5 Guys Manager Test Questions And Answers With Verified Solutions
0 view 0 purchase
Course
5 Guys manager
Institution
5 Guys Manager
5 Guys Manager Test Questions And Answers With Verified Solutions
How many days can meat be accepted after the grind-on/pack date? ANS 14
Time and temperature checks should be preformed at minimum every ___ hours ANS 2
Which of the following is the managers best practice during a food safe...
5 Guys Manager Test Questions And Answers With
Verified Solutions
How many days can meat be accepted after the grind-on/pack date? ANS 14
Time and temperature checks should be preformed at minimum every ___ hours ANS 2
Which of the following is the managers best practice during a food safety audit? ANS Walk with
the specialist during the audit
If you have cut fries exhibiting the acid effect, what should you do? ANS 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? ANS To prevent the bun from
becoming soggy
The stations that all new employees should be able to work after their training is compete ANS
Register, Grill, Fries, Dressing station
What are the three main components of an effective pest prevention program? ANS 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? ANS The girll is out of calibration
Boxes of peanuts should be at least ___ full. ANS 3/4
By five guys standards, the temperature of potentially hazardous foods should be take every ___
hours ANS 2
, What is the maximum number of days new employees have to complete their required courses in 5
guys university ANS 31
What is the best way to describe the 5 guys approach to food cost? ANS 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? ANS Juicy
When can stores be visited by secret shoppers? ANS Anytime the store is open
What is the purpose of food and safety audits ANS 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 ANS
20
Remove surface dirt ANS Wash
Reduce pathogens to safe levels ANS Sanitize
How high can boxes of oil be stocked in the dining room? ANS 2
Which of the following are purposes of the secret shopper program? ANS 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? ANS Close the store
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller Nipsey. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $12.99. You're not tied to anything after your purchase.
