Burger King Clean And Safe / Guest Priority Specialist Exam
You will need to complete this exam and score at least a 90% in order to be certified to complete BK visits. We look forward to your participation on the BK Clean & Safe / Guest Priority program.
- 1.What is the difference between a soffit and parapet?
- A.
The parapet is the top border around the restaurant; the soffit is the overhang below.
- B.
The soffit is the top border around the restaurant; the parapet is the overhang below.
- C.
These are interchangeable
- 2.The BKC facial hair policy states:
- A.
No facial hair is permitted
- B.
Mustaches, beards, and goatees are permitted
- C.
Beards are not permitted
- D.
Beards covering more than 25% of the face must be covered with a beard net.
- 3.Regardless of the broiler model, always place this patty on top to temp:
- A.
Patty 1
- B.
Patty 2
- C.
Either is fine – both should be at the proper temperature out of the broiler
- 4.
- A.
Bring it inside to get the amount refunded
- B.
Eat it as part of the taste test portion of the Guest Priority visit
- C.
Evaluate if the item was prepped to the BK specifications
- D.
You may keep or discard the item as long as you do not bring it into the restaurant.
- 5.The hold times (underneath boards) for lettuce, tomatoes, and onions are as follows:
- A.
4 hours, 8 hours, 2 hours
- B.
2 hours, 4 hours, 8 hours
- C.
4 hours, 8 hours, 4 hours
- D.
4 hours, 4 hours, 8 hours
- 6.True or False: You may end a visit during the BK blackout time (11:30 am – 1:30 pm), but you cannot start a visit during the blackout time
- A.
True
- B.
False
- 7.Blue tongs are used for :
- A.
Uncooked chicken, specialty items, or jalapeno peppers
- B.
Raw beef patties (burgers & Whopper)
- C.
Uncooked and cooked veggie patties
- D.
Cooked and/or ready-to-eat product
- 8.True or False: Ham is a preferred item to temp in the walk-in cooler.
- A.
True
- B.
False
- 9.When do you introduce yourself and present your access letter?
- A.
When you arrive at the drive-thru window
- B.
Prior to evaluating the dining room portion of the Guest Priority visit
- C.
Prior to starting the Clean and Safe portion of the visit
- 10.Lift ‘n Grip tongs are used for :
- A.
Uncooked chicken, specialty items, or jalapeno peppers
- B.
Raw beef patties (burgers & Whopper)
- C.
Uncooked and cooked veggie patties
- D.
Cooked and/or ready-to-eat product
- 11.The hold times (top of boards) for ham and cheese are as follows:
- A.
4 hours, 2 hours
- B.
2 hours, 4 hours
- C.
2 hours, 2 hours
- D.
4 hours, 4 hours
- 12.True or False: While evaluating the Burger King property, you should take adjoining parking lots and driving lanes that do not belong to Burger King into consideration.
- A.
True
- B.
False
- 13.Which statement about evaluating exterior/interior lights, signs, walls and floors is correct?
- A.
Any areas not in good repair should be cited as a finding
- B.
Only areas with severe disrepair should be cited as a finding
- C.
We don’t cite for repair issues on the Guest Priority visit
- 14.Green tongs are used for :
- A.
Uncooked chicken, specialty items, or jalapeno peppers
- B.
Raw beef patties (burgers & Whopper)
- C.
Uncooked and cooked veggie patties
- D.
Cooked and/or ready-to-eat product
- 15.What part of the audit should you conduct first?
- A.
Clean & Safe
- B.
Guest Priority - Drive-thru order
- C.
Guest Priority - Exterior
- D.
Guest Priority - FOH
- 16.Red tongs are used for :
- A.
Uncooked chicken, specialty items, or jalapeno peppers
- B.
Raw beef patties (burgers & Whopper)
- C.
Uncooked and cooked veggie patties
- D.
Cooked and/or ready-to-eat product
- 17.If the temperature of the hot water does not meet the minimum requirements at a sink, you should:
- A.
Test a different sink
- B.
Recalibrate your thermometer
- C.
Retest the sink that had the out of compliance temp at the end of the visit
- D.
Cite a finding
- 18.True or False: In order to appropriately evaluate cleanliness, a flashlight is required while completing the Guest Priority portion of the visit.
- A.
True
- B.
False
- 19.After conducting the drive through portion of the visit OR if you’re evaluating a unit without a drive through (ex. airport or mall) what portion do you evaluate next?
- A.
Clean & Safe
- B.
Guest Priority – Exterior
- C.
Guest Priority – FOH
- 20.What is the proper procedure for temping packages of ham?
- A.
Open a package and take a direct food temperature
- B.
Pierce a sealed package with your thermometer
- C.
Sandwich your thermometer probe between two sealed packages
- 21.You evaluate store #012345 for the first time. In your iPaq, you should enter:
- A.
Unit# 12345, Ref# BK2011I
- B.
Unit# 012345, Ref# BK2011
- C.
Unit# 12345, Ref# BK0100
- D.
Unit# 012345, Ref# BK2011I
- 22.The unit receives one food safety finding and two cleanliness findings. The rating left on site should be:
- A.
Code Green
- B.
Code Orange
- C.
Code Red
- D.
No rating left on site
- 23.True or False: The Sausage Croissant Value Meal is only served in the morning and should be ordered for the drive-thru portion of the Guest Priority evaluation during breakfast hours.
- A.
True
- B.
False
- 24.Cookout logs should be completed for every shift, with no misses in a 30 day period. An exception is:
- A.
3 missed dayparts in a 30 day period
- B.
3 missed dayparts in a 30 day period that are highlighted by the manager
- C.
No missed dayparts are acceptable
- 25.True or False: If you are unsure whether a Guest Priority question is a 2 or a 3, you should call EcoSure to confirm.
- A.
True
- B.
False
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