ZAXBY’S
Zaxby’s Final Manager Certification Test
(100% Solved) Questions With Answers.
Which of the following is not a recommended way to control waste?
-Cook only what is needed for business levels
-Prep food according to daily usage par levels
-Use Fingerz that are past their hold time for Zalads
-Ensure scale is clean and calibrated so resulting weight measurements are accurate - ✔✔✔ -
Use Fingerz that are past their hold time for Zalads
It is recommended to use an Oil Tracking Log to monitor and notate which of the following?
Choose all that apply.
-Oil quality
-Sediment levels
-Oil discards
-Oil life - ✔✔✔ - -Oil quality
-Oil discards
-Oil life
It is best practice that the opening manager and incoming closing manager perform the midday
count together.
-True
-False - ✔✔✔ - True
ZAXBY’S Page 1
,ZAXBY’S
You notice the chef's base cooler is temping at 44 degrees during afternoon shift walk. What
corrective actions can you take to ensure food safety standards are maintained?
-Adjust the cooler and continue to serve product
-Check the temperature of all products in the cooler to see if the food has fallen into the
temperature danger zone
-Move all products into the walk-in cooler
-Move all products into the fry freezer - ✔✔✔ - Check the temperature of all products in the
cooler to see if the food has fallen into the temperature danger zone
What tool is used to hold team members accountable for stocking their stations at the end of
the shift?
-Prep List
-Stock List
-Zaxby's Core Values Checklist
-None of the above - ✔✔✔ - Stock List
While spot checking your food delivery, you notice the temperature of the chicken tenders/fillets
is not to standard. What is the first thing you need to do immediately?
-Notify the distributor
-Throw it away
-Wash your hands
-Nothing - ✔✔✔ - Notify the distributor
ZAXBY’S Page 2
, ZAXBY’S
What should always be turned on before the equipment located beneath it?
-Hood vents
-Sprinklers
-Fryers
-AC - ✔✔✔ - Hood vents
How many cashiers should be assigned to a cash drawer at any given time?
-4
-3
-2
-1 - ✔✔✔ - 1
As a best practice, at the end of the shift, the manager should verify the amount of money in the
till after the team member counts it.
-True
-False - ✔✔✔ - True
You notice you are not meeting the recommended drive-thru speed of service time of 1 minute
15 seconds (1:15). Which of the following actions should you NOT take to correct the situation?
-Check the storage and organization of product
ZAXBY’S Page 3
Zaxby’s Final Manager Certification Test
(100% Solved) Questions With Answers.
Which of the following is not a recommended way to control waste?
-Cook only what is needed for business levels
-Prep food according to daily usage par levels
-Use Fingerz that are past their hold time for Zalads
-Ensure scale is clean and calibrated so resulting weight measurements are accurate - ✔✔✔ -
Use Fingerz that are past their hold time for Zalads
It is recommended to use an Oil Tracking Log to monitor and notate which of the following?
Choose all that apply.
-Oil quality
-Sediment levels
-Oil discards
-Oil life - ✔✔✔ - -Oil quality
-Oil discards
-Oil life
It is best practice that the opening manager and incoming closing manager perform the midday
count together.
-True
-False - ✔✔✔ - True
ZAXBY’S Page 1
,ZAXBY’S
You notice the chef's base cooler is temping at 44 degrees during afternoon shift walk. What
corrective actions can you take to ensure food safety standards are maintained?
-Adjust the cooler and continue to serve product
-Check the temperature of all products in the cooler to see if the food has fallen into the
temperature danger zone
-Move all products into the walk-in cooler
-Move all products into the fry freezer - ✔✔✔ - Check the temperature of all products in the
cooler to see if the food has fallen into the temperature danger zone
What tool is used to hold team members accountable for stocking their stations at the end of
the shift?
-Prep List
-Stock List
-Zaxby's Core Values Checklist
-None of the above - ✔✔✔ - Stock List
While spot checking your food delivery, you notice the temperature of the chicken tenders/fillets
is not to standard. What is the first thing you need to do immediately?
-Notify the distributor
-Throw it away
-Wash your hands
-Nothing - ✔✔✔ - Notify the distributor
ZAXBY’S Page 2
, ZAXBY’S
What should always be turned on before the equipment located beneath it?
-Hood vents
-Sprinklers
-Fryers
-AC - ✔✔✔ - Hood vents
How many cashiers should be assigned to a cash drawer at any given time?
-4
-3
-2
-1 - ✔✔✔ - 1
As a best practice, at the end of the shift, the manager should verify the amount of money in the
till after the team member counts it.
-True
-False - ✔✔✔ - True
You notice you are not meeting the recommended drive-thru speed of service time of 1 minute
15 seconds (1:15). Which of the following actions should you NOT take to correct the situation?
-Check the storage and organization of product
ZAXBY’S Page 3
