Five Guys Certification Exam Study Guide

• This packet contains all information necessary to pass the Five Guys certification exam.
• Study all information carefully, as the exam has multiple-choice questions from this packet.

History

• 1986: The first Five Guys location opened in Arlington, VA.
• 1986-2001: Five Guys opened five locations around the DC metro area to perfect the business. Built a cult-like following.
• 2002: Five Guys started franchising in Virginia and Maryland.
• 2003: Franchise territory sold out within 18 months and opened the rest of the country for franchise rights.
• 2015: Five Guys International office established in Amsterdam, Netherlands.
• 2015-Present: Five Guys continues domestic and international expansion.

Facts

• Over 250,000 possible ways to order a burger.
• Only 100% ground beef is used from cows that are grain fed for a minimum of 120 days.
• There are no freezers, just coolers.
• Peanut oil only is used.
• Potatoes are grown above the 42nd parallel only.
• The menu is trans-fat free.
• The Five Guys are Jim, Matt, Chad, Ben, and Tyler.

Atmosphere

• Customer perception starts on approach to the exterior or in the parking lot.
• The parking lot, store exterior, and curb should be clean.
• No grease stains in front of the doors. The team must deck scrub this area during every close.
• During inclement weather, place wet floor signs and mats at all entrances.
• Doors should be clean and smudge free.
• Functional neon "Open" sign.
• Signage with hours of operation, the store's number, and online ordering information should be visible.
• Music at an appropriate level.
• Lighting should be bright and inviting and never have a burned-out light bulb.
• Trash cans should never be more than half full and should be wheeled to the back to be changed.
• Potatoes should be stacked "Lincoln log" style or neatly in the same direction. Can be stacked 5 high against a wall or window and 4 high when free-standing.
• Boxes of peanut oil should never be stacked more than 2 high.
• No empty dunnage racks should be in the dining area, but instead taken to an out-of-the-way area in the back.
• Two open and available boxes of peanuts at least ⅔ full with a 5 oz metal scoop and a ¼ sleeve of peanut boats available.
• The comment board should be easily accessible, stocked with unlined comment cards and Crayola crayons.
• Laminated toppings card available at each register accessible to the customers.
• A tip jar labeled TIPS with a black Sharpie; should be available next to the registers and spiked with 5 one-dollar bills.

Food Safety

• Cold foods must be stored between 33° to 41°F/0.5° to 5°C.
• Hot foods must be stored above 140°F / 63°C.
• Cold foods must return to the temperature safety zone within 2 hours of being prepped.
• The Danger zone for food is between 5°C to 65°C in which food-borne bacteria can grow.
• Cooking burgers at or above 75°C kills bacteria.
• The food Safety Management system is based on HACCP - Hazard Analysis and Critical Control Points.
• All shelving must be 6" / 15 cm off of the ground.
• Always wash your hands:
  • When returning to the kitchen
  • After cleaning or handling chemicals
  • After picking up something off the floor, with or without gloves
  • After handling the register or money
  • After handling the garbage
  • After touching face, hair, or body
  • After eating, drinking, smoking and chewing gum
  • After using the bathroom
  • Sneezing, coughing or using a tissue
  • Between glove changes when changing tasks
• Always change gloves after leaving the kitchen, changing tasks/stations or if gloves become dirty.

Forms of food contamination in a restaurant:

• Biological: When hazardous microorganisms are passed on to food.
• Chemical: When cleaning/sanitizing agents contaminate food due to improper use or storage.
• Physical: When hazardous foreign or naturally occurring objects are introduced to food.
• Allergens: Allergens are proteins that cause allergic reactions in people who are sensitive to the protein concerned.
• There are three stages to control hazards by Recording Food Temperatures Arriving at the premises Chilled storage Cooking

Six pathogens resulting in the exclusion of a food handler from work:

• Shigellosis
• Non-typhoid Salmonella
• Typhoid salmonella E. Coli
• Hepatitis A
• Norovirus
• Employees cannot exhibit symptoms of a foodborne illness.
• Food products stored 6 inches / 15 cm off the floor minimum.
• White buckets are only used to store potatoes, salt, and sugar.
• Four sinks must be used for dishes: wash, rinse, sanitize and rinse.
• Sanitizer has a 5 min contact time.
• Black buckets should only be used for grease, fry debris, and empty ketchup and mustard bottles.
• Each store must have at least 2 sanitizing buckets. One in the prep area and one in the kitchen area.
• The only jewelry allowed are plain wedding bands and stud earrings.
• Maintenance, MSDS, crisis management control plan, and the red safety binder are the log books that must be maintained in all stores.
• The temperature of hazardous foods should be taken every 2 hours using the compliance mate app on the tablet in-store.
• Main components of an effective pest prevention program:
  • Prevent access.
  • Deny food and/or water.
  • Work with a licensed pest control operator.
• Time and temperature checks should be performed a minimum of every 2 hours.
• The proper concentration range for Quat. sanitizer solution is 150-400 PPM / Europe: 400 - 600 PPM. Checked with a Quat test strip.
• The proper concentration range for Kay-5 sanitizer solution is 50-200 PPM Checked with a chlorine test strip.
• Chemicals stored away from food and prep areas, and used with PPE for recommended chemicals.
• Food contact surfaces cannot be sanitized unless they have been cleaned first.
• All employees need to be trained to spot food safety threats.
• Washing and sanitizing are two separate processes. Washing removes surface dirt while sanitizing reduces pathogens to safe levels.

PIF (Product Issue Form)

• Goal ensure freshest ingredients in store every time.
• Manager required to complete a PIF using the food logic app. Submit a Product Issue Form (PIF)
• Open the App on the Compliance Mate Tablet.
• Select the App and enter username (store e-mail address) and password and press Log In.
• Incidents page shows all existing PIF's and their status.
• Click the green plus sign at the bottom of the page to create a new PIF
• Select Product Issue Form (PIF) - FGEI/FGOI
• General page Store information will load automatically, so select distributor name. Complete all fields and press Next in the bottom right corner.
• Incident Detail page Select Type of Product Issue from drop down.
• Distribution Issue - i.e. damaged product, shortage, shelf life issues, temperature abuse etc.
• Foreign Material - i.e. bone, plastic, glass, pest issues etc. Please always try keeping the foreign body and contact the QA department and your DM for further instructions
• Product quality moulds, vacuum seals defect, spoilage, bad odor, off flavor etc. When the incident/claim exceeds 2 cases or more, please contact the QA department and your DM for further instructions
• Product Info page - Select Product Name from drop down.
  • Specific product Choose manufacturer and complete required fields.
• A-Multiple Use this product name for Distribution Issues that involve multiple items.
  • A-N/A Use when no products are involved. Pictures are not required.
• Take pictures as required with the Compliance Mate tablet.
• .Pictures should be clear.
• Incident detail Verify the information is correct and press Submit at the bottom right corner. A Product Issue Form can be completed on the desktop or laptop computer by logging into FoodLogiQ through My Centrify.

Prep

• Prep only for the current day.
• Objective all prep completed by 10:30 AM to allow for breaks and pre-shift meetings.
• Proper food cost managed by prepping all product to correct stand served perfect food every time and verified by certified Managers.
• Do not discuss food cost around customers, only discuss the opportunities on the top 5 line items such as portion control and correctly calling patties with the crew.
• Bacon, grilled mushrooms, and grilled onions completed by 10:00 AM.
• All prepped items must be dated ending at either 4:00 PM or 10:00 PM unless different closing hours apply.
• The prep forecast worksheet, forecasted sales, and/or 7-day pre-production summary should be used to determine prep levels for the day.
• All prep has 2 hours to return to temp safety Zone; the walk in cooler is used to reduce the temperature of the prep.
• The walk in cooler reduces the temperature of the product where as the other coolers maintain the temperature.
• Deployment:
• Effective deployment of the crew is the key to a successful, well-ran high energy shift.
• .The tone for your shift is set as duty manager so ensure you lead from the front on all tasks leading to a well trained team.
• Always schedule your team to use your "aces in places"
• Secondary tasks ensure your team has focus, cleanliness and organization.

Shift Briefs:

• Engage your team and support a culture of open communication.
• Enable clarity of direction on shift and information relevant for the shift
• Develop a greater awareness within the team
• Explain KPI focus of the shift and create competitiveness.
• Our bacon comes from Animex, Poland.
• The type of bacon used is Applewood smoked bacon.
• Prep enough bacon for the entire day using sales forecasting in the back of house.
• Only use crispy bacon, ensuring there is a taste in every bite
• The shelf-life of cooked bacon is one day.
• Set the grill to 400°F/204°C.
• Set up a fry basket with 1 piece of foil folded in half and placed at the bottom and two paper towels in half place over the foil.
• Use the bacon scraper to cut open each bag of bacon.
• Uncooked bacon should be kept between 33-41F/0.6-5C.
• The uncooked bacon must be stored in the meat drawer.
• Avoid raw bacon cross-contamination by removing from packets, separate each sheet and place into a meat Cambro.
• A box of bacon should take no longer than 30 minutes to prep.
• Place sheets of bacon on the meat grill.
• Change gloves after placing bacon on the grill.
• After 30 seconds paper separation, remove the paper from the bacon.
• Wait ~2 mins cook on 1st side until brown edges form. Then flip using the spatula and scraper.
• Using the scraper and red spatula, flip bacon only 1-2 times.
• As the bacon cooks and shrinks, condense the cooked bacon.
• Once crisp and with there being little to no moisture bubbles, remove 1 sheet of bacon at a time.
• Place 4 pieces of cooked bacon into the basket on the left side and 4 on the right of the basket.
• Place another paper towel sheet of cooked bacon.
• Continue to layer the basket 8-9 layers high.
• Use full baskets only.
• The bacon, grilled mushrooms, and grilled onions are to be completed by 10:00 AM.
• Section 3 turned up to 400°F/204°C while the bacon is being cooked. Turn the grill down to 350°F/177°C when the bacon is finished.
• When prepping additional bacon in the evening store the cambro with raw bacon in the chef base.
• Once bacon prep is complete, move the uncooked bacon to the walk-in refrigerator with a 3 day shelf life.
• Our meat is supplied from Liffey, Ireland.
• It is grain fed for the last 120 days of its life.
• The lean to fat ratio is 80/20.
• Only prep 1 box of meat with 2 people at a time totaling 10 mins or less prep time to address temp abuse of the prep time.
• Meat must be received between 28° to 41°F/-2° to 5°C.
• You need to write the received-by date.
• At least boxes 1 in every 5 must be temperature checked.
• check four key items with receipt of meat including the date, quality, quantity and temperature.
• A patty should be 3.6 ounces. Acceptable range is 3.5-3.7 ounces with and ideal weight of 3.6 ounces.
• Each store must have 3 sets of operational scales in store at all times.
• 1 bag should yield only 24 patties.
• We only smash patties one high each time.
• Stack patties totaling to 6 high in our Cambro's.
• There should be 48 patties per cambro.
• Meat can be accepted up to 12 days after the pack date.
• If receive meat later than 12, contact you DM.
• Check the packaging and ensure the vacuums sale is in tack
• Do not use patty paper outside the box
• Throw away any extra patty paper; do not out back in the box
• Open boxes, the patty cannot be kept on the table.
• The meat station is high risk and needs through cleaning of tables walko and utensils.
• To write use by date on a box of neat.
• 3 shifts is the shelf life of the meat, expiring at 4pm the next day.
• Our potato variety are Dutch Innovators.
• Potatoes should be cut first thing in the morning.
• Submerge, at least 1 inch, cuts potatoes in clear clean water.
• Cuts potato stay below 55% remove much oil. Use ice to cut water
• To keep soaking cuts
• Cut potatoes at night.
• Black cuts and water affect.
• Use to cut.
• Each store 2 cutter
• The best day is 3 shifts
• Time to cut one 5 or less to 5 minutes Insure blade are tight and potato
• Use spray to clean cuts and cuts
• Do not turn of Turn 44 for 35 - 5 minutes
• Once time to run

Grilled Mushrooms

• Mushrooms are cooked at 350°F/177°C.
• We grill the mushrooms until they are almost done and golden.
• The mushrooms are placed in the back of the hot holding unit.
• Pour 9 oz of hot water into the metal warming pan.
• The mushrooms are housed at 140°F/63°C
• If a store wants to pre prep: the mushrooms are no longer allowed to be drained from their brine. They are placed in a 1/3 pan.
• The shelf life of grilled mushrooms is 1 shift and prepped uncooked mushrooms is 4 shifts.
• Grilled mushrooms are to be cooked before grilled onions.
• When cooking grilled mushrooms during operating hours, they are to be cooked on the meat grill.
• Cook less onions for quality purposes.

Grilled Onions

• Grilled Onions are cooked 350°F/177°C.
• Grilled onions are to be cooked after grilled mushrooms.
• Grilled with the water
• Store at 14063 C
• Temperature checks two times only
• The shlef is one shift only only
• At 4:00 PM grilled ones, new in place
• We use American cheddar
• Separate cheese to cook time down
• Black cambo that are data
• A metal one 2 high but no foil should
• Don’t need perfect stacking just go
• Hot dog from dams
• We use
• A red with a knife to open and cut the dog
• We store
• The shells the day 3m5
• Hot Dogs in to prepped with 20 minutes
• Use iceberg lettuce
• Cold wate, shreand 1-4 only, boxes yield one white 2 boxes

All containers should be date with walt in

• Procedure follows
• Wash the treat
• Sink with lettuce, the core is a way
• With a treatment for
• Cut lettuce
• To not go to the third
• Tomato take walt in and out
• With sink and cold on the table
• Placed and on the black with trays.
• Then should go with 3 and date
• Green peppers from the walkin
• Soap with the
• Place on 1+2 for cleaning Jalapeno from walk
• All items clean and place by 1 only
• 2 with to To is not
• Take onion bag Soak with treat
• All for a slice
• Label clean to cut from there

- Strawberry and 4 th sink

• One more and use the tree
• Next time with 5 mix
• Top left and more of the day
• Clean and date to know.
• In
• Banana
• Blend the tree in 4
• Put the carme the
• Coffee filter and 1 plus only
• And water
• 24
• Lift and place.
• Remove the trees to not fall
• -Coffee 7:Days shelf

Milkshakes:

• Five guys-baco, peanut butter, and all times
• Mixs use all
• Some are use 7 only
• The same
• Must test with the day
• 1 box
• Strawbery 34 f
• Water clean and for the all with store
• The milk of and to a day

Bread:

• La forneed
• Five guys you can buy tree for all
• tree only comes fresh
• Can store the bread only 1 bag
• And must use the treat from the top shelf
• With all correct
• To order it on the food tree from
• To a to get all you to do with the store To send all
• 5 day arrival
• Tree on call To store and do right to get there
• Then toasted by it
• All the all time, to one time only

Dressing

• Day at the door
• And treat
• To serve high heat can occur
• Then all
• All only To give more help only
• Clean
• Check on
• To and call to not give to And treat And do right Hot and test can for treat. To and treat heat tree
• And treat and
• Top not high
• And the store will go to the fire To follow and the one of store of to heat is not right
• High is also for To make sure

Looby Routine

• Customer service in Five Guys-withn 30 secs,15 minute intervals, every 30 mins. Lobby

BRAND STANDARDS

• The potato board should provide the city, state, and farm where the potatoes were grown.
• The weekly Patty Press has important information and should be posted in the back of the house
• Each store must have 3 stacks of each cup.
• Each store must have at least 2 boxes of peanuts, at least full at all times.
• Potatoes and peanuts in the dining room should be no less than two rows high.
• For Customer safety when stacking potatoes we stack 5 bags high and 4 high when free standing.
• Five Guys uses First In, First Out (FIFO)

CLOSING

• It is not acceptable to begin the close while the store is still open.
• Before the store closes you cannot:
• Take the hood filters to the back: Clean the grills (this includes the bread grill): Clean the salad bar
• Clean the milkshake machine:Turn off the fryers: Turn off the grills: Filter the fryers. Run fry station with less than 6 baskets; Remove the Cajun bin: Remove the hot-holding unit.Scrub or mop the floors
• Put up the chairs: Focus on back of house or office tasks when dining room
• Ketchup and mustard bottles are to be washed, rinsed, sanitized, and re-filled at night.
• Leftover separated cheese should be wrapped and stored for the next day.
• Lettuce and tomatoes are to be taken to the walk-in and stored overnight.
• Leftover bacon is to be thrown away at the end of the night.
• Basic equipment is to clean

STORE MANAGEMENT BASICS

• Unifrom with staff is key
• Scheduling is of a importance.