Five Guys Certification Study Guide

When did the first Five Guys location open?

1986 in Arlington, VA.

What significant expansion did Five Guys undertake in 2002?

They started franchising in Virginia and Maryland.

How many locations did Five Guys have by 2001?

Five locations around the DC metro area.

What is the total number of possible ways to order a burger at Five Guys?

Over 250,000 possible ways.

What type of beef does Five Guys use?

100% all-American fresh ground beef.

What oil does Five Guys use for cooking?

Only peanut oil.

What is the policy regarding freezers at Five Guys?

There are no freezers, only coolers; nothing is ever frozen.

Where are the potatoes used at Five Guys sourced from?

Potatoes grown above the 42nd parallel or local farms with similar climate conditions.

What is the status of trans fats in the Five Guys menu?

The menu is trans-fat free.

Who are the Five Guys?

Jim, Matt, Chad, Ben, and Tyler.

What is the first impression customers have of Five Guys?

It starts in the parking lot, which should be clean and free of debris.

What years did Five Guys open five locations around the DC metro area?

1986 to 2001.

When did Five Guys sell out of franchise territory?

Within 18 months of starting to franchise in 2003.

What is the significance of the year 2003 for Five Guys?

They began to open the rest of the country for franchise rights.

What type of training materials are available for Five Guys employees?

Additional training materials can be found on Five Guys University.

What should the parking lot in front of Five Guys be like?

Clean with no debris, trash, or cigarette butts.

What is the main focus of the Five Guys certification exam?

It consists of multiple-choice questions based on the study guide.

What is the purpose of the Five Guys certification study guide?

To provide all the information necessary to pass the certification exam.

What does the Five Guys atmosphere start with?

Customer perception begins in the parking lot.

What is the significance of the Five Guys history section in the study guide?

It outlines the timeline of Five Guys' growth and expansion.

What is the Five Guys approach to food safety?

They emphasize using fresh ingredients and maintaining cleanliness.

What is the importance of the curb in front of Five Guys?

It should be clean as part of the customer perception.

What should the parking lot and curb in front of Five Guys be free of?

Debris, trash, cigarette butts, etc.

What should never be present in front of the doors of Five Guys?

A grease stain.

What should be placed at all entrances during inclement weather?

Wet floor signs and mats.

What condition should the doors of Five Guys be in?

Clean and smudge free.

How many functioning neon 'Open' signs should each Five Guys have?

Two.

What information should be visible outside the restaurant?

Hours of operation, store's phone number, and online ordering.

What should the music level be set to in Five Guys?

It should be easy to hear the person next to you, but not the tables across the room.

What should the lighting in Five Guys be like?

Bright and inviting, with no burned-out light bulbs.

What is the maximum fullness for trash cans in Five Guys?

They should never be more than half full.

How should potatoes be stacked in Five Guys?

'Lincoln log' style or neatly stacked in the same direction, up to 5 high against a wall and 4 high when free-standing.

What is the maximum height for stacking boxes of peanut oil?

No more than 2 high.

Where should empty dunnage racks be placed?

In an out of the way area in the back.

What should be the condition of the boxes of peanuts available at Five Guys?

At least ¾ full, with a 5 oz. metal scoop and a ¼ sleeve of peanut boats or bags available.

What should be available at the comment board in Five Guys?

Unlined comment cards and crayons.

What should be available at each register in Five Guys?

A laminated toppings card.

What should the tip jar next to the registers be labeled with?

TIPS, and it should be spiked with 5 one dollar bills to encourage tipping.

What is the safe temperature range for cold foods?

33° to 41°F / 0.6° to 5°C.

What is the safe temperature for hot foods?

Above 140°F / 60°C.

How quickly must cold foods return to the temperature safety zone?

Within 2 hours.

How high must all shelving be off the ground?

6 inches.

When should gloves be changed in a restaurant?

After leaving the kitchen or if they become dirty.

What are the three forms of food contamination?

Biological, chemical, and physical.

What are the six pathogens that require exclusion of a food handler from work?

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

What should be done with employees exhibiting symptoms of a foodborne illness?

They should be excluded from the restaurant.

What should be the storage height for food products?

At least 6 inches off the floor.

What are the uses for white buckets in Five Guys?

To store potatoes, salt, and sugar.

What are the three sinks used for dishwashing in Five Guys?

Wash, rinse, and sanitize.

What should orange/black buckets be used for?

Grease, fry debris, and empty ketchup and mustard bottles.

How many sanitizing buckets must each store have?

At least 2, one in the prep area and one in the kitchen.

What jewelry is allowed while working in Five Guys?

Plain wedding bands and stud earrings.

What log books must be maintained in all stores?

Maintenance, MSDS, crisis management control plan, and the red safety binder.

How often should the temperature of potentially hazardous foods be checked?

Every 2 hours.

What should the red safety binder contain?

The most recent local health inspection, Steritech audit, and pest control report.

What are the main components of an effective pest prevention program?

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

What is the proper concentration range for Quat sanitizer solution?

150 - 200PPM (China), 200 - 400 PPM (APAC/MENA), and 400 - 600 PPM (Europe).

What is the proper concentration range for Quat sanitizer solution in Europe?

400 - 600 PPM.

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

50 - 100 PPM.

Where should chemicals be stored in relation to food and prep areas?

Chemicals should be stored away from food and prep areas.

What must be done before sanitizing food contact surfaces?

Food contact surfaces cannot be sanitized unless they have been cleaned first.

What is the objective for food prep completion at Five Guys?

All prep should be completed one hour prior to opening.

What temperature should water be when washing hands?

At least 100°F (37°C).

What is the shelf-life of cooked bacon at Five Guys?

One day; it must be thrown out at the end of the day.

How should bacon be stored in the fry basket?

One sheet of bacon per layer, separated by a paper towel folded in half.

What is the cooking temperature for grilled mushrooms?

350°F (177°C).

What is the required holding temperature for grilled mushrooms?

140°F (60°C).

What should be done if grilled mushrooms go below 140°F?

Reheat them in section 3 of the grill until they reach 165°F for 15 seconds.

What is the shelf-life of grilled mushrooms?

One shift.

When should grilled mushrooms be thrown out?

At 4:00 PM, fresh mushrooms must be grilled and placed in a new pan.

What is the cooking temperature for grilled onions?

350°F (177°C).

What is the required holding temperature for grilled onions?

140°F (60°C).

What should be done prior to putting grilled onions into the warming pan?

Pour 9 oz of hot water into the metal warming pan while it is in the hot holding unit.

What is the process for cooking bacon during operating hours?

Cook it on the meat grill in the 3rd section to prevent cross-contamination.

What is the proper method for washing and sanitizing?

Washing removes surface dirt while sanitizing reduces pathogens to safe levels.

How should prepped items be dated?

All prepped items must be dated, with labels ending at either 4:00 PM or 10:00 PM.

What is the maximum time raw bacon can be stored from the receive date?

7 days.

What should be done after cooking bacon, grilled mushrooms, and grilled onions?

The grill should be cleaned, and the grease trap should be emptied.

What is the requirement for training employees regarding food safety?

All employees must be trained to spot food safety threats.

What is the significance of the prep forecast worksheet?

It should be used to determine prep levels for the day.

What temperature should grilled onions be reheated to if they fall below 140°F?

165°F for 15 seconds.

How often should the temperature of grilled onions be taken?

Every 2 hours.

What is the shelf-life of grilled onions?

1 shift.

What must be done with grilled onions at 4:00 PM?

They must be thrown out and fresh onions must be grilled.

Where should grilled onions be cooked during operating hours?

On the meat grill in the 3rd section to prevent cross-contamination.

When should potatoes be cut?

First thing in the morning.

What is required for cut potatoes during the cutting process?

They should be completely submerged in water and agitated until the water is clear.

How long must cut potatoes be submerged in cold water?

At least 15 minutes.

What is the maximum temperature for the water used for cut fries?

55°F/12.7°C.

What happens if the water in the building is not cold enough for potatoes?

Use ice or cool water in the walk-in.

What should be done with black potatoes?

They should be discarded.

What is the acid effect in potatoes?

It occurs when potatoes have soaked too long, appearing eaten away and slimy.

What should be done with buckets containing potatoes with the acid effect?

They should be discarded completely.

What should be done with pink potatoes?

Soak them in cold water for an additional 15 minutes.

What is the shelf-life of cut potatoes?

3 shifts.

What is the prep time for one bag of potatoes?

5 minutes or less.

What is the shelf-life of prepped cheese?

4 shifts.

What is the prep time for cheese?

30 minutes or less per case.

How should hot dogs be prepped?

On the red cutting board, split in half lengthwise.

What is the shelf-life of prepped hot dogs?

3 shifts, expiring the next day at 4:00 PM.