Arizona Food Handler Practice Test 2026: Test d’entraînement 2

1. Question 1 sur 25

   The power goes out and the walk-in cooler stops working. What should the person in charge do?

   • AOpen the cooler often to check the food
   • BContact the health department and check whether the food stayed at safe temperatures
   • CMove all food to the counter
   • DKeep serving food as normal
   Voir la réponse

   Réponse: 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.

2. Question 2 sur 25

   Raw shell eggs may be received at an air temperature of no more than what?

   • A55°F
   • B45°F
   • C65°F
   • D70°F
   Voir la réponse

   Réponse: 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.

3. Question 3 sur 25

   Which illness is one that a food worker must report if a doctor diagnoses it?

   • ASeasonal pollen allergy
   • BHepatitis A
   • CA tension headache
   • DAthlete's foot
   Voir la réponse

   Réponse: B. Hepatitis A

   Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.

4. Question 4 sur 25

   What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?

   • A125°F for 15 seconds
   • B145°F for 15 seconds
   • C135°F for 15 seconds
   • D115°F for 15 seconds
   Voir la réponse

   Réponse: B. 145°F for 15 seconds

   Eggs cooked for immediate service must reach 145°F for 15 seconds.

5. Question 5 sur 25

   Who publishes the Food Code that most states base their food safety rules on?

   • AThe Internal Revenue Service
   • BThe U.S. Department of Transportation
   • CEach restaurant owner
   • DThe U.S. Food and Drug Administration (FDA)
   Voir la réponse

   Réponse: 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.

6. Question 6 sur 25

   Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?

   • A165°F
   • B155°F
   • C100°F
   • D135°F
   Voir la réponse

   Réponse: D. 135°F

   Commercially processed ready-to-eat food from an intact package only needs to reach 135°F for hot holding.

7. Question 7 sur 25

   How long should you scrub your hands with soap during handwashing?

   • A10 to 15 seconds
   • B1 to 2 seconds
   • CNo scrubbing is needed
   • D45 to 60 seconds
   Voir la réponse

   Réponse: 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.

8. Question 8 sur 25

   Which is a safe way to cool a large pot of soup?

   • ALeave it on the counter overnight
   • BDivide it into shallow pans and stir it in an ice bath
   • CPut the whole pot in the cooler with a tight lid
   • DWrap the pot in towels to keep heat in
   Voir la réponse

   Réponse: 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.

9. Question 9 sur 25

   How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?

   • A7 days
   • B3 days
   • C10 days
   • D14 days
   Voir la réponse

   Réponse: 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.

10. Question 10 sur 25

    Under the Food Code, a handwashing sink must provide water at what temperature?

    • AAt least 100°F
    • BAt least 165°F
    • CAt least 70°F
    • DAt least 135°F
    Voir la réponse

    Réponse: A. At least 100°F

    Handwashing sinks must supply warm water at 100°F or more.

11. Question 11 sur 25

    Which of these foods is a TCS food?

    • ACooked rice
    • BDry beans in a sealed bag
    • CSaltine crackers
    • DUncooked dry pasta
    Voir la réponse

    Réponse: A. Cooked rice

    Cooked rice, cooked beans and cooked potatoes are TCS foods. Dry foods are not, until they are cooked.

12. Question 12 sur 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?

    • ANo, they must use utensils, deli tissue or single-use gloves
    • BYes, if they wear a hat
    • CYes, if their hands look clean
    • DYes, if the food will be served cold
    Voir la réponse

    Réponse: 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.

13. Question 13 sur 25

    When should you change single-use gloves?

    • AWhen they are torn, dirty or you change tasks
    • BOnce every 8 hours
    • COnly when a customer asks
    • DOnly at the end of the shift
    Voir la réponse

    Réponse: 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.

14. Question 14 sur 25

    Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?

    • A165°F
    • B135°F
    • C100°F
    • D155°F
    Voir la réponse

    Réponse: B. 135°F

    Plant foods cooked for hot holding must reach at least 135°F.

15. Question 15 sur 25

    When must a food worker wash their hands?

    • AAfter touching their hair or face
    • BOnly when hands look dirty
    • COnly at the start of the shift
    • DOnly after eating lunch
    Voir la réponse

    Réponse: 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.

16. Question 16 sur 25

    In this diagram, which marker shows where the tip of the probe should be?

    • AMarker 2
    • BMarker 3
    • CMarker 1
    • DMarker 4
    Voir la réponse

    Réponse: 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.

17. Question 17 sur 25

    What is the minimum total time for washing your hands?

    • A10 seconds
    • B20 seconds
    • C5 seconds
    • D2 minutes
    Voir la réponse

    Réponse: B. 20 seconds

    The whole handwashing process should take at least 20 seconds.

18. Question 18 sur 25

    A delivery of cold TCS food arrives. What temperature should it be?

    • A41°F or colder
    • B50°F or colder
    • C60°F or colder
    • DAny temperature, if it is put away quickly
    Voir la réponse

    Réponse: 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.

19. Question 19 sur 25

    How long must shellfish tags for oysters, clams and mussels be kept?

    • A7 days
    • B90 days
    • C30 days
    • D1 year
    Voir la réponse

    Réponse: B. 90 days

    Keep shellfish identification tags for 90 days so the source can be traced if people get sick.

20. Question 20 sur 25

    What is "active managerial control"?

    • AChecking temperatures only once a year
    • BManagers setting procedures, training staff and checking that food safety steps are followed
    • CA health inspector running the kitchen
    • DLetting each worker decide their own food safety rules
    Voir la réponse

    Réponse: 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.

21. Question 21 sur 25

    How close to the true temperature must a food thermometer in Fahrenheit read?

    • AWithin 20°F
    • BWithin 15°F
    • CWithin 10°F
    • DWithin 2°F
    Voir la réponse

    Réponse: D. Within 2°F

    The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.

22. Question 22 sur 25

    In this handwashing diagram, what is step 6?

    • AAdd soap
    • BWet both hands
    • CRinse under running water
    • DTurn off the tap using the paper towel
    Voir la réponse

    Réponse: 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.

23. Question 23 sur 25

    Which symptom must a food worker report to the person in charge?

    • AA mild headache
    • BSore muscles from exercise
    • CTired eyes
    • DVomiting
    Voir la réponse

    Réponse: D. Vomiting

    Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.

24. Question 24 sur 25

    What is jaundice?

    • AYellowing of the skin or eyes
    • BA rash on the hands
    • CA runny nose
    • DA painful sore throat
    Voir la réponse

    Réponse: 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.

25. Question 25 sur 25

    In this diagram, which marker shows the temperature danger zone?

    • AMarker 3
    • BMarker 4
    • CMarker 2
    • DMarker 1
    Voir la réponse

    Réponse: C. Marker 2

    Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

Clavier : 1–4 pour répondre, Entrée pour la question suivante.

L’examen réel : Set by the county or accredited course provider