five guys Exam | Verified Exam Questions and Answers | Latest Updated
Study Material 2026
Question:
1. Difference between walk in cooler, chef
base and salad bar
Answer:
walk in cooler is to maintain produce at
safety zone whilst the chef base and salad
bar are to maintain the temperature
Question:
2. All food produce should be how high off the 6 inches
Answer:
floor
Question:
3. What is the contact time for the floor clean- 4 minutes minimum
Answer:
ing solution before you start scrubbing and
why?
Question:
4. What system do we use to rotate the stock FIFO - first in first out
Answer:
Question:
5. How do we test sanitiser strength
Answer:
Use test strip and hold in sanitiser for 5
seconds
Question:
6. Contact time for sanitised dishes
, Answer:
2 minutes
Question:
7. PPM for sanitiser 400 -
Answer:
600
Question:
8. When will we see food in the rinsing sink
Answer:
Never
Question:
9. What do you check when signing a date
label
Answer:
Check correct time, quality and date
Question:
10. explain current monthly food focus ??
Answer:
Maybe thing by cooler under tills
Question:
11. What jobs can be done an hour prior to
closing in preparation to close
Answer:
sweep floors, refill ketchup and mustard,
empty and clean fry sinks, start dishes,
empty bins, prepare new containers, check
stock rotation.
Question:
12. how soon does the food need to be re-
turned to safety zone after prep
Study Material 2026
Question:
1. Difference between walk in cooler, chef
base and salad bar
Answer:
walk in cooler is to maintain produce at
safety zone whilst the chef base and salad
bar are to maintain the temperature
Question:
2. All food produce should be how high off the 6 inches
Answer:
floor
Question:
3. What is the contact time for the floor clean- 4 minutes minimum
Answer:
ing solution before you start scrubbing and
why?
Question:
4. What system do we use to rotate the stock FIFO - first in first out
Answer:
Question:
5. How do we test sanitiser strength
Answer:
Use test strip and hold in sanitiser for 5
seconds
Question:
6. Contact time for sanitised dishes
, Answer:
2 minutes
Question:
7. PPM for sanitiser 400 -
Answer:
600
Question:
8. When will we see food in the rinsing sink
Answer:
Never
Question:
9. What do you check when signing a date
label
Answer:
Check correct time, quality and date
Question:
10. explain current monthly food focus ??
Answer:
Maybe thing by cooler under tills
Question:
11. What jobs can be done an hour prior to
closing in preparation to close
Answer:
sweep floors, refill ketchup and mustard,
empty and clean fry sinks, start dishes,
empty bins, prepare new containers, check
stock rotation.
Question:
12. how soon does the food need to be re-
turned to safety zone after prep
