1
ZAXBY'S CERTIFICATION EXAM BOH
Actual Exam 2026/2027 Complete Questions and
Verified Answers with Detailed Rationales Pass
Guaranteed - A+ Graded
Section 1: Zaxby's BOH Certification Exam
Q1: What is the minimum internal temperature that chicken must reach to be considered
safe for consumption at Zaxby's?
A. 145°F
B. 155°F
C. 165°F [CORRECT]
D. 180°F
Correct Answer: C
Rationale: According to FDA Food Code and Zaxby's standards, all poultry must reach a
minimum internal temperature of 165°F for 15 seconds to ensure destruction of pathogens like
Salmonella.
Q2: Which piece of kitchen equipment at Zaxby's requires daily calibration checks to
ensure food safety compliance?
A. Walk-in freezer
B. Deep fryer
C. Thermometers [CORRECT]
D. Reach-in refrigerator
Correct Answer: C
Rationale: All food thermometers must be calibrated daily using the ice-point method
(32°F/0°C) or boiling-point method to ensure accurate temperature readings for food safety
verification.
,2
Q3: A cook notices that the fryer oil has turned dark and is producing excessive smoke.
What is the correct immediate action?
A. Add fresh oil to dilute the old oil
B. Filter the oil immediately
C. Discard the oil and replace with fresh oil [CORRECT]
D. Lower the temperature and continue using
Correct Answer: C
Rationale: Dark color and excessive smoke indicate oil breakdown and oxidation, which affects
food quality and safety. The oil must be completely discarded and replaced according to Zaxby's
oil quality standards.
Q4: What does FIFO stand for in Zaxby's food storage procedures?
A. First In, First Out [CORRECT]
B. Fast In, Fast Out
C. Fresh In, Fresh Out
D. Final In, Final Out
Correct Answer: A
Rationale: FIFO (First In, First Out) is the mandatory rotation system ensuring older products
are used before newer ones to minimize waste and prevent serving expired food.
Q5: How often should Zaxby's employees wash their hands when working in the BOH?
A. Only at the beginning of the shift
B. Every 30 minutes regardless of activity
C. Before putting on gloves, after handling raw chicken, after breaks, and whenever
contamination may have occurred [CORRECT]
D. Only when visibly dirty
Correct Answer: C
Rationale: Proper handwashing is required at multiple points: before glove use, after handling
raw proteins, after breaks or restroom use, after touching face/hair, and whenever hands may
have become contaminated.
Q6: What is the maximum time that cooked chicken can remain in the temperature danger
zone (41°F-135°F) before it must be discarded?
, 3
A. 30 minutes
B. 2 hours
C. 4 hours [CORRECT]
D. 6 hours
Correct Answer: C
Rationale: The FDA Food Code specifies that potentially hazardous foods in the temperature
danger zone must be discarded after 4 hours total time to prevent bacterial growth to dangerous
levels.
Q7: Which sanitizer concentration is required for food-contact surfaces at Zaxby's?
A. 50-100 ppm chlorine
B. 100-200 ppm chlorine [CORRECT]
C. 200-400 ppm chlorine
D. 400-800 ppm chlorine
Correct Answer: B
Rationale: Food-contact surfaces must be sanitized with chlorine at 100-200 ppm or quaternary
ammonium at 200-400 ppm, tested with approved test strips to verify concentration.
Q8: A Zaxby's cook is preparing chicken fingers. What is the correct procedure for
handling raw chicken to prevent cross-contamination?
A. Use the same cutting board for vegetables after rinsing it
B. Use designated color-coded cutting boards and utensils for raw chicken only, then wash, rinse,
and sanitize [CORRECT]
C. Wipe hands on apron between handling chicken and other foods
D. Prepare all ingredients first, then handle raw chicken last
Correct Answer: B
Rationale: Color-coded cutting boards prevent cross-contamination. After raw chicken use,
equipment must go through complete wash-rinse-sanitize procedure before use with other foods.
Q9: What is the proper holding temperature for hot foods in the Zaxby's kitchen?
A. Above 125°F
B. Above 135°F [CORRECT]
ZAXBY'S CERTIFICATION EXAM BOH
Actual Exam 2026/2027 Complete Questions and
Verified Answers with Detailed Rationales Pass
Guaranteed - A+ Graded
Section 1: Zaxby's BOH Certification Exam
Q1: What is the minimum internal temperature that chicken must reach to be considered
safe for consumption at Zaxby's?
A. 145°F
B. 155°F
C. 165°F [CORRECT]
D. 180°F
Correct Answer: C
Rationale: According to FDA Food Code and Zaxby's standards, all poultry must reach a
minimum internal temperature of 165°F for 15 seconds to ensure destruction of pathogens like
Salmonella.
Q2: Which piece of kitchen equipment at Zaxby's requires daily calibration checks to
ensure food safety compliance?
A. Walk-in freezer
B. Deep fryer
C. Thermometers [CORRECT]
D. Reach-in refrigerator
Correct Answer: C
Rationale: All food thermometers must be calibrated daily using the ice-point method
(32°F/0°C) or boiling-point method to ensure accurate temperature readings for food safety
verification.
,2
Q3: A cook notices that the fryer oil has turned dark and is producing excessive smoke.
What is the correct immediate action?
A. Add fresh oil to dilute the old oil
B. Filter the oil immediately
C. Discard the oil and replace with fresh oil [CORRECT]
D. Lower the temperature and continue using
Correct Answer: C
Rationale: Dark color and excessive smoke indicate oil breakdown and oxidation, which affects
food quality and safety. The oil must be completely discarded and replaced according to Zaxby's
oil quality standards.
Q4: What does FIFO stand for in Zaxby's food storage procedures?
A. First In, First Out [CORRECT]
B. Fast In, Fast Out
C. Fresh In, Fresh Out
D. Final In, Final Out
Correct Answer: A
Rationale: FIFO (First In, First Out) is the mandatory rotation system ensuring older products
are used before newer ones to minimize waste and prevent serving expired food.
Q5: How often should Zaxby's employees wash their hands when working in the BOH?
A. Only at the beginning of the shift
B. Every 30 minutes regardless of activity
C. Before putting on gloves, after handling raw chicken, after breaks, and whenever
contamination may have occurred [CORRECT]
D. Only when visibly dirty
Correct Answer: C
Rationale: Proper handwashing is required at multiple points: before glove use, after handling
raw proteins, after breaks or restroom use, after touching face/hair, and whenever hands may
have become contaminated.
Q6: What is the maximum time that cooked chicken can remain in the temperature danger
zone (41°F-135°F) before it must be discarded?
, 3
A. 30 minutes
B. 2 hours
C. 4 hours [CORRECT]
D. 6 hours
Correct Answer: C
Rationale: The FDA Food Code specifies that potentially hazardous foods in the temperature
danger zone must be discarded after 4 hours total time to prevent bacterial growth to dangerous
levels.
Q7: Which sanitizer concentration is required for food-contact surfaces at Zaxby's?
A. 50-100 ppm chlorine
B. 100-200 ppm chlorine [CORRECT]
C. 200-400 ppm chlorine
D. 400-800 ppm chlorine
Correct Answer: B
Rationale: Food-contact surfaces must be sanitized with chlorine at 100-200 ppm or quaternary
ammonium at 200-400 ppm, tested with approved test strips to verify concentration.
Q8: A Zaxby's cook is preparing chicken fingers. What is the correct procedure for
handling raw chicken to prevent cross-contamination?
A. Use the same cutting board for vegetables after rinsing it
B. Use designated color-coded cutting boards and utensils for raw chicken only, then wash, rinse,
and sanitize [CORRECT]
C. Wipe hands on apron between handling chicken and other foods
D. Prepare all ingredients first, then handle raw chicken last
Correct Answer: B
Rationale: Color-coded cutting boards prevent cross-contamination. After raw chicken use,
equipment must go through complete wash-rinse-sanitize procedure before use with other foods.
Q9: What is the proper holding temperature for hot foods in the Zaxby's kitchen?
A. Above 125°F
B. Above 135°F [CORRECT]
