According to food safety regulations, what is the maximum temperature allowed for a cold storage unit (refrigerator) to safely hold potentially hazardous foods?

Working in a kitchen, how often must a food handler change their single-use gloves when working on the same continuous task?

Which of the following is the correct proper sequence for manual warewashing in a three-compartment sink?

What is the correct minimum internal cooking temperature for ground beef to ensure it is safe for consumption?

Which of the following is considered the most reliable way to prevent cross-contamination when preparing different types of raw food?

When cooling hot food such as a large pot of chili, what is the maximum amount of time allowed to cool the food from 135°F to 70°F?

Which of the following symptoms must a food handler report to their manager immediately according to Arizona food safety requirements?

Which of the following is an approved method for thawing frozen raw meat safely?

When scrubbing your hands during the handwashing process, what is the minimum amount of time you should spend scrubbing with soap?

Where in a refrigerator should a food handler store a raw tray of chicken breasts to prevent cross-contamination?

In the state of Arizona, what is the maximum temperature allowed for a cold holding unit to keep potentially hazardous foods, such as milk or raw meat, safe from bacterial growth?

Which of the following is the correct procedure for washing hands in a food service environment to prevent cross-contamination?

What is the minimum internal cooking temperature required for poultry (chicken and turkey) to ensure it is safe for consumption in Arizona food establishments?

According to the Arizona Food Code, what is the 'Temperature Danger Zone' where bacteria multiply most rapidly?

When using a three-compartment sink to manually wash dishes, what is the correct order of the steps to ensure proper sanitation?

Which of the following is an approved method for thawing frozen TCS (Time/Temperature Control for Safety) food according to Arizona food safety standards?

In a food storage area, such as a walk-in refrigerator, what is the minimum height that food containers must be stored off the floor to prevent contamination?

Which of the following symptoms must a food handler report to their manager immediately to prevent the spread of foodborne illness in an Arizona food establishment?

If you are storing different types of raw animal products in the same refrigerator, which of these foods should be stored on the very bottom shelf to prevent cross-contamination?

In Arizona, what is the 'Danger Zone' temperature range where bacteria grow most rapidly in food?

According to Arizona food safety regulations, what is the minimum duration you should scrub your hands with soap during the handwashing process?

Which of the following is the correct way to dry your hands after washing them in a food service environment?

When storing food in a refrigerator, what is the correct order from top to bottom to prevent cross-contamination?

Which of the following is an approved method for thawing frozen Time/Temperature Control for Safety (TCS) food in a food establishment?

Which of the following is an example of physical contamination in a food service environment?

If a food handler is diagnosed with an illness caused by Shiga toxin-producing E. coli, what must the manager do according to Arizona food safety regulations?

An Arizona food handler must ensure that raw shell eggs being prepared for immediate service reach what minimum internal temperature for at least 15 seconds?

Which of the following describes the correct three-compartment sink cleaning process from left to right?