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