QC CERTIFICATION FIVE GUYS QUESTIONS &
ANSWERS
Difference between walk in cooler, chef base and salad bar - Answers :walk in cooler is
to maintain produce at safety zone whilst the chef base and salad bar are to maintain
the temperature
All food produce should be how high off the floor - Answers :6 inches
What is the contact time for the floor cleaning solution before you start scrubbing and
why? - Answers :4 minutes minimum
What system do we use to rotate the stock - Answers :FIFO - first in first out
How do we test sanitiser strength - Answers :Use test strip and hold in sanitiser for 5
seconds
Contact time for sanitised dishes - Answers :2 minutes
PPM for sanitiser - Answers :400 - 600
When will we see food in the rinsing sink - Answers :Never
What do you check when signing a date label - Answers :Check correct time, quality
and date
explain current monthly food focus ?? - Answers :Maybe thing by cooler under tills
What jobs can be done an hour prior to closing in preparation to close - Answers :sweep
floors, refill ketchup and mustard, empty and clean fry sinks, start dishes, empty bins,
prepare new containers, check stock rotation.
how soon does the food need to be returned to safety zone after prep - Answers :2
hours
Where do we drain mushrooms and pickles - Answers :4th prep sink or metal pan if sink
is full
What are the priority prep items - Answers :fries patties bacon
colour coded mops - Answers :blue floor
red toilets
yellow line
ANSWERS
Difference between walk in cooler, chef base and salad bar - Answers :walk in cooler is
to maintain produce at safety zone whilst the chef base and salad bar are to maintain
the temperature
All food produce should be how high off the floor - Answers :6 inches
What is the contact time for the floor cleaning solution before you start scrubbing and
why? - Answers :4 minutes minimum
What system do we use to rotate the stock - Answers :FIFO - first in first out
How do we test sanitiser strength - Answers :Use test strip and hold in sanitiser for 5
seconds
Contact time for sanitised dishes - Answers :2 minutes
PPM for sanitiser - Answers :400 - 600
When will we see food in the rinsing sink - Answers :Never
What do you check when signing a date label - Answers :Check correct time, quality
and date
explain current monthly food focus ?? - Answers :Maybe thing by cooler under tills
What jobs can be done an hour prior to closing in preparation to close - Answers :sweep
floors, refill ketchup and mustard, empty and clean fry sinks, start dishes, empty bins,
prepare new containers, check stock rotation.
how soon does the food need to be returned to safety zone after prep - Answers :2
hours
Where do we drain mushrooms and pickles - Answers :4th prep sink or metal pan if sink
is full
What are the priority prep items - Answers :fries patties bacon
colour coded mops - Answers :blue floor
red toilets
yellow line
