Arizona Food Handler's Card
Quiz by Staff.Lara Lieberman
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30 questions
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- Q1Which of these would not be considered part of good hygiene in food handling?Using a paper towel to open the bathroom door after washing your handsUsing soap to lather your arms and handsDrying your hands with a paper towel after washing themUsing hand sanitizer when you can't wash your hands30s
- Q2The most dangerous temperature zone for storing prepared food is __________________Above 50 degrees FAbove freezing32 to 100 degrees F41 to 135 degrees F30s
- Q3Olivia sees a small box of frozen chicken breasts on the counter that have been left out of the freezer and have started to thaw. What should she do?Cook them to a temperature over 135Leave them as someone may have left them out to thawTell the managerStick them back in the freezer30s
- Q4A customer orders his steak "rare." What would be an appropriate cooked temperature?125 degrees135 degrees160 degrees180 degrees30s
- Q5Which of these is not true of handwashing?Hot water should be used to wash handsAntibacterial soap must be used to wash handsUsing either a hand dryer or paper towel to dry hands is acceptableHand scrubbing should take place for at least 10-15 seconds30s
- Q6Mike cut his finger at work 2 days ago and now it is oozing and infected. He should _______________.Place a bandaid, finger cot, and glove over his affected finger/handPlace a bandaid, antibacterial ointment, and finger cot over his affected fingerTell a manager about the finger and not work in direct contact with foodGo to the urgent care center immediately30s
- Q7Which parts must every food label contain?The name of the food and the expiration dateName of the food and potential allergiesPotential allergies and expiration dateIngredients and expiration date30s
- Q8Although all food is in danger of becoming spiled, which is NOT considered a "high-risk" food for bacterial contamination?MelonBreadUncooked chickenEggs30s
- Q9Which of these is not a time that a food handler should change gloves?Before starting a new taskAfter handling ready-to-eat foodsIf they are dirty or tornEvery four hours30s
- Q10Which list represents proper sanitation for a surface?Clean, sanitize, rinse, and air-dryClean, rinse, sanitize, and air-drySanitize, clean, rinse, and towel dryClean, rinse, sanitize, and towel dry30s
- Q11A soup bowl is washed but not rinsed properly, and there is still some soap on the bowl's surface when the soup is served to the next guest. Which type of food contamination would this be?PhysicalSanitationBiologicalChemical30s
- Q12At a minimum, how long should the entire hand-washing process take?6015204530s
- Q13Which of these items is appropriate to wear when preparing food?A plain wedding band on the fingerA medical alert bracelet on the wristFingernail polish on trimmed and filed nailsArtificial nails30s
- Q14Kendall is thirsty and wants to keep her beverage nearby. How and where can she store it?As long as the drink is properly covered and labeled, it may be kept in any location that is convenient.The drink must be in a covered container with a straw and stored in a non-food-prep areaThe drink must be labeled and stored in a designated space in the food prep areaUnder no circumstances are personal drinks allowed in a food preparation area.30s
- Q15At a minimum, how often should a thermometer be checked for accuracy?Once per shiftAfter each useOnce per dayOnce per week30s