March 25
five guys management test Complete Questions and Correct
Detailed Answers (Verified Answers)
The temperature of potentially hazardous foods should be taken every _______
hours.
Ans: 2
Approximately how long does it take a food safety auditor to complete an audit?
Ans: 2 hours
Cashiers should repeat the order back to the customer before completing the
order. T/F?
Ans: True
Final cooked fries should be cooked until they are _________ on the outside and like
a ________ potato on the inside.
Ans: Firm, mashed
In the morning if the fryers or grills will not turn on you should __________.
Ans: 1. Make sure the power cord is fully plugged in
2. Make sure the drain valve handle is fully closed
3. Make sure the gas hose is properly connected
pg. 1
, March 25
What is the name of the weekly newsletter that contains Five Guys news and
potato board information?
Ans: Patty Press
How many times per year will stores receive food safety audits
Ans: 4
If a customer insists on a rare burger, you should ________.
Ans: Ask them to try one the Five Guys way, on the house
The fries should sit on the racks above the oil until they appear ________,________,
and________.
Ans: Dull, soft, limp
During morning prep, when should stores start cutting the potatoes?
Ans: First thing in the morning
When cooking burgers on section one of the grill you should wait for the edges to
turn ________.
Ans: Grey/Gray
pg. 2
, March 25
Tasks you are NOT allowed to preform one hour prior to closing.
Ans: Stack unused chairs, clean the bread grill, filter unused fryers
If you have cut fries exhibiting the acid effect, what should you do?
Ans: Throw all buckets from that batch in the trash, then wash, rinse, and sanitize the
buckets
Which of the following are manager best practices during a food safety audit?
Ans: Walk with the specialist during the audit
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
Which of the following are the best practices for safe money handling?
Ans: 1. using swipe cards or fingerprints for signing into the pos to perform
manager tasks
2. Counting drawers before and after each shift with the employees that worked the
register
3. Checking large bills with a counterfeit detection device prior to accepting payment
4. Counting cash at the managers desk, out of line sight of windows
pg. 3
five guys management test Complete Questions and Correct
Detailed Answers (Verified Answers)
The temperature of potentially hazardous foods should be taken every _______
hours.
Ans: 2
Approximately how long does it take a food safety auditor to complete an audit?
Ans: 2 hours
Cashiers should repeat the order back to the customer before completing the
order. T/F?
Ans: True
Final cooked fries should be cooked until they are _________ on the outside and like
a ________ potato on the inside.
Ans: Firm, mashed
In the morning if the fryers or grills will not turn on you should __________.
Ans: 1. Make sure the power cord is fully plugged in
2. Make sure the drain valve handle is fully closed
3. Make sure the gas hose is properly connected
pg. 1
, March 25
What is the name of the weekly newsletter that contains Five Guys news and
potato board information?
Ans: Patty Press
How many times per year will stores receive food safety audits
Ans: 4
If a customer insists on a rare burger, you should ________.
Ans: Ask them to try one the Five Guys way, on the house
The fries should sit on the racks above the oil until they appear ________,________,
and________.
Ans: Dull, soft, limp
During morning prep, when should stores start cutting the potatoes?
Ans: First thing in the morning
When cooking burgers on section one of the grill you should wait for the edges to
turn ________.
Ans: Grey/Gray
pg. 2
, March 25
Tasks you are NOT allowed to preform one hour prior to closing.
Ans: Stack unused chairs, clean the bread grill, filter unused fryers
If you have cut fries exhibiting the acid effect, what should you do?
Ans: Throw all buckets from that batch in the trash, then wash, rinse, and sanitize the
buckets
Which of the following are manager best practices during a food safety audit?
Ans: Walk with the specialist during the audit
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
Which of the following are the best practices for safe money handling?
Ans: 1. using swipe cards or fingerprints for signing into the pos to perform
manager tasks
2. Counting drawers before and after each shift with the employees that worked the
register
3. Checking large bills with a counterfeit detection device prior to accepting payment
4. Counting cash at the managers desk, out of line sight of windows
pg. 3
