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Five Guys Certification Study Guide – Complete Guide
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Five Guys Certification Study Guide – Complete Guide
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Five Guys Certification Study Guide – Complete GuideHow many ways are there to order a burger at FG? Right Ans - More than
250,000
What type of ground beef does FG use? Right Ans - Only 100% All-
American Ground Beef. Except in Canda and the UK where the meat is local
Are there freezers at FG? Right Ans - There are no freezers at Five Guys,
just coolers. Nothing is ever frozen
What is the temp. of the walk in at FG? Right Ans - 33-41 degrees
What type of oil do we use? Right Ans - Peanut oil
Where are our potatoes grown? Right Ans - Above the 42nd parallel
Our menu is _______ free Right Ans - trans-fat
Who are the Five Guys? Who is the dad? Right Ans - Jim, Matt, Chad, Ben,
and Tyler. The dad is Jerry. (Wife is Jeanine).
Where does customer perception start? Right Ans - In the parking lot
What can a FG parking lot NOT have? Right Ans - Debris, trash, and
cigarette butts (etc.)
There should never be a _______ _______ in front of the doors. Right Ans -
grease stain
What should you do during inclement weather? Right Ans - Place wet floor
signs, and mats at all entrances.
Doors should be ______ and _______ free Right Ans - clean, smudge
Every FG should have 2 functioning _______ _______ ________ Right Ans - neon
open signs
,What signage is the store required to have posted? Right Ans - - the store's
phone number
- hours of operation
- online ordering
How should music be set? Right Ans - At an appropriate level. You should
be able to hear the person next to you but not the person at the tables across
the room.
Lighting should be _____ and _______. Can there be a burnt out light bulb at FG?
Right Ans - Bright, inviting. There can never be a burnt out light bulb.
How full can FG trash cans be? Right Ans - 1/2 full.
How should trash cans be changed? Right Ans - In the back away from
customer view.
How are potatoes stacked? Right Ans - Lincoln log style. Against the wall
they are stacked 5 high, and stacked 4 high freestanding.
How high are boxes of peanut oil stacked? Right Ans - 2 high
Peanut boxes Right Ans - 2 open peanut boxes. At least 3/4 full. They
should have a 5 oz. metal scoop and a 1/4 sleeve of peanut boats available
Comment boards Right Ans - Should be located in an easily accessible
location. Should be stocked with UNLINED notecards and crayons.
What should be at each register? Right Ans - Laminated topping cards
available to customers.
Tip jar Right Ans - Labeled TIPS in black sharpie and spiked with 5 one
dollar bills
What temp. do cold foods have to be kept at? Right Ans - 33-41 degrees
What temp. do hot foods have to be stored at? Right Ans - 140 degrees
,How quickly do cold foods have to return to the temp. safety zone? Right
Ans - 2 hours
How many inches off the ground does ALL shelving have to be? Right Ans -
6 inches
When do you change your gloves? Right Ans - After leaving the kitchen or
when gloves become dirty
What are the 3 types of contaminations in a restaurant? Right Ans -
Biological, chemical, and physical
What is a biological contamination? Right Ans - When pathogens are
passed onto food.
What is a chemical contamination? Right Ans - When cleaning/ sanitizing
agents come in contact with food due to improper use or storage.
What is a physical contamination? Right Ans - When hazardous foreign or
naturally occuring objects are introduced into food.
What are the 6 pathogens that require exclusiong from work? Right Ans -
Salmonella , shigella, salmon non-typhoidal, e-coli, hepatitis a, norovirus
What must happen to an employee exhibiting symptoms of a foodborne
illness? Right Ans - They should be excluded from the restaurant
What do white buckets store? Right Ans - Salt, sugar, and potatoes
How to wash dishes (step by step) Right Ans - wash, rinse, and sanitize
What are orange buckets used for? Right Ans - Grease, fry debris, empty
ketchup and mustard bottles
Where are the TWO sanitizer buckets kept? Right Ans - Prep area, kitchen
area
What jewelry is allowed to be worn? Right Ans - Stud earrings and a plain
wedding band.
, What are the four log books that have to be maintained in all stores? Right
Ans - Maintinence binder, MSDS (Material Safety Data Sheet), Crisis
Management Control Plan, and the Red Safety Binder
How often should the temperature of potentially hazardous foods be taken?
Right Ans - Every 2 hours
What does the red safety binder contain? Right Ans - The most recent local
health inspection, Steritech audit, and pest control report
What are the main components of an effective pest control program? Right
Ans - - prevent access
- deny food and water
- work with a licensed pest control operator
(At minimum) How often should time and temp checks be done? Right Ans
- Every two hours.
What is the proper range for Quat sanitizer solution? Right Ans - 150-
400PPM
What is the proper concentration for Kay-5 sanitizer? Right Ans - 50-
100PPM
Where are chemicals stored? Right Ans - Away from food and prep areas
Food contact surfaces cannot be sanitized unless they have been _______ first.
Right Ans - sanitized
What should all employees be trained to spot? Right Ans - Food safety
threats
What is the difference between washing and sanitizing? Right Ans - -
washing removes surface dirt
- sanitizing reduces pathogens to a safe level
What day do we prep for at FG? Right Ans - The current day
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