Burger King Clean And Safe / Guest Priority Specialist Exam

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  • 1/29 Questions

    Red tongs are used for :

    • Uncooked chicken, specialty items, or jalapeno peppers
    • Raw beef patties (burgers & Whopper)
    • Uncooked and cooked veggie patties
    • Cooked and/or ready-to-eat product
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About This Quiz

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.

Burger King Clean And Safe / Guest Priority Specialist Exam - Quiz

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  • 2. 

    Lift ‘n Grip tongs are used for :

    • Uncooked chicken, specialty items, or jalapeno peppers

    • Raw beef patties (burgers & Whopper)

    • Uncooked and cooked veggie patties

    • Cooked and/or ready-to-eat product

    Correct Answer
    A. Raw beef patties (burgers & Whopper)
    Explanation
    Lift 'n Grip tongs are specifically designed for handling raw beef patties such as burgers and Whoppers. They are not meant for handling uncooked chicken, specialty items, jalapeno peppers, uncooked and cooked veggie patties, or cooked and/or ready-to-eat products.

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  • 3. 

    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.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The correct answer is true. This means that the Sausage Croissant Value Meal is indeed only served in the morning and should be ordered for the drive-thru portion of the Guest Priority evaluation during breakfast hours.

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  • 4. 

    The hold times (underneath boards) for lettuce, tomatoes, and onions are as follows:

    • 4 hours, 8 hours, 2 hours

    • 2 hours, 4 hours, 8 hours

    • 4 hours, 8 hours, 4 hours

    • 4 hours, 4 hours, 8 hours

    Correct Answer
    A. 4 hours, 4 hours, 8 hours
    Explanation
    The correct answer is 4 hours, 4 hours, 8 hours. This is because the hold times for the lettuce and tomatoes are both 4 hours, while the hold time for the onions is 8 hours.

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  • 5. 

    Green tongs are used for :

    • Uncooked chicken, specialty items, or jalapeno peppers

    • Raw beef patties (burgers & Whopper)

    • Uncooked and cooked veggie patties

    • Cooked and/or ready-to-eat product

    Correct Answer
    A. Uncooked and cooked veggie patties
    Explanation
    Green tongs are used for uncooked and cooked veggie patties.

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  • 6. 

    True or False: In order to appropriately evaluate cleanliness, a flashlight is required while completing the Guest Priority portion of the visit.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    The statement is false because a flashlight is not required to evaluate cleanliness during the Guest Priority portion of the visit. The cleanliness can be assessed visually without the need for additional tools like a flashlight.

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  • 7. 

    What is the difference between a soffit and parapet?

    • The parapet is the top border around the restaurant; the soffit is the overhang below.

    • The soffit is the top border around the restaurant; the parapet is the overhang below.

    • These are interchangeable

    Correct Answer
    A. The parapet is the top border around the restaurant; the soffit is the overhang below.
    Explanation
    A parapet refers to the top border or barrier that surrounds a building or structure, while a soffit is the underside or overhang below a structure. In the context of a restaurant, the parapet would be the top border around the building, while the soffit would be the overhang below the roof or eaves.

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  • 8. 

    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?

    • Clean & Safe

    • Guest Priority – Exterior

    • Guest Priority – FOH

    Correct Answer
    A. Clean & Safe
    Explanation
    After conducting the drive through portion of the visit or evaluating a unit without a drive through, the next portion to evaluate is the cleanliness and safety of the establishment. This includes assessing the cleanliness of the premises, such as the parking lot, exterior areas, and restrooms, as well as ensuring that safety measures are in place, such as proper lighting, signage, and security measures. This evaluation is important in ensuring that the establishment provides a clean and safe environment for guests.

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  • 9. 

    Regardless of the broiler model, always place this patty on top to temp:

    • Patty 1

    • Patty 2

    • Either is fine – both should be at the proper temperature out of the broiler

    Correct Answer
    A. Patty 1
    Explanation
    The correct answer is Patty 1. This means that regardless of the broiler model, the patty should always be placed on top to reach the proper temperature.

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  • 10. 

    What is the proper procedure for temping packages of ham?

    • Open a package and take a direct food temperature

    • Pierce a sealed package with your thermometer

    • Sandwich your thermometer probe between two sealed packages

    Correct Answer
    A. Sandwich your thermometer probe between two sealed packages
    Explanation
    The proper procedure for temping packages of ham is to sandwich your thermometer probe between two sealed packages. This ensures that the thermometer accurately measures the temperature of the ham without directly touching the food or piercing the package.

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  • 11. 

    True or False: To evaluate the cleanliness of the play area, you will need to crawl through the tunnels, slides, and junction boxes during the Guest Priority evaluation.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    The correct answer is False. This means that you do not need to crawl through the tunnels, slides, and junction boxes to evaluate the cleanliness of the play area during the Guest Priority evaluation.

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  • 12. 

    Blue tongs are used for :

    • Uncooked chicken, specialty items, or jalapeno peppers

    • Raw beef patties (burgers & Whopper)

    • Uncooked and cooked veggie patties

    • Cooked and/or ready-to-eat product

    Correct Answer
    A. Uncooked chicken, specialty items, or jalapeno peppers
    Explanation
    Blue tongs are used for uncooked chicken, specialty items, or jalapeno peppers. This is because blue tongs are typically designated for handling raw poultry to prevent cross-contamination with other foods. Specialty items and jalapeno peppers may also require separate tongs to avoid cross-contamination.

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  • 13. 

    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.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    When evaluating the Burger King property, you should not take adjoining parking lots and driving lanes that do not belong to Burger King into consideration.

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  • 14. 

    If the temperature of the hot water does not meet the minimum requirements at a sink, you should:

    • Test a different sink

    • Recalibrate your thermometer

    • Retest the sink that had the out of compliance temp at the end of the visit

    • Cite a finding

    Correct Answer
    A. Retest the sink that had the out of compliance temp at the end of the visit
    Explanation
    If the temperature of the hot water does not meet the minimum requirements at a sink, the correct action to take is to retest the sink that had the out of compliance temperature at the end of the visit. This means that you should check the temperature again to ensure that it is still not meeting the minimum requirements. This allows for confirmation of the initial finding and helps to determine if further action needs to be taken.

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  • 15. 

    True or False: Ham is a preferred item to temp in the walk-in cooler.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The statement is true because ham is a perishable food item that needs to be stored at a specific temperature to maintain its quality and safety. The walk-in cooler provides the ideal temperature range for storing ham, which is typically between 32°F and 40°F. Storing ham in the walk-in cooler helps to prevent bacterial growth and maintain its freshness. Therefore, it is preferred to store ham in the walk-in cooler.

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  • 16. 

    Not all BK restaurants will have an exterior, a dining room, restrooms or a drive through.  Some locations will be at a mall or airport and some locations will be co-brand restaurants (BK restaurant and gas station combined).  To determine what Guest Contact questions you need to evaluate what should you do?

    • Evaluate all areas excapt the exterior and the drive thru.

    • Mark all of the Guest Contact questions as NA (Not Applicable) in the iPAQ.

    • Ask the manager what areas they are responsible for cleaning, and only evaluate those areaas (and NA all questions they are not responsbile for).

    Correct Answer
    A. Ask the manager what areas they are responsible for cleaning, and only evaluate those areaas (and NA all questions they are not responsbile for).
    Explanation
    To determine which Guest Contact questions need to be evaluated, it is suggested to ask the manager what areas they are responsible for cleaning and only evaluate those areas. This approach ensures that only relevant questions are considered and any areas that are not the manager's responsibility can be marked as NA (Not Applicable) in the iPAQ. By doing so, the evaluation process can be streamlined and focused on the areas that require attention.

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  • 17. 

    What do you do with the item you ordered at the drive through?

    • Bring it inside to get the amount refunded

    • Eat it as part of the taste test portion of the Guest Priority visit

    • Evaluate if the item was prepped to the BK specifications

    • You may keep or discard the item as long as you do not bring it into the restaurant.

    Correct Answer
    A. You may keep or discard the item as long as you do not bring it into the restaurant.
    Explanation
    The correct answer states that you may keep or discard the item as long as you do not bring it into the restaurant. This suggests that once you have received your order at the drive-through, you have the freedom to choose whether you want to keep the item or throw it away, as long as you do not bring it inside the restaurant. This implies that the decision of what to do with the item is left up to the individual, as long as they follow the given guideline.

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  • 18. 

    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

    • True

    • False

    Correct Answer
    A. False
    Explanation
    During the BK blackout time (11:30 am - 1:30 pm), you are not allowed to end a visit. However, you can start a visit during this blackout time.

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  • 19. 

    When do you introduce yourself and present your access letter?

    • When you arrive at the drive-thru window

    • Prior to evaluating the dining room portion of the Guest Priority visit

    • Prior to starting the Clean and Safe portion of the visit

    Correct Answer
    A. Prior to starting the Clean and Safe portion of the visit
  • 20. 

    The hold times (top of boards) for ham and cheese are as follows:

    • 4 hours, 2 hours

    • 2 hours, 4 hours

    • 2 hours, 2 hours

    • 4 hours, 4 hours

    Correct Answer
    A. 2 hours, 4 hours
    Explanation
    The correct answer is "2 hours, 4 hours". This is because the hold times for ham and cheese are given as 4 hours and 2 hours respectively, which means the ham can be held for a longer period of time compared to the cheese. Therefore, the correct answer is the option that reflects this difference in hold times.

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  • 21. 

    What part of the audit should you conduct first?

    • Clean & Safe

    • Guest Priority - Drive-thru order

    • Guest Priority - Exterior

    • Guest Priority - FOH

    Correct Answer
    A. Guest Priority - Drive-thru order
    Explanation
    The correct answer is "Guest Priority - Drive-thru order." This means that when conducting an audit, the first part that should be addressed is the drive-thru order process. This suggests that the drive-thru is an important aspect of the business and should be prioritized in order to ensure efficiency and customer satisfaction.

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  • 22. 

    The unit receives one food safety finding and two cleanliness findings. The rating left on site should be:

    • Code Green

    • Code Orange

    • Code Red

    • No rating left on site

    Correct Answer
    A. No rating left on site
    Explanation
    Based on the information provided, the unit receives one food safety finding and two cleanliness findings. The rating left on site should be "No rating left on site" because there are findings related to both food safety and cleanliness.

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  • 23. 

    Cookout logs should be completed for every shift, with no misses in a 30 day period. An exception is:

    • 3 missed dayparts in a 30 day period

    • 3 missed dayparts in a 30 day period that are highlighted by the manager

    • No missed dayparts are acceptable

    Correct Answer
    A. 3 missed dayparts in a 30 day period that are highlighted by the manager
    Explanation
    The correct answer is 3 missed dayparts in a 30 day period that are highlighted by the manager. This exception suggests that if there are 3 missed dayparts within a 30 day period, it is acceptable as long as the manager highlights them. This implies that the manager has the authority to overlook or excuse these missed dayparts if they are aware of and acknowledge them.

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  • 24. 

    True or False: During the Clean & Safe portion of your evaluation, the paper towel dispenser at the BOH hand sink is found to be empty (either by you or a team member).  The manager is notified and they immediately restock the dispenser.  While the proper corrective action was taken, this is still a Clean & Safe finding.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    During the Clean & Safe portion of the evaluation, if the paper towel dispenser at the BOH hand sink is found to be empty and the manager immediately restocks it, this is not considered a Clean & Safe finding. The proper corrective action was taken in a timely manner, which ensures that the hand sink is properly stocked with paper towels for hygiene purposes. Therefore, this does not count as a Clean & Safe finding.

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  • 25. 

    The BKC facial hair policy states:

    • No facial hair is permitted

    • Mustaches, beards, and goatees are permitted

    • Beards are not permitted

    • Beards covering more than 25% of the face must be covered with a beard net.

    Correct Answer
    A. Beards covering more than 25% of the face must be covered with a beard net.
    Explanation
    The correct answer is "Beards covering more than 25% of the face must be covered with a beard net." This statement is the only one that provides a specific condition for when beards are allowed, which is if they cover more than 25% of the face. It also provides a solution for this condition, which is to cover the beard with a beard net. The other statements either prohibit all facial hair or allow certain types of facial hair without any conditions.

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  • 26. 

    True or False: If you are unsure whether a Guest Priority question is a 2 or a 3, you should call EcoSure to confirm.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    The correct answer is False. This means that if you are unsure whether a Guest Priority question is a 2 or a 3, you should not call EcoSure to confirm.

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  • 27. 

    Which statement about evaluating exterior/interior lights, signs, walls and floors is correct?

    • Any areas not in good repair should be cited as a finding

    • Only areas with severe disrepair should be cited as a finding

    • We don’t cite for repair issues on the Guest Priority visit

    Correct Answer
    A. We don’t cite for repair issues on the Guest Priority visit
    Explanation
    The correct answer states that repair issues are not cited on the Guest Priority visit. This means that any areas not in good repair should not be cited as a finding during the evaluation of exterior/interior lights, signs, walls, and floors.

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  • 28. 

    True or False:  While evaluating time control, you notice that cheese on the whopper board does not have a time control sticker.  You alert the manager, and they explain that the pHU unit (or other kitchenminder device) is used to electronically monitor the hold time for the cheese.  They point to the device, and you notice the light is yellow.  Since green is the only acceptable color for electronic timing, you must cite the finding.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    The explanation for the correct answer "False" is that the statement mentions that the light on the PHU unit is yellow, which is stated as the only acceptable color for electronic timing. However, this contradicts the information given earlier that green is the only acceptable color for electronic timing. Therefore, the finding must be cited as false.

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  • 29. 

    You evaluate store #012345 for the first time. In your iPaq, you should enter:

    • Unit# 12345, Ref# BK2011I

    • Unit# 012345, Ref# BK2011

    • Unit# 12345, Ref# BK0100

    • Unit# 012345, Ref# BK2011I

    Correct Answer
    A. Unit# 012345, Ref# BK2011I
    Explanation
    The correct answer is "Unit# 012345, Ref# BK2011I" because it matches the format given in the question. The store number is entered as "012345" and the reference number is entered as "BK2011I".

    Rate this question:

Quiz Review Timeline (Updated): Feb 13, 2023 +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Feb 13, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Aug 11, 2011
    Quiz Created by
    Bnolan17
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