ZAXBY'S CERTIFICATION EXAM – BACK OF HOUSE
(BOH) | 250 Practice MCQs | Correct Answer Bolded &
Detailed Rationales | INSTANT DOWNLOAD
Covers all major domains: food safety and temperature control, chicken preparation
procedures, cleaning and sanitizing, equipment operation, allergen management, workplace
safety, and Zaxby's-specific BOH operational standards. Built for results — helping you build
confidence, improve accuracy, and achieve top performance on your certification exam.
SECTION 1: FOOD SAFETY & TEMPERATURE CONTROL
(Questions 1–60)
1. What is the Temperature Danger Zone (TDZ) for food at Zaxby's?
A) 32°F – 140°F B) 41°F – 135°F (correct answer) C) 50°F – 165°F D) 40°F – 145°F
Rationale: The Temperature Danger Zone is 41°F–135°F. Bacteria multiply rapidly within this
range. All TCS (Time/Temperature Control for Safety) foods at Zaxby's must be kept outside
this range to prevent foodborne illness.
2. What is the minimum internal cooking temperature for Zaxby's chicken tenders and
wings?
A) 145°F for 15 seconds B) 155°F for 15 seconds C) 165°F (74°C) for 15 seconds (correct
answer) D) 170°F for 15 seconds
Rationale: All poultry products at Zaxby's, including chicken tenders, wings, and sandwiches,
must reach a minimum internal temperature of 165°F for 15 seconds to destroy pathogens such
as Salmonella and Campylobacter.
3. How often should oil in Zaxby's fryers be filtered during a typical operating day?
A) Once per day at closing B) Only when the oil turns dark C) At least once per day and more
frequently during high-volume periods per Zaxby's SOPs (correct answer) D) Every 4 hours
regardless of usage
,Rationale: Zaxby's standard operating procedures require regular oil filtration to maintain oil
quality, extend oil life, and ensure consistent product quality. Filtration frequency increases
during high-volume periods to maintain proper frying performance.
4. What is the holding temperature requirement for cooked chicken products held in the
hot holding unit at Zaxby's?
A) 130°F or above B) 140°F or above C) 135°F or above (correct answer) D) 145°F or above
Rationale: Per FDA Food Code adopted by Zaxby's food safety standards, hot TCS foods must
be maintained at 135°F (57°C) or above during hot holding to prevent bacterial growth in the
temperature danger zone.
5. A BOH team member checks the temperature of cooked chicken tenders and finds they
are at 158°F. What should the team member do?
A) Discard the chicken — it is overcooked B) Serve the chicken immediately C) Hold the
chicken in the hot holding unit at 135°F or above until service (correct answer) D) Return the
chicken to the fryer for more cooking
Rationale: 158°F exceeds the minimum internal temperature of 165°F... wait — 158°F is below
165°F. Let me correct:
A) Accept the chicken — 158°F is close enough to 165°F B) Serve immediately before
temperature drops further C) Return the chicken to the fryer — 158°F is below the minimum
required internal temperature of 165°F (correct answer) D) Hold in the hot holding unit and
serve as-is
Rationale: Chicken must reach 165°F (74°C) for 15 seconds before it is safe to serve. At 158°F,
the chicken has NOT met the critical temperature requirement and must continue cooking until it
reaches 165°F.
6. How long can cooked chicken products be held at Zaxby's before they must be
discarded?
A) 4 hours from the time they were cooked B) 2 hours from the time they left the fryer C) Per
Zaxby's hold time standards — typically 30 minutes to 4 hours depending on the product
and holding method (correct answer) D) Until the end of the shift regardless of time
,Rationale: Zaxby's has specific hold time standards for each menu item. Products exceeding
their designated hold time must be discarded per food safety and quality protocols. Hold timers
must be set immediately when products are placed in holding.
7. What is the correct procedure when a BOH team member discovers that chicken has
been left in the temperature danger zone for more than 4 hours?
A) Reheat the chicken to 165°F and serve it B) Discard the chicken immediately (correct
answer) C) Refrigerate the chicken for later use D) Use the chicken only in cooked applications
like soups
Rationale: TCS food that has been in the temperature danger zone (41°F–135°F) for a
cumulative total of more than 4 hours must be discarded. Reheating does not make the food safe
if toxins have already been produced.
8. Zaxby's chicken products are delivered frozen. What is the approved method for
thawing chicken at Zaxby's?
A) Thaw at room temperature on the prep counter B) Thaw in hot water at 100°F C) Thaw
under refrigeration at 41°F or below, or under cold running water at 70°F or below (correct
answer) D) Thaw in the microwave without cooking immediately after
Rationale: Safe thawing methods include: refrigerator thawing (41°F or below), cold running
water (70°F or below), microwave followed by immediate cooking, or as part of the cooking
process. Room temperature thawing allows surface bacteria to grow.
9. When checking the temperature of chicken in a hot holding unit, where should the
thermometer probe be inserted?
A) Into the thickest part from the top surface B) At the thinnest section for the quickest reading
C) Into the thickest part of the chicken piece through the side to reach the center (correct
answer) D) Against the bone for the most accurate reading
Rationale: For accurate temperature measurement, the thermometer probe must be inserted into
the thickest part of the chicken piece, through the side (side-insertion technique), ensuring the
sensing area reaches the thermal center.
10. How should Zaxby's BOH team members calibrate a bimetallic stemmed thermometer?
, A) Hold it in boiling water and adjust to 200°F B) Place the stem in an ice-water slurry and
adjust to read 32°F (correct answer) C) Compare it to a digital thermometer reading D)
Calibration is only done by managers — team members should not calibrate thermometers
Rationale: The ice-point method is the standard calibration technique: fill a container with
crushed ice and water, insert the thermometer stem, wait 30 seconds, and adjust the calibration
nut until the thermometer reads 32°F (0°C).
11. What is the maximum amount of time raw chicken can be in the temperature danger
zone during preparation at Zaxby's?
A) 2 hours total cumulative B) The total cumulative time in the TDZ must not exceed 4 hours
(correct answer) C) 6 hours if the kitchen is air-conditioned D) No limit since chicken will be
cooked
Rationale: Even though chicken will be cooked, limiting its time in the TDZ prevents excessive
bacterial growth that could overwhelm the cooking process. The 4-hour maximum applies to all
TCS foods at all stages.
12. What should a BOH team member do if the walk-in cooler temperature rises above
41°F during service?
A) Continue using the cooler and monitor the temperature B) Notify the manager immediately,
check food temperatures, and transfer TCS foods to a functioning cooler (correct answer) C)
Turn the cooler to the coldest setting and wait 1 hour D) Move only the chicken — other
products can remain
Rationale: A walk-in cooler above 41°F is a food safety emergency. The manager must be
notified, all TCS food temperatures must be assessed, and any food that cannot be brought to
41°F or below must be transferred or discarded.
13. Zaxby's coleslaw is a TCS food because it contains:
A) Vinegar, which makes it unsafe B) Dairy and mayonnaise-based dressing with high
moisture content that supports microbial growth (correct answer) C) Cabbage, which must
always be refrigerated D) Sugar, which feeds bacteria
Rationale: Coleslaw is a TCS food because the mayonnaise-based dressing provides high water
activity, protein, and neutral pH conditions that support bacterial growth. It must be maintained
at 41°F or below.
(BOH) | 250 Practice MCQs | Correct Answer Bolded &
Detailed Rationales | INSTANT DOWNLOAD
Covers all major domains: food safety and temperature control, chicken preparation
procedures, cleaning and sanitizing, equipment operation, allergen management, workplace
safety, and Zaxby's-specific BOH operational standards. Built for results — helping you build
confidence, improve accuracy, and achieve top performance on your certification exam.
SECTION 1: FOOD SAFETY & TEMPERATURE CONTROL
(Questions 1–60)
1. What is the Temperature Danger Zone (TDZ) for food at Zaxby's?
A) 32°F – 140°F B) 41°F – 135°F (correct answer) C) 50°F – 165°F D) 40°F – 145°F
Rationale: The Temperature Danger Zone is 41°F–135°F. Bacteria multiply rapidly within this
range. All TCS (Time/Temperature Control for Safety) foods at Zaxby's must be kept outside
this range to prevent foodborne illness.
2. What is the minimum internal cooking temperature for Zaxby's chicken tenders and
wings?
A) 145°F for 15 seconds B) 155°F for 15 seconds C) 165°F (74°C) for 15 seconds (correct
answer) D) 170°F for 15 seconds
Rationale: All poultry products at Zaxby's, including chicken tenders, wings, and sandwiches,
must reach a minimum internal temperature of 165°F for 15 seconds to destroy pathogens such
as Salmonella and Campylobacter.
3. How often should oil in Zaxby's fryers be filtered during a typical operating day?
A) Once per day at closing B) Only when the oil turns dark C) At least once per day and more
frequently during high-volume periods per Zaxby's SOPs (correct answer) D) Every 4 hours
regardless of usage
,Rationale: Zaxby's standard operating procedures require regular oil filtration to maintain oil
quality, extend oil life, and ensure consistent product quality. Filtration frequency increases
during high-volume periods to maintain proper frying performance.
4. What is the holding temperature requirement for cooked chicken products held in the
hot holding unit at Zaxby's?
A) 130°F or above B) 140°F or above C) 135°F or above (correct answer) D) 145°F or above
Rationale: Per FDA Food Code adopted by Zaxby's food safety standards, hot TCS foods must
be maintained at 135°F (57°C) or above during hot holding to prevent bacterial growth in the
temperature danger zone.
5. A BOH team member checks the temperature of cooked chicken tenders and finds they
are at 158°F. What should the team member do?
A) Discard the chicken — it is overcooked B) Serve the chicken immediately C) Hold the
chicken in the hot holding unit at 135°F or above until service (correct answer) D) Return the
chicken to the fryer for more cooking
Rationale: 158°F exceeds the minimum internal temperature of 165°F... wait — 158°F is below
165°F. Let me correct:
A) Accept the chicken — 158°F is close enough to 165°F B) Serve immediately before
temperature drops further C) Return the chicken to the fryer — 158°F is below the minimum
required internal temperature of 165°F (correct answer) D) Hold in the hot holding unit and
serve as-is
Rationale: Chicken must reach 165°F (74°C) for 15 seconds before it is safe to serve. At 158°F,
the chicken has NOT met the critical temperature requirement and must continue cooking until it
reaches 165°F.
6. How long can cooked chicken products be held at Zaxby's before they must be
discarded?
A) 4 hours from the time they were cooked B) 2 hours from the time they left the fryer C) Per
Zaxby's hold time standards — typically 30 minutes to 4 hours depending on the product
and holding method (correct answer) D) Until the end of the shift regardless of time
,Rationale: Zaxby's has specific hold time standards for each menu item. Products exceeding
their designated hold time must be discarded per food safety and quality protocols. Hold timers
must be set immediately when products are placed in holding.
7. What is the correct procedure when a BOH team member discovers that chicken has
been left in the temperature danger zone for more than 4 hours?
A) Reheat the chicken to 165°F and serve it B) Discard the chicken immediately (correct
answer) C) Refrigerate the chicken for later use D) Use the chicken only in cooked applications
like soups
Rationale: TCS food that has been in the temperature danger zone (41°F–135°F) for a
cumulative total of more than 4 hours must be discarded. Reheating does not make the food safe
if toxins have already been produced.
8. Zaxby's chicken products are delivered frozen. What is the approved method for
thawing chicken at Zaxby's?
A) Thaw at room temperature on the prep counter B) Thaw in hot water at 100°F C) Thaw
under refrigeration at 41°F or below, or under cold running water at 70°F or below (correct
answer) D) Thaw in the microwave without cooking immediately after
Rationale: Safe thawing methods include: refrigerator thawing (41°F or below), cold running
water (70°F or below), microwave followed by immediate cooking, or as part of the cooking
process. Room temperature thawing allows surface bacteria to grow.
9. When checking the temperature of chicken in a hot holding unit, where should the
thermometer probe be inserted?
A) Into the thickest part from the top surface B) At the thinnest section for the quickest reading
C) Into the thickest part of the chicken piece through the side to reach the center (correct
answer) D) Against the bone for the most accurate reading
Rationale: For accurate temperature measurement, the thermometer probe must be inserted into
the thickest part of the chicken piece, through the side (side-insertion technique), ensuring the
sensing area reaches the thermal center.
10. How should Zaxby's BOH team members calibrate a bimetallic stemmed thermometer?
, A) Hold it in boiling water and adjust to 200°F B) Place the stem in an ice-water slurry and
adjust to read 32°F (correct answer) C) Compare it to a digital thermometer reading D)
Calibration is only done by managers — team members should not calibrate thermometers
Rationale: The ice-point method is the standard calibration technique: fill a container with
crushed ice and water, insert the thermometer stem, wait 30 seconds, and adjust the calibration
nut until the thermometer reads 32°F (0°C).
11. What is the maximum amount of time raw chicken can be in the temperature danger
zone during preparation at Zaxby's?
A) 2 hours total cumulative B) The total cumulative time in the TDZ must not exceed 4 hours
(correct answer) C) 6 hours if the kitchen is air-conditioned D) No limit since chicken will be
cooked
Rationale: Even though chicken will be cooked, limiting its time in the TDZ prevents excessive
bacterial growth that could overwhelm the cooking process. The 4-hour maximum applies to all
TCS foods at all stages.
12. What should a BOH team member do if the walk-in cooler temperature rises above
41°F during service?
A) Continue using the cooler and monitor the temperature B) Notify the manager immediately,
check food temperatures, and transfer TCS foods to a functioning cooler (correct answer) C)
Turn the cooler to the coldest setting and wait 1 hour D) Move only the chicken — other
products can remain
Rationale: A walk-in cooler above 41°F is a food safety emergency. The manager must be
notified, all TCS food temperatures must be assessed, and any food that cannot be brought to
41°F or below must be transferred or discarded.
13. Zaxby's coleslaw is a TCS food because it contains:
A) Vinegar, which makes it unsafe B) Dairy and mayonnaise-based dressing with high
moisture content that supports microbial growth (correct answer) C) Cabbage, which must
always be refrigerated D) Sugar, which feeds bacteria
Rationale: Coleslaw is a TCS food because the mayonnaise-based dressing provides high water
activity, protein, and neutral pH conditions that support bacterial growth. It must be maintained
at 41°F or below.
