Arby's Training Exam Questions
Correct Answers New Update
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
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.
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
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
Correct Answers New Update
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
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.
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
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
