Arizona Food Handler Practice Test 2026: Test de práctica 2

Test de práctica 2 de 6 de Arizona Food Handler Practice Test: 25 preguntas más con respuestas y explicaciones.

Seguridad alimentaria
Arizona
132 preguntas
Revisado el 10 de octubre de 2026

Pregunta 1 de 25
The power goes out and the walk-in cooler stops working. What should the person in charge do?
- Open the cooler often to check the food
- Contact the health department and check whether the food stayed at safe temperatures
- Move all food to the counter
- Keep serving food as normal
Ver respuesta
Respuesta: B. Contact the health department and check whether the food stayed at safe temperatures
Power outages, water loss and sewage backups are emergencies. Food that left safe temperatures may need to be thrown out.
Pregunta 2 de 25
Raw shell eggs may be received at an air temperature of no more than what?
- 55°F
- 45°F
- 65°F
- 70°F
Ver respuesta
Respuesta: B. 45°F
The Food Code allows raw shell eggs to be received in refrigerated equipment at an air temperature of 45°F or colder.
Pregunta 3 de 25
Which illness is one that a food worker must report if a doctor diagnoses it?
- Seasonal pollen allergy
- Hepatitis A
- A tension headache
- Athlete's foot
Ver respuesta
Respuesta: B. Hepatitis A
Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.
Pregunta 4 de 25
What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?
- 125°F for 15 seconds
- 145°F for 15 seconds
- 135°F for 15 seconds
- 115°F for 15 seconds
Ver respuesta
Respuesta: B. 145°F for 15 seconds
Eggs cooked for immediate service must reach 145°F for 15 seconds.
Pregunta 5 de 25
Who publishes the Food Code that most states base their food safety rules on?
- The Internal Revenue Service
- The U.S. Department of Transportation
- Each restaurant owner
- The U.S. Food and Drug Administration (FDA)
Ver respuesta
Respuesta: D. The U.S. Food and Drug Administration (FDA)
The FDA Food Code is a model that state, local, tribal and territorial governments can adopt as their own rules.
Pregunta 6 de 25
Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?
- 165°F
- 155°F
- 100°F
- 135°F
Ver respuesta
Respuesta: D. 135°F
Commercially processed ready-to-eat food from an intact package only needs to reach 135°F for hot holding.
Pregunta 7 de 25
How long should you scrub your hands with soap during handwashing?
- 10 to 15 seconds
- 1 to 2 seconds
- No scrubbing is needed
- 45 to 60 seconds
Ver respuesta
Respuesta: A. 10 to 15 seconds
Scrub for 10 to 15 seconds, including between fingers, under fingernails and wrists, as part of the 20-second wash.
Pregunta 8 de 25
Which is a safe way to cool a large pot of soup?
- Leave it on the counter overnight
- Divide it into shallow pans and stir it in an ice bath
- Put the whole pot in the cooler with a tight lid
- Wrap the pot in towels to keep heat in
Ver respuesta
Respuesta: B. Divide it into shallow pans and stir it in an ice bath
Large, deep containers cool too slowly. Shallow pans, ice baths, ice paddles and blast chillers speed up cooling.
Pregunta 9 de 25
How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?
- 7 days
- 3 days
- 10 days
- 14 days
Ver respuesta
Respuesta: A. 7 days
The food must be used or thrown out within 7 days. The day it was made or opened counts as day 1.
Pregunta 10 de 25
Under the Food Code, a handwashing sink must provide water at what temperature?
- At least 100°F
- At least 165°F
- At least 70°F
- At least 135°F
Ver respuesta
Respuesta: A. At least 100°F
Handwashing sinks must supply warm water at 100°F or more.
Pregunta 11 de 25
Which of these foods is a TCS food?
- Cooked rice
- Dry beans in a sealed bag
- Saltine crackers
- Uncooked dry pasta
Ver respuesta
Respuesta: A. Cooked rice
Cooked rice, cooked beans and cooked potatoes are TCS foods. Dry foods are not, until they are cooked.
Pregunta 12 de 25
Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
- No, they must use utensils, deli tissue or single-use gloves
- Yes, if they wear a hat
- Yes, if their hands look clean
- Yes, if the food will be served cold
Ver respuesta
Respuesta: A. No, they must use utensils, deli tissue or single-use gloves
Bare hands can spread germs. Ready-to-eat food will not be cooked again, so it must be handled with gloves or utensils.
Pregunta 13 de 25
When should you change single-use gloves?
- When they are torn, dirty or you change tasks
- Once every 8 hours
- Only when a customer asks
- Only at the end of the shift
Ver respuesta
Respuesta: A. When they are torn, dirty or you change tasks
Change gloves when they rip or get dirty, and after handling raw meat before touching ready-to-eat food.
Pregunta 14 de 25
Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?
- 165°F
- 135°F
- 100°F
- 155°F
Ver respuesta
Respuesta: B. 135°F
Plant foods cooked for hot holding must reach at least 135°F.
Pregunta 15 de 25
When must a food worker wash their hands?
- After touching their hair or face
- Only when hands look dirty
- Only at the start of the shift
- Only after eating lunch
Ver respuesta
Respuesta: A. After touching their hair or face
Wash after touching hair or face, using the restroom, handling raw meat, taking out garbage, eating, drinking, smoking, and more.
Pregunta 16 de 25
In this diagram, which marker shows where the tip of the probe should be?
- Marker 2
- Marker 3
- Marker 1
- Marker 4
Ver respuesta
Respuesta: C. Marker 1
Marker 1 is the center of the thickest part. Markers 2 and 3 are the bone and the tray, which the probe must not touch.
Pregunta 17 de 25
What is the minimum total time for washing your hands?
- 10 seconds
- 20 seconds
- 5 seconds
- 2 minutes
Ver respuesta
Respuesta: B. 20 seconds
The whole handwashing process should take at least 20 seconds.
Pregunta 18 de 25
A delivery of cold TCS food arrives. What temperature should it be?
- 41°F or colder
- 50°F or colder
- 60°F or colder
- Any temperature, if it is put away quickly
Ver respuesta
Respuesta: A. 41°F or colder
Check deliveries on arrival. Cold TCS food should be at 41°F or colder, and frozen food should still be frozen.
Pregunta 19 de 25
How long must shellfish tags for oysters, clams and mussels be kept?
- 7 days
- 90 days
- 30 days
- 1 year
Ver respuesta
Respuesta: B. 90 days
Keep shellfish identification tags for 90 days so the source can be traced if people get sick.
Pregunta 20 de 25
What is "active managerial control"?
- Checking temperatures only once a year
- Managers setting procedures, training staff and checking that food safety steps are followed
- A health inspector running the kitchen
- Letting each worker decide their own food safety rules
Ver respuesta
Respuesta: B. Managers setting procedures, training staff and checking that food safety steps are followed
Active managerial control means managers take charge of food safety with written procedures, training and monitoring.
Pregunta 21 de 25
How close to the true temperature must a food thermometer in Fahrenheit read?
- Within 20°F
- Within 15°F
- Within 10°F
- Within 2°F
Ver respuesta
Respuesta: D. Within 2°F
The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.
Pregunta 22 de 25
In this handwashing diagram, what is step 6?
- Add soap
- Wet both hands
- Rinse under running water
- Turn off the tap using the paper towel
Ver respuesta
Respuesta: D. Turn off the tap using the paper towel
Using the paper towel to turn off the tap keeps clean hands from touching the dirty handle.
Pregunta 23 de 25
Which symptom must a food worker report to the person in charge?
- A mild headache
- Sore muscles from exercise
- Tired eyes
- Vomiting
Ver respuesta
Respuesta: D. Vomiting
Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.
Pregunta 24 de 25
What is jaundice?
- Yellowing of the skin or eyes
- A rash on the hands
- A runny nose
- A painful sore throat
Ver respuesta
Respuesta: A. Yellowing of the skin or eyes
Jaundice can be a sign of hepatitis A. A worker with jaundice must not work with food and the health department must be told.
Pregunta 25 de 25
In this diagram, which marker shows the temperature danger zone?
- Marker 3
- Marker 4
- Marker 2
- Marker 1
Ver respuesta
Respuesta: C. Marker 2
Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

Exámenes relacionados