Arbys management Questions with Correct
Answers
QF3
Quality, Fast, Food, and Friendly
Team Member Arby's Red Hat Service principles
We're friendly, We're proud, We put our customers first, We find a way to make it right
Manager Principle
We're fully staffed with friendly people.
We treat our team members right.
We train, trust and empower.
We set the example.
4 Basic of Friendly Service
Smile, Eye contact, Greet, and Thank
BLAST
Believe, Listen, Apologize, Solve it and Thank
Four criteria for success
Learn business
Win over the people
Frontline oriented
Builds credibility
Top five food safety practices
, Hot food hot, cold food cold
Clean and sanitize
Employee hygiene
Chemical stored and diluted properly
Record keeping
FATTOM: Basic conditions all organisms require to grow
Food, Acidity, Temperature, Time, Oxygen, Moisture
Temperature Danger Zone
41-135 degrees
Wearing mesh gloves
When cleaning, assembling and disassembling the slicer. When using knives and slicing
tomatoes.
How often is the slicer disassembled, washed, rinsed, and sanitized?
every 4 hours
The temperature log is completed
Three times a day
The temperature log is found on the
(HACCP) beef sheet
Hazardous Analysis Critical Control Point
Three times a day
Sick employee must go home if
Answers
QF3
Quality, Fast, Food, and Friendly
Team Member Arby's Red Hat Service principles
We're friendly, We're proud, We put our customers first, We find a way to make it right
Manager Principle
We're fully staffed with friendly people.
We treat our team members right.
We train, trust and empower.
We set the example.
4 Basic of Friendly Service
Smile, Eye contact, Greet, and Thank
BLAST
Believe, Listen, Apologize, Solve it and Thank
Four criteria for success
Learn business
Win over the people
Frontline oriented
Builds credibility
Top five food safety practices
, Hot food hot, cold food cold
Clean and sanitize
Employee hygiene
Chemical stored and diluted properly
Record keeping
FATTOM: Basic conditions all organisms require to grow
Food, Acidity, Temperature, Time, Oxygen, Moisture
Temperature Danger Zone
41-135 degrees
Wearing mesh gloves
When cleaning, assembling and disassembling the slicer. When using knives and slicing
tomatoes.
How often is the slicer disassembled, washed, rinsed, and sanitized?
every 4 hours
The temperature log is completed
Three times a day
The temperature log is found on the
(HACCP) beef sheet
Hazardous Analysis Critical Control Point
Three times a day
Sick employee must go home if
