Five Guys Manager Test

Which two certificates are all Five Guys managers required to have? a-money handling, quality control b-money handling, equipment safety c-quality control, equipment safety d-quality control, food safety - Answer-D - quality control, food safety How many days can meat be accepted after the grind-on/pack date? a-7 b-10 c-12 d-14 - Answer-D - 14 Name the six pathogens a-Shigellosis, Clostridium botulism, E.Coli, Hepatitis A, and Norovirus b-Listeria monocytogenes, Salmonella, E.Coli, Hepatitis A, and Norovirus c-Shigellosis, Salmonella, E.Coli, Staphylococcus aureus, and Norovirus d-Shigellosis, Salmonella, Salmonella (non-Typhoidal), E.Coli, Hepatitis A, and Norovirus - Answer-D - Shigellosis, Salmonella, Salmonella (non-Typhoidal), E.Coli, Hepatitis A, and Norovirus Which statement best describes where chemicals should be stored? a-above dry storage items b-inside the walk-in c-away from food and prep areas - Answer-C - away from food and prep areas If you have issues with greasy floors, doors that won't shut correctly, and haze in the air, what is likely the problem? a-Improperly balance hood system b-Air conditioner is not functioning c-Hot water heater is too high d-Grease trap is not cleaned - Answer-A-Improperly balance hood system How many times per year will stores receive food safety audits? A-1 B-2 C-3 D-4 - Answer-D-4 When you see _____ juice, the patty is done. A-Red B-Clear C-Opaque - Answer-B-Clear During morning prep, when should stores start cutting the potatoes? a-