FIVE GUYS QC CERTIFICATION
Difference between walk in cooler, chef base and salad bar - Answers- walk in cooler is
to maintain produce at safety zone whilst the chef base and salad bar are to maintain
the temperature
All food produce should be how high off the floor - Answers- 6 inches
What is the contact time for the floor cleaning solution before you start scrubbing and
why? - Answers- 4 minutes minimum
What system do we use to rotate the stock - Answers- FIFO - first in first out
How do we test sanitiser strength - Answers- Use test strip and hold in sanitiser for 5
seconds
Contact time for sanitised dishes - Answers- 2 minutes
PPM for sanitiser - Answers- 400 - 600
When will we see food in the rinsing sink - Answers- Never
What do you check when signing a date label - Answers- Check correct time, quality
and date
explain current monthly food focus ?? - Answers- Maybe thing by cooler under tills
What do we use to clean the stainless steel walls - Answers- We use a white bar towel
to clean the walls. polish dazzler can be used but never above where food is prepared.
Green scrubber pads are not to be used on the stainless steel walls to prevent
scratches
How do we clean the hot holding unit - Answers- Sanitiser bucket and red cloths
What jobs can be done an hour prior to closing in preparation to close - Answers-
sweep floors, refill ketchup and mustard, empty and clean fry sinks, start dishes, empty
bins, prepare new containers, check stock rotation.
how soon does the food need to be returned to safety zone after prep - Answers- 2
hours
Where do we drain mushrooms and pickles - Answers- 4th prep sink or metal pan if
sink is full
What are the priority prep items - Answers- fries patties bacon
, colour coded mops - Answers- blue floor
red toilets
yellow line
QC's duties - Answers- checking orders, patty count, fry count, using proper
terminology, wrapping, numbering, bagging, ticket times, crew management, customer
interaction
Who can be a QC - Answers- manager or a certified crew member
If there is a complaint about an incorrect order how do we handle the sit - Answers-
ARC - apologise, resolve, checkback
How do we empty the grease traps - Answers- empty the grease trap into a black
bucket then empty the bucket into the ghostbuster and pump the oil into the frontline. If
there is only water and np grease it is emptied into the mop sink.
1986 - Answers- opened in arlington va
1986-2001 - Answers- expaned to dc metro area
2002 - Answers- expaned to md and va
2003 to present - Answers- expanded across country and globe
Amount of Sandwich combinations - Answers- 250,000
The Five Guys - Answers- Jim, Matt, Chad, Ben, and Tyler
type of meat used - Answers- 100% all-American fresh ground beef (except in Canada
and UK)
Where our potatoes are grown - Answers- anywhere above the 42nd parallel
The meat to fat ratio - Answers- 80/20
How long should it take to prep a case of bacon - Answers- 20 minutes or less
what tool(s) can be used to determine how much bacon to prep - Answers- sales
calendar, radiant, MICROS
why do we cook grilled mushrooms before grilled onions - Answers- in order to prevent
flavor transfer from onions to mushrooms
where do we cook bacon, grilled mushrooms and onions during operating hours -
Answers- section 3 of the grill
Difference between walk in cooler, chef base and salad bar - Answers- walk in cooler is
to maintain produce at safety zone whilst the chef base and salad bar are to maintain
the temperature
All food produce should be how high off the floor - Answers- 6 inches
What is the contact time for the floor cleaning solution before you start scrubbing and
why? - Answers- 4 minutes minimum
What system do we use to rotate the stock - Answers- FIFO - first in first out
How do we test sanitiser strength - Answers- Use test strip and hold in sanitiser for 5
seconds
Contact time for sanitised dishes - Answers- 2 minutes
PPM for sanitiser - Answers- 400 - 600
When will we see food in the rinsing sink - Answers- Never
What do you check when signing a date label - Answers- Check correct time, quality
and date
explain current monthly food focus ?? - Answers- Maybe thing by cooler under tills
What do we use to clean the stainless steel walls - Answers- We use a white bar towel
to clean the walls. polish dazzler can be used but never above where food is prepared.
Green scrubber pads are not to be used on the stainless steel walls to prevent
scratches
How do we clean the hot holding unit - Answers- Sanitiser bucket and red cloths
What jobs can be done an hour prior to closing in preparation to close - Answers-
sweep floors, refill ketchup and mustard, empty and clean fry sinks, start dishes, empty
bins, prepare new containers, check stock rotation.
how soon does the food need to be returned to safety zone after prep - Answers- 2
hours
Where do we drain mushrooms and pickles - Answers- 4th prep sink or metal pan if
sink is full
What are the priority prep items - Answers- fries patties bacon
, colour coded mops - Answers- blue floor
red toilets
yellow line
QC's duties - Answers- checking orders, patty count, fry count, using proper
terminology, wrapping, numbering, bagging, ticket times, crew management, customer
interaction
Who can be a QC - Answers- manager or a certified crew member
If there is a complaint about an incorrect order how do we handle the sit - Answers-
ARC - apologise, resolve, checkback
How do we empty the grease traps - Answers- empty the grease trap into a black
bucket then empty the bucket into the ghostbuster and pump the oil into the frontline. If
there is only water and np grease it is emptied into the mop sink.
1986 - Answers- opened in arlington va
1986-2001 - Answers- expaned to dc metro area
2002 - Answers- expaned to md and va
2003 to present - Answers- expanded across country and globe
Amount of Sandwich combinations - Answers- 250,000
The Five Guys - Answers- Jim, Matt, Chad, Ben, and Tyler
type of meat used - Answers- 100% all-American fresh ground beef (except in Canada
and UK)
Where our potatoes are grown - Answers- anywhere above the 42nd parallel
The meat to fat ratio - Answers- 80/20
How long should it take to prep a case of bacon - Answers- 20 minutes or less
what tool(s) can be used to determine how much bacon to prep - Answers- sales
calendar, radiant, MICROS
why do we cook grilled mushrooms before grilled onions - Answers- in order to prevent
flavor transfer from onions to mushrooms
where do we cook bacon, grilled mushrooms and onions during operating hours -
Answers- section 3 of the grill
