ARBY'S TRAINING QUESTIONS AND ANSWERS
What does BLAST stand for? - Answers :Believe
Listen
Apologize
Solve
Thank
BLAST = - Answers :Believe
Listen
Apologize
Solve
Thank
Arby's values: - Answers :- dream big
- make a difference
- play fair
- have fun
- work hard
- get it done
True/False: Employees are allowed to drink on the service line as long as they keep a
lid on the cup. - Answers :FALSE
True/False: employees who are under the age of 18 may not turn the slicer off, but they
may take the sliced beef off the slicer plate. - Answers :False
When must you wear slicer gloves? - Answers :When cleaning, assembling, and
disassembling the slicer.
When slicing tomatoes.
The slicer may be closed ___ minutes before the doors are locked. - Answers :0
minutes
An important safety tip when cleaning the slicer is to: - Answers :Unplug the slicer!
True or False Stainless mesh safety gloves must be washed, rinsed and sanitized after
each use. - Answers :True
What are the four basics of friendly service? - Answers :Smile
Say Thank You
Greet
Make Eye Contact
Team Member Principles - Answers :1. we're friendly
2. we're proud
,3. we put customers first
4. we find a way to make it right
What is the five step training method? - Answers :Tell
Show
Let Do
Observe
Prasie Progress
Management Principles - Answers :1. we're fully staffed
2. we train, trust, & empower
3. we set examples
4. we treat our team members right
What is the service time for front counter?
What is the service time for drive thru? - Answers :FC - 90 sec.
DT - 50/60/75 sec.
Employees with what symptoms should not come to work: - Answers :Vomiting or
diarrhea, sore throat, jaundice
Employees are required to wash their hands when? - Answers :A minimum of every
hour.
At the start of their shift.
After eating or drinking.
When must you wear slicer safety gloves? - Answers :When slicing tomatoes.
When cleaning, assembling, and disassembling the slicer.
How often is the slicer disassembled, washed, rinsed and sanitized? - Answers :Every 4
hours
Top two safety practices - Answers :1. hot foods hot / cold foods cold
2. clean every 4 hours
Two things that need to be done to avoid slips and falls - Answers :1. keep floors clean
and dry
2. wear slip resistant shoes
True/False: The three compartment sink is washed, rinsed, and sanitized every __
hours, when the water is contaminated, and anytime the water is changed. - Answers
:True; 4 hours.
The bottle brush is used for _____ - Answers :Sauce bottles
Short handled pot brushes are used for ___ - Answers :Compartment sink
,Cleaning, disinfecting, and sanitizing equipment
Cleaning, disinfecting, and sanitizing cutting boards
Comet bleach cleaner is used for what? - Answers :To clean cutting boards, cleaning
towels, cut resistant gloves, & bathrooms.
CAYG - Answers :Clean as you go
Sanitizer pans are changed every - Answers :hour or more
Waste bucket container names - Answers :Food, paper, potato/appetizers, buns
Blue buckets are for _______. - Answers :Tracking waste
True/False: Ice bucket and ice scoop must be sanitized daily. - Answers :True
What items should be stored in the yellow bathroom cleaning caddy? - Answers :Spray
bottle of Comet cleaner with bleach, Spray bottle of Spic and Span 3-n-1 cleaner,
bathroom cleaning brush, and paper towel.
FIFO = - Answers :First in First Out
The basic conditions that all organisms require to grow: - Answers :FATTOM:
FOOD
ACIDITY
TEMPERATURE
TIME
OXYGEN
MOISTURE
What is the temperature range that bacteria grow most rapidly in? - Answers :41-135 F
Red tongs are used for ________. - Answers :Ready-to-eat foods
Blue tongs are used for ________. - Answers :Uncooked foods
A roast should be used within (today + __day) after being cooked - Answers :today + 1
day
The temperature log is found on the - Answers :(HACCP) beef sheet
True/False: the temperature of beef on the slicer must be monitored every 30 minutes. -
Answers :True
The approximate convection oven cook time for a roast is ____ hours. - Answers :3-4
, What is the ideal internal temperature of a roast when it is put into the oven? - Answers
:34-40
The maximum time a cooked roast may be left at room temperature is ___ minutes -
Answers :5 minutes
A roast is done when - Answers :it has reached proper temperature and it's cooked
medium done.
Holding oven (sham) = ___ degrees - Answers :150 degrees
Products in the holding oven must have a temperature of ___ degrees - Answers :140
degrees
Roasts have a dwell tome of ____ minutes in the holding oven before they maybe used
- Answers :30 minutes
Do not accept beef above __ degrees - Answers :10 degrees
What is the hold time for pre-sliced beef? - Answers :30 minutes
If a roast falls between ___ and ___ degrees on the slicer, it must be reheated to ___ to
___ degrees - Answers :130 and 137
Reheated to 138 and 143
If a roast falls below ___ degrees it must be discarded - Answers :130
Beef is sliced ___ thin - Answers :wafer thin
True/False: when handling ready-to-eat foods, gloves must be worn on both hands. -
Answers :True
3oz roast beef portion contains ___ slices of beef - Answers :12 slices
Beef n Cheddar has __ oz of cheese & __ oz of red ranch - Answers :3/4 & 1/2 oz
How many ounces of roast beef is on a french dip? - Answers :4 ounces
Temperature for hot au jus - Answers :160-180 degrees
Au jus hold time is ___ hours - Answers :6 hours
There should be at least __ inch of space between beef. - Answers :1 inch
Beef has at least __ tempering stages; how long are most required? - Answers :3
stages
What does BLAST stand for? - Answers :Believe
Listen
Apologize
Solve
Thank
BLAST = - Answers :Believe
Listen
Apologize
Solve
Thank
Arby's values: - Answers :- dream big
- make a difference
- play fair
- have fun
- work hard
- get it done
True/False: Employees are allowed to drink on the service line as long as they keep a
lid on the cup. - Answers :FALSE
True/False: employees who are under the age of 18 may not turn the slicer off, but they
may take the sliced beef off the slicer plate. - Answers :False
When must you wear slicer gloves? - Answers :When cleaning, assembling, and
disassembling the slicer.
When slicing tomatoes.
The slicer may be closed ___ minutes before the doors are locked. - Answers :0
minutes
An important safety tip when cleaning the slicer is to: - Answers :Unplug the slicer!
True or False Stainless mesh safety gloves must be washed, rinsed and sanitized after
each use. - Answers :True
What are the four basics of friendly service? - Answers :Smile
Say Thank You
Greet
Make Eye Contact
Team Member Principles - Answers :1. we're friendly
2. we're proud
,3. we put customers first
4. we find a way to make it right
What is the five step training method? - Answers :Tell
Show
Let Do
Observe
Prasie Progress
Management Principles - Answers :1. we're fully staffed
2. we train, trust, & empower
3. we set examples
4. we treat our team members right
What is the service time for front counter?
What is the service time for drive thru? - Answers :FC - 90 sec.
DT - 50/60/75 sec.
Employees with what symptoms should not come to work: - Answers :Vomiting or
diarrhea, sore throat, jaundice
Employees are required to wash their hands when? - Answers :A minimum of every
hour.
At the start of their shift.
After eating or drinking.
When must you wear slicer safety gloves? - Answers :When slicing tomatoes.
When cleaning, assembling, and disassembling the slicer.
How often is the slicer disassembled, washed, rinsed and sanitized? - Answers :Every 4
hours
Top two safety practices - Answers :1. hot foods hot / cold foods cold
2. clean every 4 hours
Two things that need to be done to avoid slips and falls - Answers :1. keep floors clean
and dry
2. wear slip resistant shoes
True/False: The three compartment sink is washed, rinsed, and sanitized every __
hours, when the water is contaminated, and anytime the water is changed. - Answers
:True; 4 hours.
The bottle brush is used for _____ - Answers :Sauce bottles
Short handled pot brushes are used for ___ - Answers :Compartment sink
,Cleaning, disinfecting, and sanitizing equipment
Cleaning, disinfecting, and sanitizing cutting boards
Comet bleach cleaner is used for what? - Answers :To clean cutting boards, cleaning
towels, cut resistant gloves, & bathrooms.
CAYG - Answers :Clean as you go
Sanitizer pans are changed every - Answers :hour or more
Waste bucket container names - Answers :Food, paper, potato/appetizers, buns
Blue buckets are for _______. - Answers :Tracking waste
True/False: Ice bucket and ice scoop must be sanitized daily. - Answers :True
What items should be stored in the yellow bathroom cleaning caddy? - Answers :Spray
bottle of Comet cleaner with bleach, Spray bottle of Spic and Span 3-n-1 cleaner,
bathroom cleaning brush, and paper towel.
FIFO = - Answers :First in First Out
The basic conditions that all organisms require to grow: - Answers :FATTOM:
FOOD
ACIDITY
TEMPERATURE
TIME
OXYGEN
MOISTURE
What is the temperature range that bacteria grow most rapidly in? - Answers :41-135 F
Red tongs are used for ________. - Answers :Ready-to-eat foods
Blue tongs are used for ________. - Answers :Uncooked foods
A roast should be used within (today + __day) after being cooked - Answers :today + 1
day
The temperature log is found on the - Answers :(HACCP) beef sheet
True/False: the temperature of beef on the slicer must be monitored every 30 minutes. -
Answers :True
The approximate convection oven cook time for a roast is ____ hours. - Answers :3-4
, What is the ideal internal temperature of a roast when it is put into the oven? - Answers
:34-40
The maximum time a cooked roast may be left at room temperature is ___ minutes -
Answers :5 minutes
A roast is done when - Answers :it has reached proper temperature and it's cooked
medium done.
Holding oven (sham) = ___ degrees - Answers :150 degrees
Products in the holding oven must have a temperature of ___ degrees - Answers :140
degrees
Roasts have a dwell tome of ____ minutes in the holding oven before they maybe used
- Answers :30 minutes
Do not accept beef above __ degrees - Answers :10 degrees
What is the hold time for pre-sliced beef? - Answers :30 minutes
If a roast falls between ___ and ___ degrees on the slicer, it must be reheated to ___ to
___ degrees - Answers :130 and 137
Reheated to 138 and 143
If a roast falls below ___ degrees it must be discarded - Answers :130
Beef is sliced ___ thin - Answers :wafer thin
True/False: when handling ready-to-eat foods, gloves must be worn on both hands. -
Answers :True
3oz roast beef portion contains ___ slices of beef - Answers :12 slices
Beef n Cheddar has __ oz of cheese & __ oz of red ranch - Answers :3/4 & 1/2 oz
How many ounces of roast beef is on a french dip? - Answers :4 ounces
Temperature for hot au jus - Answers :160-180 degrees
Au jus hold time is ___ hours - Answers :6 hours
There should be at least __ inch of space between beef. - Answers :1 inch
Beef has at least __ tempering stages; how long are most required? - Answers :3
stages
