Zaxby’s BOH Certification (2026) QUESTIONS WITH
VERIFIED CORRECT ANSWERS || 100% GUARANTEED
PASS <UPDATED VERSION>
Section 1: Food Safety & Sanitation (25 Questions)
1. What is the most important reason for washing your hands frequently?
o Answer: To prevent the spread of harmful bacteria and viruses, reducing the risk
of foodborne illness.
2. What is the minimum time you should spend washing your hands?
o Answer: 20 seconds.
3. When must you wash your hands?
o Answer: Before starting work, after handling raw food, after touching garbage,
after using the restroom, after sneezing/coughing, and after any other activity
that could contaminate hands.
4. What is the correct water temperature for the dishwashing sink?
o Answer: At least 110°F for the wash sink and at least 171°F for the final sanitizing
rinse in the mechanical dishwasher.
5. What are the three compartments in a manual washing sink for?
o Answer: 1. Wash with detergent and hot water. 2. Rinse with clean water. 3.
Sanitize with an approved chemical solution.
6. What is the "Danger Zone" for food temperatures?
o Answer: 41°F to 135°F (5°C to 57°C). Food should not be in this range for more
than 4 hours cumulatively.
7. What is the proper way to cool a large batch of soup or sauce?
o Answer: Use an ice bath or divide it into shallow, pre-chilled pans to reduce its
temperature quickly.
8. How often should you change gloves?
o Answer: When they become soiled or torn, when switching tasks (e.g., from raw
to ready-to-eat food), and at least every four hours during continuous use.
,9. What is cross-contamination?
o Answer: The transfer of harmful bacteria from one food, surface, or piece of
equipment to another.
10. How do you prevent cross-contamination between raw and cooked chicken?
o Answer: Use separate, color-coded cutting boards and utensils, store raw chicken
below ready-to-eat foods in the cooler, and wash hands and surfaces after
contact.
11. What should you do if you see a pest (insect or rodent) in the store?
o Answer: Report it to a manager immediately.
12. What is the purpose of a Hair Restraint?
o Answer: To prevent hair from contaminating food and food-contact surfaces.
13. What does FIFO stand for?
o Answer: First In, First Out.
14. Why is FIFO important?
o Answer: It ensures that older product is used first, reducing spoilage and waste.
15. What is the correct procedure for storing chemicals?
o Answer: Store them away from food, utensils, and equipment, in their original
containers or clearly labeled, and in a designated storage area.
16. A customer complains of nausea after eating. What is your first action?
o Answer: Immediately notify the manager on duty.
17. What is the correct internal cooking temperature for chicken?
o Answer: 165°F (74°C) for at least 15 seconds.
18. How should a sanitizer bucket be properly mixed?
o Answer: Follow the manufacturer's instructions for the correct water
temperature and chemical concentration, using a test strip to verify strength.
19. How often should food contact surfaces be cleaned and sanitized?
o Answer: Every 4 hours during continuous use and anytime you switch between
raw and ready-to-eat foods or tasks.
, 20. What is the proper attire for the BOH?
o Answer: Clean uniform, non-slip closed-toe shoes, and a hat or hairnet.
21. You cut your finger. What is the correct procedure?
o Answer: Stop working, wash the wound, apply a brightly colored (usually blue)
bandage and a single-use glove, and dispose of any contaminated food.
22. What is the maximum time ready-to-eat (RTE) food can be in the Temperature Danger
Zone?
o Answer: 4 hours.
23. How should wiping cloths be stored when not in use?
o Answer: In a bucket of properly mixed sanitizing solution.
24. What is the primary purpose of HACCP?
o Answer: To identify and control potential food safety hazards throughout the
flow of food.
25. Who is responsible for food safety in the restaurant?
o Answer: Every single team member.
Section 2: Product Knowledge & Preparation (35 Questions)
26. How many chicken pieces are in a Boneless Wings Meal?
o Answer: Typically 5, 10, or 20 pieces depending on the size ordered. (Verify with
current menu standards).
27. What is the fry time for Traditional Wings?
o Answer: Approximately 8-10 minutes (always follow the current timer setting).
28. What is the fry time for Chicken Fingerz?
o Answer: Approximately 4:30 - 5:30 minutes (always follow the current timer
setting).
29. What is the fry time for Fried White Cheddar Bites?
o Answer: Approximately 2:30 - 3:30 minutes (always follow the current timer
setting).
30. What is the proper batter consistency for Chicken Fingerz?
, o Answer: A smooth, pancake-batter-like consistency.
31. How long can fried chicken be held in the warming cabinet?
o Answer: 30 minutes (Always follow current holding time standards).
32. What is the proper way to bread chicken?
o Answer: Dredge in flour, shake off excess, dip in wet batter, drain excess, then
place in fryer basket. Do not crowd.
33. What is the primary ingredient in the Texas Toast glaze?
o Answer: Butter and garlic (or a buttery garlic sauce).
34. How long do you toast Texas Toast?
o Answer: Follow the toaster setting, typically until golden brown.
35. What is the correct portion for a large order of Tater Chips?
o Answer: One full fryer basket.
36. How many onion rings are in a regular order?
o Answer: Approximately 8-10 rings (verify with current standard).
37. What is the proper cooking procedure for a grilled chicken fillet?
o Answer: Cook on a preheated, cleaned grill for the specified time until the
internal temperature reaches 165°F.
38. How long should you cook fries in the fryer?
o Answer: 2:30 - 3:30 minutes (always follow the current timer setting).
39. What is the shelf life for coleslaw once it's prepared?
o Answer: 24 hours (under proper refrigeration).
40. How is a House Zalad constructed?
o Answer: Lettuce blend, mixed cheese, chopped cabbage, carrots, cucumbers,
tomatoes, and garnished with fried onions.
41. What is the correct internal temperature for a cooked burger?
o Answer: 155°F for 15 seconds (if applicable, verify current standard).
42. How many chicken pieces are in a "5 Fingerz" plate?
VERIFIED CORRECT ANSWERS || 100% GUARANTEED
PASS <UPDATED VERSION>
Section 1: Food Safety & Sanitation (25 Questions)
1. What is the most important reason for washing your hands frequently?
o Answer: To prevent the spread of harmful bacteria and viruses, reducing the risk
of foodborne illness.
2. What is the minimum time you should spend washing your hands?
o Answer: 20 seconds.
3. When must you wash your hands?
o Answer: Before starting work, after handling raw food, after touching garbage,
after using the restroom, after sneezing/coughing, and after any other activity
that could contaminate hands.
4. What is the correct water temperature for the dishwashing sink?
o Answer: At least 110°F for the wash sink and at least 171°F for the final sanitizing
rinse in the mechanical dishwasher.
5. What are the three compartments in a manual washing sink for?
o Answer: 1. Wash with detergent and hot water. 2. Rinse with clean water. 3.
Sanitize with an approved chemical solution.
6. What is the "Danger Zone" for food temperatures?
o Answer: 41°F to 135°F (5°C to 57°C). Food should not be in this range for more
than 4 hours cumulatively.
7. What is the proper way to cool a large batch of soup or sauce?
o Answer: Use an ice bath or divide it into shallow, pre-chilled pans to reduce its
temperature quickly.
8. How often should you change gloves?
o Answer: When they become soiled or torn, when switching tasks (e.g., from raw
to ready-to-eat food), and at least every four hours during continuous use.
,9. What is cross-contamination?
o Answer: The transfer of harmful bacteria from one food, surface, or piece of
equipment to another.
10. How do you prevent cross-contamination between raw and cooked chicken?
o Answer: Use separate, color-coded cutting boards and utensils, store raw chicken
below ready-to-eat foods in the cooler, and wash hands and surfaces after
contact.
11. What should you do if you see a pest (insect or rodent) in the store?
o Answer: Report it to a manager immediately.
12. What is the purpose of a Hair Restraint?
o Answer: To prevent hair from contaminating food and food-contact surfaces.
13. What does FIFO stand for?
o Answer: First In, First Out.
14. Why is FIFO important?
o Answer: It ensures that older product is used first, reducing spoilage and waste.
15. What is the correct procedure for storing chemicals?
o Answer: Store them away from food, utensils, and equipment, in their original
containers or clearly labeled, and in a designated storage area.
16. A customer complains of nausea after eating. What is your first action?
o Answer: Immediately notify the manager on duty.
17. What is the correct internal cooking temperature for chicken?
o Answer: 165°F (74°C) for at least 15 seconds.
18. How should a sanitizer bucket be properly mixed?
o Answer: Follow the manufacturer's instructions for the correct water
temperature and chemical concentration, using a test strip to verify strength.
19. How often should food contact surfaces be cleaned and sanitized?
o Answer: Every 4 hours during continuous use and anytime you switch between
raw and ready-to-eat foods or tasks.
, 20. What is the proper attire for the BOH?
o Answer: Clean uniform, non-slip closed-toe shoes, and a hat or hairnet.
21. You cut your finger. What is the correct procedure?
o Answer: Stop working, wash the wound, apply a brightly colored (usually blue)
bandage and a single-use glove, and dispose of any contaminated food.
22. What is the maximum time ready-to-eat (RTE) food can be in the Temperature Danger
Zone?
o Answer: 4 hours.
23. How should wiping cloths be stored when not in use?
o Answer: In a bucket of properly mixed sanitizing solution.
24. What is the primary purpose of HACCP?
o Answer: To identify and control potential food safety hazards throughout the
flow of food.
25. Who is responsible for food safety in the restaurant?
o Answer: Every single team member.
Section 2: Product Knowledge & Preparation (35 Questions)
26. How many chicken pieces are in a Boneless Wings Meal?
o Answer: Typically 5, 10, or 20 pieces depending on the size ordered. (Verify with
current menu standards).
27. What is the fry time for Traditional Wings?
o Answer: Approximately 8-10 minutes (always follow the current timer setting).
28. What is the fry time for Chicken Fingerz?
o Answer: Approximately 4:30 - 5:30 minutes (always follow the current timer
setting).
29. What is the fry time for Fried White Cheddar Bites?
o Answer: Approximately 2:30 - 3:30 minutes (always follow the current timer
setting).
30. What is the proper batter consistency for Chicken Fingerz?
, o Answer: A smooth, pancake-batter-like consistency.
31. How long can fried chicken be held in the warming cabinet?
o Answer: 30 minutes (Always follow current holding time standards).
32. What is the proper way to bread chicken?
o Answer: Dredge in flour, shake off excess, dip in wet batter, drain excess, then
place in fryer basket. Do not crowd.
33. What is the primary ingredient in the Texas Toast glaze?
o Answer: Butter and garlic (or a buttery garlic sauce).
34. How long do you toast Texas Toast?
o Answer: Follow the toaster setting, typically until golden brown.
35. What is the correct portion for a large order of Tater Chips?
o Answer: One full fryer basket.
36. How many onion rings are in a regular order?
o Answer: Approximately 8-10 rings (verify with current standard).
37. What is the proper cooking procedure for a grilled chicken fillet?
o Answer: Cook on a preheated, cleaned grill for the specified time until the
internal temperature reaches 165°F.
38. How long should you cook fries in the fryer?
o Answer: 2:30 - 3:30 minutes (always follow the current timer setting).
39. What is the shelf life for coleslaw once it's prepared?
o Answer: 24 hours (under proper refrigeration).
40. How is a House Zalad constructed?
o Answer: Lettuce blend, mixed cheese, chopped cabbage, carrots, cucumbers,
tomatoes, and garnished with fried onions.
41. What is the correct internal temperature for a cooked burger?
o Answer: 155°F for 15 seconds (if applicable, verify current standard).
42. How many chicken pieces are in a "5 Fingerz" plate?
