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Zaxby's Final Manager Certification Test Questions & 100% Correct Answers- Latest Test | Graded A+ | Passed $13.09   Add to cart

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Zaxby's Final Manager Certification Test Questions & 100% Correct Answers- Latest Test | Graded A+ | Passed

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Which of the following is not a recommended way to control waste? -Cook only what is needed for business levels -Prep food according to daily usage par levels -Use Fingerz that are past their hold time for Zalads -Ensure scale is clean and calibrated so resulting weight measurements are accurat...

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  • September 6, 2024
  • 39
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Zaxby's Operations
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2024 /2025 | © copyright | This work may not be copied for profit gain | Excel!



Zaxby's Final Manager Certification Test
Questions & 100% Correct Answers- Latest
Test | Graded A+ | Passed
Which of the following is not a recommended way to control waste?




-Cook only what is needed for business levels


-Prep food according to daily usage par levels


-Use Fingerz that are past their hold time for Zalads


-Ensure scale is clean and calibrated so resulting weight measurements are accurate


✓ -:- Use Fingerz that are past their hold time for Zalads




It is recommended to use an Oil Tracking Log to monitor and notate which of the

following? Choose all that apply.




-Oil quality


-Sediment levels


-Oil discards


-Oil life




1|Page | Grade A+| 2024/2025

,2024 /2025 | © copyright | This work may not be copied for profit gain | Excel!

✓ -:- -Oil quality

-Oil discards


-Oil life




It is best practice that the opening manager and incoming closing manager perform the

midday count together.




-True


-False


✓ -:- True




You notice the chef's base cooler is temping at 44 degrees during afternoon shift walk.

What corrective actions can you take to ensure food safety standards are maintained?




-Adjust the cooler and continue to serve product


-Check the temperature of all products in the cooler to see if the food has fallen into the

temperature danger zone


-Move all products into the walk-in cooler


-Move all products into the fry freezer


2|Page | Grade A+| 2024/2025

,2024 /2025 | © copyright | This work may not be copied for profit gain | Excel!

✓ -:- Check the temperature of all products in the cooler to see if the food has fallen

into the temperature danger zone




What tool is used to hold team members accountable for stocking their stations at the end

of the shift?




-Prep List


-Stock List


-Zaxby's Core Values Checklist


-None of the above


✓ -:- Stock List




While spot checking your food delivery, you notice the temperature of the chicken

tenders/fillets is not to standard. What is the first thing you need to do immediately?




-Notify the distributor


-Throw it away


-Wash your hands


-Nothing


3|Page | Grade A+| 2024/2025

, 2024 /2025 | © copyright | This work may not be copied for profit gain | Excel!

✓ -:- Notify the distributor




What should always be turned on before the equipment located beneath it?




-Hood vents


-Sprinklers


-Fryers


-AC


✓ -:- Hood vents




How many cashiers should be assigned to a cash drawer at any given time?




-4


-3


-2


-1


✓ -:- 1




4|Page | Grade A+| 2024/2025

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