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QC Certification Five Guys: Questions & Proper Answers $9.99   Add to cart

Exam (elaborations)

QC Certification Five Guys: Questions & Proper Answers

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QC Certification Five Guys: Questions & Proper Answers

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  • October 27, 2024
  • 3
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • FIVE GUYS
  • FIVE GUYS
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Studyhall
QC Certification Five Guys: Questions & Proper
Answers

Difference between walk in cooler, chef base and salad bar Right Ans - walk
in cooler is to maintain produce at safety zone whilst the chef base and salad
bar are to maintain the temperature

All food produce should be how high off the floor Right Ans - 6 inches

What is the contact time for the floor cleaning solution before you start
scrubbing and why? Right Ans - 4 minutes minimum

What system do we use to rotate the stock Right Ans - FIFO - first in first
out

How do we test sanitiser strength Right Ans - Use test strip and hold in
sanitiser for 5 seconds

Contact time for sanitised dishes Right Ans - 2 minutes

PPM for sanitiser Right Ans - 400 - 600

When will we see food in the rinsing sink Right Ans - Never

What do you check when signing a date label Right Ans - Check correct
time, quality and date

explain current monthly food focus ?? Right Ans - Maybe thing by cooler
under tills

What jobs can be done an hour prior to closing in preparation to close
Right Ans - sweep floors, refill ketchup and mustard, empty and clean fry
sinks, start dishes, empty bins, prepare new containers, check stock rotation.

how soon does the food need to be returned to safety zone after prep Right
Ans - 2 hours

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