Five Guys Certification Study Guide

Five Guys Certification Study Guide 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