with the correct description. - CORRECT ANSWER -
Biological - When hazardous microorganisms called "pathogens" are passed on to food
Chemical - When cleaning/sanitizing agents contaminate food due to improper use or storage
Physical - When hazardous foreign or naturally occuring objects are introduced to food
Employees exhibiting symptoms of a foodborne illness should be ______. - CORRECT
ANSWER - Excluded from the restaurant
Pre-cook the fries until they are slightly hard and there is a slight change in ______. - CORRECT
ANSWER - color
The lunch rush has been busier than expected so you prep another case of meat at 7:00 PM to get
you through the night shift. What time does that meat expire on the following day? - CORRECT
ANSWER - 4pm
Following the daily ______ posted in the back of house will help you keep your entire store in
good condition. - CORRECT ANSWER - Cleaning Schedule/Calendar
How many times per year will stores be visited by a secret shopper? - CORRECT ANSWER -
96
CORRECT Answers
At night, after you have cleaned the fryer filter drawer and reset it with new paper, where should
the drawer be stored? - CORRECT ANSWER - The lower shelf of the fry dump station
How often should employees working the register verify the contents of their drawers? -
CORRECT ANSWER - Both A and B (Before each shift AND After each shift)
When cooking a hamburger, how many times should you even out the patty? - CORRECT
ANSWER - 1
It is acceptable to prep in advance for more than one day. - CORRECT ANSWER - False
How often should you boil out the fryers while performing an oil change? - CORRECT
ANSWER - every oil change
If a customer insists on a rare burger you should ______. - CORRECT ANSWER - Ask them
to try one the Five Guys way, on the house
How many times per year will stores receive food safety audits? - CORRECT ANSWER -4
To allow time for clean-up and pre-shift meetings, morning prep should be finished at least
______ minutes prior to opening. - CORRECT ANSWER - 30
Check the box next to the stations that all new employees should be able to work after their
training is complete. - CORRECT ANSWER - ALL (Register/Front of House, Dressing, Grill,
and Fries)
, You should start watching for the acid effect once potatoes have been soaking for ______ hours.
- CORRECT ANSWER - 20
Select the proper concentration range for Quat sanitizer solution. - CORRECT ANSWER -
150 - 400 PPM (UK: 400 - 600 PPM)
The temperature of potentially hazardous foods should be taken every ______ hours. -
CORRECT ANSWER - 2
Match the form of food contamination with the correct description. - CORRECT ANSWER -
Biological - When hazardous microorganisms called "pathogens" are passed on to food
Chemical - When cleaning/sanitizing agents contaminate food due to improper use or storage
Physical - When hazardous foreign or naturally occuring objects are introduced to food
Employees exhibiting symptoms of a foodborne illness should be ______. - CORRECT
ANSWER - Excluded from the restaurant
Pre-cook the fries until they are slightly hard and there is a slight change in ______. - CORRECT
ANSWER - color
The lunch rush has been busier than expected so you prep another case of meat at 7:00 PM to get
you through the night shift. What time does that meat expire on the following day? - CORRECT
ANSWER - 4pm
Following the daily ______ posted in the back of house will help you keep your entire store in
good condition. - CORRECT ANSWER - Cleaning Schedule/Calendar
How many times per year will stores be visited by a secret shopper? - CORRECT ANSWER -
96
