Arizona Food Handler Practice Test 2026：第2套练习测试

Arizona Food Handler Practice Test 练习测试第2套（共6套）：再练25道题，附答案和解释。

食品安全
亚利桑那州
132道题
核对于2026年10月10日

第1题，共25题
The power goes out and the walk-in cooler stops working. What should the person in charge do?
- Open the cooler often to check the food
- Contact the health department and check whether the food stayed at safe temperatures
- Move all food to the counter
- Keep serving food as normal
显示答案
答案: 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.
第2题，共25题
Raw shell eggs may be received at an air temperature of no more than what?
- 55°F
- 45°F
- 65°F
- 70°F
显示答案
答案: 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.
第3题，共25题
Which illness is one that a food worker must report if a doctor diagnoses it?
- Seasonal pollen allergy
- Hepatitis A
- A tension headache
- Athlete's foot
显示答案
答案: B. Hepatitis A
Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.
第4题，共25题
What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?
- 125°F for 15 seconds
- 145°F for 15 seconds
- 135°F for 15 seconds
- 115°F for 15 seconds
显示答案
答案: B. 145°F for 15 seconds
Eggs cooked for immediate service must reach 145°F for 15 seconds.
第5题，共25题
Who publishes the Food Code that most states base their food safety rules on?
- The Internal Revenue Service
- The U.S. Department of Transportation
- Each restaurant owner
- The U.S. Food and Drug Administration (FDA)
显示答案
答案: 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.
第6题，共25题
Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?
- 165°F
- 155°F
- 100°F
- 135°F
显示答案
答案: D. 135°F
Commercially processed ready-to-eat food from an intact package only needs to reach 135°F for hot holding.
第7题，共25题
How long should you scrub your hands with soap during handwashing?
- 10 to 15 seconds
- 1 to 2 seconds
- No scrubbing is needed
- 45 to 60 seconds
显示答案
答案: 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.
第8题，共25题
Which is a safe way to cool a large pot of soup?
- Leave it on the counter overnight
- Divide it into shallow pans and stir it in an ice bath
- Put the whole pot in the cooler with a tight lid
- Wrap the pot in towels to keep heat in
显示答案
答案: 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.
第9题，共25题
How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?
- 7 days
- 3 days
- 10 days
- 14 days
显示答案
答案: 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.
第10题，共25题
Under the Food Code, a handwashing sink must provide water at what temperature?
- At least 100°F
- At least 165°F
- At least 70°F
- At least 135°F
显示答案
答案: A. At least 100°F
Handwashing sinks must supply warm water at 100°F or more.
第11题，共25题
Which of these foods is a TCS food?
- Cooked rice
- Dry beans in a sealed bag
- Saltine crackers
- Uncooked dry pasta
显示答案
答案: A. Cooked rice
Cooked rice, cooked beans and cooked potatoes are TCS foods. Dry foods are not, until they are cooked.
第12题，共25题
Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
- No, they must use utensils, deli tissue or single-use gloves
- Yes, if they wear a hat
- Yes, if their hands look clean
- Yes, if the food will be served cold
显示答案
答案: 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.
第13题，共25题
When should you change single-use gloves?
- When they are torn, dirty or you change tasks
- Once every 8 hours
- Only when a customer asks
- Only at the end of the shift
显示答案
答案: 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.
第14题，共25题
Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?
- 165°F
- 135°F
- 100°F
- 155°F
显示答案
答案: B. 135°F
Plant foods cooked for hot holding must reach at least 135°F.
第15题，共25题
When must a food worker wash their hands?
- After touching their hair or face
- Only when hands look dirty
- Only at the start of the shift
- Only after eating lunch
显示答案
答案: 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.
第16题，共25题
In this diagram, which marker shows where the tip of the probe should be?
- Marker 2
- Marker 3
- Marker 1
- Marker 4
显示答案
答案: 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.
第17题，共25题
What is the minimum total time for washing your hands?
- 10 seconds
- 20 seconds
- 5 seconds
- 2 minutes
显示答案
答案: B. 20 seconds
The whole handwashing process should take at least 20 seconds.
第18题，共25题
A delivery of cold TCS food arrives. What temperature should it be?
- 41°F or colder
- 50°F or colder
- 60°F or colder
- Any temperature, if it is put away quickly
显示答案
答案: 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.
第19题，共25题
How long must shellfish tags for oysters, clams and mussels be kept?
- 7 days
- 90 days
- 30 days
- 1 year
显示答案
答案: B. 90 days
Keep shellfish identification tags for 90 days so the source can be traced if people get sick.
第20题，共25题
What is "active managerial control"?
- Checking temperatures only once a year
- Managers setting procedures, training staff and checking that food safety steps are followed
- A health inspector running the kitchen
- Letting each worker decide their own food safety rules
显示答案
答案: 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.
第21题，共25题
How close to the true temperature must a food thermometer in Fahrenheit read?
- Within 20°F
- Within 15°F
- Within 10°F
- Within 2°F
显示答案
答案: D. Within 2°F
The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.
第22题，共25题
In this handwashing diagram, what is step 6?
- Add soap
- Wet both hands
- Rinse under running water
- Turn off the tap using the paper towel
显示答案
答案: 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.
第23题，共25题
Which symptom must a food worker report to the person in charge?
- A mild headache
- Sore muscles from exercise
- Tired eyes
- Vomiting
显示答案
答案: D. Vomiting
Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.
第24题，共25题
What is jaundice?
- Yellowing of the skin or eyes
- A rash on the hands
- A runny nose
- A painful sore throat
显示答案
答案: 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.
第25题，共25题
In this diagram, which marker shows the temperature danger zone?
- Marker 3
- Marker 4
- Marker 2
- Marker 1
显示答案
答案: C. Marker 2
Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

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