Arizona Food Handler Practice Test 2026: Practice test 5

Practice test 5 of 6 for the Arizona Food Handler Practice Test: 25 more questions with answers and explanations.

Food safety
Arizona
132 questions
Checked October 10, 2026

Question 1 of 25
Which is a sign that pests may be in the kitchen?
- A full soap dispenser
- A clean floor
- Cold food at 38°F
- Droppings and gnaw marks
Show answer
Answer: D. Droppings and gnaw marks
Droppings, gnawed packages, nests and dead insects are signs of pests. Tell the person in charge right away.
Question 2 of 25
Where should wet wiping cloths be kept between uses?
- On top of the stove
- In a container of sanitizer solution
- In your pocket
- On the cutting board
Show answer
Answer: B. In a container of sanitizer solution
Wiping cloths are stored in sanitizer between uses so germs do not grow on them.
Question 3 of 25
How high above the floor must food be stored?
- At least 6 inches
- At least 1 inch
- At least 2 feet
- It can be stored on the floor
Show answer
Answer: A. At least 6 inches
The Food Code requires food to be stored at least 6 inches above the floor to protect it from dirt, water and pests.
Question 4 of 25
A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?
- Wash their hands one extra time
- Say nothing unless they feel sick
- Take the next week off without telling anyone
- Tell the person in charge
Show answer
Answer: D. Tell the person in charge
The person in charge needs to know about exposure so they can decide whether the worker must be restricted.
Question 5 of 25
What does FIFO mean when storing food?
- Fill it full, then order
- Freeze it fast, then open it
- Fish in front, other foods behind
- First in, first out: use older food before newer food
Show answer
Answer: D. First in, first out: use older food before newer food
Put new deliveries behind older stock so the older food is used first.
Question 6 of 25
In this fridge diagram, which marker shows the shelf for ready-to-eat food?
- Marker 4
- Marker 6
- Marker 1
- Marker 5
Show answer
Answer: C. Marker 1
Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.
Question 7 of 25
Ready-to-eat TCS food made in house must be date marked if it will be kept in the refrigerator longer than how long?
- 24 hours
- 7 days
- 4 hours
- 2 hours
Show answer
Answer: A. 24 hours
Ready-to-eat TCS food held cold for more than 24 hours must be labeled with a date.
Question 8 of 25
The 2026 FDA Food Code added training on food defense. What is food defense?
- Protecting food from being contaminated on purpose
- Keeping prices low
- Keeping food warm during delivery
- Defending a restaurant in court
Show answer
Answer: A. Protecting food from being contaminated on purpose
Food defense is about preventing intentional contamination of food, for example by limiting access to food areas.
Question 9 of 25
What must you do when cooking raw meat, poultry, fish or eggs in a microwave?
- Cook it to 135°F and serve it right away
- Cook it uncovered on high for exactly 1 minute
- Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
- Cook it to 145°F and put it in the cooler
Show answer
Answer: C. Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
Microwaves heat unevenly. Raw animal foods cooked in a microwave must reach 165°F and stand covered for 2 minutes.
Question 10 of 25
A customer asks if a dish contains peanuts and you are not sure. What should you do?
- Guess based on how the dish looks
- Ask the chef or manager and check the ingredients before answering
- Say no, because most dishes do not have peanuts
- Tell them to pick out any peanuts they see
Show answer
Answer: B. Ask the chef or manager and check the ingredients before answering
Never guess about allergens. Check with the person who knows the recipe and ingredients.
Question 11 of 25
A food worker has nail polish and is preparing exposed food. What does the Food Code require?
- They must wear intact single-use gloves
- They must work only at the register
- They must wash their hands for 2 minutes
- Nothing, nail polish is always allowed
Show answer
Answer: A. They must wear intact single-use gloves
Nail polish and fake nails can chip into food or hide dirt. They are allowed only if the worker wears intact gloves.
Question 12 of 25
A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?
- Offer them a free dessert
- Give them a glass of water and wait
- Call 911 right away
- Tell them to drive to a clinic
Show answer
Answer: C. Call 911 right away
A severe allergic reaction can be life-threatening. Call 911 immediately.
Question 13 of 25
At what temperature must cold TCS food be held?
- 55°F or colder
- 41°F or colder
- 45°F or colder
- 50°F or colder
Show answer
Answer: B. 41°F or colder
Cold holding means keeping TCS food at 41°F or colder.
Question 14 of 25
What is the total time allowed to cool cooked food from 135°F to 41°F?
- 6 hours
- 8 hours
- 4 hours
- 2 hours
Show answer
Answer: A. 6 hours
Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.
Question 15 of 25
What does TCS food mean?
- Food that is only served at breakfast
- Food that has been tested, cleaned and sealed
- Food that comes in a tin can
- Food that needs time and temperature control for safety
Show answer
Answer: D. Food that needs time and temperature control for safety
TCS foods let germs grow quickly, so they must be kept out of the danger zone and used within safe time limits.
Question 16 of 25
How many major food allergens are recognized in the United States?
- 14
- 6
- 12
- 9
Show answer
Answer: D. 9
The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.
Question 17 of 25
What should you do to a probe thermometer before and after each use?
- Clean and sanitize it
- Store it in your pocket
- Wipe it on your apron
- Run it under hot water only
Show answer
Answer: A. Clean and sanitize it
Probe thermometers touch food, so they must be cleaned and sanitized to prevent cross-contamination.
Question 18 of 25
Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
- A college degree in chemistry
- Food protection manager certification
- A commercial driver's license
- A pest control license
Show answer
Answer: B. Food protection manager certification
The Food Code requires at least one employee with supervisory and management responsibility to be a certified food protection manager.
Question 19 of 25
Which step helps prevent allergen cross-contact when making an allergy-safe meal?
- Use the knife you just used on nuts
- Wash hands, change gloves and use clean, sanitized equipment
- Use the same fryer oil as the breaded shrimp
- Wipe the board with your apron
Show answer
Answer: B. Wash hands, change gloves and use clean, sanitized equipment
Clean tools and surfaces, fresh gloves and clean hands keep allergens out of food meant to be allergen-free.
Question 20 of 25
When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?
- A written consumer advisory
- The cook's name
- A price discount
- A picture of the food
Show answer
Answer: A. A written consumer advisory
A consumer advisory tells customers that eating raw or undercooked meat, seafood or eggs may increase their risk of foodborne illness.
Question 21 of 25
What is cross-contamination?
- Cooking two foods in the same oven
- The spread of germs from one food or surface to another
- Storing food in a freezer
- Mixing two sauces together
Show answer
Answer: B. The spread of germs from one food or surface to another
Cross-contamination happens when germs move from raw food, dirty hands or dirty surfaces onto food that is ready to eat.
Question 22 of 25
When thawing food under running water, what must the water be like?
- Running and at least 100°F
- Still and salty
- Still and hot
- Running and 70°F or colder
Show answer
Answer: D. Running and 70°F or colder
Food must be fully under cold running water at 70°F or colder, in a food prep sink.
Question 23 of 25
Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?
- 4 hours
- 8 hours
- 12 hours
- 24 hours
Show answer
Answer: A. 4 hours
Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.
Question 24 of 25
A food worker has a small cut on a finger. What should they do?
- Leave it open so it heals faster
- Keep working without telling anyone
- Cover it with a bandage and wear a single-use glove over it
- Cover it with tape only
Show answer
Answer: C. Cover it with a bandage and wear a single-use glove over it
A bandage plus a glove keeps germs from the wound out of food. Tell the person in charge about an infected wound.
Question 25 of 25
You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?
- Turn the board over
- Wash, rinse and sanitize the board
- Wipe it with a dry towel
- Rinse it with cold water only
Show answer
Answer: B. Wash, rinse and sanitize the board
Use a separate board, or wash, rinse and sanitize the board after raw meat and before ready-to-eat food.

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