ZAXBY’S BACK OF HOUSE (BOH) CERTIFICATION
EXAM – ZAXBY’S RESTAURANT TRAINING |
2025/2026 PRACTICE QUESTIONS AND ANSWERS.
EXAM OVERVIEW:
This comprehensive practice examination is designed to prepare Zaxby's Back of House team
members, kitchen staff, and shift leaders for official BOH Certification. Based on the 2025/2026
Zaxby's operational standards, food safety protocols, and company procedures, this exam covers
all critical domains including food preparation, cooking procedures, temperature control, safety
compliance, and kitchen operations. Candidates should use this resource to identify knowledge
gaps and ensure mastery of current BOH standards before attempting official certification.
DOMAIN 1: FOOD SAFETY & TEMPERATURE CONTROL (Questions 1-30)
1. Chicken Fingerz must reach an internal temperature of ______ °F for 15 seconds to be
thoroughly cooked.
Answer: 165
Rationale: Per Zaxby's food safety standards and FDA Food Code requirements, all chicken
products must reach and hold 165°F for 15 seconds before serving to ensure elimination of
Salmonella and other pathogens, ensuring guest safety and regulatory compliance.
2. All cold foods must be held at ___°F or below.
• A. 32
• B. 38
• C. 41
• D. 45
Answer: C
Rationale: Cold holding temperature must be maintained at 41°F or below per FDA Food Code
and Zaxby's food safety regulations to prevent bacterial growth in the temperature danger zone
(41°F-135°F).
,3. Hot food items must be held at ______ °F or above during service.
• A. 130
• B. 135
• C. 140
• D. 145
Answer: C
Rationale: Hot holding temperature must be maintained at 140°F or above to prevent bacterial
proliferation and ensure food remains in the safe temperature zone throughout service periods.
4. Bacon must be heated to an internal temperature of ______ °F.
• A. 135
• B. 140
• C. 145
• D. 165
Answer: C
Rationale: Bacon must reach 145°F per Zaxby's protein cooking standards, ensuring proper
doneness while maintaining quality texture and flavor profile for sandwich and Zalad
preparation.
5. The drawer temperature of the chef's base cooler must be maintained between:
• A. 32°F-36°F
• B. 34°F-38°F
• C. 36°F-40°F
• D. 38°F-42°F
Answer: B
Rationale: The chef's base cooler drawer must maintain 34°F-38°F to ensure protein safety while
keeping items at optimal preparation temperature for efficient kitchen operations.
,6. The fillet holding bin must maintain a temperature of:
• A. 140°F
• B. 150°F
• C. 160°F
• D. 165°F
Answer: D
Rationale: The fillet holding bin must maintain 165°F to ensure cooked breast fillets remain at
safe serving temperature while preserving quality and preventing bacterial growth during peak
service periods.
7. The temperature danger zone for food safety is defined as:
• A. 32°F-100°F
• B. 41°F-135°F
• C. 50°F-140°F
• D. 70°F-150°F
Answer: B
Rationale: The temperature danger zone spans 41°F to 135°F, where bacteria multiply most
rapidly. Minimizing time in this zone is critical for food safety compliance and guest protection.
8. How long must chicken products maintain 165°F to be considered safe for serving?
• A. 5 seconds
• B. 10 seconds
• C. 15 seconds
• D. 30 seconds
Answer: C
Rationale: Chicken products must hold 165°F for 15 seconds to ensure thermal destruction of
pathogens, per FDA Food Code and Zaxby's standardized cooking protocols.
, 9. If a cold food item reaches 45°F during service, the proper action is to:
• A. Continue serving until end of shift
• B. Discard immediately
• C. Rechill to 41°F within 4 hours
• D. Rechill to 41°F within 2 hours or discard
Answer: D
Rationale: Food in the temperature danger zone must be rechilled to 41°F within 2 hours or
discarded to prevent bacterial growth and ensure compliance with food safety regulations.
10. The maximum time cold foods can remain in the temperature danger zone before discard is:
• A. 2 hours
• B. 4 hours
• C. 6 hours
• D. 8 hours
Answer: B
Rationale: Per FDA Food Code, cold foods may remain at temperatures above 41°F for a
maximum of 4 hours cumulative time before requiring discard to prevent foodborne illness risk.
11. When checking internal temperatures, the thermometer probe should be inserted:
• A. Into the surface of the product
• B. Into the thickest part of the product
• C. Into the thinnest part of the product
• D. Anywhere on the product surface
Answer: B
Rationale: Thermometer probes must be inserted into the thickest part of the product to ensure
the coldest internal area reaches safe temperature, verifying complete thermal penetration.
12. After cooking, bone-in wings must reach ______ °F for 15 seconds before serving.
EXAM – ZAXBY’S RESTAURANT TRAINING |
2025/2026 PRACTICE QUESTIONS AND ANSWERS.
EXAM OVERVIEW:
This comprehensive practice examination is designed to prepare Zaxby's Back of House team
members, kitchen staff, and shift leaders for official BOH Certification. Based on the 2025/2026
Zaxby's operational standards, food safety protocols, and company procedures, this exam covers
all critical domains including food preparation, cooking procedures, temperature control, safety
compliance, and kitchen operations. Candidates should use this resource to identify knowledge
gaps and ensure mastery of current BOH standards before attempting official certification.
DOMAIN 1: FOOD SAFETY & TEMPERATURE CONTROL (Questions 1-30)
1. Chicken Fingerz must reach an internal temperature of ______ °F for 15 seconds to be
thoroughly cooked.
Answer: 165
Rationale: Per Zaxby's food safety standards and FDA Food Code requirements, all chicken
products must reach and hold 165°F for 15 seconds before serving to ensure elimination of
Salmonella and other pathogens, ensuring guest safety and regulatory compliance.
2. All cold foods must be held at ___°F or below.
• A. 32
• B. 38
• C. 41
• D. 45
Answer: C
Rationale: Cold holding temperature must be maintained at 41°F or below per FDA Food Code
and Zaxby's food safety regulations to prevent bacterial growth in the temperature danger zone
(41°F-135°F).
,3. Hot food items must be held at ______ °F or above during service.
• A. 130
• B. 135
• C. 140
• D. 145
Answer: C
Rationale: Hot holding temperature must be maintained at 140°F or above to prevent bacterial
proliferation and ensure food remains in the safe temperature zone throughout service periods.
4. Bacon must be heated to an internal temperature of ______ °F.
• A. 135
• B. 140
• C. 145
• D. 165
Answer: C
Rationale: Bacon must reach 145°F per Zaxby's protein cooking standards, ensuring proper
doneness while maintaining quality texture and flavor profile for sandwich and Zalad
preparation.
5. The drawer temperature of the chef's base cooler must be maintained between:
• A. 32°F-36°F
• B. 34°F-38°F
• C. 36°F-40°F
• D. 38°F-42°F
Answer: B
Rationale: The chef's base cooler drawer must maintain 34°F-38°F to ensure protein safety while
keeping items at optimal preparation temperature for efficient kitchen operations.
,6. The fillet holding bin must maintain a temperature of:
• A. 140°F
• B. 150°F
• C. 160°F
• D. 165°F
Answer: D
Rationale: The fillet holding bin must maintain 165°F to ensure cooked breast fillets remain at
safe serving temperature while preserving quality and preventing bacterial growth during peak
service periods.
7. The temperature danger zone for food safety is defined as:
• A. 32°F-100°F
• B. 41°F-135°F
• C. 50°F-140°F
• D. 70°F-150°F
Answer: B
Rationale: The temperature danger zone spans 41°F to 135°F, where bacteria multiply most
rapidly. Minimizing time in this zone is critical for food safety compliance and guest protection.
8. How long must chicken products maintain 165°F to be considered safe for serving?
• A. 5 seconds
• B. 10 seconds
• C. 15 seconds
• D. 30 seconds
Answer: C
Rationale: Chicken products must hold 165°F for 15 seconds to ensure thermal destruction of
pathogens, per FDA Food Code and Zaxby's standardized cooking protocols.
, 9. If a cold food item reaches 45°F during service, the proper action is to:
• A. Continue serving until end of shift
• B. Discard immediately
• C. Rechill to 41°F within 4 hours
• D. Rechill to 41°F within 2 hours or discard
Answer: D
Rationale: Food in the temperature danger zone must be rechilled to 41°F within 2 hours or
discarded to prevent bacterial growth and ensure compliance with food safety regulations.
10. The maximum time cold foods can remain in the temperature danger zone before discard is:
• A. 2 hours
• B. 4 hours
• C. 6 hours
• D. 8 hours
Answer: B
Rationale: Per FDA Food Code, cold foods may remain at temperatures above 41°F for a
maximum of 4 hours cumulative time before requiring discard to prevent foodborne illness risk.
11. When checking internal temperatures, the thermometer probe should be inserted:
• A. Into the surface of the product
• B. Into the thickest part of the product
• C. Into the thinnest part of the product
• D. Anywhere on the product surface
Answer: B
Rationale: Thermometer probes must be inserted into the thickest part of the product to ensure
the coldest internal area reaches safe temperature, verifying complete thermal penetration.
12. After cooking, bone-in wings must reach ______ °F for 15 seconds before serving.
