Arizona Food Handler Practice Test 2026: Test próbny 6

1. Pytanie 1 z 20

   Which is a safe way to thaw a frozen turkey?

   • AIn the refrigerator
   • BIn a sink of hot water
   • COn the counter overnight
   • DOutside in the sun
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   Odpowiedź: A. In the refrigerator

   Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.

2. Pytanie 2 z 20

   What must you do after thawing raw meat in a microwave?

   • AStore it in the cooler for 2 days first
   • BCook it right away
   • CPut it back in the freezer
   • DLeave it on the counter until dinner service
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   Odpowiedź: B. Cook it right away

   Food thawed in a microwave may get warm in spots, so it must be cooked immediately.

3. Pytanie 3 z 20

   What is the temperature danger zone in the FDA Food Code?

   • A32°F to 41°F
   • B41°F to 135°F
   • C0°F to 32°F
   • D135°F to 212°F
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   Odpowiedź: 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.

4. Pytanie 4 z 20

   In this diagram, what does marker 3 show?

   • AThe chicken should be cut after the salad on the same board
   • BThe salad must be cut on the red board
   • CThe knives can be shared if they are wiped
   • DRaw chicken, its juices and its knife must never touch the salad
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   Odpowiedź: 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.

5. Pytanie 5 z 20

   What does the 2026 FDA Food Code require food businesses to do about employee illness?

   • ALet sick workers decide for themselves
   • BTest every employee for illness every day
   • CKeep a written employee illness policy
   • DReport every cold to the FDA
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   Odpowiedź: C. Keep a written employee illness policy

   The 2026 Food Code added a requirement for a documented employee illness policy.

6. Pytanie 6 z 20

   What should you do before putting on single-use gloves?

   • ABlow into the gloves
   • BPut on hand lotion
   • CWash your hands
   • DNothing, gloves keep germs off
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   Odpowiedź: C. Wash your hands

   Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.

7. Pytanie 7 z 20

   What is the minimum internal cooking temperature for a fish fillet?

   • A145°F for 15 seconds
   • B125°F for 15 seconds
   • C135°F for 15 seconds
   • D115°F for 1 minute
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   Odpowiedź: 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.

8. Pytanie 8 z 20

   What is one of the best ways to keep pests out?

   • AKeep garbage cans open
   • BLeave food uncovered overnight
   • CLeave the back door open for fresh air
   • DKeep doors and windows closed or screened and seal holes
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   Odpowiedź: 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.

9. Pytanie 9 z 20

   Who should apply pesticides in a food establishment?

   • AA customer who knows about pests
   • BThe newest employee
   • CA licensed pest control operator
   • DAny food worker
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   Odpowiedź: C. A licensed pest control operator

   Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

10. Pytanie 10 z 20

    Where should food workers wash their hands?

    • AIn the food prep sink
    • BIn the three-compartment dish sink
    • COnly at a sink set aside for handwashing
    • DIn the mop sink
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    Odpowiedź: C. Only at a sink set aside for handwashing

    Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.

11. Pytanie 11 z 20

    A worker is sneezing and has a runny nose. What should they do?

    • AUse hand sanitizer and keep working with food
    • BKeep working but sneeze into the sink
    • CNot work with exposed food, utensils or food-contact surfaces
    • DKeep working at the salad station
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    Odpowiedź: 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.

12. Pytanie 12 z 20

    Which of these is a physical hazard?

    • ANorovirus on a worker's hands
    • BSalmonella bacteria on raw chicken
    • CSanitizer that splashed into soup
    • DA piece of broken glass in a salad
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    Odpowiedź: 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.

13. Pytanie 13 z 20

    When should sanitizer solution in a bucket be changed?

    • ANever, it lasts forever
    • BWhen it is dirty, cloudy or too weak
    • COnce a week
    • DOnly when it runs out
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    Odpowiedź: 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.

14. Pytanie 14 z 20

    What are the three main types of hazards that can make food unsafe?

    • AHot, cold and room temperature
    • BBiological, chemical and physical
    • CSweet, sour and salty
    • DFrozen, canned and fresh
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    Odpowiedź: 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.

15. Pytanie 15 z 20

    How do you check that a thermometer is accurate using the ice-point method?

    • AHold it in the air; it should read 70°F
    • BPut it in boiling water; it should read 100°F
    • CPut it in a cup of crushed ice and water; it should read 32°F
    • DPut it in the freezer; it should read 0°F
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    Odpowiedź: 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.

16. Pytanie 16 z 20

    Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?

    • ANo, ice used to cool food or containers cannot be used as food
    • BYes, if it is rinsed first
    • CYes, if it is still frozen
    • DYes, if it is used within 1 hour
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    Odpowiedź: 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.

17. Pytanie 17 z 20

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?

    • A145°F for 15 seconds
    • B155°F for 17 seconds
    • C135°F for 15 seconds
    • D125°F for 1 minute
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    Odpowiedź: 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.

18. Pytanie 18 z 20

    In this diagram, what does marker 4 show?

    • A135°F, the hot holding temperature
    • B41°F, the cold holding temperature
    • C32°F, the freezing point of water
    • D165°F, the cooking temperature for poultry and reheated food
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    Odpowiedź: 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.

19. Pytanie 19 z 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?

    • A4 hours
    • B8 hours
    • C24 hours
    • D12 hours
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    Odpowiedź: 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.

20. Pytanie 20 z 20

    Where should cleaning chemicals be stored?

    • ABelow and away from food and food-contact surfaces
    • BIn empty food containers
    • CNext to the spices
    • DOn a shelf above the prep table
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    Odpowiedź: 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.

Klawiatura: 1–4, aby odpowiedzieć, Enter – następne pytanie.

Prawdziwy egzamin: Set by the county or accredited course provider