Burger King Clean And Safe / Guest Priority Specialist Exam

29 Questions | Total Attempts: 554

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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.


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Questions and Answers
  • 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