Five Guys Management test Questions With Complete Solutions
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Course
Five Guys
Institution
Five Guys
Five Guys Management test Questions With
Complete Solutions
Where we get our potatoes from 42nd parallel
What temperature can sanitizer water be 65-85 degrees
Prep time for tomatoes 15 minutes or less for a box
Prep time for hot dogs20 minutes or less a bag
Prep time for meat for 2 people 10...
Five Guys Management test Questions With
Complete Solutions
Where we get our potatoes from 42nd parallel
What temperature can sanitizer water be 65-85 degrees
Prep time for tomatoes 15 minutes or less for a box
Prep time for hot dogs 20 minutes or less a bag
Prep time for meat for 2 people 10 minutes
PPM for Quat sanitizer water 150-400
PPM for K5 water 50-100
Prep time for onions 1 hour or less for a bag
Cooking time for mushrooms 2- 2 & 1/2 minutes
6 Foodborne Illnesses Shigellosis, Salmonella Ti-fi, Salmonella non ti-fi, E. Coli, Hepatitis A,
Norovirus
Biological Food contamination when hazardous microorganisms called "pathogens" are
passed on to food
Chemical Food contamination when cleaning/sanitizing agents contaminate food due to
improper use of storage
Physical Food contamination when hazardous foreign or naturally occurring object are
introduced to food
Food products must be stored at least ____ in off the floor 6
, Five Guys Management test Questions With
Complete Solutions
White buckets are used to store what Potatoes, Salt & Sugar
Three sinks must be used for dishes Wash, Rinse & Santize
Orange buckets should be used for what Grease, Fry Debris, & empty Ket. & Must. bottles
2 Sanitizer buckets are required where Prep area & on the line
Jewelry allowed while working Plain weddings bands & stud earrings
Log books that must be maintained in all stores Maintenance, MSDS, Crisis Management
Control Plan, & Red Safety Binder
Temps should be taken every 2 hours
Red Safety binder should contain what Most recent health inspection, Steritech audit & pest
control report
Main Components of an effective pest prevention program are ... 1) Prevent Access
2) Deny food and/or water
3) Work with a licensed pest control operator
Washing and Sanitizing are two separate operations Washing removes dirt and sanitizing reduces
pathogens to safe levels
We prep for Current day only
Prep should be done by ____ to allow for breaks & pre-shift meetings 10:30
Bacon & Grilled onions & mushrooms should be done by _____ 10:00
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