Zaxbys manager assessment - Study guides, Class notes & Summaries

If the hold time of food product is exceeded, what should you do with the food? - Answer ️️-Track it as waste and discard it. What info is needed when taking a call in order(non-catering)? - Answer ️️- Name and phone number What are the most important ant aspects of counting inventory? - Answer ️️- Accuracy and Consistency

Primary Storage for bacon - Answer ️️-Walk-in cooler Wrapped cheese has a shelf life of? - Answer ️️-24 hours Unopened pack of cheese has a shelf life of? - Answer ️️-7 days Shelf life for bacon - Answer ️️-180 Prepped life for bacon - Answer ️️-5 days

Shelf life of FRESH Tenders - Answer ️️-10 days; 48 hours prepped / marinated How long do fresh tenders marinate for? - Answer ️️-At least 12 hours; you use 64oz of warm water (less than 80 degrees) per each bucket How many pounds is a case of FRESH Tenders? - Answer ️️-Fresh tenders contain 4 ten pound bags; When marinating, 4 buckets uses 3 cases Label for Fresh Tenders - Answer ️️-T

As a best practice, at the end of the shift, the manager should verify the amount of money in the till after the team member counts it. - Answer ️️-True Which of the following items would be considered waste? Choose all that apply. - Answer ️️--A chicken finger that fell off the plate and onto the counter. -An incorrectly made Zalad -Tomatoes that have mold growing on them -Hot product being held at 135 degrees -A pan of Crinkle Fries that was dropped on the floor Select all bu...

Non-protein label - Answer ️️-Identify Date Time Initials Protein label - Answer ️️-Identify P# Use by date Rack date 3 days from rack date Time Initial Where does the label go? - Answer ️️-Where it faces the front and makes things easier for fifo