Food Safety Made Easy: Expert-level Food Handlers Card Practice Test
Prepare for your Arizona food handlers card exam with our tailored practice test. This quiz is designed to provide a comprehensive review of key food safety concepts, regulations, and best practices. As you answer various questions, you’ll gain confidence in your knowledge and skills, ensuring you’re fully prepared for your certification.
Each question mimics the style of the actual exam, allowing you to familiarize yourself with the testing format. Whether you are a first-time candidate or renewing your certification, this quiz is an essential resource. Don’t miss out on this opportunity to excel in your Arizona food handler card Read morequiz and advance your career in the food service industry. Start practicing today and ensure your success in achieving your food handlers card!
Arizona Food Handlers Card Test Questions and Answers
- 1.
What order should you use to wash dishes by hand?
- A.
Rinse, wash, sanitize, and air dry.
- B.
Sanitize, wash, rinse, pre-scrape and towel dry.
- C.
Wash, rinse, towel dry and sanitize.
- D.
Pre-scrape, wash, rinse, sanitize and air dry.
Correct Answer
D. Pre-scrape, wash, rinse, sanitize and air dry.Explanation
The proper order for washing dishes by hand is to first pre-scrape any food particles, followed by washing them thoroughly in hot, soapy water. After washing, rinse the dishes with clean, hot water to remove any soap and residue. Next, sanitize the dishes using a sanitizing solution to eliminate any remaining bacteria. Finally, allow the dishes to air dry completely to ensure they are safe for future use, preventing contamination from towels. This systematic approach ensures effective cleaning and hygiene.Rate this question:
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- 2.
Food prepared at home or in an unlicensed kitchen are:
- A.
Illegal.
- B.
Cheaper.
- C.
Tasty...yum.
- D.
To be served immediately at 165° F.
- E.
Answers B and D are correct.
Correct Answer
A. Illegal.Explanation
The correct answer is "Illegal" because food prepared at home or in an unlicensed kitchen is not regulated by food safety authorities and may not meet the necessary hygiene standards. Selling or serving such food can pose health risks to consumers, which is why it is considered illegal in many jurisdictions.Rate this question:
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- 3.
What is a substitute for proper hand washing?
- A.
Hand sanitizers.
- B.
Gloves.
- C.
Tongs.
- D.
All of the above.
- E.
None of the above. There is no substitute for hand washing.
Correct Answer
E. None of the above. There is no substitute for hand washing.Explanation
Hand washing is the most effective way to remove germs and prevent the spread of diseases. While hand sanitizers can be used as a temporary substitute when soap and water are not available, they are not as effective as proper hand washing. Gloves and tongs can provide a barrier between hands and potentially contaminated surfaces, but they do not eliminate the need for hand washing. Therefore, the correct answer is that there is no substitute for hand washing.Rate this question:
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- 4.
Which of the following are potentially hazardous foods?
- A.
Potato chips, bread, crackers.
- B.
Hamburger, cooked beans, cut melons.
- C.
Candy bars, mustard, tortillas.
- D.
Cereal, soda pop and dry pasta.
Correct Answer
B. Hamburger, cooked beans, cut melons.Explanation
The potentially hazardous foods in this list are hamburger, cooked beans, and cut melons. These foods have a higher risk of causing foodborne illnesses due to their characteristics such as high protein content, moisture, and pH levels that can support the growth of harmful bacteria. Potato chips, bread, crackers, candy bars, mustard, tortillas, cereal, soda pop, and dry pasta are not typically considered potentially hazardous foods as they have lower risk factors for bacterial growth and foodborne illness.Rate this question:
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- 5.
Where or when can you smoke and eat in the establishment?
- A.
You can smoke and eat in any area of the establishment but only when the food is covered and stored.
- B.
You can never smoke or eat in the kitchen or in areas where food is prepared or stored.
- C.
You can eat in the kitchen but not smoke.
- D.
You can eat in the kitchen but only during a break or lunch.
- E.
Answers C and D are correct.
Correct Answer
B. You can never smoke or eat in the kitchen or in areas where food is prepared or stored.Explanation
To prevent contamination and maintain hygiene, smoking and eating are strictly prohibited in kitchens and areas where food is prepared or stored, according to health regulations and food safety practices. It's crucial to keep these areas clean and free from unnecessary items to avoid the spread of bacteria and ensure food safety.Rate this question:
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- 6.
Cross-Contamination is:
- A.
When germs spread from one place to another.
- B.
Nothing to be concerned about.
- C.
When you wipe blood in a cross motion.
- D.
Protein-rich foods that support the rapid growth of harmful bacteria.
Correct Answer
A. When germs spread from one place to another.Explanation
Cross-contamination refers to the spread of germs or microorganisms from one place to another. This can occur through various means such as touching contaminated surfaces or objects, handling raw food and then touching ready-to-eat food without proper hand hygiene, or using the same utensils or cutting boards for different types of food without proper cleaning. Cross-contamination is a concern as it can lead to the transmission of harmful bacteria and increase the risk of foodborne illnesses.Rate this question:
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- 7.
Potentially hazardous foods are:
- A.
Dry, protein-rich foods that support the rapid growth of bacteria.
- B.
Dry, fat-rich foods that support the rapid growth of bacteria.
- C.
Moist, fat-rich foods that support the rapid growth of bacteria.
- D.
Moist, protein-rich foods that support the rapid growth of bacteria.
Correct Answer
D. Moist, protein-rich foods that support the rapid growth of bacteria.Explanation
Moist, protein-rich foods provide an ideal environment for the rapid growth of bacteria. Bacteria need moisture to survive and reproduce, and proteins provide the necessary nutrients for their growth. These types of foods, such as meat, poultry, seafood, dairy products, and cooked grains, can easily become contaminated and lead to foodborne illnesses if not handled and stored properly. It is important to ensure proper cooking, storage, and hygiene practices when dealing with moist, protein-rich foods to prevent bacterial growth and foodborne illnesses.Rate this question:
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- 8.
Which of the following must be cooked to 145° F?
- A.
Poultry and stuffing.
- B.
Ground meats and eggs not served immediately.
- C.
Non-ground meats and seafood.
- D.
All of above must be cooked to 130º F and kept at that temperature.
Correct Answer
C. Non-ground meats and seafood.Explanation
Non-ground meats and seafood must be cooked to a minimum internal temperature of 145º F to ensure that they are safe to eat and free from harmful bacteria. This is because these types of meats have a higher risk of contamination compared to other foods. Cooking them to the recommended temperature helps to kill any bacteria present and reduce the risk of foodborne illnesses.Rate this question:
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- 9.
What must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with food?
- A.
You must use a wiping cloth that has been soaked in a solution of water and an approved sanitizer at proper concentration.
- B.
You must use a wiping cloth that has been soaked in a solution of water, soap, and chlorine.
- C.
It is not necessary to sanitize things that cannot be completely submerged in the dish sink compartments.
- D.
You must pour liquid chlorine on the equipment at the end of the workday when all of the food is put away.
Correct Answer
A. You must use a wiping cloth that has been soaked in a solution of water and an approved sanitizer at proper concentration.Explanation
To sanitize equipment, tables, and other work surfaces that come into direct contact with food, it is necessary to use a wiping cloth that has been soaked in a solution of water and an approved sanitizer at the proper concentration. This ensures that any bacteria or contaminants on the surfaces are effectively eliminated, maintaining food safety standards.Rate this question:
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- 10.
Which is the correct way to wash your hands?
- A.
Rinse hands with hot, running water and dry on a paper towel.
- B.
Wash hands with soap and warm water for at least 60 seconds and dry with a cotton towel.
- C.
Wash hands for at least 20 seconds by scrubbing with soap and warm water, rinsing, and drying with a paper towel.
- D.
Scrub hands in a sanitizer bucket and dry with a cotton towel.
Correct Answer
C. Wash hands for at least 20 seconds by scrubbing with soap and warm water, rinsing, and drying with a paper towel.Explanation
The correct way to wash your hands is to wash them for at least 20 seconds by scrubbing with soap and warm water, rinsing, and drying with a paper towel. This method ensures that the hands are properly cleaned and any germs or bacteria are effectively removed. Washing with soap and warm water helps to break down and remove dirt and oils from the hands, while scrubbing for at least 20 seconds ensures thorough cleaning. Rinsing with water helps to remove any remaining soap residue, and drying with a paper towel helps to remove moisture and prevent the spread of bacteria.Rate this question:
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- 11.
Washing your hands thoroughly and frequently is the most important thing a food service worker can do to keep germs out of the food he/she prepares. As a food service worker, it is important that you wash your hands:
- A.
After you use the restroom.
- B.
After you smoke or eat.
- C.
After handling raw eggs or meat.
- D.
After touching any part of your part of your body or uniform.
- E.
All of the above.
Correct Answer
E. All of the above.Explanation
Washing hands thoroughly and frequently is crucial for a food service worker to prevent the transfer of germs into the food they prepare. This includes washing hands after using the restroom to eliminate potential fecal contamination, after smoking or eating to remove any external contaminants, after handling raw eggs or meat to prevent cross-contamination, and after touching any part of their body or uniform to maintain hygiene. Therefore, all of the mentioned options are important for a food service worker to follow.Rate this question:
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- 12.
Any Ready-to-eat potentially hazardous food kept at 41° F. after opening or preparation, must be thrown away:
- A.
The next day
- B.
No more than seven days.
- C.
Within 5 days.
- D.
In two weeks.
- E.
Time is not important as long as it was cooked to the right temperature.
Correct Answer
B. No more than seven days.Explanation
Ready-to-eat potentially hazardous food, such as cooked meat or dairy products, can support the growth of harmful bacteria if not stored properly. After opening or preparation, these foods should be stored at or below 41°F to slow down bacterial growth. The answer "No more than seven days" is correct because it follows the general guideline that ready-to-eat foods should be consumed or discarded within seven days to minimize the risk of foodborne illnesses.Rate this question:
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- 13.
If any chemical is transferred to a plastic spray bottle or a different container:
- A.
You must be careful not to spill any on the floor.
- B.
The bottle or container should only be filled half way to prevent spillage.
- C.
The amount needs to be measured to track inventory.
- D.
You must properly label the container or spray bottle with what it contains.
- E.
All of above.
Correct Answer
D. You must properly label the container or spray bottle with what it contains.Explanation
When transferring a chemical to a plastic spray bottle or a different container, it is important to properly label the container or spray bottle with what it contains. This is crucial for safety reasons as it allows anyone handling the container to know the contents and take appropriate precautions. It also helps in preventing any potential accidents or misuse of the chemical. Proper labeling ensures clear communication and helps track inventory effectively. Therefore, labeling the container or spray bottle is necessary when transferring chemicals.Rate this question:
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- 14.
Thermometers are required in kitchens to:
- A.
Monitor temperatures of food in the refrigerator and freezer, and check hot holding temperatures on steam table.
- B.
Check concentration of sanitizer solution.
- C.
Check if the temperature of the refrigerator was below 41° F. or above 130° F.
- D.
All of the above.
Correct Answer
A. Monitor temperatures of food in the refrigerator and freezer, and check hot holding temperatures on steam table.Explanation
Thermometers are required in kitchens to monitor the temperatures of food in the refrigerator and freezer to ensure that they are being stored at safe temperatures. They are also used to check the hot holding temperatures on a steam table to ensure that the food is being kept at the proper temperature to prevent bacterial growth. Checking the concentration of sanitizer solution is important for maintaining a clean and safe kitchen environment. However, the statement about checking the temperature of the refrigerator was below 41° F. or above 130° F is not mentioned in the given explanation.Rate this question:
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- 15.
Potentially hazardous food that has been cooled needs to be reheated to what temperature?
- A.
Reheat to 130° F in a steam table or other hot holding equipment.
- B.
Reheat to 145° F or hotter.
- C.
Reheat slowly in the oven to 155° F, stirring at least twice.
- D.
Reheat quickly to 165° F or hotter.
- E.
Answers C and D are correct.
Correct Answer
D. Reheat quickly to 165° F or hotter.Explanation
The correct answer is to reheat the potentially hazardous food quickly to a temperature of 165°F or hotter. This is because reheating the food quickly helps to kill any bacteria or pathogens that may have grown during the cooling process. Reheating to a temperature of 165°F or hotter ensures that the food reaches a safe internal temperature, reducing the risk of foodborne illnesses.Rate this question:
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- 16.
Which is the correct way to wash dishes, utensils and equipment?
- A.
Pre-scrape wash, rinse and sanitize; then air dry.
- B.
Pre-scrape, wash, rinse and air dry them completely with a cotton towel.
- C.
Pre-scrape, wash, sanitize and rinse; then dry with paper towels.
- D.
Pre-scrape, wash and rinse, then air dry.
Correct Answer
A. Pre-scrape wash, rinse and sanitize; then air dry.Explanation
The correct way to wash dishes, utensils, and equipment is to pre-scrape them to remove any excess food particles, then wash them using soap and water, rinse them thoroughly, sanitize them to kill any remaining bacteria or germs, and finally, allow them to air dry. This ensures that the dishes are thoroughly cleaned and free from any potential contaminants.Rate this question:
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- 17.
A proper way to thaw frozen chicken is:
- A.
Let it thaw at room temperature or the counter.
- B.
Thaw it in a sink at room temperature.
- C.
Place it in the refrigerator.
- D.
Let in thaw in stagnant warm or hot water.
- E.
None of above.
Correct Answer
C. Place it in the refrigerator.Explanation
Thawing frozen chicken in the refrigerator is the correct answer because it is the safest method to prevent bacterial growth. By thawing the chicken in the refrigerator, the temperature remains consistent and cold, inhibiting the growth of harmful bacteria. Thawing at room temperature or in warm water can cause the outer layers of the chicken to reach unsafe temperatures, allowing bacteria to multiply. Thawing in the refrigerator also ensures that the chicken remains at a safe temperature throughout the process.Rate this question:
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- 18.
Cooked rice was left in the Danger Zone overnight. What should you do with the rice?
- A.
Throw the rice away; it may not be safe to eat.
- B.
Reheat the rice to 165° F before it is served.
- C.
Put the rice immediately in the refrigerator for later use.
- D.
Smell the rice to see if it is safe to serve.
Correct Answer
A. Throw the rice away; it may not be safe to eat.Explanation
When cooked rice is left in the Danger Zone (temperatures between 40°F and 140°F) overnight, it becomes a breeding ground for bacteria such as Bacillus cereus, which can cause food poisoning. Reheating the rice may not eliminate all the bacteria, and smelling it cannot determine if it is safe to eat. Therefore, the safest option is to throw the rice away to prevent the risk of foodborne illness.Rate this question:
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- 19.
The best way to control cockroaches, mice, flies and other pests is:
- A.
Apply pesticide every day.
- B.
Just sweep the floor.
- C.
Pour chlorine in the sink drain.
- D.
To keep the establishment and garbage area clean, and eliminate hiding places and routes of entry.
- E.
All of above.
Correct Answer
D. To keep the establishment and garbage area clean, and eliminate hiding places and routes of entry.Explanation
The best way to control pests such as cockroaches, mice, and flies is to maintain cleanliness in the establishment and garbage area. This includes regularly cleaning and removing any food sources or potential hiding places for pests. By eliminating their hiding places and routes of entry, it becomes more difficult for pests to infest the area. Applying pesticide every day or simply sweeping the floor may not be effective in controlling pests if the underlying cause of the infestation, such as poor sanitation, is not addressed. Pouring chlorine in the sink drain may help in eliminating some pests, but it is not a comprehensive solution. Therefore, the correct answer is to keep the establishment and garbage area clean and eliminate hiding places and routes of entry.Rate this question:
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- 20.
As you enter the kitchen to start your working day. What should you do before handling food?
- A.
Start food preparation.
- B.
Wash hands thoroughly with warm water and soap for at least 20 seconds.
- C.
Take clean dishes out of the dishwasher.
- D.
Rinse off hands quickly.
Correct Answer
B. Wash hands thoroughly with warm water and soap for at least 20 seconds.Explanation
Before handling food, it is important to wash hands thoroughly with warm water and soap for at least 20 seconds. This is because hands can carry bacteria and other contaminants that can be transferred to the food, leading to foodborne illnesses. Washing hands properly helps to remove any dirt, germs, or chemicals that may be present on the hands, ensuring that the food remains safe and hygienic for consumption.Rate this question:
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- 21.
Why are all food service workers required to understand and apply food safety knowledge?
- A.
To reduce workplace accidents such as cuts and burns.
- B.
To reduce the amount of food thrown away due to spoilage.
- C.
To prevent the spread of illnesses through food.
- D.
To reduce the number of complaints from customers.
Correct Answer
C. To prevent the spread of illnesses through food.Explanation
Food service workers are required to understand and apply food safety knowledge in order to prevent the spread of illnesses through food. By following proper food safety practices, such as proper handwashing, storing food at the correct temperatures, and preventing cross-contamination, workers can ensure that the food they serve is safe for consumption. This is important because foodborne illnesses can have serious health consequences for consumers, and by preventing the spread of illnesses, food service workers can protect the health and well-being of their customers.Rate this question:
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- 22.
What are potentially hazardous foods?
- A.
Moist, protein-rich foods that support the rapid growth of bacteria.
- B.
Moist, fat-rich foods that support the rapid growth of bacteria.
- C.
Foods that will not be cooked or heated anymore to destroy bacteria.
- D.
Foods that are very easy to choke on.
Correct Answer
A. Moist, protein-rich foods that support the rapid growth of bacteria.Explanation
Potentially hazardous foods are moist, protein-rich foods that provide a favorable environment for the rapid growth of bacteria. These foods have the potential to cause foodborne illnesses if not handled, stored, or cooked properly. Bacteria thrive in moist environments and protein-rich foods provide the necessary nutrients for their growth. It is essential to handle and store these foods at proper temperatures to prevent bacterial growth and ensure food safety.Rate this question:
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- 23.
What are the steps for proper hand washing?
- A.
Use warm water and soap to wash your hands, rub your hands together for 20 seconds, rinse your hands and dry you hands with a disposable paper towel.
- B.
Use warm water and soap to wash your hands, rub your hands together for 1 minute, rinse your hands, and dry you hands with a clean cloth.
- C.
Rinse your hands under warm water for 20 seconds, dry your hands with a disposable paper towel.
- D.
Dip your hands in a solution of water and chlorine for at least 30 seconds and dry your hands with a disposable paper towel.
Correct Answer
A. Use warm water and soap to wash your hands, rub your hands together for 20 seconds, rinse your hands and dry you hands with a disposable paper towel.Explanation
The correct answer is to use warm water and soap to wash your hands, rub your hands together for 20 seconds, rinse your hands, and dry your hands with a disposable paper towel. This is the proper and recommended method for hand washing to effectively remove dirt, germs, and bacteria from the hands. It is important to use warm water and soap, as this helps to break down and remove any dirt or oils on the hands. Rubbing the hands together for 20 seconds ensures that all areas of the hands are thoroughly cleaned. Rinsing the hands removes the soap and any remaining dirt or germs, and drying the hands with a disposable paper towel helps to prevent the spread of bacteria.Rate this question:
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- 24.
Germs can be spread from a food service worker. Which of the following is the best thing you can do as a food service worker to prevent spreading germs?
- A.
Keep the floors and walls clean.
- B.
Cool down hot foods quickly.
- C.
Wash hands as often as necessary and do not touch ready-to-eat foods with bare hands.
- D.
Keep hot foods hot and cold foods cold.
Correct Answer
C. Wash hands as often as necessary and do not touch ready-to-eat foods with bare hands.Explanation
The best thing a food service worker can do to prevent spreading germs is to wash their hands as often as necessary and avoid touching ready-to-eat foods with bare hands. This is because hands can easily pick up and transfer germs, so regular handwashing is crucial to maintain hygiene. Touching ready-to-eat foods with bare hands can contaminate the food and potentially spread harmful bacteria or viruses. By following these practices, the food service worker can minimize the risk of spreading germs and ensure the safety of the food being served.Rate this question:
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- 25.
A hand washing sink must be properly stocked and available so food service workers may wash their hands. What must be at hand washing sinks at all times?
- A.
Hot and cold running water, soap, and single-use paper towels.
- B.
Hot running water, nailbrush, paper towels, and hand sanitizer.
- C.
Hot and cold running water, nailbrush, and single-use paper towels.
- D.
Hot running water, soap, and hand sanitizer.
Correct Answer
A. Hot and cold running water, soap, and single-use paper towels.Explanation
Hot and cold running water, soap, and single-use paper towels must be at hand washing sinks at all times. This is important for ensuring proper hand hygiene in food service establishments. Hot and cold running water allows for effective handwashing, while soap helps to remove dirt and germs from hands. Single-use paper towels are necessary for drying hands after washing, as they are more hygienic than shared towels. Together, these items promote cleanliness and prevent the spread of contaminants in the food preparation area.Rate this question:
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- 26.
When you wear gloves, you must:
- A.
Put on new gloves every hour.
- B.
Still wash your hands.
- C.
Wash the gloves daily to remove food.
- D.
Clean your nails daily.
Correct Answer
B. Still wash your hands.Explanation
Wearing gloves does not eliminate the need to wash hands. Even with gloves on, there is still a possibility of contamination, especially if the gloves become dirty or torn. Washing hands is essential to remove any potential pathogens and maintain proper hygiene. Gloves should be used as an additional protective measure, but handwashing is still necessary to ensure cleanliness and prevent the spread of germs.Rate this question:
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- 27.
Which of the following are ALL examples of ready-to-eat foods?
- A.
Raw shrimp, dough and pancake batter.
- B.
Raw chicken, frozen pizza and frozen fries.
- C.
Raw meats, uncooked rice and uncooked beans.
- D.
Sandwiches, cut watermelon, bread, cold salads and ice.
Correct Answer
D. Sandwiches, cut watermelon, bread, cold salads and ice.Explanation
The correct answer is sandwiches, cut watermelon, bread, cold salads, and ice. These items are considered ready-to-eat foods because they can be consumed without any further cooking or preparation. Raw meats, uncooked rice, uncooked beans, raw shrimp, dough, pancake batter, raw chicken, frozen pizza, and frozen fries all require cooking or additional preparation before they can be safely eaten.Rate this question:
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- 28.
If you have a runny nose and a sore throat, the best thing to do is:
- A.
Take some medicine before going to work.
- B.
Go to work but only handle food while wearing gloves.
- C.
Go to work only if you feel good.
- D.
Stay home as you may potentially get people sick.
Correct Answer
D. Stay home as you may potentially get people sick.Explanation
If you have a runny nose and a sore throat, it is best to stay home as you may potentially get people sick. These symptoms are commonly associated with a cold or flu, which are contagious illnesses. By going to work, you risk spreading the infection to your coworkers or customers, which could lead to more people getting sick. It is important to prioritize the health and well-being of others by staying home and resting until you are no longer contagious.Rate this question:
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- 29.
Where or when can you smoke and eat in the kitchen or service area?
- A.
You can smoke and eat in any area of the establishment but only when the food is covered and stored.
- B.
You can never smoke or eat in the kitchen or in areas where food is prepared or stored.
- C.
You can eat in the kitchen but you cannot smoke.
- D.
You can eat in the kitchen but only during a break or lunch.
Correct Answer
B. You can never smoke or eat in the kitchen or in areas where food is prepared or stored.Explanation
Smoking and eating are always forbidden in kitchen and food preparation areas to uphold strict hygiene standards and prevent food contamination. This rule is essential for maintaining a clean and safe environment for food handling and aligns with health regulations that prioritize public safety. Designated eating spaces outside of food handling zones are necessary to minimize contamination risks from smoke, ash, crumbs, and other residues.Rate this question:
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- 30.
How should you wash dishes by hand?
- A.
Pre-scrape off the leftover food, wash with soap and hot water, rinse with hot water, sanitize for 30 seconds and air dry.
- B.
Pre-scrape off the leftover food, rinse with hot water, wash with soap and hot water, sanitize for 30 seconds and air dry.
- C.
Pre-scrape off the leftover food, wash with soap and hot water, sanitize for 30 seconds, air dry.
- D.
Pre-scrape off the leftover food, wash with soap and hot water, rinse with hot water, air dry, and sanitize for 30 seconds.
- E.
None of the above are correct.
Correct Answer
A. Pre-scrape off the leftover food, wash with soap and hot water, rinse with hot water, sanitize for 30 seconds and air dry.Explanation
The correct answer is to pre-scrape off the leftover food, wash the dishes with soap and hot water, rinse them with hot water, sanitize them for 30 seconds, and finally air dry. This sequence ensures that the dishes are properly cleaned and sanitized. Pre-scraping removes any solid food particles, washing with soap and hot water removes grease and bacteria, rinsing with hot water removes soap residue, sanitizing kills any remaining bacteria, and air drying prevents the growth of new bacteria.Rate this question:
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- 31.
Why are some foods, such as chicken and cooked rice, called potentially hazardous foods?
- A.
The foods might have chemicals that can make people sick.
- B.
The foods let bacteria grow when stored at unsafe temperatures.
- C.
The foods are not from approved sources.
- D.
The foods are not nutritious if cooked the wrong way.
Correct Answer
B. The foods let bacteria grow when stored at unsafe temperatures.Explanation
Some foods, such as chicken and cooked rice, are called potentially hazardous foods because they can allow bacteria to grow when stored at unsafe temperatures. This means that if these foods are not stored properly, bacteria can multiply and cause foodborne illnesses when consumed. It is important to handle and store these foods at the correct temperatures to prevent bacterial growth and ensure food safety.Rate this question:
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- 32.
When must you wash your hands?
- A.
At least every 30 minutes.
- B.
When your supervisor tells you.
- C.
When the customers can see your hands.
- D.
Each time your hands or gloves become contaminated.
Correct Answer
D. Each time your hands or gloves become contaminated.Explanation
It is important to wash your hands each time they become contaminated to prevent the spread of germs and maintain good hygiene. Contamination can occur from touching surfaces, handling food, or coming into contact with bodily fluids. Regular handwashing helps to remove dirt, bacteria, and viruses that may be present on the hands or gloves. Washing hands at least every 30 minutes, when instructed by a supervisor, or when customers can see your hands may not be sufficient as it does not address the specific need to wash hands when they are contaminated.Rate this question:
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- 33.
What should you do if the gloves you are using to handle food become contaminated?
- A.
Remove the gloves, store them in a clean place, wash your hands, and put the same gloves back on.
- B.
Remove the gloves, throw the gloves away, and put on new gloves.
- C.
Remove the gloves, throw the gloves away, wash your hands, and put on new gloves.
- D.
Remove the gloves, handle the food with your bare hands but only if they are clean, and put the gloves back on when you have time.
Correct Answer
C. Remove the gloves, throw the gloves away, wash your hands, and put on new gloves.Explanation
If the gloves you are using to handle food become contaminated, the correct action to take is to remove the gloves, throw them away, wash your hands, and put on new gloves. This is important to prevent the spread of bacteria or other contaminants from the gloves to the food. Washing hands helps to ensure that any potential contaminants are removed, and putting on new gloves helps to maintain a hygienic environment for handling food.Rate this question:
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- 34.
Are you allowed to work in the kitchen if you have a contagious illness?
- A.
Yes.
- B.
It depends on the type of contagious illness you have.
- C.
Never.
- D.
Only if no one can tell if you are sick.
Correct Answer
C. Never.Explanation
Working in a kitchen while having a contagious illness is not allowed because it poses a risk to the health and safety of others. Contagious illnesses can easily spread through food preparation and handling, potentially causing harm to customers and coworkers. Therefore, it is important to refrain from working in the kitchen when one has a contagious illness.Rate this question:
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- 35.
What are the steps for washing dishes by hand?
- A.
Pre-scrape the excess food, wash with soap and hot water, rinse with hot water, sanitize, and air dry.
- B.
Pre-scrape the excess food, rinse with hot water, wash with soap and hot water, sanitize and air dry.
- C.
Pre-scrape the excess food, wash with soap and hot water, sanitize, and air dry.
- D.
Pre-scrape the excess food, wash with soap and hot water, rinse with hot water, air dry, and sanitize.
Correct Answer
A. Pre-scrape the excess food, wash with soap and hot water, rinse with hot water, sanitize, and air dry.Explanation
The correct answer is the option that includes all the necessary steps for washing dishes by hand. Pre-scraping the excess food helps to remove any large food particles before washing. Washing with soap and hot water helps to remove grease and dirt. Rinsing with hot water helps to remove any remaining soap residue. Sanitizing helps to kill any remaining bacteria. Air drying ensures that the dishes dry completely before being put away. Therefore, the correct answer is "Pre-scrape the excess food, wash with soap and hot water, rinse with hot water, sanitize, and air dry."Rate this question:
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- 36.
What is the proper concentration for a chlorine solution used to sanitize food contact surfaces?
- A.
You must use a capful of chlorine for every gallon of water.
- B.
The Concentration Chlorine is not important.
- C.
The Concentration must be between 50 and 100 parts per million, which can be measured with a chlorine paper test strip.
- D.
The Concentration must be at 200 parts per million, which can be measured with a Chlorine paper test strip.
Correct Answer
C. The Concentration must be between 50 and 100 parts per million, which can be measured with a chlorine paper test strip.Explanation
The proper concentration for a chlorine solution used to sanitize food contact surfaces is between 50 and 100 parts per million, which can be measured with a chlorine paper test strip. This range is effective for killing bacteria and ensuring that surfaces are sanitized properly. Using a concentration outside of this range may not effectively eliminate harmful pathogens, so it's crucial to adhere to these guidelines for food safety. Therefore, the correct answer is: The concentration must be between 50 and 100 parts per million, which can be measured with a chlorine paper test strip.Rate this question:
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- 37.
What is the difference between washing and sanitizing?
- A.
There is no difference.
- B.
Washing makes things look clean and sanitizing make them smell good.
- C.
Washing removes contamination and sanitizing whitens.
- D.
Washing removes contamination and sanitizing destroys microorganisms.
Correct Answer
D. Washing removes contamination and sanitizing destroys microorganisms.Explanation
Washing and sanitizing are two different processes with distinct purposes. Washing involves removing dirt, debris, and visible contaminants from surfaces or objects using water and detergent. On the other hand, sanitizing focuses on eliminating or reducing the number of microorganisms, such as bacteria and viruses, to a safe level. Sanitizing typically involves using chemicals or heat to destroy or inhibit the growth of these microorganisms. Therefore, the correct answer is that washing removes contamination, while sanitizing destroys microorganisms.Rate this question:
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- 38.
What is the Proper Minimum Temperature for cooking Seafood?
- A.
130° F
- B.
140° F
- C.
145° F
- D.
155° F
- E.
165° F
Correct Answer
C. 145° FExplanation
The proper minimum temperature for cooking seafood is 145° F. This temperature ensures that harmful bacteria, such as salmonella, are killed and the seafood is safe to eat. Cooking seafood at a lower temperature may not fully eliminate these bacteria and can lead to foodborne illnesses.Rate this question:
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- 39.
What is the Correct Procedure for Reheating food?
- A.
The food should be quickly reheated to a minimum temperature of 165° F before placing it in the steam table.
- B.
First the food must reach room temperature and then it can be reheated to 165° F within 2 hours.
- C.
If the food will be held in a steam table, it can be reheated to any temperature.
- D.
Reheating procedures are not important as long as the food is handled properly before hand.
Correct Answer
A. The food should be quickly reheated to a minimum temperature of 165° F before placing it in the steam table.Explanation
The correct answer is that the food should be quickly reheated to a minimum temperature of 165°F before placing it in the steam table. This is because reheating the food to this temperature ensures that any potentially harmful bacteria or pathogens are killed, reducing the risk of foodborne illnesses. Reheating the food to a lower temperature or not reheating it properly can result in the survival of bacteria, which can multiply rapidly in the steam table's warm environment and contaminate the food. Therefore, it is important to follow the correct procedure of reheating food to the appropriate temperature before placing it in the steam table.Rate this question:
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- 40.
Which of the following is a way to prevent cross-contamination?
- A.
Sanitizing utensils and equipment weekly.
- B.
Changing gloves every hour.
- C.
Storing chemicals 6 inches above the floor.
- D.
Storing raw meat, fish and poultry or eggs separate and on the lowest shelves of the refrigerator.
Correct Answer
D. Storing raw meat, fish and poultry or eggs separate and on the lowest shelves of the refrigerator.Explanation
Storing raw meat, fish, poultry, or eggs separate and on the lowest shelves of the refrigerator is a way to prevent cross-contamination. By separating these items from other foods and placing them on the lowest shelves, the risk of any potential bacteria or pathogens spreading to other foods is minimized. This helps to maintain food safety and prevent the transfer of harmful contaminants.Rate this question:
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- 41.
Which of the following must be cooked to a minimum of 165° F?
- A.
Poultry.
- B.
Ground meats.
- C.
Beef and pork
- D.
Seafood
- E.
Answers C and D are correct.
Correct Answer
A. Poultry.Explanation
Poultry must be cooked to a minimum of 165° F because it is prone to bacteria such as salmonella and campylobacter, which can cause foodborne illnesses. Cooking poultry to this temperature ensures that any harmful bacteria present in the meat are killed, making it safe to consume. Ground meats, beef, pork, and seafood may have different recommended cooking temperatures depending on the specific type and cut.Rate this question:
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- 42.
Bare hand contact is not allowed when handling:
- A.
The Garbage
- B.
Food crates
- C.
Ready-to-eat foods
- D.
Spoiled foods
Correct Answer
C. Ready-to-eat foodsExplanation
Ready-to-eat foods are not allowed to be handled with bare hands because they are already cooked or prepared and are meant to be consumed without further cooking. Handling these foods with bare hands can introduce bacteria or other contaminants, posing a risk to the consumer's health. Therefore, it is important to use utensils or gloves when handling ready-to-eat foods to maintain their safety and prevent foodborne illnesses.Rate this question:
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- 43.
Raw eggs for immediate service must be cooked to what temperature?
- A.
Greater than 130° F.
- B.
Greater than 145° F.
- C.
Greater than 70° F.
- D.
Greater than 100° F.
Correct Answer
B. Greater than 145° F.Explanation
Raw eggs for immediate service must be cooked to a temperature greater than 145° F. This is because eggs can potentially contain harmful bacteria such as Salmonella, and cooking them to a higher temperature ensures that any bacteria present are killed. Cooking eggs to a lower temperature may not be sufficient to eliminate the risk of foodborne illness.Rate this question:
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- 44.
What order should you use to manually Wash Dishes?
- A.
Rinse, wash, sanitize, and air dry.
- B.
Sanitize, wash, rinse, and towel dry.
- C.
Wash, rinse, towel dry and sanitize.
- D.
Pre-scrape dishes, wash, rinse, sanitize and air dry.
Correct Answer
D. Pre-scrape dishes, wash, rinse, sanitize and air dry.Explanation
The correct order to manually wash dishes is to first pre-scrape the dishes to remove any excess food particles, then wash them with soap and water, rinse off the soap, sanitize them to kill any remaining bacteria, and finally let them air dry. This order ensures that the dishes are properly cleaned and sanitized for safe use.Rate this question:
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- 45.
If you see cockroaches in your food business, you should:
- A.
Spray “roach killer” around the garbage areas and inside the kitchen to prevent them from coming back.
- B.
Squash the ones you can see and hope that more won’t come back
- C.
Tell your boss, so he can call a licensed pest control applicator.
- D.
Buy professional pesticide equipment so you can kill cockroaches as soon as you see them.
Correct Answer
C. Tell your boss, so he can call a licensed pest control applicator.Explanation
Calling a licensed pest control applicator is the most appropriate action to take when dealing with cockroaches in a food business. Licensed pest control applicators have the knowledge and expertise to effectively eliminate and prevent infestations. They will use safe and appropriate methods to control the cockroach problem, ensuring the safety and hygiene of the food business. Spraying roach killer or using professional pesticide equipment without proper training can be dangerous and may lead to health risks for both customers and employees. Squashing the cockroaches is not a long-term solution as more cockroaches are likely to return.Rate this question:
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- 46.
The Safest way to Thaw (defrost) foods is:
- A.
In a container at room temperature.
- B.
In a sink with hot running water.
- C.
In the sink at room temperature over night.
- D.
In the refrigerator.
Correct Answer
D. In the refrigerator.Explanation
Thawing food in the refrigerator is the safest method because it allows the food to thaw at a controlled temperature, preventing the growth of bacteria. Thawing at room temperature or in a sink with hot running water can cause the outer layers of the food to reach unsafe temperatures, while the center remains frozen. Thawing food overnight in the sink at room temperature also poses a risk of bacterial growth. The refrigerator method ensures gradual and even thawing, maintaining the quality and safety of the food.Rate this question:
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- 47.
What are Potentially Hazardous Foods?
- A.
Moist, protein-rich foods that support the rapid growth of bacteria.
- B.
Moist, fat-rich foods that support the rapid growth of bacteria.
- C.
Dry, protein-rich foods that support the rapid growth of bacteria.
- D.
Dry, fat-rich foods that support the rapid growth of bacteria.
Correct Answer
A. Moist, protein-rich foods that support the rapid growth of bacteria.Explanation
Potentially Hazardous Foods are moist, protein-rich foods that support the rapid growth of bacteria. Bacteria thrive in environments that are high in moisture and protein, making these types of foods particularly susceptible to bacterial growth. These foods include items such as meat, poultry, seafood, dairy products, cooked rice, and cooked pasta. Proper handling, storage, and cooking techniques are crucial to prevent the growth of harmful bacteria and ensure food safety.Rate this question:
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- 48.
Cold potentially hazardous foods must be held at a minimum of:
- A.
41° F
- B.
55° F.
- C.
65° F.
- D.
70° F.
- E.
None of above.
Correct Answer
A. 41° FExplanation
Cold potentially hazardous foods must be held at a minimum temperature of 41°F in order to prevent the growth of bacteria and ensure food safety. This temperature is considered the safe zone for refrigerated foods, as it slows down the growth of bacteria and helps to maintain the quality and freshness of the food. Holding cold foods at temperatures higher than 41°F increases the risk of bacterial growth and foodborne illnesses. Therefore, it is important to store and maintain cold potentially hazardous foods at or below 41°F to ensure food safety.Rate this question:
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- 49.
If you are sick with fever and diarrhea, you should:
- A.
Wash your hands extra long when you get to work.
- B.
Take medicine and continue to work.
- C.
Stay home and advise your employer of your illness.
- D.
Make frequent trips to the restroom.
Correct Answer
C. Stay home and advise your employer of your illness.Explanation
If you are sick with fever and diarrhea, it is important to stay home and advise your employer of your illness. This is because fever and diarrhea can be symptoms of a contagious illness, such as a viral or bacterial infection. Going to work in this condition can put others at risk of getting sick. It is important to prioritize your health and prevent the spread of illness by staying home and informing your employer about your condition.Rate this question:
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- 50.
While working in the kitchen, you noticed a spray bottle of glass cleaner and degreaser on a shelf above the food preparation table. What should you do?
- A.
Ask who put the chemicals there.
- B.
Remove the chemicals and tell your supervisor.
- C.
Be careful when preparing the food to avoid chemical spill on the food.
- D.
Leave the chemicals where they are and continue handling food.
- E.
None of above.
Correct Answer
B. Remove the chemicals and tell your supervisor.Explanation
In this situation, it is important to prioritize food safety. Having a spray bottle of glass cleaner and degreaser above the food preparation table poses a risk of contamination. Therefore, the best course of action is to remove the chemicals from the shelf and inform your supervisor. This ensures that the chemicals are safely stored away from the food preparation area and prevents any potential accidents or contamination of the food.Rate this question:
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Nov 01, 2024Quiz Edited by
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Feb 19, 2010Quiz Created by
Thehopp
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