Five Guys Complete Manager Test
1. Wash ans Remove surface dirt
2. Sanitize ans To reduce pathogens on the surface to safe levels.
3. What should you do if you have questions about shop results? ans Contact
your district manager
4. What causes the acid effect to appear in cut fries? ans soaking the fries too
long
5. What is the primary purpose of the shift change? ans set the next shift
up for success
6. What part of a perfect Five Guys fry changes from shift to shift? ans color
7. Why do we preform a fry calibration every shift? ans because fry quality
can change from shift to shift
8. Who are the Five guys? ans Jim, Matt, Chad, Ben, and Tyler
9. How often should employees working the register verify the contents of
their drawers? ans before and after each shift
10. What should you not do if a customer has concerns about allergens in the
food? ans make judgments about allergen safety for them
11. if you have cut fries exhibiting the acid effect, what should you do? ans
Throw all the buckets from the batch in the trash, then wash, rinse, and sanitize the
buckets
12. When cooking burgers on section one of the grill you should wait for the
edges to turn... ans gray
13. What are the tests of the bacon called? ans Horizontal, Shatter
14. The temp of potentially hazardous foods should be taken every... ans 2
hours
15. White buckets are forans ans cut potatoes, salt, and sugar
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, Five Guys Complete Manager Test
16. Orange/black buckets are forans ans grease and cleaning solutions
17. A perfect Five Guys burger should be best described as; ans glistening/
juicy
18. What is the purpose of food safety audits? ans Brand protection, third party
view of our operations, and it leads up towards goal of being the safest restaurant
system in the world
19. If you have issues with greasy floors, doors, that won't shut correctly, and
haze in the air, what is likely the problem? ans improperly balanced hood
system
20. When should you start watching for the acid effect on soaking potatoes
? ans when they have been soaking for 20 hours
21. why do cut fries turn black? ans because they have been held out of water for
too long
22. What are the three things you must check when receiving ground beef
during a delivery? ans Packaging, temp, and grind-on/ pack date
23. how often should you boil out the fryers while preforming an oil change?-
ans every oil change
24. What is the name of the weekly newsletter that contains Five guys news
and potato bored info? ans Patty press
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1. Wash ans Remove surface dirt
2. Sanitize ans To reduce pathogens on the surface to safe levels.
3. What should you do if you have questions about shop results? ans Contact
your district manager
4. What causes the acid effect to appear in cut fries? ans soaking the fries too
long
5. What is the primary purpose of the shift change? ans set the next shift
up for success
6. What part of a perfect Five Guys fry changes from shift to shift? ans color
7. Why do we preform a fry calibration every shift? ans because fry quality
can change from shift to shift
8. Who are the Five guys? ans Jim, Matt, Chad, Ben, and Tyler
9. How often should employees working the register verify the contents of
their drawers? ans before and after each shift
10. What should you not do if a customer has concerns about allergens in the
food? ans make judgments about allergen safety for them
11. if you have cut fries exhibiting the acid effect, what should you do? ans
Throw all the buckets from the batch in the trash, then wash, rinse, and sanitize the
buckets
12. When cooking burgers on section one of the grill you should wait for the
edges to turn... ans gray
13. What are the tests of the bacon called? ans Horizontal, Shatter
14. The temp of potentially hazardous foods should be taken every... ans 2
hours
15. White buckets are forans ans cut potatoes, salt, and sugar
1/
14
, Five Guys Complete Manager Test
16. Orange/black buckets are forans ans grease and cleaning solutions
17. A perfect Five Guys burger should be best described as; ans glistening/
juicy
18. What is the purpose of food safety audits? ans Brand protection, third party
view of our operations, and it leads up towards goal of being the safest restaurant
system in the world
19. If you have issues with greasy floors, doors, that won't shut correctly, and
haze in the air, what is likely the problem? ans improperly balanced hood
system
20. When should you start watching for the acid effect on soaking potatoes
? ans when they have been soaking for 20 hours
21. why do cut fries turn black? ans because they have been held out of water for
too long
22. What are the three things you must check when receiving ground beef
during a delivery? ans Packaging, temp, and grind-on/ pack date
23. how often should you boil out the fryers while preforming an oil change?-
ans every oil change
24. What is the name of the weekly newsletter that contains Five guys news
and potato bored info? ans Patty press
2/
14
