Five Guys Manager Certification Exam Questions And Answers

Cold foods - ANS Must be stored between 33 and 41 Hot foods - ANS Must be stored above 140 Shelving - ANS At least 6 inches above ground Food contamination - ANS 1. Biological 2.Chemical 3.Pyhsical Biological - ANS Pathogens are passed onto food Chemical - ANS Cleaning/sanitizing agents contaminate food due to improper use our storage Physical - ANS When hazardous foreign or naturally occurring objects are introduced to food Five pathogens that require exclusion - ANS 1. Shigellosis 2. Norovirus 3. Salmonella 4. Hepatitis A 5. E. Coli White buckets are for - ANS Salt, Sugar, and Potatoes only Each store must have 2 buckets where? - ANS One in kitchen and one in prep area Temperature of potentially dangerous food is to be taken how often? - ANS Every 2 hours Components of pest prevention program - ANS 1. Prevent access 2. Deny food and/or water 3. Work with licensed pest control operator Time and temp checks performed every? - ANS 2 hours Concentration range of Quat sanitizer solution - ANS 150-400 ppm Concentration range of Kay-5 sanitizer solution - ANS 50-100 ppm Bacon - ANS Prep time is 30 minutes or less per box Only bottom 2 shelves of bread rack Can only be stored for 7 days from receive date Mushrooms - ANS Cooked at 350 Cooked until almost golden brown Hot holding unit at 140 9oz water before being placed Temp taken every 2 hours Shelf life 1 shift Cooked before onions Hot dog - ANS Prep time 20 minutes or less per case Five guys time line - ANS 1986 first 5 guys arlington virgina - ANS Five guys opens five locations around the Dc metro area, perfects the business, and builds a cult like following 2002 - ANS Five guys decides Dc metro area residents shouldnt be only ones to experience burgers. Open locations in virgina and maryland