Arizona -Food Handler Certification –
Exam Questions and Answers.
Abrasive cleaners - Answer Cleaning agents that are accompanied by small particles of
mineral or natal that cut through heavy accumulations of dirt or debris
Acidic cleaners/delimers - Answer Cleaning agents that contain acids that help to break up
mineral deposits, as well as a detergent-like property to bind the minerals to water molecules so
they can be easily rinsed away
Active Managerial Control - Answer A type of general food safety management system that
involves creating and implementing comprehensive policies to minimize food safety risks
Adulteration - Answer Another way of saying "Contamination"
Anisakis simplex - Answer A type of roundworm, commonly known as the herring worm,
that enters human hosts through the consumption of undercooked or raw seafood
Approved supplier or provider - Answer A government regulated food distribution company
asymptomatic carrier - Answer A person who houses a pathogen inside of them but shows
no symptoms
Bacillus cereus - Answer A class of bacteria commonly found in the soil that are capable of
surviving harsh conditions
Backflow - Answer A plumbing issue that results when dirty water and drinkable water are
allowed to cross paths within a plumbing system
Bacteria - Answer A single called microorganisms that are everywhere around us, and can
grown on food or living things like people
Bare hand contact - Answer The touching of food items or eating surfaces with ones bare
hands, a practice to avoid, especially regarding ready to eat food
Big 5 - Answer Five pathogens that are easily transmitted through food and cause severe
illness; shingles, E. coli, salmonella, hepatitis' A, and norovirus
, Bimetallic stem - Answer A type of thermometer used for measuring the internal
temperatures of large, thick foods
Biological hazards - Answer Microscopic organisms also known as food borne pathogens that
cause food borne illness
brevetoxin - Answer A shellfish toxin that causes neurotoxic shellfish poisoning
Calibration - Answer The process of adjusting a measurement device to ensure that it
measures accurately
Campylobacter - Answer Bacteria naturally found in the intestinal tracts of animals,
especially poultry, that spreads to food when food or water is contaminated with animal feces;
can cause campylobacteriosis, the second most reported cause of food borne illness in the US
Camplyobacter jejuni - Answer The strain of campylobacter that most often affects humans
Carcinogen - Answer A substance or agent that, with excessive exposure, can cause cancer
Casual training - Answer Taking advantage of situations that occur at work and using them as
training opportunities
Chemical Contaminants - Answer Chemical hazards that aren't naturally found in food
Chemical hazards - Answer Substances with chemical properties that can cause Injury or
illness when consumed in or with food including pesticides, cleaning supplies, and toxic metals
that come from using improper cookware
Chemical machines - Answer Dishwashing machines that use chemical sanitizers
Ciguatoxin - Answer A toxin found in fish harvested from tropical and subtropical waters,
including, for example, groupers, barracudas, and snappers, whose diet includes certain types of
algae; may cause ciguatera poisoning, a serious food borne illness
Cleaning - Answer The removal of food, dirt, and other particles from the surface of
something through washing it with soap and finishing it with clean, drinkable water
Exam Questions and Answers.
Abrasive cleaners - Answer Cleaning agents that are accompanied by small particles of
mineral or natal that cut through heavy accumulations of dirt or debris
Acidic cleaners/delimers - Answer Cleaning agents that contain acids that help to break up
mineral deposits, as well as a detergent-like property to bind the minerals to water molecules so
they can be easily rinsed away
Active Managerial Control - Answer A type of general food safety management system that
involves creating and implementing comprehensive policies to minimize food safety risks
Adulteration - Answer Another way of saying "Contamination"
Anisakis simplex - Answer A type of roundworm, commonly known as the herring worm,
that enters human hosts through the consumption of undercooked or raw seafood
Approved supplier or provider - Answer A government regulated food distribution company
asymptomatic carrier - Answer A person who houses a pathogen inside of them but shows
no symptoms
Bacillus cereus - Answer A class of bacteria commonly found in the soil that are capable of
surviving harsh conditions
Backflow - Answer A plumbing issue that results when dirty water and drinkable water are
allowed to cross paths within a plumbing system
Bacteria - Answer A single called microorganisms that are everywhere around us, and can
grown on food or living things like people
Bare hand contact - Answer The touching of food items or eating surfaces with ones bare
hands, a practice to avoid, especially regarding ready to eat food
Big 5 - Answer Five pathogens that are easily transmitted through food and cause severe
illness; shingles, E. coli, salmonella, hepatitis' A, and norovirus
, Bimetallic stem - Answer A type of thermometer used for measuring the internal
temperatures of large, thick foods
Biological hazards - Answer Microscopic organisms also known as food borne pathogens that
cause food borne illness
brevetoxin - Answer A shellfish toxin that causes neurotoxic shellfish poisoning
Calibration - Answer The process of adjusting a measurement device to ensure that it
measures accurately
Campylobacter - Answer Bacteria naturally found in the intestinal tracts of animals,
especially poultry, that spreads to food when food or water is contaminated with animal feces;
can cause campylobacteriosis, the second most reported cause of food borne illness in the US
Camplyobacter jejuni - Answer The strain of campylobacter that most often affects humans
Carcinogen - Answer A substance or agent that, with excessive exposure, can cause cancer
Casual training - Answer Taking advantage of situations that occur at work and using them as
training opportunities
Chemical Contaminants - Answer Chemical hazards that aren't naturally found in food
Chemical hazards - Answer Substances with chemical properties that can cause Injury or
illness when consumed in or with food including pesticides, cleaning supplies, and toxic metals
that come from using improper cookware
Chemical machines - Answer Dishwashing machines that use chemical sanitizers
Ciguatoxin - Answer A toxin found in fish harvested from tropical and subtropical waters,
including, for example, groupers, barracudas, and snappers, whose diet includes certain types of
algae; may cause ciguatera poisoning, a serious food borne illness
Cleaning - Answer The removal of food, dirt, and other particles from the surface of
something through washing it with soap and finishing it with clean, drinkable water
