Arizona eFoodHandlers Test Questions
with 100% Correct Answers | Latest
Version 2024 | Verified
Select which of the following statements are true about foodborne illness - ✔✔
-foodborne illness sends 128,000 people to the hospital each year
-foodborne illnesses is caused by biological, chemical, and physical hazards
-foodborne illnesses account for 3,000 deaths annually.
Select the foods below that make up the 8 most common allergens - ✔✔
milk
soy
eggs
wheat
peanuts
nuts
fish
shellfish
what are the responsibilities that are required of the person in charge (PIC)? - ✔✔The PIC must be on
the premises during all hours of operation, and must know the Food Code and procedures used in the
establishment
They should be able to answer all employee questions regarding food and safety, and provide training on
how to perform jobs correctly
The most important hygiene practice? - ✔✔proper hand washing
, Using what you learned in the video, write down when food handlers are required to wash their hands
during the work day. - ✔✔
-before you begin food preparation
-when you have been contaminated by exposure to potential germs
-using the bathroom
-touching your face or nose
-Handling raw meat, fish, or poultry
-sneezing, coughing, or blowing your nose
-handling garbage or dirty dishes
-handling animals, money, or using chemicals
-after taking a break, eating or smoking
-if you aren't sure if a wash is necessary, wash anyway just to be safe
can you use the dishwashing sink to wash your hands if you are doing work in the kitchen? - ✔✔no
can a food server use hand sanitizer in place of hand washing when no soap is available? - ✔✔no
6 steps of handwashing - ✔✔1- get hands wet
2- apply soap and scrub
3- scrub hands together for minimum 20 sec
4-scrub backs of hands and between fingers
5- rinse for about 5 sec
6- dry with air dryer, paper, or continuous cloth towel
how do you prevent barehand contact? - ✔✔-scoops
-deli papers
-tongs
-single use gloves
-utensils
with 100% Correct Answers | Latest
Version 2024 | Verified
Select which of the following statements are true about foodborne illness - ✔✔
-foodborne illness sends 128,000 people to the hospital each year
-foodborne illnesses is caused by biological, chemical, and physical hazards
-foodborne illnesses account for 3,000 deaths annually.
Select the foods below that make up the 8 most common allergens - ✔✔
milk
soy
eggs
wheat
peanuts
nuts
fish
shellfish
what are the responsibilities that are required of the person in charge (PIC)? - ✔✔The PIC must be on
the premises during all hours of operation, and must know the Food Code and procedures used in the
establishment
They should be able to answer all employee questions regarding food and safety, and provide training on
how to perform jobs correctly
The most important hygiene practice? - ✔✔proper hand washing
, Using what you learned in the video, write down when food handlers are required to wash their hands
during the work day. - ✔✔
-before you begin food preparation
-when you have been contaminated by exposure to potential germs
-using the bathroom
-touching your face or nose
-Handling raw meat, fish, or poultry
-sneezing, coughing, or blowing your nose
-handling garbage or dirty dishes
-handling animals, money, or using chemicals
-after taking a break, eating or smoking
-if you aren't sure if a wash is necessary, wash anyway just to be safe
can you use the dishwashing sink to wash your hands if you are doing work in the kitchen? - ✔✔no
can a food server use hand sanitizer in place of hand washing when no soap is available? - ✔✔no
6 steps of handwashing - ✔✔1- get hands wet
2- apply soap and scrub
3- scrub hands together for minimum 20 sec
4-scrub backs of hands and between fingers
5- rinse for about 5 sec
6- dry with air dryer, paper, or continuous cloth towel
how do you prevent barehand contact? - ✔✔-scoops
-deli papers
-tongs
-single use gloves
-utensils
