Burger King Clean And Safe / Guest Priority Specialist Exam

Red tongs are used for cooked and/or ready-to-eat products. This is because red is commonly associated with caution or danger, and using red tongs helps to prevent cross-contamination between raw and cooked foods. By designating red tongs specifically for cooked or ready-to-eat products, it ensures that these foods are handled safely and reduces the risk of foodborne illnesses.

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.

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.

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.

Green tongs are used for uncooked and cooked veggie patties.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

not-available-via-ai

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.

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.

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.

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.

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.

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.

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.

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.

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.

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".