Five Guys Management test

Prep time for onions

1 hour or less for a bag

Shelf life of mushrooms & onions are

1 shift

Main Components of an effective pest prevention program are ...

1) Prevent Access 2) Deny food and/or water 3) Work with a licensed pest control operator

Bacon should only be flipped

1-2 times

Lettuce should be shredded into _______ pieces

1-2"

Prep time for meat for 2 people

10 minutes

Bacon & Grilled onions & mushrooms should be done by _____

10:00

Prep should be done by ____ to allow for breaks & pre-shift meetings

10:30

Meat can be accepted up to

14 days after the pack date

Mushrooms & Onions should be held at ____ degrees

140

Prep time for tomatoes

15 minutes or less for a box

PPM for Quat sanitizer water

150-400

Milkshakes are _____oz/ ____ml

16 oz or 455 ml

Required # of potato cutters on site

2

We smash patties

2 high

Stores should have no more than _________ worth of bread in a store at all times

2 order dates

Cooking time for mushrooms

2- 2 & 1/2 minutes

Prep time for hot dogs

20 minutes or less a bag

The freeze by date is

21 days from the pack date & when the meat needs to be frozen

One bag of meat should yield

22 patties

Meat must be received between

28 degrees and 41 degrees

When cooking bacon, grilled onions & mushrooms during store hours, it is to be cooked in section __ to prevent cross-contamination

3

Product quality incident reports must be reported through the Five Guys Foods Management system within ___ days of the delivery date

3 days (delivery date + 2 days)

Shelf life of meat is

3 shifts

Shelf life of potatoes

3 shifts

Shelf life of prepped hot dogs

3 shifts

A patty is ______

3.6 oz

Prep time for a box of bacon

30 min or less

Prep time for a box of lettuce

30 minutes or less

Prep time for a case of cheese

30 minutes or less

Mushrooms & Onions are cooked @

350 degrees F / 177 degrees C

Toasted buns may be stacked _____ high on the bun rack

4 high

Shelf life of cheese

4 shifts

The grill must be set on _____ to cook bacon

400degrees F / 204 degrees C

Where we get our potatoes from

42nd parallel

All prep items must be dated. The labels should end @ _____ or ____

4pm or 10 pm

Shelf life of bread

5 days from arrival

Prep time for a bag of potatoes

5 minutes or less

PPM for K5 water

50-100

Water temperature should not go above

55 degrees

Food products must be stored at least ____ in off the floor

6

In one cambro, there's should be _____ patties

64

What temperature can sanitizer water be

65-85 degrees

Shelf life for raw bacon

7 days from the receive date

We stack patties a total of ___ high in a cambro

8

One box of meat should yield

88 patties

Pour ___ oz of water into the metal warming pans in the HHU prior to putting __________ into the pans

9oz & Onions & mushrooms

We prep ____ for the entire day using sales forecasts to estimate quantity

Bacon

____ is the only component of five guys that cannot be purchased at any local store

Bread

Chemical

Food contamination when cleaning/sanitizing agents contaminate food due to improper use of storage

Physical

Food contamination when hazardous foreign or naturally occurring object are introduced to food

Biological

Food contamination when hazardous microorganisms called "pathogens" are passed on to food

Orange buckets should be used for what

Grease, Fry Debris, & empty Ket. & Must. bottles

Log books that must be maintained in all stores

Maintenance, MSDS, Crisis Management Control Plan, & Red Safety Binder

Red Safety binder should contain what

Most recent health inspection, Steritech audit & pest control report

Black potatoes occur when _______ & should be _______

Out of the water for too long & should be discarded

Jewelry allowed while working

Plain weddings bands & stud earrings

White buckets are used to store what

Potatoes, Salt & Sugar

2 Sanitizer buckets are required where

Prep area & on the line

The prep forecast worksheet, forecasted sales, & or 7-day pre-production summary should be used to determine what

Prep levels for the day

Hot dogs are prepped on a ____ cutting board & should take ____ to prep

Red cutting board & 20 minutes or less

6 Foodborne Illnesses

Shigellosis, Salmonella Ti-fi, Salmonella non ti-fi, E. Coli, Hepatitis A, Norovirus

Mushrooms should be cooked ____ onions to prevent flavor transfer

before

We cook bacon __________ grilled onions & mushrooms

before

Extra bacon baskets can only go on

bottom 2 shelves of bread rack or a clean table in the BOH

Use only ____ water to rinse lettuce

cold water

If the store runs out of bread, the store must

contact district manager immediately to see if a nearby store has some if not the store has to close

Temps should be taken

every 2 hours

All buns are toasted until the are ______ at ____ degrees

golden brown @ 350 degrees F

The vacuum seal on meat should be

intact and the bags should not be bloated

To avoid temperature abuse

lettuce & tomatoes cannot be prepped directly into 1/3 pans

Received by date should be written ____ of meat when received

on the box

One box of lettuce should yield ______ white tub(s)

one

The first thing done in the morning should be

potatoes

Toasted buns that aren't used are to go on

the aluminum foil covered bun rack

If bread does not get ordered on time,

the average of the past 4 orders for that day will be sent

_____ pieces of the tomatoes are to be removed and thrown away

the core pieces

The pack date is the date when

the meat was ground

Store should have enough bread to get through

the next delivery date

You know the potato is suffering from the acid effect when....

they appear eaten away and slimy

Pink potatoes occur when

they have not been in water long enough

In a cambro, tomatoes can be stacked ____ high

three

If meat reached the freeze by date, the meat should be

thrown out

The run time corresponds to the

time of day the meat was packed

All tomatoes are to be placed ____ down & the blades should be ______ sharp

top down & extremely sharp

In a black tub, tomatoes can be stacked ____ high

two

Buckets of potatoes on the line should not contain

water

Onions are to be prepped on _______ or _______ cutting boards only

white or green

When a potato has been in water for too long it can cause the ______

Acid effect

If meat was received after 14 days from pack date you

Contact the vendor and send it back

We only cook ______ bacon

Crispy

We prep for

Current day only

_______ is the objective when prepping cheese

Speed!! It doesn't have to be perfect

Our bacon must _________ when held horizontally & ______ when dropped from 14in

Stick straight out & shatter

Potatoes should be ___________

Submerged at least one inch under cold, clear water & for 15 minutes

We do what with bacon at the end of the day

Throw it away

Three sinks must be used for dishes

Wash, Rinse & Santize

Washing and Sanitizing are two separate operations

Washing removes dirt and sanitizing reduces pathogens to safe levels

The bread is a proprietary blend that does not include any

additives of preservatives

Mushrooms & Onions are grilled until they are ___ & ____ bc they still cook in the Hot holding unit

almost done & golden