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Arizona Food Handler Practice Test 2026: Oefenexamen 5

Oefenexamen 5 van 6 voor Arizona Food Handler Practice Test: 25 extra vragen met antwoorden en uitleg.

  • Voedselveiligheid
  • Arizona
  • 132 vragen
  • Gecontroleerd op 10 oktober 2026

  1. Vraag 1 van 25

    Which is a sign that pests may be in the kitchen?
    Toon antwoord

    Antwoord: D. Droppings and gnaw marks

    Droppings, gnawed packages, nests and dead insects are signs of pests. Tell the person in charge right away.

  2. Vraag 2 van 25

    Where should wet wiping cloths be kept between uses?
    Toon antwoord

    Antwoord: B. In a container of sanitizer solution

    Wiping cloths are stored in sanitizer between uses so germs do not grow on them.

  3. Vraag 3 van 25

    How high above the floor must food be stored?
    Toon antwoord

    Antwoord: 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.

  4. Vraag 4 van 25

    A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?
    Toon antwoord

    Antwoord: 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.

  5. Vraag 5 van 25

    What does FIFO mean when storing food?
    Toon antwoord

    Antwoord: D. First in, first out: use older food before newer food

    Put new deliveries behind older stock so the older food is used first.

  6. Vraag 6 van 25

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
    123456
    Toon antwoord

    Antwoord: C. Marker 1

    Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.

  7. Vraag 7 van 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?
    Toon antwoord

    Antwoord: A. 24 hours

    Ready-to-eat TCS food held cold for more than 24 hours must be labeled with a date.

  8. Vraag 8 van 25

    The 2026 FDA Food Code added training on food defense. What is food defense?
    Toon antwoord

    Antwoord: 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.

  9. Vraag 9 van 25

    What must you do when cooking raw meat, poultry, fish or eggs in a microwave?
    Toon antwoord

    Antwoord: 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.

  10. Vraag 10 van 25

    A customer asks if a dish contains peanuts and you are not sure. What should you do?
    Toon antwoord

    Antwoord: 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.

  11. Vraag 11 van 25

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?
    Toon antwoord

    Antwoord: 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.

  12. Vraag 12 van 25

    A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?
    Toon antwoord

    Antwoord: C. Call 911 right away

    A severe allergic reaction can be life-threatening. Call 911 immediately.

  13. Vraag 13 van 25

    At what temperature must cold TCS food be held?
    Toon antwoord

    Antwoord: B. 41°F or colder

    Cold holding means keeping TCS food at 41°F or colder.

  14. Vraag 14 van 25

    What is the total time allowed to cool cooked food from 135°F to 41°F?
    01234561357041°F2412
    Toon antwoord

    Antwoord: A. 6 hours

    Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.

  15. Vraag 15 van 25

    What does TCS food mean?
    Toon antwoord

    Antwoord: 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.

  16. Vraag 16 van 25

    How many major food allergens are recognized in the United States?
    Toon antwoord

    Antwoord: D. 9

    The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.

  17. Vraag 17 van 25

    What should you do to a probe thermometer before and after each use?
    Toon antwoord

    Antwoord: A. Clean and sanitize it

    Probe thermometers touch food, so they must be cleaned and sanitized to prevent cross-contamination.

  18. Vraag 18 van 25

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
    Toon antwoord

    Antwoord: 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.

  19. Vraag 19 van 25

    Which step helps prevent allergen cross-contact when making an allergy-safe meal?
    Toon antwoord

    Antwoord: 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.

  20. Vraag 20 van 25

    When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?
    Toon antwoord

    Antwoord: 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.

  21. Vraag 21 van 25

    What is cross-contamination?
    Toon antwoord

    Antwoord: 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.

  22. Vraag 22 van 25

    When thawing food under running water, what must the water be like?
    Toon antwoord

    Antwoord: 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.

  23. Vraag 23 van 25

    Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?
    Toon antwoord

    Antwoord: A. 4 hours

    Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.

  24. Vraag 24 van 25

    A food worker has a small cut on a finger. What should they do?
    Toon antwoord

    Antwoord: 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.

  25. Vraag 25 van 25

    You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?
    Toon antwoord

    Antwoord: 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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