Manager Test Actual Exam Questions 100% Correct Answers
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Course
5 Guys Manager Actual
Institution
5 Guys Manager Actual
How many days can meat be accepted after the grind-on/pack date? - 14
Time and temperature checks should be preformed at minimum every ___ hours - 2
Which of the following is the managers best practice during a food safety audit? - Walk with the
specialist during the audit
If you have cut fries...
5 Guys Manager Test | Actual Exam
Questions | 100% Correct Answers |
Verified 2024 Version
How many days can meat be accepted after the grind-on/pack date? - ✔✔14
Time and temperature checks should be preformed at minimum every ___ hours - ✔✔2
Which of the following is the managers best practice during a food safety audit? - ✔✔Walk with the
specialist during the audit
If you have cut fries exhibiting the acid effect, what should you do? - ✔✔Throw all the buckets from that
batch in the trash, then wash, rinse, and sanitize the buckets
What is the primary reason for toasting the buns golden brown? - ✔✔To prevent the bun from becoming
soggy
The stations that all new employees should be able to work after their training is compete - ✔✔Register,
Grill, Fries, Dressing station
What are the three main components of an effective pest prevention program? - ✔✔Prevent access,
deny food and/or water, work with a licensed pest control operator
If the grill needs to be adjusted above or below 350 to cook a patty correctly what is most likely the
issue? - ✔✔The girll is out of calibration
Boxes of peanuts should be at least ___ full. - ✔✔3/4
By five guys standards, the temperature of potentially hazardous foods should be take every ___ hours -
✔✔2
, What is the maximum number of days new employees have to complete their required courses in 5 guys
university - ✔✔31
What is the best way to describe the 5 guys approach to food cost? - ✔✔We manage food cost in the
back of house, but not between us and the customer
Which adjective best describes a perfectly cooked 5 guys burger? - ✔✔Juicy
When can stores be visited by secret shoppers? - ✔✔Anytime the store is open
What is the purpose of food and safety audits - ✔✔Brand protection, third party view of our operations,
lead us towards goals of being the safest restaurant system in the world, ALL OF THE ABOVE
You should start watching for the acid effect once the potatoes have been soaking for____ hours - ✔✔20
Remove surface dirt - ✔✔Wash
Reduce pathogens to safe levels - ✔✔Sanitize
How high can boxes of oil be stocked in the dining room? - ✔✔2
Which of the following are purposes of the secret shopper program? - ✔✔Create an employee culture of
"Personal Ownership", Gain cutomer poerspective, Reward employees for achieving standards of quakity
of service
If your store runs out of bread and you cannot borrow bread from another location what do you have to
do? - ✔✔Close the store
During morning prep, when should stores start cutting the potatoes? - ✔✔First thing in the morning
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