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