Arizona Food Handler Practice Test 2026: Practice test 4

1. Question 1 of 25

   Who is responsible for food safety during a shift under the Food Code?

   • AThe newest employee
   • BThe person in charge
   • CThe delivery driver
   • DThe first customer of the day
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   Answer: B. The person in charge

   A person in charge must be present during operating hours to make sure food safety rules are followed.

2. Question 2 of 25

   A pan of chili on the steam table reads 128°F. What is the problem?

   • ANothing, any temperature above 100°F is safe
   • BIt is below 135°F, so it is in the danger zone
   • CIt must be frozen right away
   • DIt is too hot and will burn customers
   Show answer

   Answer: B. It is below 135°F, so it is in the danger zone

   Hot held food must stay at 135°F or hotter. At 128°F it is in the danger zone, so follow your manager's corrective action.

3. Question 3 of 25

   What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?

   • A145°F
   • B165°F
   • C155°F
   • D135°F
   Show answer

   Answer: B. 165°F

   Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.

4. Question 4 of 25

   Where may a restaurant get its food?

   • AFrom an approved, licensed source
   • BFrom a worker's home kitchen
   • CFrom a customer who brings it in
   • DFrom any roadside stand
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   Answer: A. From an approved, licensed source

   Food must come from approved sources that follow food safety laws. Food made in a private home is not allowed unless the law permits it.

5. Question 5 of 25

   A worker vomits in the dining room. What should be used to clean it up?

   • AA disinfectant that works against norovirus, following written cleanup steps
   • BA dry mop only
   • CPlain water and a towel
   • DThe same sanitizer used on cutting boards
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   Answer: A. A disinfectant that works against norovirus, following written cleanup steps

   Kitchen sanitizers do not kill norovirus well. Follow the written procedure and use a disinfectant that works against norovirus.

6. Question 6 of 25

   Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?

   • AWithin 8 hours
   • BWithin 4 hours
   • CWithin 24 hours
   • DWithin 12 hours
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   Answer: B. Within 4 hours

   TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.

7. Question 7 of 25

   Can an empty sanitizer bottle be washed and used to store salad dressing?

   • AYes, if it is labeled with the date
   • BNo, chemical containers must never be reused for food
   • CYes, if it is washed with soap
   • DYes, if it is used within one day
   Show answer

   Answer: B. No, chemical containers must never be reused for food

   Never reuse chemical containers for food, and never put chemicals in food containers.

8. Question 8 of 25

   Fish that will be served raw, such as in sushi, must first be treated in what way to kill parasites?

   • AStored in the cooler for 24 hours
   • BRinsed in cold water for 1 minute
   • CSoaked in lemon juice
   • DFrozen at -4°F or colder for 7 days
   Show answer

   Answer: D. Frozen at -4°F or colder for 7 days

   The Food Code requires parasite destruction by freezing, for example at -4°F or colder for 7 days, unless the fish is exempt.

9. Question 9 of 25

   Which is the right way to dry your hands after washing?

   • AA shared cloth towel
   • BYour apron
   • CA single-use paper towel or an air dryer
   • DThe side of your pants
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   Answer: C. A single-use paper towel or an air dryer

   Use paper towels or a hand dryer. Aprons and shared towels can put germs back on clean hands.

10. Question 10 of 25

    What is cross-contact?

    • AWhen an allergen gets into a food that should not contain it
    • BWhen two hot dishes touch on a plate
    • CWhen a server touches a customer's hand
    • DWhen food is cooked twice
    Show answer

    Answer: A. When an allergen gets into a food that should not contain it

    Shared gloves, utensils, cutting boards and fryer oil can move allergens into allergen-free food.

11. Question 11 of 25

    What is the safest choice if you are not sure whether food is safe?

    • AThrow it out
    • BFreeze it and serve it later
    • CTaste it to check
    • DServe it quickly
    Show answer

    Answer: A. Throw it out

    "When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.

12. Question 12 of 25

    How do you check that a chemical sanitizer is the right strength?

    • ATaste a drop
    • BUse a test strip or test kit
    • CSmell it
    • DLook at its color
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    Answer: B. Use a test strip or test kit

    Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.

13. Question 13 of 25

    When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?

    • A100°F
    • B110°F
    • C171°F
    • D135°F
    Show answer

    Answer: C. 171°F

    For hot water sanitizing in a manual sink, the Food Code requires water of at least 171°F, with items immersed for at least 30 seconds.

14. Question 14 of 25

    What must food workers wear to keep hair out of food?

    • AHair spray
    • BA hat, hair covering, hairnet or beard restraint
    • CA headband only
    • DNothing, if their hair is short
    Show answer

    Answer: B. A hat, hair covering, hairnet or beard restraint

    The Food Code requires effective hair restraints for food employees who work with exposed food.

15. Question 15 of 25

    Which equipment should you use to reheat food for hot holding?

    • AA steam table
    • BA slow cooker on low
    • CA food warmer
    • DA stove, oven or microwave
    Show answer

    Answer: D. A stove, oven or microwave

    Hot holding equipment heats food too slowly. Reheat quickly on a stove, in an oven or in a microwave, then move it to hot holding.

16. Question 16 of 25

    Which delivery should you refuse?

    • AA case of cans that are dented and swollen
    • BCold milk at 38°F
    • CFrozen food that is frozen solid
    • DSealed boxes with no damage
    Show answer

    Answer: A. A case of cans that are dented and swollen

    Swollen or badly damaged cans can mean the food inside is unsafe. Packages should be sealed and undamaged.

17. Question 17 of 25

    How should dishes dry after sanitizing?

    • ADry with a cloth towel
    • BAir-dry
    • CDry with your apron
    • DRinse again and wipe
    Show answer

    Answer: B. Air-dry

    Towels can put germs back on sanitized dishes. Let them air-dry before stacking or storing.

18. Question 18 of 25

    At what temperature must hot TCS food be held?

    • A120°F or hotter
    • B100°F or hotter
    • C135°F or hotter
    • D110°F or hotter
    Show answer

    Answer: C. 135°F or hotter

    Hot holding means keeping TCS food at 135°F or hotter.

19. Question 19 of 25

    Which group of people is most likely to get very sick from a foodborne illness?

    • ATeenagers who play sports
    • BHealthy adults between 20 and 40 years old
    • CPeople who work in restaurants
    • DYoung children, older adults, pregnant women and people with weak immune systems
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    Answer: D. Young children, older adults, pregnant women and people with weak immune systems

    These groups are called a highly susceptible population (HSP). Their bodies have a harder time fighting off germs.

20. Question 20 of 25

    Which conditions help bacteria grow fastest?

    • ABright light and wind
    • BWarm temperatures, moisture and time
    • CFreezing temperatures and dryness
    • DVery hot temperatures above 165°F
    Show answer

    Answer: B. Warm temperatures, moisture and time

    Bacteria grow fastest in moist TCS food that stays in the danger zone for too long.

21. Question 21 of 25

    Why is norovirus a big concern in restaurants?

    • AIt can only be spread by raw chicken
    • BIt only grows in canned food
    • CCooking food makes it more dangerous
    • DIt spreads very easily from the hands of sick workers to food
    Show answer

    Answer: D. It spreads very easily from the hands of sick workers to food

    Norovirus is very contagious. Workers with vomiting or diarrhea must stay home, and good handwashing helps stop the spread.

22. Question 22 of 25

    Can hand sanitizer be used instead of washing your hands?

    • AYes, but only after handling raw meat
    • BNo, it can only be used after washing hands
    • CYes, it works just as well
    • DYes, if your hands look clean
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    Answer: B. No, it can only be used after washing hands

    Hand antiseptics are not a substitute for handwashing. Use them only after washing, if at all.

23. Question 23 of 25

    A whole beef roast can be cooked to 145°F if it is held at that temperature for how long?

    • A15 seconds
    • B30 minutes
    • C4 minutes
    • D1 second
    Show answer

    Answer: C. 4 minutes

    The Food Code allows whole meat roasts to be cooked to 145°F for 4 minutes, or to other time and temperature combinations.

24. Question 24 of 25

    Where may food workers eat, drink or smoke?

    • AAt the prep table
    • BOnly in a designated area away from food and equipment
    • CIn the walk-in cooler
    • DNext to the dish machine
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    Answer: B. Only in a designated area away from food and equipment

    Eating, drinking and tobacco use belong in a set area where they cannot contaminate food. Wash hands afterward.

25. Question 25 of 25

    Leftover cooked food that will be held hot must be reheated to what temperature?

    • A165°F for 15 seconds
    • B145°F for 15 seconds
    • C120°F for 1 minute
    • D135°F for 15 seconds
    Show answer

    Answer: A. 165°F for 15 seconds

    Cooked and cooled TCS food that will be hot held must be reheated to 165°F for 15 seconds.

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