Five Guys Certification Ultimate Study Guide | Actual Exam Questions | 100% Correct Answers | Verified 2024 Version How many ways are there to order a burger at FG? - ✔✔More than 250,000 What type of ground beef does FG use? - ✔✔Only 100% All -American Ground Beef. Except in Canda and the UK where the meat is local Are there freezers at FG? - ✔✔There are no freezers at Five Guys, just coolers. Nothing is ever frozen What is the temp. of the walk in at FG? - ✔✔33-41 degrees What type of oil do we use? - ✔✔Peanut oil Where are our potatoes grown? - ✔✔Above the 42nd parallel Our menu is _______ free - ✔✔trans -fat Who are the Five Guys? Who is the dad? - ✔✔Jim, Matt, Chad, Ben, and Tyler. The dad is Jerry. (Wife is Jeanine). Where does customer perception start? - ✔✔In the parking lot What can a FG parking lot NOT have? - ✔✔Debris, trash, and cigarette butts (etc.) There should never be a _______ _______ in front of the doors. - ✔✔grease stain What should you do during inclement weather? - ✔✔Place wet floor signs, and mats at all entrances. Doors should be ______ and _______ free - ✔✔clean, smudge Every FG should have 2 functioning _______ _______ ________ - ✔✔neon open signs What signage is the store required to have posted? - ✔✔- the store's phone number - hours of operation - online ordering How should music be set? - ✔✔At an appropriate level. You should be able to hear the person next to you but not the person at the tables across the room. Lighting should be _____ and _______. Can there be a burnt out light bulb at FG? - ✔✔Bright, inviting. There can never be a burnt out light bulb. How full can FG trash cans be? - ✔✔1/2 full. How should trash cans be changed? - ✔✔In the back away from customer view. How are potatoes stacked? - ✔✔Lincoln log style. Against the wall they are stacked 5 high, and stacked 4 high freestanding. How high are boxes of peanut oil stacked? - ✔✔2 high Peanut boxes - ✔✔2 open peanut boxes. At least 3/4 full. They should have a 5 oz. metal scoop and a 1/4 sleeve of peanut boats available Comment boards - ✔✔Should be located in an easily accessible location. Should be stocked with UNLINED notecards and crayons. What should be at each register? - ✔✔Laminated topping cards available to customers. Tip jar - ✔✔Labeled TIPS in black sharpie and spiked with 5 one dollar bills What temp. do cold foods have to be kept at? - ✔✔33-41 degrees What temp. do hot foods have to be stored at? - ✔✔140 degrees How quickly do cold foods have to return to the temp. safety zone? - ✔✔2 hours How many inches off the ground does ALL shelving have to be? - ✔✔6 inches When do you change your gloves? - ✔✔After leaving the kitchen or when gloves become dirty What are the 3 types of contaminations in a restaurant? - ✔✔Biological, chemical, and physical What is a biological contamination? - ✔✔When pathogens are passed onto food. What is a chemical contamination? - ✔✔When cleaning/ sanitizing agents come in contact with food due to improper use or storage. What is a physical contamination? - ✔✔When hazardous foreign or naturally occuring objects are introduced into food. What are the 6 pathogens that require exclusiong from work? - ✔✔Salmonella , shigella, salmon non -
typhoidal, e -coli, hepatitis a, norovirus What must happen to an employee exhibiting symptoms of a foodborne illness? - ✔✔They should be excluded from the restaurant What do white buckets store? - ✔✔Salt, sugar, and potatoes How to wash dishes (step by step) - ✔✔wash, rinse, and sanitize What are orange buckets used for? - ✔✔Grease, fry debris, empty ketchup and mustard bottles Where are the TWO sanitizer buckets kept? - ✔✔Prep area, kitchen area What jewelry is allowed to be worn? - ✔✔Stud earrings and a plain wedding band. What are the four log books that have to be maintained in all stores? - ✔✔Maintinence binder, MSDS (Material Safety Data Sheet), Crisis Management Control Plan, and the Red Safety Binder How often should the temperature of potentially hazardous foods be taken? - ✔✔Every 2 hours What does the red safety binder contain? - ✔✔The most recent local health inspection, Steritech audit, and pest control report What are the main components of an effective pest control program? - ✔✔- prevent access - deny food and water - work with a licensed pest control operator (At minimum) How often should time and temp checks be done? - ✔✔Every two hours. What is the proper range for Quat sanitizer solution? - ✔✔150-400PPM
typhoidal, e -coli, hepatitis a, norovirus What must happen to an employee exhibiting symptoms of a foodborne illness? - ✔✔They should be excluded from the restaurant What do white buckets store? - ✔✔Salt, sugar, and potatoes How to wash dishes (step by step) - ✔✔wash, rinse, and sanitize What are orange buckets used for? - ✔✔Grease, fry debris, empty ketchup and mustard bottles Where are the TWO sanitizer buckets kept? - ✔✔Prep area, kitchen area What jewelry is allowed to be worn? - ✔✔Stud earrings and a plain wedding band. What are the four log books that have to be maintained in all stores? - ✔✔Maintinence binder, MSDS (Material Safety Data Sheet), Crisis Management Control Plan, and the Red Safety Binder How often should the temperature of potentially hazardous foods be taken? - ✔✔Every 2 hours What does the red safety binder contain? - ✔✔The most recent local health inspection, Steritech audit, and pest control report What are the main components of an effective pest control program? - ✔✔- prevent access - deny food and water - work with a licensed pest control operator (At minimum) How often should time and temp checks be done? - ✔✔Every two hours. What is the proper range for Quat sanitizer solution? - ✔✔150-400PPM
