Quiz On Arizona Food Handler's Card

125 Questions | Total Attempts: 308

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Quiz On Arizona Food Handler

Practice questions for the Arizona Food Handler's Card certification exam.


Questions and Answers
  • 1. 
    What order should you use to wash dishes by hand?
    • A. 

      Rinse, wash, sanitize, and air dry.

    • B. 

      Sanitize, wash, rinse, pre-scrape and towel dry.

    • C. 

      Wash, rinse, towel dry and sanitize.

    • D. 

      Pre-scrape, wash, rinse, sanitize and air dry.

  • 2. 
    Food prepared at home or in an unlicensed kitchen are:
    • A. 

      Illegal.

    • B. 

      Cheaper.

    • C. 

      Tasty...yum.

    • D. 

      To be served immediately at 165° F.

    • E. 

      Answers B and D are correct.

  • 3. 
    What is a substitute for proper hand washing?
    • A. 

      Hand sanitizers.

    • B. 

      Gloves.

    • C. 

      Tongs.

    • D. 

      All of the above.

    • E. 

      None of the above. There is no substitute for hand washing.

  • 4. 
    Which of the following are potentially hazardous foods?
    • A. 

      Potato chips, bread, crackers.

    • B. 

      Hamburger, cooked beans, cut melons.

    • C. 

      Candy bars, mustard, tortillas.

    • D. 

      Cereal, soda pop and dry pasta.

  • 5. 
    Where or when can you smoke and eat in the establishment?
    • A. 

      You can smoke and eat in any area of the establishment but only when the food is covered and stored.

    • B. 

      You can never smoke or eat in the kitchen or in areas where food is prepared or stored.

    • C. 

      You can eat in the kitchen but not smoke.

    • D. 

      You can eat in the kitchen but only during a break or lunch.

    • E. 

      Answers C and D are correct.

  • 6. 
    Cross-contamination is:
    • A. 

      When germs spread from one place to another.

    • B. 

      Nothing to be concerned about.

    • C. 

      When you wipe blood in a cross motion.

    • D. 

      Protein-rich foods that support the rapid growth of harmful bacteria.

  • 7. 
    Potentially hazardous foods are:
    • A. 

      Dry, protein-rich foods that support the rapid growth of bacteria.

    • B. 

      Dry, fat-rich foods that support the rapid growth of bacteria.

    • C. 

      Moist, fat-rich foods that support the rapid growth of bacteria.

    • D. 

      Moist, protein-rich foods that support the rapid growth of bacteria.

  • 8. 
    Which of the following must be cooked to 145° F?
    • A. 

      Poultry and stuffing.

    • B. 

      Ground meats and eggs not served immediately.

    • C. 

      Non-ground meats and seafood.

    • D. 

      All of above must be cooked to 130º F and kept at that temperature.

  • 9. 
    What must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with food?
    • A. 

      You must use a wiping cloth that has been soaked in a solution of water and an approved sanitizer at proper concentration.

    • B. 

      You must use a wiping cloth that has been soaked in a solution of water, soap, and chlorine.

    • C. 

      It is not necessary to sanitize things that cannot be completely submerged in the dish sink compartments.

    • D. 

      You must pour liquid chlorine on the equipment at the end of the workday when all of the food is put away.

  • 10. 
    Which is the correct way to wash your hands?
    • A. 

      Rinse hands with hot, running water and dry on a paper towel.

    • B. 

      Wash hands with soap and warm water for at least 60 seconds and dry with a cotton towel.

    • C. 

      Wash hands for at least 20 seconds by scrubbing with soap and warm water, rinsing, and drying with a paper towel.

    • D. 

      Scrub hands in a sanitizer bucket and dry with a cotton towel.

  • 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. 

      After you use the restroom.

    • B. 

      After you smoke or eat.

    • C. 

      After handling raw eggs or meat.

    • D. 

      After touching any part of your part of your body or uniform.

    • E. 

      All of the above.

  • 12. 
    Any ready-to-eat potentially hazardous food kept at 41° F. after opening or preparation, must be thrown away:
    • A. 

      The next day

    • B. 

      No more than seven days.

    • C. 

      Within 5 days.

    • D. 

      In two weeks.

    • E. 

      Time is not important as long as it was cooked to the right temperature.

  • 13. 
    If any chemical is transferred to a plastic spray bottle or a different container:
    • A. 

      You must be careful not to spill any on the floor.

    • B. 

      The bottle or container should only be filled half way to prevent spillage.

    • C. 

      The amount needs to be measured to track inventory.

    • D. 

      You must properly label the container or spray bottle with what it contains.

    • E. 

      All of above.

  • 14. 
    Thermometers are required in kitchens to:
    • A. 

      Monitor temperatures of food in the refrigerator and freezer, and check hot holding temperatures on steam table.

    • B. 

      Check concentration of sanitizer solution.

    • C. 

      Check if the temperature of the refrigerator was below 41° F. or above 130° F.

    • D. 

      All of the above.

  • 15. 
    Potentially hazardous food that has been cooled needs to be reheated to what temperature?
    • A. 

      Reheat to 130° F in a steam table or other hot holding equipment.

    • B. 

      Reheat to 145° F or hotter.

    • C. 

      Reheat slowly in the oven to 155° F, stirring at least twice.

    • D. 

      Reheat quickly to 165° F or hotter.

    • E. 

      Answers C and D are correct.

  • 16. 
    Which is the correct way to wash dishes, utensils and equipment?
    • A. 

      Pre-scrape wash, rinse and sanitize; then air dry.

    • B. 

      Pre-scrape, wash, rinse and air dry them completely with a cotton towel.

    • C. 

      Pre-scrape, wash, sanitize and rinse; then dry with paper towels.

    • D. 

      Pre-scrape, wash and rinse, then air dry.

  • 17. 
    A proper way to thaw frozen chicken is:
    • A. 

      Let it thaw at room temperature or the counter.

    • B. 

      Thaw it in a sink at room temperature.

    • C. 

      Place it in the refrigerator.

    • D. 

      Let in thaw in stagnant warm or hot water.

    • E. 

      None of above.

  • 18. 
    Cooked rice was left in the Danger Zone overnight. What should you do with the rice?
    • A. 

      Throw the rice away; it may not be safe to eat.

    • B. 

      Reheat the rice to 165° F before it is served.

    • C. 

      Put the rice immediately in the refrigerator for later use.

    • D. 

      Smell the rice to see if it is safe to serve.

  • 19. 
    The best way to control cockroaches, mice, flies and other pests is:
    • A. 

      Apply pesticide every day.

    • B. 

      Just sweep the floor.

    • C. 

      Pour chlorine in the sink drain.

    • D. 

      To keep the establishment and garbage area clean, and eliminate hiding places and routes of entry.

    • E. 

      All of above.

  • 20. 
    As you enter the kitchen to start your working day. What should you do before handling food?
    • A. 

      Start food preparation.

    • B. 

      Wash hands thoroughly with warm water and soap for at least 20 seconds.

    • C. 

      Take clean dishes out of the dishwasher.

    • D. 

      Rinse off hands quickly.

  • 21. 
    Why are all food service workers required to understand and apply food safety knowledge?
    • A. 

      To reduce workplace accidents such as cuts and burns.

    • B. 

      To reduce the amount of food thrown away due to spoilage.

    • C. 

      To prevent the spread of illnesses through food.

    • D. 

      To reduce the number of complaints from customers.

  • 22. 
    What are potentially hazardous foods?
    • A. 

      Moist, protein-rich foods that support the rapid growth of bacteria.

    • B. 

      Moist, fat-rich foods that support the rapid growth of bacteria.

    • C. 

      Foods that will not be cooked or heated anymore to destroy bacteria.

    • D. 

      Foods that are very easy to choke on.

  • 23. 
    What are the steps for proper hand washing?
    • A. 

      Use warm water and soap to wash your hands, rub your hands together for 20 seconds, rinse your hands and dry you hands with a disposable paper towel.

    • B. 

      Use warm water and soap to wash your hands, rub your hands together for 1 minute, rinse your hands, and dry you hands with a clean cloth.

    • C. 

      Rinse your hands under warm water for 20 seconds, dry your hands with a disposable paper towel.

    • D. 

      Dip your hands in a solution of water and chlorine for at least 30 seconds and dry your hands with a disposable paper towel.

  • 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. 

      Keep the floors and walls clean.

    • B. 

      Cool down hot foods quickly.

    • C. 

      Wash hands as often as necessary and do not touch ready-to-eat foods with bare hands.

    • D. 

      Keep hot foods hot and cold foods cold.

  • 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. 

      Hot and cold running water, soap, and single-use paper towels.

    • B. 

      Hot running water, nailbrush, paper towels, and hand sanitizer.

    • C. 

      Hot and cold running water, nailbrush, and single-use paper towels.

    • D. 

      Hot running water, soap, and hand sanitizer.

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