Certified Trainer Exam UPDATED
ACTUAL QUESTIONS AND CORRECT
ANSWERS
4 Areas of WHED - CORRECT ANSWER Fast & Accurate Service
Genuine Hospitality
Clean & Safe
Environment
Great Food
Origin of 2nd mile service? - CORRECT ANSWER Matthew 5:41
Example of proactive 2nd Mile Service? - CORRECT ANSWER Remembering a
guests' name
How Can one increase speed of service + focus on order accuracy at same time? - CORRECT
ANSWER Be aware of bottlenecks; if window is backed up, that means order takers
can't take orders, which will lead to a line forming. 30 second orders along with 30 seconds at
window are priority but repeating orders along with double checking bags are still a necessity
to ensure order accuracy.
3 Component of Genuine Hospitality - CORRECT ANSWER 1st mile, 2nd mile,
recovery
Core 4 - CORRECT ANSWER Friendly Tone, Eye Contact, Smile, "My Pleasure"
2nd Mile Service - CORRECT ANSWER Warm Welcome/Fond Farewell
Guests' Names
Table Touches
"Little things" to spread joy
, Recovery model - CORRECT ANSWER HEARD: Hear, Empathize, Apologize,
Recover, Delight
Cold Products must be held at what temperature or lower in order to stay out of the
temperature danger zone? - CORRECT ANSWER 40 or lower
Hot food products must be held at what temperature or higher in order to stay out of the
temperature danger zone? - CORRECT ANSWER 140 or higher
Cooldown chicken must be cooled to an internal temperature of how many degrees or lower
in 2 hours? - CORRECT ANSWER 70 or lower
Cooldown chicken must be cooled to an internal temperature of how many degrees or lower
in 4 hours? - CORRECT ANSWER 40 or lower
Internal temperatures of chicken cooked in fryer should be checked how often? - CORRECT
ANSWER 90 sec after each batch
Temperature of grilled chicken (nuggets and filet) should be checked - CORRECT
ANSWER after cooking
Peanut oil is used to cook what item(s)? - CORRECT ANSWER Breaded
Canola oil is used to cook which items? - CORRECT ANSWER Fries and hash browns
6 critical food safety practices - CORRECT ANSWER 1. Wash & sanitize hands +
change gloves
2. Wash & sanitize surface
3. Wash, sanitize, air dry all utensils
4. Only cook approved products in open fryer
ACTUAL QUESTIONS AND CORRECT
ANSWERS
4 Areas of WHED - CORRECT ANSWER Fast & Accurate Service
Genuine Hospitality
Clean & Safe
Environment
Great Food
Origin of 2nd mile service? - CORRECT ANSWER Matthew 5:41
Example of proactive 2nd Mile Service? - CORRECT ANSWER Remembering a
guests' name
How Can one increase speed of service + focus on order accuracy at same time? - CORRECT
ANSWER Be aware of bottlenecks; if window is backed up, that means order takers
can't take orders, which will lead to a line forming. 30 second orders along with 30 seconds at
window are priority but repeating orders along with double checking bags are still a necessity
to ensure order accuracy.
3 Component of Genuine Hospitality - CORRECT ANSWER 1st mile, 2nd mile,
recovery
Core 4 - CORRECT ANSWER Friendly Tone, Eye Contact, Smile, "My Pleasure"
2nd Mile Service - CORRECT ANSWER Warm Welcome/Fond Farewell
Guests' Names
Table Touches
"Little things" to spread joy
, Recovery model - CORRECT ANSWER HEARD: Hear, Empathize, Apologize,
Recover, Delight
Cold Products must be held at what temperature or lower in order to stay out of the
temperature danger zone? - CORRECT ANSWER 40 or lower
Hot food products must be held at what temperature or higher in order to stay out of the
temperature danger zone? - CORRECT ANSWER 140 or higher
Cooldown chicken must be cooled to an internal temperature of how many degrees or lower
in 2 hours? - CORRECT ANSWER 70 or lower
Cooldown chicken must be cooled to an internal temperature of how many degrees or lower
in 4 hours? - CORRECT ANSWER 40 or lower
Internal temperatures of chicken cooked in fryer should be checked how often? - CORRECT
ANSWER 90 sec after each batch
Temperature of grilled chicken (nuggets and filet) should be checked - CORRECT
ANSWER after cooking
Peanut oil is used to cook what item(s)? - CORRECT ANSWER Breaded
Canola oil is used to cook which items? - CORRECT ANSWER Fries and hash browns
6 critical food safety practices - CORRECT ANSWER 1. Wash & sanitize hands +
change gloves
2. Wash & sanitize surface
3. Wash, sanitize, air dry all utensils
4. Only cook approved products in open fryer
