Five Guys Manager Test: 2025 Exam Questions and Answers

Days meat can be accepted after grind-on/pack date

14

Minimum hours for time and temperature checks

2

Best practice during a food safety audit

Walk with the specialist during the audit

Action for cut fries exhibiting the acid effect

Throw all the buckets from that batch in the trash, then wash, rinse, and sanitize the buckets

Primary reason for toasting buns golden brown

To prevent the bun from becoming soggy

Stations new employees should be able to work after training

Register, Grill, Fries, Dressing station

Three main components of an effective pest prevention program

Prevent access, deny food and/or water, work with a licensed pest control operator

Issue if grill needs adjustment above or below 350

The grill is out of calibration

Minimum fullness for boxes of peanuts

3/4

Frequency of temperature checks for potentially hazardous foods

2 hours

Maximum number of days for new employees to complete courses in 5 Guys University

31

Description of the 5 Guys approach to food cost

We manage food cost in the back of house, but not between us and the customer

Adjective describing a perfectly cooked 5 Guys burger

Juicy

When stores can be visited by secret shoppers

Anytime the store is open

Purpose of food and safety audits

Brand protection, third party view of our operations, lead us towards goals of being the safest restaurant system in the world, ALL OF THE ABOVE

Hours to start watching for the acid effect in potatoes

20

Action to remove surface dirt

Wash

Action to reduce pathogens to safe levels

Sanitize

Maximum height for stocking boxes of oil in the dining room

2

Create an employee culture of 'Personal Ownership'

Gain customer perspective, Reward employees for achieving standards of quality of service

What to do if the store runs out of bread?

Close the store

When should stores start cutting the potatoes during morning prep?

First thing in the morning

What are the three things to check when recovering ground beef during delivery?

Packaging, Temperature, Grind-on/pack date

Who should receive secret shopper award payouts?

All employees working the shift

What can cause the acid effect to appear in cut fries?

Soaking the fries too long

What to do if a customer insists on a rare burger?

Ask them to try one the five guys way, on the house

Is it mandatory to perform a boil out every time you change your oil?

True

Is it acceptable to prep in advance for more than one day?

False

What should cashiers do before completing an order?

Repeat the order back to the customer

Maximum bags high for free standing potatoes?

4

Maximum bags high for potatoes against a wall?

5

What is likely the problem with greasy floors and haze in the air?

Improperly balanced hood system

What is the primary purpose of the shift change?

Set the next shift up for success

How much bread should be in stock in case of a delivery delay?

Enough to get you through the next delivery date

How many minutes should pre-cooked fries be final cooked?

2 1/2-3

How many times should you even out a hamburger patty?

1

Final cooked fries should be cooked until they are ___ on the outside and like a ___ potato on the inside.

Firm. Mashed

What happens when cleaning/sanitizing agents contaminate food?

Chemical

What are pathogens in food safety?

Biological

What happens when foreign objects are introduced to food?

Physical

What to do if you notice a problem with a product in the store?

Submit a product issue form

Should new employees complete their 5 guys university courses quickly?

False

How far should food be stored off the floor?

6 inches

What should fries appear like when sitting on the racks?

___,___, and ___.

Dull, Limp, Soft

Characteristics of certain food items.

Plain wedding ring

An item employees are allowed to wear while working.

Kay-5 concentration range

50-100ppm

Burger cooking edges

Should turn Gray/grey.

Six pathogens

Shigellosis, Salmonella, Salmonella (non-Typhoidal), E.Coli, Hepatitis A, and Norovirus.

Juice indicating patty doneness

Clear juice indicates the patty is done.

Food borne illness symptoms

Employees exhibiting symptoms should be excluded from the restaurant.

Burger patties internal temperature

Should be cooked to 160 degrees.

FIFO labeling requirement

It is impossible to follow FIFO if food is not labeled accurately.

Inclement weather entrance requirements

WT floor signs and Mats Both A and B should be placed at all entrances.

Meat expiration time after prep

If prepped at 7pm, it expires at 4pm the following day.

Acceptable food item purchase

It is unacceptable to purchase locally if you run out of any food item.

Allergen safety judgments

You should NOT make judgments about allergen safety for customers.

Grill temperature

350 degrees.

Fryer temperature

345 degrees.

Hot holding unit temperature

140 or higher.

Employee section mastery

It is unacceptable to have employees that can only work one section unless they show mastery.

The five guys

Tyler, Matt, Jim, Chad and Ben.

Cut fries discoloration

Turn black when held too long out of water.

Fry calibration reason

To account for color changes in perfect fries from shift to shift.

Secret shopper visits per year

Stores will be visited 96 times per year.

Patty flipping frequency

Generally need to flip a patty 2-4 times on the grill.

Fryer filter pump issues

Check to ensure the waffle rack is below the filter paper, strainer cup is tight and clean, and filter paper is not too dirty.

Daily maintenance schedule

Following the daily cleaning schedule/calendar will help keep the store in good condition.

Manager certifications

All five guys managers are required to have two specific certifications.

Quality control

Food safety

Soaking time for cut potatoes

15 minutes

Burgers should be ___ out with the patty press

Evened

Tasks not allowed one hour prior to closing

Stack unused chairs, Clean the bread grill, Filter unused fryers

Five Guys start date and location

1986 in Alexandria Virginia

Proper concentration range for quat Santander solution

150-400ppm

White ingredients

Cut potatoes, salt and sugar

Orange ingredients

Grease and cleaning solutions

Indicator that a hamburger is done

Clear juices

Pre-cooking fries until slightly hard

There is a slight change in color

Pre-cook time for fries

2 1/2 minutes

Register drawer verification frequency

Before and after each shift

Issue submission for bread quality problems

Bread ordering subscriber system (BOSS)

Perfect 5 Guys fry color

Can change from shift to shift

Morning prep completion time before opening

30 minutes

Patties stacking

1, 8 patties high

Fryer filter drawer storage location

The lower shelf of the fry dump station

Floor cleaner mixing

With cold water

Resting time for pre-cooked fries

2 1/2 minutes

Chemical storage best practices

Away from food and prep areas

Appropriate music volume in the store

Enough to hear the person next to you, but not the table across from you

Food and safety audits frequency

4 times per year

Tests for bacon

Horizontal and shatter test

Best practices for safe money handling

Using numeric pin codes, Counting drawer, Checking large bills, Counting cash at the managers desk

Consequence of not ordering bread for delivery

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

Storage temperature for cold, potential hazardous foods

33 to 41 degrees

Crispy

High Quality pictures

Pictures of the affected items

Store sales mix and forecasted sales

What metric determines prep levels?

Early closing

Signs looked for in quarterly late-night select shops, also known as 'phantom shops'.

Employees training

Five guys university