Quiz On Arizona Food Handler's Card

Wash your hands extra long when you get to work.

Take medicine and continue to work.

Stay home and advise your employer of your illness.

Make frequent trips to the restroom.

Frozen lemonade and orange juice.

Moist / high protein.

Dry cereals.

Any food cooked on a Tuesday.

To prevent altering the smell and color of the food.

To prevent the bacteria from rapidly growing and multiplying.

To prevent frozen foods from thawing.

Because customers like to eat foods that are either very hot or very cold.

Wash your hands thoroughly and frequently and use glove whenever necessary.

Keep children out of the kitchen.

Remove all jewelry prior to working with food.

Make sure you wear a hair net.

After you use the restroom.

After you smoke or eat.

After handling raw eggs or meat.

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

All of the above.

Prepare food in the back of the kitchen away from customers.

Go home or stay away from food and food-contact surfaces.

Work with food, but wash hands often and wear gloves.

Only wash dishes or equipment.

Vomiting

Fever

Diarrhea

All of the above

For seven days if the food has been maintained below 41° F the entire time.

For 10 days but only if the food tastes, smells or looks good.

For 14 days if the food has been held below 41° F the entire time.

As long as you want as long as the FIFO rule (first in, first out) is applied.

Using utensils

Using tongs

Using wax paper

Using bare hands

Serving foods that are delicious and nutritious.

Washing your hands, using gloves and keeping foods at the right temperature.

Washing your hands at the beginning and end of your shift.

Spraying pesticides on the kitchen floor so pests would not get in the foods.

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

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

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

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

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

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

You can eat in the kitchen but you cannot smoke.

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

Yes.

It depends on the type of contagious illness you have.

Never.

Only if no one can tell if you are sick.

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

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

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

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

Utensils.

Tongs.

Scoops.

Wax paper.

Bare hands.

Keep the business and garbage areas clean and eliminate hiding places and routes of entry.

Use cats.

Use pesticides often.

Keep all food on the counter tops, not on the floor.

It is used to kill germs with heat during cooking and to stop their growth by keeping the food hot or cold.

It is used to make sure that the food tastes right.

It is used to prevent customers from burning themselves by eating food that is too hot.

It is used to keep the food business at a comfortable temperature for the workers and customers.

Use a powder pesticide instead of a spray.

Leave the lights on all the time, even when the business is closed.

Seal areas where the roaches can hide and keep the establishment clean.

Smash them with your foot or a heavy object.

Before you start working with food.

After you touch your face or mouth.

After using the restroom.

All of the above.

Be sure the food is steaming.

Set the temperature control knob on “high”.

Put lids on the foods.

Use a thermometer to check the temperature of the food.

Place it on the counter or in the sink overnight.

Place it in the refrigerator.

Immerse it in the sanitizer bin.

All of the above are correct.

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.

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.

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

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

Keep the floors and walls clean.

Cool down hot foods quickly.

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

Keep hot foods hot and cold foods cold.

Raw meats, uncooked rice and uncooked beans.

Sandwiches, cut watermelon, bread, cold salads and ice.

Raw shrimp, dough and pancake batter.

Raw chicken, frozen pizza and frozen fries.

Take some medicine before going to work.

Go to work but only handle food while wearing gloves.

Go to work only if you feel good.

Stay home as you may potentially get people sick.

In a container at room temperature.

In a sink with hot running water.

In the sink at room temperature over night.

In the refrigerator.

To keep foods from losing nutrients.

To keep bacteria from growing rapidly in the food.

So the hot food doesn’t warm up the refrigerator.

So the food is easier to reheat later.

65° F or below.

41° F or below.

55° F or below.

60° F or below.

70° F or below.

Inside a refrigerator or under cold running water.

In a container at room temperature.

In a sink with hot running water.

In a sink at room temperature if the food is in its original packaging.

You may reuse it unless the customer took a bite of it.

You should not serve it to a customer but employees may eat it.

You should donate it to a shelter.

You must throw it away regardless whether it was used or not.

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

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

Put the rice immediately in the refrigerator for later use.

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

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

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

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

Foods that are very easy to choke on.

The foods might have chemicals that can make people sick.

The foods let bacteria grow when stored at unsafe temperatures.

The foods are not from approved sources.

The foods are not nutritious if cooked the wrong way.

At least every 30 minutes.

When your supervisor tells you.

When the customers can see your hands.

Each time your hands or gloves become contaminated.

There is no difference.

Washing makes things look clean and sanitizing make them smell good.

Washing removes contamination and sanitizing whitens.

Washing removes contamination and sanitizing destroys microorganisms.

Spray “roach killer” around the garbage areas and inside the kitchen to prevent them from coming back.

Squash the ones you can see and hope that more won’t come back

Tell your boss, so he can call a licensed pest control applicator.

Buy professional pesticide equipment so you can kill cockroaches as soon as you see them.

You need to change your gloves often but no need to wash your hands as the gloves protect them.

You do not need to change gloves unless the gloves get damaged.

You need to wash your hands and put on new gloves whenever the gloves get damaged or contaminated.

You need to use hand sanitizer and put on new gloves whenever the gloves get damaged or contaminated.

To make the food smell, look or taste better

To lower the acidity of the food.

To raise the water activity of the food.

To kill the germs that might cause food-borne illness.

All of the above.

Replace the glove.

Place a glove over the torn one.

Rinse your hand in the three-compartment sink and put on new gloves.

Remove your gloves, wash your hands with soap and water for at least 20 seconds in the hand wash sink and put new gloves on.

Any homemade food.

Potentially hazardous foods that arrive at your establishment at room temperature.

Any food that is from an approved source, properly labeled, and in proper condition.

Any meat product that is packaged and labeled but does not have a valid mark of inspection

Rinse, wash, sanitize, and air dry.

Sanitize, wash, rinse, and towel dry.

Wash, rinse, towel dry and sanitize.

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

Ask who put the chemicals there.

Remove the chemicals and tell your supervisor.

Be careful when preparing the food to avoid chemical spill on the food.

Leave the chemicals where they are and continue handling food.

None of above.

Smash them with your foot or a heavy object.

Use a powder pesticide instead of a spray.

Leave the lights on all the time, even when the business is closed.

Seal areas where the roaches can hide and keep the establishment clean.

At room temperature for 2 hours, then 2 more hours in a low temperature oven.

In a hot water bath.

Inside a refrigerator, in the microwave or under cold running water.

In a sink at room temperature if the food is in its original packaging.

To finish cooking the food.

To make the food taste better.

To keep the food moist.

To keep the food from getting cold.

To keep bacteria from growing in the food.

Above the fruits and vegetables.

Below and away from other foods

The top shelf of the refrigerator

On paper towels in case of meat drips.

Potato chips, bread, crackers.

Hamburger, cooked beans, cut melons.

Candy bars, mustard, tortillas.

Cereal, soda pop and dry pasta.

To reduce workplace accidents such as cuts and burns.

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

To prevent the spread of illnesses through food.

To reduce the number of complaints from customers.