March 25
5 Guys manager test Complete Questions and Correct
Detailed Answers (Verified Answers)
How many days can meat be accepted after the grind-on/pack date?
Ans: 14
Time and temperature checks should be preformed at minimum every ___ hours
Ans: 2
Which of the following is the managers best practice during a food safety audit?
Ans: Walk with the specialist during the audit
If you have cut fries exhibiting the acid effect, what should you do?
Ans: Throw all the buckets from that batch in the trash, then wash, rinse, and sanitize
the buckets
What is the primary reason for toasting the buns golden brown?
Ans: To prevent the bun from becoming soggy
The stations that all new employees should be able to work after their training is
compete
Ans: Register, Grill, Fries, Dressing station
pg. 1
, March 25
What are the three main components of an effective pest prevention program?
Ans: Prevent access, deny food and/or water, work with a licensed pest control
operator
If the grill needs to be adjusted above or below 350 to cook a patty correctly what
is most likely the issue?
Ans: The girll is out of calibration
Boxes of peanuts should be at least ___ full.
Ans: 3/4
By five guys standards, the temperature of potentially hazardous foods should be
take every ___ hours
Ans: 2
What is the maximum number of days new employees have to complete their
required courses in 5 guys university
Ans: 31
What is the best way to describe the 5 guys approach to food cost?
pg. 2
, March 25
Ans: We manage food cost in the back of house, but not between us and the
customer
Which adjective best describes a perfectly cooked 5 guys burger?
Ans: Juicy
When can stores be visited by secret shoppers?
Ans: Anytime the store is open
What is the purpose of food and safety audits
Ans: Brand protection, third party view of our operations, lead us towards goals of
being the safest restaurant system in the world, ALL OF THE ABOVE
You should start watching for the acid effect once the potatoes have been soaking
for____ hours
Ans: 20
Remove surface dirt
Ans: Wash
Reduce pathogens to safe levels
pg. 3
5 Guys manager test Complete Questions and Correct
Detailed Answers (Verified Answers)
How many days can meat be accepted after the grind-on/pack date?
Ans: 14
Time and temperature checks should be preformed at minimum every ___ hours
Ans: 2
Which of the following is the managers best practice during a food safety audit?
Ans: Walk with the specialist during the audit
If you have cut fries exhibiting the acid effect, what should you do?
Ans: Throw all the buckets from that batch in the trash, then wash, rinse, and sanitize
the buckets
What is the primary reason for toasting the buns golden brown?
Ans: To prevent the bun from becoming soggy
The stations that all new employees should be able to work after their training is
compete
Ans: Register, Grill, Fries, Dressing station
pg. 1
, March 25
What are the three main components of an effective pest prevention program?
Ans: Prevent access, deny food and/or water, work with a licensed pest control
operator
If the grill needs to be adjusted above or below 350 to cook a patty correctly what
is most likely the issue?
Ans: The girll is out of calibration
Boxes of peanuts should be at least ___ full.
Ans: 3/4
By five guys standards, the temperature of potentially hazardous foods should be
take every ___ hours
Ans: 2
What is the maximum number of days new employees have to complete their
required courses in 5 guys university
Ans: 31
What is the best way to describe the 5 guys approach to food cost?
pg. 2
, March 25
Ans: We manage food cost in the back of house, but not between us and the
customer
Which adjective best describes a perfectly cooked 5 guys burger?
Ans: Juicy
When can stores be visited by secret shoppers?
Ans: Anytime the store is open
What is the purpose of food and safety audits
Ans: Brand protection, third party view of our operations, lead us towards goals of
being the safest restaurant system in the world, ALL OF THE ABOVE
You should start watching for the acid effect once the potatoes have been soaking
for____ hours
Ans: 20
Remove surface dirt
Ans: Wash
Reduce pathogens to safe levels
pg. 3
