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Five Guys Manager Training Complete Questions and Correct Detailed Answers (Verified Answers)

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Five Guys Manager Training Complete Questions and Correct Detailed Answers (Verified Answers)

Institution
Five Guys Management
Course
Five guys management










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Institution
Five guys management
Course
Five guys management

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Uploaded on
March 19, 2025
Number of pages
27
Written in
2024/2025
Type
Exam (elaborations)
Contains
Questions & answers

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March 25


Five Guys Manager Training Complete Questions and Correct
Detailed Answers (Verified Answers)
Where and When was the first Five Guys location opened?


Ans: Arlington, VA - 1986



How many ways are there to order a burger?


Ans: Over 250,000 possible ways



True or False:




There are no freezers in Five Guys.


Ans: True - Five Guys only uses coolers, there is no frozen product



What is the ONLY type of oil used?


Ans: Peanut Oil



Five Guys ONLY uses potatoes grown above which parallel?


Ans: 42nd Parallel



Who are the 5 Guys?




pg. 1

, March 25
Ans: Jim, Matt, Chad, Ben, Tyler



True or False:




During inclement weather wet floor signs and mats should be placed at all entrances


Ans: True



What is the appropriate level for the music in the store?


Ans: It should be easy to hear the person next to you, but not the tables across the
room



What is the proper way to stack potatoes? And how high?


Ans: Lincoln Log style



May be stacked 5 high against the wall, and 4 high when free-standing



How high can peanut oil be stacked?


Ans: Never more than 2 high



Cold Foods must be stored in what temperature range?


Ans: 33 to 41 F



pg. 2

, March 25
Hot Foods must be stored above what temperature?


Ans: Above 140 F



Cold Foods have how long to return to the temperature safety zone?


Ans: within 2 hours



How high must all shelving be off the ground?


Ans: 6 inches



What are the forms of food contaminations?


Ans: Biological. Chemical, Physical



Biological is when...?




A) hazardous microorganisms called "pathogens" are passed on to food




B) Cleaning/sanitizing agents contaminate food due to improper use or storage




C) hazardous foreign or naturally occurring objects are introduced to food




pg. 3

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