FIVE GUYS MANAGER BUNDLED EXAMS 100% VERIFIED | GUARANTEED PASS

FIVE GUYS MANAGER BUNDLED EXAMS 100% VERIFIED | GUARANTEED PASS - RIGHT ANSWER -Five guys opens five locations around the Dc metro area, perfects the business, and builds a cult like following 2002 - RIGHT ANSWER -Five guys decides Dc metro area residents shouldnt be only ones to experience burgers. Open locations in virgina and maryland 2003 - RIGHT ANSWER -Five guys opens up franchising to the rest of the country within a year and a half 2003- present - RIGHT ANSWER -Still expanding All prep should be completed by? - RIGHT ANSWER -10:30 AM Bacon - RIGHT ANSWER -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 Biological - RIGHT ANSWER -Pathogens are passed onto food Chemical - RIGHT ANSWER -Cleaning/sanitizing agents contaminate food due to improper use our storage Cold foods - RIGHT ANSWER -Must be stored between 33 and 41 Cold foot must return to safety zone ? - RIGHT ANSWER -Two hours Comment board - RIGHT ANSWER -Easily accessible location stocked with yanking note cards and crayons Components of pest prevention program - RIGHT ANSWER -1. Prevent access 2. Deny food and/or water 3. Work with licensed pest control operator Concentration range of Kay-5 sanitizer solution - RIGHT ANSWER -50-100 ppm Concentration range of Quat sanitizer solution - RIGHT ANSWER -150-400 ppm Each store must have 2 buckets where? - RIGHT ANSWER -One in kitchen and one in prep area Five guys time line - RIGHT ANSWER -1986 first 5 guys arlington virgina Five pathogens that require exclusion - RIGHT ANSWER -1. Shigellosis 2. Norovirus 3. Salmonella 4. Hepatitis A 5. E. Coli Food contamination - RIGHT ANSWER -1. Biological 2.Chemical 3.Pyhsical Hot dog - RIGHT ANSWER -Prep time 20 minutes or less per case Hot foods - RIGHT ANSWER -Must be stored above 140 Maintenance MSDS - RIGHT ANSWER -Crisis management control plan and red safety binder arts the log books that must be maintained at all stores Mushrooms - RIGHT ANSWER -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 Peanuts - RIGHT ANSWER -2 open boxes 3/4 the way full. 5oz metal scoop 1/4 sleeve peanut boat Physical - RIGHT ANSWER -When hazardous foreign or naturally occurring objects are introduced to food Red safety binder should contain ? - RIGHT ANSWER -Local health inspection, stretch audit, and pest control report Shelving - RIGHT ANSWER -At least 6 inches above ground Temperature of potentially dangerous food is to be taken how often? - RIGHT ANSWER -Every 2 hours Time and temp checks performed every? - RIGHT ANSWER -2 hours Tip jar - RIGHT ANSWER -Labeled tip with Sharpie spiked with 5 $1 bills What items should be complete by 10? - RIGHT ANSWER -Bacon, shrooms, onions White buckets are for - RIGHT ANSWER -Salt, Sugar, and Potatoes only