Arby's SMTP Study Guide
B.L.A.S.T - answer Believe, Listen, Solve and Thank. One of the ARHS principles.
S.D.S - answer Safety Data Sheets
F.A.T.T.O.M - answer Food, Acidity, Temperature, Time, Oxygen, Moisture, the basic
conditions that bacteria require to grow.
HACCP - answer Hazard Analysis Critical Control Point, most commonly reffered to to
as the beef sheet( HACCP sheets)
TACT – answer Tast Appearance Color & Temperature , referring to toasting of arby's
breads
CAYG - answer Clean as you go
Arby's Purpose - answer Inspiring Smiles through Delicious Experiences
Arby's Values - answer Dream big, play fair, work hard, make a difference, get it done,
have fun.
Arby's Manager Principles - answerFully staffed with friendly people
Treat our team members right
Train, trust and empower
Set the example
Top 5 Food Safety Practices - answerHot foods hot/cold foods cold
4 hour cleaning
proper employee hygiene
approved chemicals & proper dilution
Record keeping though HACCP sheets and op checklists
FIFO - answerfirst in first out
Tempering - answerBringing a material to a desired consistency. ex. frozen beef that is
tempering (thawing) in the cooler.
Beef Path - answerReceiving & Storing (Truck order to freezer) Tempering (Freezer to
Cooler) Preparing & Cooking (Cooler to Oven) Holding and Rotating ( Oven to Holding
Oven) Slicing (Holding Oven to Slicer) Serving (Slicer to Guest)
B.L.A.S.T - answer Believe, Listen, Solve and Thank. One of the ARHS principles.
S.D.S - answer Safety Data Sheets
F.A.T.T.O.M - answer Food, Acidity, Temperature, Time, Oxygen, Moisture, the basic
conditions that bacteria require to grow.
HACCP - answer Hazard Analysis Critical Control Point, most commonly reffered to to
as the beef sheet( HACCP sheets)
TACT – answer Tast Appearance Color & Temperature , referring to toasting of arby's
breads
CAYG - answer Clean as you go
Arby's Purpose - answer Inspiring Smiles through Delicious Experiences
Arby's Values - answer Dream big, play fair, work hard, make a difference, get it done,
have fun.
Arby's Manager Principles - answerFully staffed with friendly people
Treat our team members right
Train, trust and empower
Set the example
Top 5 Food Safety Practices - answerHot foods hot/cold foods cold
4 hour cleaning
proper employee hygiene
approved chemicals & proper dilution
Record keeping though HACCP sheets and op checklists
FIFO - answerfirst in first out
Tempering - answerBringing a material to a desired consistency. ex. frozen beef that is
tempering (thawing) in the cooler.
Beef Path - answerReceiving & Storing (Truck order to freezer) Tempering (Freezer to
Cooler) Preparing & Cooking (Cooler to Oven) Holding and Rotating ( Oven to Holding
Oven) Slicing (Holding Oven to Slicer) Serving (Slicer to Guest)
