ARIZONA EFOODHANDLERS EXAM ACTUAL EXAM 70 QUESTIONS AND CORRECT ANSWERS |ALREADY GRADED A+

ARIZONA EFOODHANDLERS EXAM 2023-2024 ACTUAL
EXAM 70 QUESTIONS AND CORRECT ANSWERS
|ALREADY GRADED A+

how do you prevent barehand contact? - ANSWER--scoops
-deli papers
-tongs
-single use gloves
-utensils


Which food type must be kept out of the danger zone - ANSWER-meat,
fish, poultry
cooked vegetables
rice, potatoes, pasta


Match the meat type to the correct cooking temperature - ANSWER-
165F for <1 second= poultry and ground poultry {chicken}


155F for 17 seconds= ground or flaked meats (hamburger, ground pork)


145F for 4 minutes= pork roasts and beef


145F for 15 seconds= fish or foods containing fish, and seafood

, ARIZONA EFOODHANDLERS EXAM 2023-2024 ACTUAL
EXAM 70 QUESTIONS AND CORRECT ANSWERS
|ALREADY GRADED A+
minimum temp for hot holding - ANSWER-135F


maximum temp for cold holding - ANSWER-41F


Improper thawing can result in foodborne illness. How does this occur?
- ANSWER-bacteria can grow as food moves through the danger zone


always make sure to move the food through the danger zone as quickly
as possible


what are 3 acceptable methods for thawing Food? - ANSWER-1- In the
refrigerator until thawed
2-Under cold running water
3- As part of the cooking process


the safest way to thaw frozen food is in the refrigerator; it will keep
food out of the danger zone completely, but it takes the most time


improper cooling can result in foodborne illness. How does this occur -
ANSWER-bacteria can grow as food moves through the danger zone


what is the danger zone? - ANSWER-between 41F to 135F