Trivia Quiz On Arizona Food Handler's Card!

125 Questions | Total Attempts: 12030

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Trivia Quiz On Arizona Food Handler

Are you looking for a quiz to help you with the Arizona Food Handler's Card? Food is a very sensitive yet important part of human life if you have a healthy diet, but your food is not handled appropriately, you may risk getting sick. The card will be one way to show people that they can trust you with their food. Give the quiz a try and get some practice.


Questions and Answers
  • 1. 
    • 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. 
    • 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. 
    • 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. 
    • 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. 
    • 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. 
    • 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. 
    • 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. 
    • 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. 
    • 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.