Arizona Food Handler's Card Quiz

125 Questions  I  By Thehopp
Practice questions for the Arizona Food Handler's Card certification exam.

  
Changes are done, please start the quiz.


Question Excerpt

Removing question excerpt is a premium feature

Upgrade and get a lot more done!
1.  What order should you use to wash dishes by hand?
A.
B.
C.
D.
2.  Food prepared at home or in an unlicensed kitchen are:
A.
B.
C.
D.
E.
3.  What is a substitute for proper hand washing?
A.
B.
C.
D.
E.
4.  Which of the following are potentially hazardous foods?
A.
B.
C.
D.
5.  Where or when can you smoke and eat in the establishment?
A.
B.
C.
D.
E.
6.  Cross-contamination is:
A.
B.
C.
D.
7.  Potentially hazardous foods are:
A.
B.
C.
D.
8.  Which of the following must be cooked to 145° F?
A.
B.
C.
D.
9.  What must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with food?
A.
B.
C.
D.
10.  Which is the correct way to wash your hands?
A.
B.
C.
D.
11.  Washing your hands thoroughly and frequently is the most important thing a food service worker can do to keep germs out of the food he/she prepares. As a food service worker, it is important that you wash your hands:
A.
B.
C.
D.
E.
12.  Any ready-to-eat potentially hazardous food kept at 41° F. after opening or preparation, must be thrown away:
A.
B.
C.
D.
E.
13.  If any chemical is transferred to a plastic spray bottle or a different container:
A.
B.
C.
D.
E.
14.  Thermometers are required in kitchens to:
A.
B.
C.
D.
15.  Potentially hazardous food that has been cooled needs to be reheated to what temperature?
A.
B.
C.
D.
E.
16.  Which is the correct way to wash dishes, utensils and equipment?
A.
B.
C.
D.
17.  A proper way to thaw frozen chicken is:
A.
B.
C.
D.
E.
18.  Cooked rice was left in the Danger Zone overnight. What should you do with the rice?
A.
B.
C.
D.
19.  The best way to control cockroaches, mice, flies and other pests is:
A.
B.
C.
D.
E.
20.  As you enter the kitchen to start your working day. What should you do before handling food?
A.
B.
C.
D.
21.  Why are all food service workers required to understand and apply food safety knowledge?
A.
B.
C.
D.
22.  What are potentially hazardous foods?
A.
B.
C.
D.
23.  What are the steps for proper hand washing?
A.
B.
C.
D.
24.  Germs can be spread from a food service worker. Which of the following is the best thing you can do as a food service worker to prevent spreading germs?
A.
B.
C.
D.
25.  A hand washing sink must be properly stocked and available so food service workers may wash their hands. What must be at hand washing sinks at all times?
A.
B.
C.
D.
26.  When you wear gloves, you must:
A.
B.
C.
D.
27.  Which of the following are ALL examples of ready-to-eat foods?
A.
B.
C.
D.
28.  If you have a runny nose and a sore throat, the best thing to do is:
A.
B.
C.
D.
29.  Where or when can you smoke and eat in the kitchen or service area?
A.
B.
C.
D.
30.  How should you wash dishes by hand?
A.
B.
C.
D.
E.
31.  Why are some foods, such as chicken and cooked rice, called potentially hazardous foods?
A.
B.
C.
D.
32.  When must you wash your hands?
A.
B.
C.
D.
33.  What should you do if the gloves you are using to handle food become contaminated?
A.
B.
C.
D.
34.  Are you allowed to work in the kitchen if you have a contagious illness?
A.
B.
C.
D.
35.  What are the steps for washing dishes by hand?
A.
B.
C.
D.
36.  What is the proper concentration for a chlorine solution used to sanitize food contact surfaces?
A.
B.
C.
D.
37.  What is the difference between washing and sanitizing?
A.
B.
C.
D.
38.  What is the proper minimum temperature for cooking seafood?
A.
B.
C.
D.
E.
39.  What is the correct procedure for reheating food?
A.
B.
C.
D.
40.  Which of the following is a way to prevent cross-contamination?
A.
B.
C.
D.
41.  Which of the following must be cooked to a minimum of 165° F?
A.
B.
C.
D.
E.
42.  Bare hand contact is not allowed when handling:
A.
B.
C.
D.
43.  Raw eggs for immediate service must be cooked to what temperature?
A.
B.
C.
D.
44.  What order should you use to manually wash dishes?
A.
B.
C.
D.
45.  If you see cockroaches in your food business, you should:
A.
B.
C.
D.
46.  The safest way to thaw (defrost) foods is:
A.
B.
C.
D.
47.  What are potentially hazardous foods?
A.
B.
C.
D.
48.  Cold potentially hazardous foods must be held at a minimum of:
A.
B.
C.
D.
E.
49.  If you are sick with fever and diarrhea, you should:
A.
B.
C.
D.
50.  While working in the kitchen, you noticed a spray bottle of glass cleaner and degreaser on a shelf above the food preparation table. What should you do?
A.
B.
C.
D.
E.
51.  Sick food workers may have germs that can make customers sick. If a food worker is sick with diarrhea or vomiting, what should the food worker do?
A.
B.
C.
D.
52.  What is the best way to get rid of roaches?
A.
B.
C.
D.
53.  Hamburgers must be cooked to what minimum temperature?
A.
B.
C.
D.
54.  Food must cool down from 130º F to 70º F within how many hours?
A.
B.
C.
D.
E.
55.  What is the correct procedure for thawing food?
A.
B.
C.
D.
56.  How should food be cooked in the microwave?
A.
B.
C.
D.
57.  Ready-to-eat foods should NOT be handled using:
A.
B.
C.
D.
E.
58.  A food worker needs to cool a pan of refried beans using the shallow pan method. What should the food worker do?
A.
B.
C.
D.
59.  Food must cool down from 70º F to 41º F within in how many hours?
A.
B.
C.
D.
60.  Why must cooked potentially hazardous foods such as cooked vegetables and fried chicken be kept hot until served?
A.
B.
C.
D.
E.
61.  When using disposable gloves, how often do you need to change your gloves nd/or wash your hands?
A.
B.
C.
D.
62.  What types of foods support rapid bacterial growth?
A.
B.
C.
D.
63.  Why must potentially hazardous foods be cooked to proper temperatures?
A.
B.
C.
D.
E.
64.  You should not go to work if you are sick with what symptoms?
A.
B.
C.
D.
65.  Quick cooling of leftover food through the Danger Zone is required for food safety. Why is it important to cool food quickly?
A.
B.
C.
D.
66.  Which of the following must be cooked to 165° F?
A.
B.
C.
D.
E.
67.  Ready-to-eat food is:
A.
B.
C.
D.
68.  What is the minimum length of time that dishes and utensils need to be sanitized?
A.
B.
C.
D.
69.  Raw fish must be cooked to what minimum temperature?
A.
B.
C.
D.
70.  You are responsible for checking in an arriving food order. Part of the order was raw chicken, which did not come in refrigerated. What should you do?
A.
B.
C.
D.
71.  Sanitizer must be made and used correctly to work properly. Which of the following is the correct way to make or use a sanitizer?
A.
B.
C.
D.
72.  What are some of the food contact surfaces that must always be washed and sanitized?
A.
B.
C.
D.
73.  What is the best way to control cockroaches, mice, flies and other pests?
A.
B.
C.
D.
74.  Why is temperature control so important?
A.
B.
C.
D.
75.  Germs cannot grow or multiply rapidly at what temperatures?
A.
B.
C.
D.
76.  Raw chicken must be cooked to what minimum temperature?
A.
B.
C.
D.
77.  Which one of these foods must be cooked to at least 155°F?
A.
B.
C.
D.
1 comment
78.  When using ice to keep foods cold, the food container must be surrounded by ice to the level of the food. Which is the best way to tell if the food is staying cold enough?
A.
B.
C.
D.
79.  What is the proper way to cool food?
A.
B.
C.
D.
80.  When cooling food, the temperature of the food must reach ___ within 2 hours and 41º F within in 4 hours?
A.
B.
C.
D.
81.  Where must you wash your hands?
A.
B.
C.
D.
82.  Cold potentially hazardous food must be maintained at what minimum temperature?
A.
B.
C.
D.
E.
83.  How long can a ready-to-eat potentially hazardous food be stored in the refrigerator once it has been opened or prepared?
A.
B.
C.
D.
84.  What is the best way to get rid of roaches?
A.
B.
C.
D.
85.  Which of the following is NOT an acceptable way to handle ready-to-eat foods?
A.
B.
C.
D.
86.  The best way to destroy any harmful germs that may be present in foods is to:
A.
B.
C.
D.
87.  Hot, cooked potentially hazardous food must be maintained above what temperature?
A.
B.
C.
D.
88.  Potentially hazardous food should not be kept in the “Danger Zone” for more than:
A.
B.
C.
D.
89.  Why must potentially hazardous food be kept out of danger zone?
A.
B.
C.
D.
90.  Which one of the following must be cooked to at least 165° F?
A.
B.
C.
D.
91.  What is usually the riskiest step in food preparation?
A.
B.
C.
D.
E.
92.  You notice your glove is torn; what should you do?
A.
B.
C.
D.
93.  Which of the following must be cooked to at least 155° F?
A.
B.
C.
D.
E.
94.  Who is responsible for making sure food is safe and wholesome?
A.
B.
C.
D.
95.  If you have a cut on your hand, you must:
A.
B.
C.
D.
96.  You can prevent food-borne illness by:
A.
B.
C.
D.
97.  Where should raw meat, seafood and poultry be stored so they don’t contaminate other foods in the refrigerator?
A.
B.
C.
D.
98.  All foods must be reheated to what minimum temperature?
A.
B.
C.
D.
99.  Where must you store chemicals such as cleaners and sanitizers?
A.
B.
C.
D.
100.  Washing your hands is required:
A.
B.
C.
D.
101.  Which of the following kills germs?
A.
B.
C.
D.
E.
102.  At which minimum temperature must cold potentially hazardous foods be kept?
A.
B.
C.
D.
E.
103.  Equipment used to keep foods hot includes steam tables, soup warmers and deli hot cases. Which is the only way to be sure the equipment is keeping the food at the proper temperature?
A.
B.
C.
D.
104.  Which of the following foods would be approved for use in your establishment?
A.
B.
C.
D.
105.  If you wanted to serve leftover steak, what temperature must it be reheated to?
A.
B.
C.
D.
106.  Which is the most important way to keep potentially hazardous foods safe?
A.
B.
C.
D.
107.  Ground meats such as hamburger or sausage must be cooked to what temperature?
A.
B.
C.
D.
108.  Which of the following foods would be approved for use in your establishment?
A.
B.
C.
D.
109.  At which minimum temperature must you keep hot potentially hazardous foods?
A.
B.
C.
D.
110.  If you wanted to serve leftover steak, what temperature must it be reheated to?
A.
B.
C.
D.
111.  If you wanted to serve leftover refried beans from the night before that were properly cooled, what temperature must they be reheated to?
A.
B.
C.
D.
112.  Which of the following is NOT likely to cause foodborne illness?
A.
B.
C.
D.
E.
113.  An acceptable, safe way to thaw frozen food is to:
A.
B.
C.
D.
114.  Cross-contamination is the spread of germs from one place to another. Which of the following would most likely cause cross-contamination?
A.
B.
C.
D.
115.  How must raw meat and raw eggs be stored in the refrigerator?
A.
B.
C.
D.
116.  Cooling foods quickly is very important. The best thing to do is:
A.
B.
C.
D.
117.  What is correct procedure for thawing food?
A.
B.
C.
D.
118.  Potentially hazardous foods are:
A.
B.
C.
D.
119.  Which is a correct way to wash your hands?
A.
B.
C.
D.
120.  Ground meats such as hamburger or sausage must be cooked to what temperature?
A.
B.
C.
D.
121.  Shellfish tags must be kept for:
A.
B.
C.
D.
122.  When cooling potentially hazardous foods you should:
A.
B.
C.
D.
E.
123.  Potentially hazardous food should not be kept the “Danger Zone” for more than how many hours?
A.
B.
C.
D.
E.
124.  When open food is left at the dining table:
A.
B.
C.
D.
125.  What is the most important thing you can do to keep harmful germs out of the foods you prepare?
A.
B.
C.
D.
Back to top
Quiz Comments (3)
Just done my food handler test 93%
Just done my food handler test 93%
good
to post comments.

Removing ad is a premium feature

Upgrade and get a lot more done!
Take Another Quiz