PassEveryTest
Svenska

Arizona Food Handler Practice Test 2026: Övningsprov 2

Övningsprov 2 av 6 för Arizona Food Handler Practice Test: 25 fler frågor med svar och förklaringar.

  • Livsmedelssäkerhet
  • Arizona
  • 132 frågor
  • Kontrollerad 10 oktober 2026

  1. Fråga 1 av 25

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

    Svar: 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. Fråga 2 av 25

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

    Svar: 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. Fråga 3 av 25

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

    Svar: B. Hepatitis A

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

  4. Fråga 4 av 25

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

    Svar: B. 145°F for 15 seconds

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

  5. Fråga 5 av 25

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

    Svar: 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. Fråga 6 av 25

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

    Svar: D. 135°F

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

  7. Fråga 7 av 25

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

    Svar: 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. Fråga 8 av 25

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

    Svar: 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. Fråga 9 av 25

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

    Svar: 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. Fråga 10 av 25

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

    Svar: A. At least 100°F

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

  11. Fråga 11 av 25

    Which of these foods is a TCS food?
    Visa svar

    Svar: A. Cooked rice

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

  12. Fråga 12 av 25

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

    Svar: 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. Fråga 13 av 25

    When should you change single-use gloves?
    Visa svar

    Svar: 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. Fråga 14 av 25

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

    Svar: B. 135°F

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

  15. Fråga 15 av 25

    When must a food worker wash their hands?
    Visa svar

    Svar: 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. Fråga 16 av 25

    In this diagram, which marker shows where the tip of the probe should be?
    1234
    Visa svar

    Svar: 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. Fråga 17 av 25

    What is the minimum total time for washing your hands?
    20123456
    Visa svar

    Svar: B. 20 seconds

    The whole handwashing process should take at least 20 seconds.

  18. Fråga 18 av 25

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

    Svar: 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. Fråga 19 av 25

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

    Svar: B. 90 days

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

  20. Fråga 20 av 25

    What is "active managerial control"?
    Visa svar

    Svar: 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. Fråga 21 av 25

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

    Svar: D. Within 2°F

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

  22. Fråga 22 av 25

    In this handwashing diagram, what is step 6?
    20123456
    Visa svar

    Svar: 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. Fråga 23 av 25

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

    Svar: D. Vomiting

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

  24. Fråga 24 av 25

    What is jaundice?
    Visa svar

    Svar: 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. Fråga 25 av 25

    In this diagram, which marker shows the temperature danger zone?
    °F21241°135°165°1234
    Visa svar

    Svar: C. Marker 2

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

Relaterade prov