SShhiifftt LLeeaaddeerr QQuuaalliiffyyiinngg

AAsssseessssmmeenntt

HHiirree –– DDeevveelloopp –– IInnssppiirree

SLT-009 (10-11) For Company & Franchise Use ©2011 Hardee’s Food Systems, Inc. All rights reserved.

Candidate Name: _______________________________________

Restaurant Number: _______________________________________

Assessment Date: _______________________________________

Assessment Score: _______________________________________

Shift Leader Qualifying Assessment

SLT-009 - 2 -

Candidate Instructions

Use dark color ink and PRINT. For each question, mark () or write in the most correct answer. Be sure to review your answers before you return your completed test to your General Manager.

Your Name: _______________________________ Date: __________________

GM Name: _______________________________ Restaurant: __________________

Scoring

The Candidate must score a minimum of 90.0% on this assessment to continue in the Shift Leader selection process.

General Manager scores the assessment. Allow one point per correct answer.

General Manager reviews the scored assessment with the Candidate.

Section Points Possible Actual Points

Food Safety and Handling 15

Thaw – Tempering – Produce 5

Six Dollar Service & Cashiering 15

Breakfast 10

Lunch – Dinner – Late Night 15

Safety and Security 5

Menu Standards 10

Red Burrito® 10

Enter total number of correct answers =

Assessment Passed (90% or higher) . . .

Hardee’s only = 68 to 75 total correct points.

Hardee’s/Red Burrito = 77 to 85 total correct points.

All questions and answers in this assessment are from the online version of the Hardee’s/Red Burrito Operation Procedures Manual (OPM).

Shift Leader Qualifying Assessment

SLT-009 - 3 -

Food Safety and Handling

1. What is the approximate amount of time you should wash your hands and forearms with soap?

15 seconds 60 seconds

20 seconds None of the above

2. What is the air temperature standard for the walk-in cooler?

36° to 38°F 36° to 40°F

34° to 42°F None of the above

3. The temperature of the sanitizing water for the 3-compartment sink using a quat sanitizer should be:

75° to 120°F 140°F or higher

120° to 140°F None of the above

4. The “3-step cleaning process” at the 3-compartment sink is:

Scrape – Wash – Sanitize Wash – Sanitize – Air Dry

Wash – Rinse – Sanitize None of the above

5. Disposable gloves replace the need for frequent hand washing.

True False

6. What is the OPM’s temperature range of the “food danger zone”?

45° to 155°F 41° to 140°F

38° to 140°F None of the above

7. What “control patty” is used to ensure that the charbroiler chain speed is to standard?

Six Dollar patty Little Thickburger® patty

9 to 1 patty None of the above

8. What is the minimum internal temperature of the “control patty” used to adjust the charbroiler chain speed?

140°F 160°F

150°F None of the above

9. The same pair of tongs can be used for thawed and cooked products.

True False

10. Define “cross-contamination” . . .

_________________________________________________________________________

_________________________________________________________________________

Shift Leader Qualifying Assessment

SLT-009 - 4 -

11. What is the minimum height that products must be stored above the floor?

4 inches 12 inches

6 inches None of the above

12. What is the number one transmitter of diseases on the human body?

Hands Face

Hair None of the above

13. It is acceptable to refreeze a product once it is thawed.

True False

14. What is meant by the term “clean”?

Removal of harmful bacteria Washing and sanitizing

Removal of visible dirt and soil None of the above

15. After using a hand sanitizer, you allow your hands to air dry.

True False

Thaw – Tempering – Produce

16. What is the holding time for cut lettuce, sliced/diced onions, etc. at room temperature?

2 hours 6 hours

4 hours None of the above

17. What is the difference between “thawing” and “tempering” (define) . . .

_________________________________________________________________________

_________________________________________________________________________

18. It is acceptable to thaw products using a microwave, heat lamp, or hot water.

True False

19. What is the thaw time for charbroiled chicken breasts (char-chicken)?

6 hours 24 hours

12 hours None of the above

20. What is the thaw time for chicken tenders under refrigeration?

18 hours 36 hours

24 hours None of the above

Shift Leader Qualifying Assessment

SLT-009 - 5 -

Six Dollar Service and Cashiering

21. A Guest should not have to get up from the dining room table unless they are going to the restroom or leaving.

True False

22. What is the first step to providing Six Dollar Service?

Opening doors for Guests Scripting

Friendly greeting None of the above

23. At the drive-thru, Guests should be greeted at the menu board or OCB within . . .

Immediately 45 seconds

30 seconds None of the above

24. Define drive-thru “service time” . . .

_________________________________________________________________________

_________________________________________________________________________

25. What are two important steps in Guest greetings and closings?

Look good and act like you care Ensure teamwork & cleaning is happening

Smile and establish eye contact None of the above

26. When assembling a drive-thru or to-go order, the proper bagging order is . . .

Wrapped items, side items, boxed items Drinks, boxed items, side items, wrapped items

Boxed items, wrapped items, side items None of the above

27. When delivering a dining room order with two Thickburger® baskets, you use . . .

No tray liner and bring the tray back No tray liner and leave the tray

A tray liner and leave the tray None of the above

28. List in order the “Five Steps of Drive-Thru Scripting” . . .

(1) ___________________________ (4) ___________________________

(2) ___________________________ (5) ___________________________

(3) ___________________________

29. Define “Circle of Influence” . . .

_________________________________________________________________________

_________________________________________________________________________

Shift Leader Qualifying Assessment

SLT-009 - 6 -

30. List in order the five steps to handle a Guest complaint or issue . . .

(1) ___________________________ (4) ___________________________

(2) ___________________________ (5) ___________________________

(3) ___________________________

31. Baskets obtained from the dining room should be . . .

Wiped out before reuse Washed, rinsed and sanitized before reuse

Washed before reuse None of the above

32. What is the frontline service time standard for breakfast?

2 minutes, 30 seconds or less 3 minutes or less

3 minutes, 30 seconds or less None of the above

33. How should a Cashier handle a traveler’s check from a Guest?

Same as cash Notify the Person-In-Charge

Ask for a credit card None of the above

34. At the drive-thru, when should a drink and straw go “out the window”?

With the food and condiments Within 45 seconds

When collecting payment None of the above

35. “Sound-Off” is used to . . .

Announce a featured product Communicate changes in business flow

Communicate to Centerpost None of the above

Breakfast

36. What is the holding time of sausage gravy in the heatwell?

2 hours Until end of breakfast

6 hours None of the above

37. What is the cook time of bacon in the convection oven?

1 minute, 30 seconds 4 minutes

2 minutes, 30 seconds None of the above

38. What is baked biscuit diameter standard?

_________________________________________________________________________

39. What is the bake-out weight of a biscuit?

_________________________________________________________________________

40. The holding time for cut, unbaked biscuits is 30 minutes in refrigeration.

True False

Shift Leader Qualifying Assessment

SLT-009 - 7 -

41. How often is the pastry brush dipped in margarine when basting baked biscuits?

After every row of 3 After every sixth biscuit

Every other row of 3 None of the above

42. List three (out of four) baked biscuit appearance quality standards . . .

___________________________

___________________________

___________________________

43. What is the maximum amount of folded eggs that can be cooked at a time?

6 12

8 None of the above

44. What is the minimum internal temperature of scrambled eggs?

150°F 165°F

160°F None of the above

45. How much icing is put on each Cinnamon 'N' Raisin™ biscuit (approximate)?

¼ ounce ¾ ounce

½ ounce None of the above

Lunch – Dinner – Late Night

46. What is the temperature of the water in the heatwell (± 5°)?

175°F 200°F

185°F None of the above

47. How long do you circulate shortening (oil) in the filtering machine?

3 minutes 10 minutes

5 minutes None of the above

48. Describe the “filtering rotation” process . . .

_________________________________________________________________________

_________________________________________________________________________

49. Where are 9:1 patties placed on the charbroiler?

At the end of the belt 6 inches from the beginning of the belt

1 inch before the patty shield None of the above

Shift Leader Qualifying Assessment

SLT-009 - 8 -

50. What is shortening temperature for cooking french fries (±10°)?

360°F 350°F

325°F None of the above

51. What is the minimum internal temperature of a cooked Little Thickburger® meat patty?

140°F 160°F

150°F None of the above

52. What is the minimum internal temperature of a cooked chicken tender?

140°F 160°F

150°F None of the above

53. What is the brew temperature of coffee (± 5°)?

180°F 200°F

190°F None of the above

54. Chill-It® pans must be stored in the walk-in freezer bottom-side up for a minimum of 4 hours prior to use.

True False

55. What is the water to ice mixture ratio of an “ice bath” for product on the dress table . . .

_________________________________________________________________________

56. When buttering a bun, the result should be a medium coating on the bun.

True False

57. What is the holding time for pre-staged ice cream for milkshakes in the dipping cabinet or freezer?

4 hours 8 hours

6 hours None of the above

58. What is the minimum size of a cooked chicken tender?

2½ inches 4 inches

3½ inches None of the above

59. What is the holding time for heated chicken breasts (char-chicken)?

No hold time 10 minutes

5 minutes None of the above

60. What type of cooling method is used to cool down chili at closing?

Ice bath cooling Two-stage cooling

One-stage cooling None of the above

Shift Leader Qualifying Assessment

SLT-009 - 9 -

Safety and Security

61. What does “MSDS” mean?

Monthly Safety Discovery Sheet Material Safety Data Sheet

Material Safety Detail System None of the above

62. Approved slip-resistant footwear should be worn before you enter the restaurant.

True False

63. What is the minimum distance chemicals should be stored away from the hot water heater or other heat generating device?

_________________________________________________________________________

64. List in order the P-A-S-S method of using a portable fire extinguisher . . .

(P) ___________________________

(A) ___________________________

(S) ___________________________

(S) ___________________________

65. Describe why the back door cannot be blocked by trash, stock, etc. during operating hours.

_________________________________________________________________________

Menu Standards

66. List from the bottom up, the ingredients of a Frisco Breakfast Sandwich® . . .

___________________________

___________________________

Small American Cheese

___________________________

___________________________

___________________________

67. List from the bottom up, the ingredients of a Loaded Biscuit ‘N’ Gravy Breakfast Bowl™. . .

___________________________

___________________________

___________________________

___________________________

Breakfast Bowl

Shift Leader Qualifying Assessment

SLT-009 - 10 -

68. List from the bottom up, the ingredients of a Loaded Breakfast Burrito . . .

___________________________

___________________________

___________________________

69. List from the bottom up, the ingredients of a Monster Biscuit . . .

___________________________

___________________________

Folded Egg

___________________________

___________________________

___________________________

___________________________

___________________________

70. List from the bottom up, the ingredients of a Little Thickburger® . . .

___________________________

___________________________

¼ ounce Ketchup

___________________________

___________________________

___________________________

2 Red Onion Rings

___________________________

___________________________

___________________________

___________________________

Buttered Heel

Shift Leader Qualifying Assessment

SLT-009 - 11 -

71. List from the bottom up, the ingredients of a Charbroiled Chicken Club . . .

___________________________

___________________________

___________________________

Swiss Cheese

___________________________

___________________________

___________________________

___________________________

___________________________

72. List from the bottom up, the ingredients of a Third Pound Cheeseburger . . .

___________________________

___________________________

___________________________

___________________________

___________________________

⁓ pound Meat Patty

___________________________

___________________________

Buttered Heel

73. List from the bottom up, the ingredients of a Mushroom Swiss Thickburger® . . .

___________________________

___________________________

Swiss Cheese

___________________________

___________________________

___________________________

74. List from the bottom up, the ingredients of a Side Salad . . .

___________________________

___________________________

___________________________

___________________________

Black Bowl

Shift Leader Qualifying Assessment

SLT-009 - 12 -

75. List from the bottom up, the ingredients of a Low Carb Thickburger® . . .

___________________________

___________________________

___________________________

___________________________

Large American Cheese

___________________________

___________________________

___________________________

⁓ ⁓ ⁓ ⁓ ⁓ ⁓ ⁓ ⁓ ⁓

___________________________

Red Burrito®

Complete this section if your restaurant has a Red Burrito.

76. What is the tempering time for taco beef?

8 hours 24 hours

12 hours None of the above

77. What is the minimum internal temperature freshly prepared refried beans?

145°F 165°F

155°F None of the above

78. How often should refried beans and enchilada sauce be stirred while in the heatwell?

Every 10 minutes Every 30 minutes

Every 15 minutes None of the above

79. How many tortilla chips should be added to a Mexican Combo?

10 – 12 15 – 18

12 – 15 None of the above

80. What is the holding time for side of refried beans?

4 hours 24 hours

12 hours None of the above

81. How many quesadillas can be placed in the Star Clamshell?

2 4

3 None of the above

Shift Leader Qualifying Assessment

SLT-009 - 13 -

82. The shape of a properly diced tomato is best described as . . .

Squares Wedges

Circles None of the above

83. List from the bottom up, the ingredients of a Deluxe (Grilled) Chicken Taco . . .

___________________________

___________________________

___________________________

___________________________

___________________________

Corn or Flour Tortilla

84. List from the bottom up, the ingredients of a Beef Taco Salad . . .

___________________________

___________________________

___________________________

___________________________

___________________________

___________________________

Flour Tortilla Bowl

85. List from the bottom up, the ingredients of a Grilled Chicken Burrito . . .

___________________________

___________________________

___________________________

___________________________

Flour Tortilla