Arizona Food Handler Practice Test 2026: الاختبار التدريبي 6

1. السؤال 1 من 20

   Which is a safe way to thaw a frozen turkey?

   • AIn the refrigerator
   • BIn a sink of hot water
   • COn the counter overnight
   • DOutside in the sun
   أظهر الإجابة

   الإجابة: A. In the refrigerator

   Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.

2. السؤال 2 من 20

   What must you do after thawing raw meat in a microwave?

   • AStore it in the cooler for 2 days first
   • BCook it right away
   • CPut it back in the freezer
   • DLeave it on the counter until dinner service
   أظهر الإجابة

   الإجابة: B. Cook it right away

   Food thawed in a microwave may get warm in spots, so it must be cooked immediately.

3. السؤال 3 من 20

   What is the temperature danger zone in the FDA Food Code?

   • A32°F to 41°F
   • B41°F to 135°F
   • C0°F to 32°F
   • D135°F to 212°F
   أظهر الإجابة

   الإجابة: B. 41°F to 135°F

   Germs grow fastest between 41°F and 135°F, so TCS food should spend as little time as possible in this range.

4. السؤال 4 من 20

   In this diagram, what does marker 3 show?

   • AThe chicken should be cut after the salad on the same board
   • BThe salad must be cut on the red board
   • CThe knives can be shared if they are wiped
   • DRaw chicken, its juices and its knife must never touch the salad
   أظهر الإجابة

   الإجابة: D. Raw chicken, its juices and its knife must never touch the salad

   Marker 3 is the crossed-out arrow: nothing from the raw chicken board should reach the ready-to-eat salad.

5. السؤال 5 من 20

   What does the 2026 FDA Food Code require food businesses to do about employee illness?

   • ALet sick workers decide for themselves
   • BTest every employee for illness every day
   • CKeep a written employee illness policy
   • DReport every cold to the FDA
   أظهر الإجابة

   الإجابة: C. Keep a written employee illness policy

   The 2026 Food Code added a requirement for a documented employee illness policy.

6. السؤال 6 من 20

   What should you do before putting on single-use gloves?

   • ABlow into the gloves
   • BPut on hand lotion
   • CWash your hands
   • DNothing, gloves keep germs off
   أظهر الإجابة

   الإجابة: C. Wash your hands

   Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.

7. السؤال 7 من 20

   What is the minimum internal cooking temperature for a fish fillet?

   • A145°F for 15 seconds
   • B125°F for 15 seconds
   • C135°F for 15 seconds
   • D115°F for 1 minute
   أظهر الإجابة

   الإجابة: A. 145°F for 15 seconds

   Fish, seafood, and steaks or chops of beef, pork, veal and lamb must reach 145°F for 15 seconds.

8. السؤال 8 من 20

   What is one of the best ways to keep pests out?

   • AKeep garbage cans open
   • BLeave food uncovered overnight
   • CLeave the back door open for fresh air
   • DKeep doors and windows closed or screened and seal holes
   أظهر الإجابة

   الإجابة: D. Keep doors and windows closed or screened and seal holes

   Deny pests access, food and shelter: seal openings, cover food and keep garbage in tightly covered cans.

9. السؤال 9 من 20

   Who should apply pesticides in a food establishment?

   • AA customer who knows about pests
   • BThe newest employee
   • CA licensed pest control operator
   • DAny food worker
   أظهر الإجابة

   الإجابة: C. A licensed pest control operator

   Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

10. السؤال 10 من 20

    Where should food workers wash their hands?

    • AIn the food prep sink
    • BIn the three-compartment dish sink
    • COnly at a sink set aside for handwashing
    • DIn the mop sink
    أظهر الإجابة

    الإجابة: C. Only at a sink set aside for handwashing

    Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.

11. السؤال 11 من 20

    A worker is sneezing and has a runny nose. What should they do?

    • AUse hand sanitizer and keep working with food
    • BKeep working but sneeze into the sink
    • CNot work with exposed food, utensils or food-contact surfaces
    • DKeep working at the salad station
    أظهر الإجابة

    الإجابة: C. Not work with exposed food, utensils or food-contact surfaces

    Workers with sneezing, coughing or a runny nose should not handle food or food-contact items.

12. السؤال 12 من 20

    Which of these is a physical hazard?

    • ANorovirus on a worker's hands
    • BSalmonella bacteria on raw chicken
    • CSanitizer that splashed into soup
    • DA piece of broken glass in a salad
    أظهر الإجابة

    الإجابة: D. A piece of broken glass in a salad

    A physical hazard is an object, such as glass, metal, a staple or a bandage, that ends up in food.

13. السؤال 13 من 20

    When should sanitizer solution in a bucket be changed?

    • ANever, it lasts forever
    • BWhen it is dirty, cloudy or too weak
    • COnce a week
    • DOnly when it runs out
    أظهر الإجابة

    الإجابة: B. When it is dirty, cloudy or too weak

    Food and dirt use up sanitizer. Replace it when it looks dirty or tests too weak.

14. السؤال 14 من 20

    What are the three main types of hazards that can make food unsafe?

    • AHot, cold and room temperature
    • BBiological, chemical and physical
    • CSweet, sour and salty
    • DFrozen, canned and fresh
    أظهر الإجابة

    الإجابة: B. Biological, chemical and physical

    Germs are biological hazards, cleaners and pesticides are chemical hazards, and objects such as glass or metal are physical hazards.

15. السؤال 15 من 20

    How do you check that a thermometer is accurate using the ice-point method?

    • AHold it in the air; it should read 70°F
    • BPut it in boiling water; it should read 100°F
    • CPut it in a cup of crushed ice and water; it should read 32°F
    • DPut it in the freezer; it should read 0°F
    أظهر الإجابة

    الإجابة: C. Put it in a cup of crushed ice and water; it should read 32°F

    In a glass of ice and water, an accurate thermometer reads 32°F. If not, adjust or replace it.

16. السؤال 16 من 20

    Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?

    • ANo, ice used to cool food or containers cannot be used as food
    • BYes, if it is rinsed first
    • CYes, if it is still frozen
    • DYes, if it is used within 1 hour
    أظهر الإجابة

    الإجابة: A. No, ice used to cool food or containers cannot be used as food

    The Food Code does not allow ice used as a coolant to be used as food or in drinks.

17. السؤال 17 من 20

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?

    • A145°F for 15 seconds
    • B155°F for 17 seconds
    • C135°F for 15 seconds
    • D125°F for 1 minute
    أظهر الإجابة

    الإجابة: B. 155°F for 17 seconds

    Injecting or tenderizing pushes germs from the surface into the meat, so it must reach 155°F for 17 seconds.

18. السؤال 18 من 20

    In this diagram, what does marker 4 show?

    • A135°F, the hot holding temperature
    • B41°F, the cold holding temperature
    • C32°F, the freezing point of water
    • D165°F, the cooking temperature for poultry and reheated food
    أظهر الإجابة

    الإجابة: D. 165°F, the cooking temperature for poultry and reheated food

    Marker 4 is the green line at 165°F, used for poultry, stuffed foods and reheating food for hot holding.

19. السؤال 19 من 20

    Under time as a public health control, how long can TCS food be kept without temperature control before it must be served or thrown out?

    • A4 hours
    • B8 hours
    • C24 hours
    • D12 hours
    أظهر الإجابة

    الإجابة: A. 4 hours

    When a written plan uses time instead of temperature, the food is marked and must be used or discarded within 4 hours.

20. السؤال 20 من 20

    Where should cleaning chemicals be stored?

    • ABelow and away from food and food-contact surfaces
    • BIn empty food containers
    • CNext to the spices
    • DOn a shelf above the prep table
    أظهر الإجابة

    الإجابة: A. Below and away from food and food-contact surfaces

    Chemicals should be stored where they cannot drip or spill onto food, such as on a lower shelf in a separate area.

لوحة المفاتيح: 1–4 للإجابة، وEnter للسؤال التالي.

الاختبار الحقيقي: Set by the county or accredited course provider