Burger King Clean And Safe / Guest Priority Specialist Exam

29 Questions | By Bnolan17 | Last updated: Jan 28, 2013 | Total Attempts: 833

Questions

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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.

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.

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