FIVE GUYS MANAGER CERTIFICATION HIGH-
YIELD FOOD SERVICE MANAGEMENT
SUMMARY 2026
◉ Where does customer perception start?
Answer:The parking lot; keep clear of trash and debris
◉ What should never be in front of the doors?
Answer:a grease stain
◉ What is required during inclement weather?
Answer:Floor Mats and wet floor signs at all entrances
◉ How many neon "open" signs are required?
Answer:2
◉ What signage should be visible outside the restaurant?
Answer:Hours of Operation, store phone number, and online
ordering
◉ How loud should music be?
,Answer:Easy to hear the person next to you, but not the tables
across the room.
◉ How is lighting described?
Answer:bright and inviting; no burned-out light bulbs
◉ What is the policy for trash cans?
Answer:No more than half-full, taken to the back to be changed
◉ How should potatoes be stacked?
Answer:"Lincoln Log" style, 5 high against a wall/window or 4 high
free-standing, no less than two rows high
◉ How high can peanut oil be stacked?
Answer:2 boxes high
◉ Can empty dunnage racks be kept in the dining area?
Answer:no
◉ How many boxes of peanuts should be available in the lobby?
Answer:2
,◉ What should be available in each box of open peanuts?
Answer:3/4 of a box, a 5 oz. metal scoop and a 1/4 sleeve of peanut
boats
◉ How should comment boards be set up?
Answer:in an easily accessible location with unlined comment cards
and crayons
◉ What should be available at each register?
Answer:a laminated toppings card
◉ How should the tip jar be set up?
Answer:Next to the registers, marked "TIPS" in black Sharpie, spiked
with five one dollar bills
◉ What is the temperature range for cold food storage?
Answer:33-41F
◉ What is the minimum temperature for hot holding food?
Answer:140F
◉ How long does cold food have to return to the temperature safety
zone?
, Answer:2 hours
◉ How far off the ground should all shelving be?
Answer:minimum 6 inches
◉ When should gloves be changed?
Answer:after leaving the kitchen or when gloves become dirty
◉ What are the three kinds of food contaminants?
Answer:Biological, Chemical, and Physical
◉ What are Biological food contaminants?
Answer:When pathogens are passed onto food
◉ What are chemical food contaminants?
Answer:When food is contaminated with cleaning/sanitizing agents
due to improper use/storage
◉ What are physical food contaminants?
Answer:Hazardous foreign objects introduced to food
◉ What six pathogens require workers to leave?
YIELD FOOD SERVICE MANAGEMENT
SUMMARY 2026
◉ Where does customer perception start?
Answer:The parking lot; keep clear of trash and debris
◉ What should never be in front of the doors?
Answer:a grease stain
◉ What is required during inclement weather?
Answer:Floor Mats and wet floor signs at all entrances
◉ How many neon "open" signs are required?
Answer:2
◉ What signage should be visible outside the restaurant?
Answer:Hours of Operation, store phone number, and online
ordering
◉ How loud should music be?
,Answer:Easy to hear the person next to you, but not the tables
across the room.
◉ How is lighting described?
Answer:bright and inviting; no burned-out light bulbs
◉ What is the policy for trash cans?
Answer:No more than half-full, taken to the back to be changed
◉ How should potatoes be stacked?
Answer:"Lincoln Log" style, 5 high against a wall/window or 4 high
free-standing, no less than two rows high
◉ How high can peanut oil be stacked?
Answer:2 boxes high
◉ Can empty dunnage racks be kept in the dining area?
Answer:no
◉ How many boxes of peanuts should be available in the lobby?
Answer:2
,◉ What should be available in each box of open peanuts?
Answer:3/4 of a box, a 5 oz. metal scoop and a 1/4 sleeve of peanut
boats
◉ How should comment boards be set up?
Answer:in an easily accessible location with unlined comment cards
and crayons
◉ What should be available at each register?
Answer:a laminated toppings card
◉ How should the tip jar be set up?
Answer:Next to the registers, marked "TIPS" in black Sharpie, spiked
with five one dollar bills
◉ What is the temperature range for cold food storage?
Answer:33-41F
◉ What is the minimum temperature for hot holding food?
Answer:140F
◉ How long does cold food have to return to the temperature safety
zone?
, Answer:2 hours
◉ How far off the ground should all shelving be?
Answer:minimum 6 inches
◉ When should gloves be changed?
Answer:after leaving the kitchen or when gloves become dirty
◉ What are the three kinds of food contaminants?
Answer:Biological, Chemical, and Physical
◉ What are Biological food contaminants?
Answer:When pathogens are passed onto food
◉ What are chemical food contaminants?
Answer:When food is contaminated with cleaning/sanitizing agents
due to improper use/storage
◉ What are physical food contaminants?
Answer:Hazardous foreign objects introduced to food
◉ What six pathogens require workers to leave?
