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1
Q

What is the appropriate music volume level in a store?

A

Loud enough to hear the person next to you, but not the table across the room

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2
Q

How much bread should you always have in stock in case a delivery is delayed?

A

Enough to get you through the next delivery

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3
Q

The temperature of potentially hazardous foods should be taken every ___ hours

A

2

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4
Q

Secret shopper award payouts should be distributed equally among who?

A

All employees working the shift

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5
Q

How many times per year will stores receive food safety audits?

A

4

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6
Q

When does the acid effect appear in cut fries?

A

Soaking the fries for too long (more than 20 hours)

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7
Q

What is the primary purpose of the shift change?

A

To set the next shift up for success

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8
Q

What happens if a store does not order bread for a delivery day?

A

An average of the previous four orders for that day are received

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9
Q

What is the maximum number of days new employees have to complete their required courses in Five Guys University?

A

31

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10
Q

True or false: it is acceptable to prep in advance for more than one day

A

False

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11
Q

What is the proper concentration range for Kay-5 (chlorine) sanitizer solution?

A

50-100ppm

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12
Q

What personal items are employees allowed to wear while working?

A

A plain wedding ring

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13
Q

True or false: it is acceptable to have employees that can only work one station as long as they show mastery in that position

A

False

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14
Q

Why do we perform a fry calibration every shift?

A

Because fry quality can change from shift to shift

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15
Q

If a case of meat is prepped at 7pm, what time does the meat expire the following day?

A

4pm

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16
Q

When cooking a hamburger, how many times should you even out the patty?

A

1

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17
Q

What kind of form of food contamination with the correct description

A

A. Biological B. Chemical C. Physical

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18
Q

What should be placed at all entrances during inclement weather?

A

Wet floor signs and mats

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19
Q

How should the bacon be cooked?

A

Crispy

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20
Q

What do ticket times over 8 minutes indicate?

A

Issues throughout the entire operation at that moment

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21
Q

What are the three main items that must be included on a product issue form?

A

A comprehensive description of the issue, the exact amount of product that credit is being requested for, and high-quality pictures of all affected items

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22
Q

When should patties be flipped out of section 2 on the grill?

A

When you see a good amount of blood

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23
Q

Following the __________________ will help you keep the entire store in good condition

A

Daily cleaning calendar

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24
Q

At night, after you have cleaned the fryer filter drawer and reset it with new paper, where should the drawer be stored?

A

The lower shelf of the fry dump station

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25
How many full strips of bacon go on a BLT?
6
26
Pre-cook the fries until they are slightly hard and there is a slight change in _____ __
Colour
27
True or false: if you run out of any item EXCEPT bread, it is acceptable to purchase it locally to keep the store running
False
28
True or false: managers are the only employees that need to be trained to spot food safety threats
False
29
What is the best way to describe the Five Guys approach to food cost?
We manage food cost in the back of house, but not between us and the customer
30
Floor cleaner should be mixed with _____ water
Cold
31
What should you do if you notice a problem or defect with a product in the store?
Submit a product issue form
32
Where should chemicals be stored?
Away from food and prep areas
33
How many minutes must potatoes be soaked in cold clear water before they are taken out to the line?
15 minutes
34
What is the name of the weekly newsletter that contains Five Guys news and potato board information?
The Patty Press
35
If the fryers or grills will not turn on, what should you do?
Make sure the power cord is fully plugged in, make sure the drain valve handle is fully closed, make sure the gas hose is properly connected
36
Generally, how many times do you need to flip a patty on the grill?
2-4
37
True or false: employees exhibiting symptoms of a foodborne illness should be excluded from the restaurant
True
38
During morning prep, when should you start prepping potatoes?
First thing
39
How long should pre-cooked fries sit and rest for?
At least 2 ½ minutes
40
If a customer insists on a rare burger, what should you do?
Ask them to try one the Five Guys way on the house
41
The __ ___ for a perfect Five Guys fry can change from shift to shift
Colour
42
How high can potatoes be stacked free-standing and against a wall?
4 free-standing, 5 against the wall
43
If the fryer filter pump is returning oil slowly, what should do?
Check to make sure the waffle rack is below the filter paper, make sure the strainer cap is tight and clean, make sure the filter paper is not too dirty
44
Why is it important to never have empty fry baskets on the line?
Empty baskets will eventually cause a bottleneck on the fry station
45
Which stations should all new employees be able to work after their training is complete?
Cash, Dress, Grill, Fries
46
Which two certificates are all Five Guys required to have?
Quality control and food safety
47
What should a manager do during a food safety audit?
Walk with the specialist during the audit
48
Cold, potentially hazardous foods need to be stored between what temperatures?
33F/0.6C – 41F/5C
49
How do you know a patty is ready to be flipped out of section 1 on the grill?
When the edges turn grey
50
Approximately how many minutes should a basket of fries pre-cook for?
2 ½
51
How often should hood vents be taken down and washed?
Daily
52
Which adjective best describes a perfectly cooked Five Guys burger?
Glistening
53
If the grill needs to be adjusted above or below 350F to cook a patty correctly, what is most likely the issue?
The grill is out of calibration
54
When you see __ ___ juice, the patty is done
Clear
55
Approximately how long does it take a food safety auditor to complete an audit?
2 hours
56
When should critical food safety violations be fixed?
Immediately
57
True or false: it is impossible to follow First In, First Out (FIFO) if food is not labelled accurately
True
58
The temperature of water for cut fries should not rise above ___
55F/12.7C
59
How many times per year will stores be visited by a secret shopper?
96
60
Match the temperature to the piece of equipment
A. Grill B. Fryers C. Hot holding unit
61
What should you do if you have a question about shop results?
Contact your district manager
62
What are the three main components of an effective pest prevention program?
Prevent access, deny food and water, work with a licensed pest control operator
63
True or false: it is okay to leave entrances unlocked during prep or closing as long as nobody is around outside
False
64
What is the primary reason for toasting the buns golden brown?
To prevent buns from becoming soggy
65
How high can boxes of oil be stacked in the dining room?
2
66
Who are the five guys?
Jim, Matt, Chad, Ben, Tyler
67
Food should be stored away from the walls and at least ____ off the floor
6 inches
68
How many days after the grind-on/pack date can meat be accepted?
14
69
True or false: new employees must complete all their Five Guys university courses before they can begin training on the line
False
70
To allow time for clean-up and pre-shift meetings, morning prep should be finished at least _____ minutes prior to opening
30
71
Quarterly late-night shops, also known as “phantom shops” are looking for the same items as regular shoppers in addition to what?
Signs of early closing
72
What metric determines morning prep levels?
Store sales mix and forecasted sales
73
If you have issues with greasy floors, doors that won’t shut correctly, and haze in the air, what is likely the problem?
Improperly balanced hood system
74
When can a store be visited by secret shoppers?
Any time the store is open
75
Define washing and sanitizing
Washing – removing surface dirt, sanitizing – reduce pathogens to safe levels
76
How often should you boil out the fryers?
Every time you do an oil change/once a week
77
How often should managers verify the contents of the register drawers?
Before and after each shift
78
Final cooked fries should be cooked until they are __ ___ on the outside and like a _______ _____ on the inside
Firm, mashed potato
79
Pre-cooks should sit on the racks or above the oil until they appear ______ resistance _____, ____, and ___ _
Limp, soft, dull
80
If you have cut fries exhibiting the acid effect, what should you do?
Throw all buckets from that batch in the trash, then wash, rinse, and sanitize the buckets
81
What are the three things you must check when you receive ground beef during a delivery?
Packaging (look for bloating, discoloration, smell, etc.), temperature, grind-on/pack date
82
What is the proper concentration for Quat-sanitizer solution?
150-400ppm
83
When and where in the United States did Five Guys start?
1986 in Arlington, Virginia
84
Burger patties should be cooked to an internal temperature of ____
160F/71C
85
If your store runs out of bread and you cannot borrow bread from another location, what do you have to do?
Shut down the store
86
What are the six pathogens?
Shigellosis, salmonella, salmonella (non-typhoidal), E. Coli, Hepatitis A, Norovirus
87
Approximately how many ounces should a balled patty weigh?
3.6
88
Match the technology system to the correct description: Five Guys University, Back of House, BOSS, Extranet, MarketForce
A. Five Guys University B. Extranet C. MarketForce D. Back of House E. BOSS
89
Time and temperature checks should be performed at minimum every ___ hours
2
90
True or false: cashiers should repeat the order back to the customer before completing the order
True
91
Where do you submit issues if you have problems with bread quality?
Bread ordering subscriber system (BOSS)
92
You should start watching for the acid effect once potatoes have been soaking for ___ hours
20
93
What are the two tests for bacon?
The horizontal test and the shatter test
94
What should NEVER be used to put out a grease fire?
Water
95
What are the purposes of the secret shopper program?
To create an employee culture of “personal ownership”, to reward employees for exceeding standards of quality and service, and to gain customer perspective
96
Why do we prep one box of meat at a time?
To prevent time and temperature abuse
97
We don’t allow bags of bread to be stacked on top of each other primarily because the bread is ______________
Fragile
98
Boxes of peanuts should be at least ____ full
¾
99
When do cut fries turn pink?
When they did not soak long enough in cold water
100
When do cut fries turn black?
When they have been held too long out of water
101
Approximately how many minutes should fries be final cooked?
2 ½
102
What is the purpose of food safety audits?
Brand protection, to get a third-party view of our operations, and to lead us towards our goal of being the safest restaurant system in the world
103
What should you NOT do if a customer has concerns about allergens in the food?
Make judgements about allergen safety for them

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