Arizona Food Handler Practice Test 2026: Quiz di prova 6

Quiz di prova 6 di 6 per Arizona Food Handler Practice Test: altre 20 domande con risposte e spiegazioni.

Sicurezza alimentare
Arizona
132 domande
Verificato: 10 ottobre 2026

Domanda 1 di 20
Which is a safe way to thaw a frozen turkey?
- In the refrigerator
- In a sink of hot water
- On the counter overnight
- Outside in the sun
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Risposta: A. In the refrigerator
Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.
Domanda 2 di 20
What must you do after thawing raw meat in a microwave?
- Store it in the cooler for 2 days first
- Cook it right away
- Put it back in the freezer
- Leave it on the counter until dinner service
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Risposta: B. Cook it right away
Food thawed in a microwave may get warm in spots, so it must be cooked immediately.
Domanda 3 di 20
What is the temperature danger zone in the FDA Food Code?
- 32°F to 41°F
- 41°F to 135°F
- 0°F to 32°F
- 135°F to 212°F
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Risposta: 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.
Domanda 4 di 20
In this diagram, what does marker 3 show?
- The chicken should be cut after the salad on the same board
- The salad must be cut on the red board
- The knives can be shared if they are wiped
- Raw chicken, its juices and its knife must never touch the salad
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Risposta: 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.
Domanda 5 di 20
What does the 2026 FDA Food Code require food businesses to do about employee illness?
- Let sick workers decide for themselves
- Test every employee for illness every day
- Keep a written employee illness policy
- Report every cold to the FDA
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Risposta: C. Keep a written employee illness policy
The 2026 Food Code added a requirement for a documented employee illness policy.
Domanda 6 di 20
What should you do before putting on single-use gloves?
- Blow into the gloves
- Put on hand lotion
- Wash your hands
- Nothing, gloves keep germs off
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Risposta: C. Wash your hands
Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.
Domanda 7 di 20
What is the minimum internal cooking temperature for a fish fillet?
- 145°F for 15 seconds
- 125°F for 15 seconds
- 135°F for 15 seconds
- 115°F for 1 minute
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Risposta: 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.
Domanda 8 di 20
What is one of the best ways to keep pests out?
- Keep garbage cans open
- Leave food uncovered overnight
- Leave the back door open for fresh air
- Keep doors and windows closed or screened and seal holes
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Risposta: 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.
Domanda 9 di 20
Who should apply pesticides in a food establishment?
- A customer who knows about pests
- The newest employee
- A licensed pest control operator
- Any food worker
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Risposta: C. A licensed pest control operator
Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.
Domanda 10 di 20
Where should food workers wash their hands?
- In the food prep sink
- In the three-compartment dish sink
- Only at a sink set aside for handwashing
- In the mop sink
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Risposta: C. Only at a sink set aside for handwashing
Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.
Domanda 11 di 20
A worker is sneezing and has a runny nose. What should they do?
- Use hand sanitizer and keep working with food
- Keep working but sneeze into the sink
- Not work with exposed food, utensils or food-contact surfaces
- Keep working at the salad station
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Risposta: 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.
Domanda 12 di 20
Which of these is a physical hazard?
- Norovirus on a worker's hands
- Salmonella bacteria on raw chicken
- Sanitizer that splashed into soup
- A piece of broken glass in a salad
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Risposta: 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.
Domanda 13 di 20
When should sanitizer solution in a bucket be changed?
- Never, it lasts forever
- When it is dirty, cloudy or too weak
- Once a week
- Only when it runs out
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Risposta: 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.
Domanda 14 di 20
What are the three main types of hazards that can make food unsafe?
- Hot, cold and room temperature
- Biological, chemical and physical
- Sweet, sour and salty
- Frozen, canned and fresh
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Risposta: 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.
Domanda 15 di 20
How do you check that a thermometer is accurate using the ice-point method?
- Hold it in the air; it should read 70°F
- Put it in boiling water; it should read 100°F
- Put it in a cup of crushed ice and water; it should read 32°F
- Put it in the freezer; it should read 0°F
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Risposta: 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.
Domanda 16 di 20
Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?
- No, ice used to cool food or containers cannot be used as food
- Yes, if it is rinsed first
- Yes, if it is still frozen
- Yes, if it is used within 1 hour
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Risposta: 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.
Domanda 17 di 20
Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
- 145°F for 15 seconds
- 155°F for 17 seconds
- 135°F for 15 seconds
- 125°F for 1 minute
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Risposta: 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.
Domanda 18 di 20
In this diagram, what does marker 4 show?
- 135°F, the hot holding temperature
- 41°F, the cold holding temperature
- 32°F, the freezing point of water
- 165°F, the cooking temperature for poultry and reheated food
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Risposta: 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.
Domanda 19 di 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?
- 4 hours
- 8 hours
- 24 hours
- 12 hours
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Risposta: 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.
Domanda 20 di 20
Where should cleaning chemicals be stored?
- Below and away from food and food-contact surfaces
- In empty food containers
- Next to the spices
- On a shelf above the prep table
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Risposta: 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.

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