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Exam (elaborations)

Five Guys Test – Questions With Complete Solutions

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  • Course
  • FIVE GUYS
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  • FIVE GUYS

Five Guys Test – Questions With Complete Solutions

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  • October 27, 2024
  • 11
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • FIVE GUYS
  • FIVE GUYS
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Studyhall
Five Guys Test – Questions With Complete Solutions

Purpose of audit program Right Ans - Brand protection and safety

What do auditors look for Right Ans - Food safety: temp control, date
labels, sanitizer cont
Health: personal hygiene, fire extinguishers, cleanliness
Brand standards: peanut fill levels, manager certificates, appearance

How many times a year do audits happen? Right Ans - 4 times a year, once
per quarter

How is audit scoring done Right Ans - Audit scoring is done by deducting
points from 100 for critical and non-critical line items
A risk level is determined by score and/or amounts of criticals

how long will audits take Right Ans - 2-4 hours

What should you do while the audiot is there Right Ans - walk with them,
ask questions. They will debrief with you when the audit is done

When do you fix issues? Right Ans - Take immediate action for critical, fix
noncritical within 2 days

When are the results of audits uploaded? Right Ans - They are uploaded to
audits site that day and are sent to the franchisee and GM

What do you do once it's uploaded? Right Ans - Review the audit and enter
corrective actions for open action items

Height for peanut stacking? Right Ans - 4 free standing, 5 against wall

How quick must water reach 100F when used for washing hands Right Ans
- water for hand washing must meet 100 F in 60 secs

What is in the safety binder? Right Ans - Most recent health inspection,
most recent food safety audit report, pest company reports, emergency action
plan present with an emergency exits, gathering points, and fire extinguishers
marked

, What should the temp in the walk in be? Right Ans - 33-41 F

Shelves are how high above the floor? Right Ans - 6 inches

Where are chemicals stored? Right Ans - lowest shelf of closet rack

What is temp danger zone? Right Ans - 41-135

What are standards for sanitizer? Right Ans - sanitizer checked every 2
hours, k5 50 - 100 ppm, quat sanitizer 150-400 ppm

When does the fry station, fryers and heat table need to be turned on?
Right Ans - at least 15 mins before opening

You should not have any *blank* bulbs? Right Ans - burned out, missing, or
damaged bulbs

What temp should fryers be set at? Right Ans - 345-350 F

What temp should the grill be at? Right Ans - 350-400 F

How long can bread already in store be used for? Right Ans - until 4 pm the
day after next bread day

What temp for onions and mushrooms? Right Ans - 140 or above

What are the 5 pathogens? Right Ans - Salmonella typhi, shigella, E coli,
Hepatitis A, Norovirus
(send sick employess home now)

What should you do with ansul handle when auditor comes in? Right Ans -
Show them you know where it is and describe how it is used, but dnt use it

What are class k extinguishers for Right Ans - grease fires

Where can ppe be ordered? Right Ans - Five guys small wares order guide

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