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Question 1. In which year and city was Five Guys founded? A) 1985, Arlington, VA B) 1986, Arlington, VA C) 1990, Washington, DC D) 1992, Alexandria, VA Answer: B Explanation: Five Guys opened its first location in Arlington, Virginia in 1986. Question 2. Which family members are the original “Five Guys”? A) Jim, Matt, Chad, Ben, Tyler B) John, Mark, Chris, Ben, Tom C) Jim, Mike, Carl, Brian, Tim D) Jack, Matt, Chad, Bill, Tyler Answer: A Explanation: The Murrell brothers Jim, Matt, Chad, Ben, and Tyler are the founding “Five Guys”. Question 3. What is the primary purpose of the “No Freezer” policy? A) Reduce electricity costs B) Ensure all ingredients are fresh daily C) Increase storage capacity D) Speed up order processing Answer: B Explanation: The policy mandates a cooler‑only kitchen to keep ingredients fresh, never frozen. Question 4. Approximately how many possible burger customizations does Five Guys claim? A) 25, B) 100, C) 250,000+ D) 1,000,
Answer: C Explanation: The math behind toppings, sauces, and cooking levels yields over 250,000 unique orders. Question 5. What temperature range must cold food be stored at? A) 20°F‑ 30 °F B) 33°F‑ 41 °F C) 45°F‑ 55 °F D) 60°F‑ 70 °F Answer: B Explanation: Cold storage must stay between 33°F and 41°F to inhibit bacterial growth. Question 6. At what minimum temperature must hot food be held? A) 120°F B) 130°F C) 140°F D) 150°F Answer: C Explanation: Hot foods must remain above 140°F to stay in the safety zone. Question 7. The “2‑Hour Rule” refers to: A) Time allowed for a customer to receive a burger after ordering B) Maximum time food can be out of temperature control before discarding C) Interval between deep‑cleaning cycles D) Time crew can be on break per shift Answer: B Explanation: Food removed from safe temperature zones must be returned within 2 hours or discarded. Question 8. Which of the following is NOT one of the “Big 6” pathogens? A) E. coli
Explanation: Handwashing is required after restroom use, before handling food, and after any contamination. Question 12. Which uniform item signals a crew member’s role in food safety? A) Red apron B) Black hat C) Green shoes D) Blue gloves Answer: B Explanation: The black hat identifies crew members who have completed food‑safety training. Question 13. The “14‑day rule” for meat means: A) Meat must be cooked within 14 days of receipt B) Meat must be accepted within 14 days of grind‑on/pack date C) Meat can be stored frozen for 14 days D) Meat must be rotated every 14 days on the grill Answer: B Explanation: Fresh beef shipments must be used within 14 days of the grind‑on/pack date. Question 14. What internal temperature must a Five Guys burger reach? A) 145°F B) 155°F C) 160°F D) 165°F Answer: C Explanation: Burgers are cooked to an internal temperature of 160°F for safety and consistency. Question 15. How many patties are stacked to form the “8‑high” burger? A) 4
B) 6
C) 8
D) 10
Answer: C Explanation: An “8‑high” burger consists of eight stacked patties. Question 16. The “42nd Parallel” rule refers to: A) The latitude where potatoes are sourced B) The minimum distance between stores C) The angle of grill burners D) The number of toppings allowed per burger Answer: A Explanation: Five Guys sources potatoes from farms near the 42nd parallel north for optimal quality. Question 17. The “Lincoln Log” stacking method is used for: A) Storing buns in the cooler B) Arranging fry baskets for quick retrieval C) Packing potatoes in the prep tub D) Organizing napkins on the service line Answer: C Explanation: “Lincoln Log” describes the way potatoes are stacked in the prep tub to prevent bruising. Question 18. The “Acid Effect” in potato handling means: A) Adding vinegar to the fry oil B) Discarding buckets that have soaked too long in water C) Using lemon juice on raw fries D) Adjusting oil temperature after each batch Answer: B
B) 9:00 AM
C) 10:30 AM
D) 11:30 AM
Answer: C Explanation: Bacon prep must be completed by 10:30 AM to ensure freshness for the day. Question 23. The maximum number of secret‑shopper visits per year for a store is: A) 48 B) 72 C) 96 D) 120 Answer: C Explanation: Stores may be evaluated up to 96 times annually by secret shoppers. Question 24. Which benefit is tied to secret‑shopper scores? A) Automatic pay raise for the manager B) Bonus eligibility for crew members C) Free inventory for the store D) Extra advertising budget Answer: B Explanation: High secret‑shopper scores can trigger crew‑member bonuses. Question 25. During a Steritech audit, the manager’s primary role is to: A) Take notes only B) Walk with the specialist and address findings immediately C) Observe from a distance D) Conduct the audit themselves Answer: B
Explanation: Managers accompany the specialist to ensure swift corrective actions and brand protection. Question 26. The “Average of Past 4” rule is used for ordering which product? A) Beef patties B) Buns C) Fries D) Bacon Answer: B Explanation: Bread orders are calculated based on the average usage of the past four weeks. Question 27. If a product defect is discovered, the manager must complete the: A) Daily Sales Log B) Product Issue Form (PIF) C) Employee Attendance Sheet D) Maintenance Request Ticket Answer: B Explanation: The PIF documents defects for follow‑up with the supplier. Question 28. Purchasing from local grocery stores is: A) Allowed for emergency shortages only B) Strictly prohibited C) Encouraged to reduce costs D) Optional if the store is nearby Answer: B Explanation: Five Guys policy forbids buying any inventory from grocery outlets. Question 29. Labor percentages are typically monitored using which system? A) QuickBooks
Question 33. Equipment calibration is required for which of the following? A) Cash register software only B) Fryer temperature gauges and thermometer probes C) Dining‑room tables D) Employee name tags Answer: B Explanation: Accurate temperature gauges ensure food safety and product consistency. Question 34. “Personal Ownership” in crew coaching means: A) Assigning each employee a specific station to manage B) Allowing crew to take home leftover food C. Letting crew decide their own schedules D. Giving crew free access to the manager’s office Answer: A Explanation: Employees are expected to be accountable for the cleanliness and performance of their assigned station. Question 35. Which of the following is a correct method for glove use? A) Reuse gloves for the entire shift B) Change gloves after each food‑type contact C. Wear gloves only when handling money D. Skip gloves if hands are clean Answer: B Explanation: Gloves must be changed whenever the employee switches between different food items or after contamination. Question 36. The “Cooler‑only” kitchen environment eliminates the need for: A. Ice machines
B. Walk‑in freezers C. Refrigerated display cases D. Heat lamps Answer: B Explanation: Without freezers, all perishable items are kept in the cooler. Question 37. Which of these toppings is NOT offered at Five Guys? A. Grilled onions B. Peanut butter C. Jalapeños D. Sautéed mushrooms Answer: B Explanation: Peanut butter is never on the menu; all other toppings are standard. Question 38. How many patties are used in a “Triple” burger? A) 2 B) 3 C) 4 D) 5 Answer: B Explanation: A Triple contains three beef patties. Question 39. The correct order of fry preparation is: A) Cut → Soak → Fry → Salt B) Soak → Cut → Fry → Salt C) Cut → Soak → Dry → Pre‑cook → Final‑cook → Salt D. Cut → Dry → Fry → Salt Answer: C Explanation: Fries are cut, soaked, dried, pre‑cooked, final‑cooked, then salted.
C. Complete hand‑off of inventory counts and open tickets D. That the dining area is closed for cleaning Answer: C Explanation: Accurate hand‑offs prevent errors in inventory and order processing. Question 44. Which KPI is most directly tied to labor cost control? A. Average ticket size B. Labor percentage of sales C. Number of secret‑shopper visits D. Fry oil turnover rate Answer: B Explanation: Labor % of sales measures how much of revenue goes to payroll. Question 45. The “Product Issue Form” must be submitted within: A) 1 hour of discovery B) End of the same shift C) 24 hours D) 48 hours Answer: B Explanation: Prompt PIF submission ensures timely corrective action. Question 46. Which cleaning agent concentration is correct for Kay‑5? A) 10‑ 20 PPM B) 30‑ 40 PPM C) 50‑ 100 PPM D) 150‑ 200 PPM Answer: C Explanation: Kay‑5 must be diluted to 50‑ 100 PPM for surface sanitation.
Question 47. A manager notices a fry basket with oil that smells “rancid.” The correct action is: A) Continue using it until the end of the shift B) Replace the oil immediately C. Add more fresh oil on top D. Filter the oil and reuse Answer: B Explanation: Rancid oil poses a food‑safety risk and must be changed. Question 48. Which of the following best describes the “Golden Brown” bun standard? A) Lightly toasted, still soft inside B) Dark crust, soft interior C. Completely blackened edges D. No toast, plain bun Answer: A Explanation: The bun should have a light golden crust while remaining soft. Question 49. The “Average of Past 4” calculation excludes which data point? A) The most recent week B) The week with the highest sales C) The week with the lowest sales D) None; all four weeks are used Answer: D Explanation: All four weeks are averaged to smooth out fluctuations. Question 50. Which of the following is a correct statement about the secret‑shopper scoring system? A) Scores are kept confidential from crew B) Scores affect only the manager’s bonus C) Scores are posted publicly in the break room
Question 54. During a Steritech audit, a “walk‑through” must be completed within: A) 10 minutes B) 30 minutes C) 1 hour D. 2 hours Answer: C Explanation: Audits are typically completed within an hour to minimize disruption. Question 55. The manager’s responsibility for the “Product Issue Form” includes: A) Filling it out and signing it B) Delegating it to a crew member without review C. Ignoring minor defects D. Submitting it only if the supplier asks Answer: A Explanation: Managers must complete and sign the PIF to ensure accountability. Question 56. Which of the following is NOT a correct practice for hand‑washing? A) Wet, lather, scrub for 20 seconds, rinse, dry B. Use warm water only C. Use disposable paper towels to dry hands D. Wash after handling raw meat Answer: B Explanation: Hand‑washing can be done with either warm or cold water; temperature is not a strict requirement. Question 57. If a crew member reports a headache and nausea, the manager should: A) Allow them to continue working if they feel okay B) Send them home and document the symptom per “Big 6” protocol C. Give them a coffee and monitor
D. Require a doctor’s note before any action Answer: B Explanation: Symptoms consistent with food‑borne illness require immediate exclusion. Question 58. The correct order for loading fry baskets is: A) Full → Half → Empty B) Empty → Half → Full C) Full → Empty → Half D) Any order is acceptable Answer: B Explanation: Empty baskets are loaded first to maintain oil flow and consistency. Question 59. Which of the following is a key performance indicator for inventory accuracy? A) Number of secret‑shopper visits B) Variance between recorded and actual stock levels C) Average ticket size D. Employee turnover rate Answer: B Explanation: Inventory variance measures accuracy and helps prevent waste. Question 60. The manager must ensure that the store’s lighting meets which standard? A) All bulbs must be LED B) No burnt‑out bulbs and adequate illumination for safety inspections C. Only the dining area needs proper lighting D. Lighting is optional after 8 PM Answer: B Explanation: Proper lighting is required for safety and brand presentation. Question 61. Which of the following is the correct temperature for the fry oil during cooking?
Explanation: All potatoes and other fresh items must be kept in the cooler, not frozen. Question 65. Which of the following is the correct method for storing raw beef? A) On the top shelf of the cooler B) In a sealed container on the bottom shelf, below ready‑to‑eat items C. Mixed with cooked meat in the same bin D. In a drawer with condiments Answer: B Explanation: Raw meat must be stored below ready‑to‑eat foods to prevent cross‑contamination. Question 66. If a crew member’s glove tears, the manager should: A) Continue using the same glove B) Replace the glove immediately and document the incident C. Tape the tear and keep working D. Have the employee wash hands and keep the torn glove on Answer: B Explanation: Torn gloves compromise hygiene and must be replaced right away. Question 67. The “Average of Past 4” rule for bun ordering helps prevent: A) Over‑stocking and waste B) Under‑staffing of the line C. Excessive labor costs D. Longer cooking times Answer: A Explanation: Using a four‑week average smooths demand, reducing waste. Question 68. Which of the following is the correct way to handle a broken glass in the cooler? A) Sweep it up with a dry cloth B) Use a wet mop and then sanitize the area
C. Leave it until the end of shift D. Throw it in the regular trash bin Answer: B Explanation: Broken glass must be cleaned with a wet mop, then the area sanitized to eliminate hazards. Question 69. The correct procedure for a crew member’s break schedule is: A) Unlimited breaks as needed B) Two 15‑minute breaks per 8‑hour shift, scheduled to maintain coverage C. One 30‑minute break only D. No breaks during peak hours Answer: B Explanation: Breaks are limited to two 15‑minute periods, ensuring coverage. Question 70. Which of the following is a required component of the manager’s daily checklist? A) Review of social media comments B) Verification of all temperature logs are completed and accurate C. Ordering new uniforms D. Planning weekend promotions Answer: B Explanation: Temperature logs are critical for food‑safety compliance. Question 71. Which of the following toppings is added after the burger is cooked? A) Grilled onions B) Raw lettuce C. Bacon (pre‑cooked) D. Sautéed mushrooms (pre‑cooked) Answer: B Explanation: Lettuce is added fresh after cooking to maintain crispness.
