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HARDEES SHIFT LEADER FINAL EXAM SCRIPT 2026 EXAM Q&A STUDY GUIDE UPDATED 2026

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HARDEES SHIFT LEADER FINAL EXAM SCRIPT 2026 EXAM Q&A STUDY GUIDE UPDATED 2026

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HARDEES SHIFT LEADER FINAL EXAM SCRIPT
2026 EXAM Q&A STUDY GUIDE UPDATED 2026



◉ 36 to 40 degrees. Answer: Air temp for walk in cooler


◉ Non of above. Answer: Temp of sanitizing water


◉ Wash rinse sanitize. Answer: 3 step cleaning process


◉ False. Answer: Disposable glove replace need for frequentl hand
washing


◉ 41 to 140 degrees. Answer: Temp range of food danger zone


◉ 9:1 patty. Answer: What's the control patty for grill


◉ 160 degrees. Answer: Minimum internal temp for control patty


◉ False. Answer: Same pair of tongs can be used for thawed and cooked
products

, ◉ Cross contamination. Answer: Contaminating one product with
another


◉ 6 inches. Answer: Minimum height of products stored above floor


◉ Hands. Answer: #1 transmitter of diseases on human body


◉ False. Answer: Is it acceptable to re freeze thawed product


◉ Removal of visible dirt and soil. Answer: What does "clean" mean


◉ True. Answer: After using hand sanitizer allow hands to air dry


◉ 4 hours. Answer: Holding time for produce


◉ Thaw. Answer: Remove from freezer and place in refrigerator


◉ Temper. Answer: Remove from freezer and place at room temp


◉ False. Answer: Is it acceptable to use microwave or hot water to thaw
products

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