five guys test | Verified Exam Questions and Answers | Latest Updated
Study Material 2026
Question:
1. Purpose of audit program
Answer:
Brand protection and safety
Question:
2. What do auditors look for
Answer:
Food safety: temp control, date labels, sanitizer cont
Health: personal hygiene, fire extinguishers, cleanli-
ness
Brand standards: peanut fill levels, manager certifi-
cates, appearance
Question:
3. How many times a year do audits
happen?
Answer:
4 times a year, once per quarter
Question:
4. How is audit scoring done
Answer:
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
Question:
5. how long will audits take
Answer:
2-4 hours
,Question:
6. What should you do while the audiot walk with them, ask questions. They will debrief with
is there
Answer:
you when the audit is done
Question:
7. When do you fix issues?
Answer:
Take immediate action for criticals, fix noncriticals
within 2 days
Question:
8. When are the results of audits up-
loaded?
Answer:
They are uploaded to audiots site that day and are
sent to the franchisee and GM
Question:
9. What do you do once it's uploaded? Review the audit and enter corrective actions for
Answer:
open action items
Question:
10. Height for peanut stacking?
Answer:
4 free standing, 5 against wall
Question:
11. How quick must water reach 100F
when used for washing hands
Answer:
water for hand washing must meet 100 F in 60 secs
, Question:
12. What is in the safety binder?
Answer:
Most recent health inspection, most recent food
safety audit report, pest company reports, emer-
gency action plan present with al emergency exits,
gathering points, and fire extinguishers marked
Question:
13. What should the temp in the walk in 33-41 F
Answer:
be?
Question:
14. Shelves are how high above the
floor?
Answer:
6 inches
Question:
15. Where are chemicals stored?
Answer:
lowest shelf of closet rack
Question:
16. What is temp danger zone?
Answer:
41-135
Question:
17. what are standards for sanitizer?
Answer:
sanitizer checked every 2 hours, k5 50 - 100 ppm,
quat sanitizer 150-400 ppm
Study Material 2026
Question:
1. Purpose of audit program
Answer:
Brand protection and safety
Question:
2. What do auditors look for
Answer:
Food safety: temp control, date labels, sanitizer cont
Health: personal hygiene, fire extinguishers, cleanli-
ness
Brand standards: peanut fill levels, manager certifi-
cates, appearance
Question:
3. How many times a year do audits
happen?
Answer:
4 times a year, once per quarter
Question:
4. How is audit scoring done
Answer:
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
Question:
5. how long will audits take
Answer:
2-4 hours
,Question:
6. What should you do while the audiot walk with them, ask questions. They will debrief with
is there
Answer:
you when the audit is done
Question:
7. When do you fix issues?
Answer:
Take immediate action for criticals, fix noncriticals
within 2 days
Question:
8. When are the results of audits up-
loaded?
Answer:
They are uploaded to audiots site that day and are
sent to the franchisee and GM
Question:
9. What do you do once it's uploaded? Review the audit and enter corrective actions for
Answer:
open action items
Question:
10. Height for peanut stacking?
Answer:
4 free standing, 5 against wall
Question:
11. How quick must water reach 100F
when used for washing hands
Answer:
water for hand washing must meet 100 F in 60 secs
, Question:
12. What is in the safety binder?
Answer:
Most recent health inspection, most recent food
safety audit report, pest company reports, emer-
gency action plan present with al emergency exits,
gathering points, and fire extinguishers marked
Question:
13. What should the temp in the walk in 33-41 F
Answer:
be?
Question:
14. Shelves are how high above the
floor?
Answer:
6 inches
Question:
15. Where are chemicals stored?
Answer:
lowest shelf of closet rack
Question:
16. What is temp danger zone?
Answer:
41-135
Question:
17. what are standards for sanitizer?
Answer:
sanitizer checked every 2 hours, k5 50 - 100 ppm,
quat sanitizer 150-400 ppm
