AZ-Food Handlers (Permit) Test
Questions and All Actual Answers.
Transferring of pathogens from one surface to another - Answer What is Cross
Contamination?
By cleaning and sanitizing - Answer How can you prevent Cross Contamination?
Biological, Chemical, and Physical - Answer What are the three types of hazards that make
food unsafe?
Leaving food out too long in the danger zone - Answer What is Time-Temperature abuse?
Touching hair/face, handling raw food, equipment, using restroom - Answer What are four
situations where food handlers should wash their hands?
A plain band ring - Answer What is the only jewelry food handlers can wear while working?
Water and sanitizer - Answer When using a three compartment sink to wash dishes, what is
the third compartment be filled with?
Diarrhea, vomiting, jaundice and a sore throat with a fever. - Answer List four illness
symptoms a sick employee must report to the manager/teacher.
Human mucous from sneezing and coughing - Answer Where does Staphylococcus come
from?
Raw poultry and eggs - Answer Where does Salmonella come from?
Ground beef - Answer Where does E. Coli come from?
Improperly canned foods/Bulging Cans - Answer Where does Botulism come from?
41 - 135 degrees Fahrenheit - Answer What is the temperature Danger Zone?
155 degrees - Answer What temperature should ground meats reach?
, 165 degrees - Answer What temperature should poultry and reheated foods reach?
145 degrees - Answer What temperature should seafood, beef, veal, lamb and pork reach?
Internally, thickest part - Answer Where should the temperature of foods always be
checked?
List the four ways to safely thaw frozen foods? - Answer 1) Microwave
2) In sink
3) As part of the cooking process
4) In refrigerator for 2 - 3 days
When one food allergen comes in contact with another food. - Answer What is cross -
contact?
Milk, soy, eggs, fish, shellfish, tree nuts, peanuts, and wheat - Answer List the big eight food
allergens.
Microbes that cause illness (GERMS) - Answer What are pathogens?
41 degrees or less - Answer What temperature should the refrigerator be?
Temperature Control Safety - Answer What does TCS stand for?
Four hours - Answer How long can foods be left out for before being thrown out?
Dairy, Meat/Fish, Eggs, Shellfish, Cooked starches, and fresh fruit/veggies. - Answer What six
foods are most at risk for time and temperature abuse (TCS)?
Wet, apply soap, rinse, dry - Answer What is the proper order for handwashing?
10-15 seconds - Answer Time hands should be scrubbed with soap.
After washing hands - Answer When should hand antiseptic be used?
Questions and All Actual Answers.
Transferring of pathogens from one surface to another - Answer What is Cross
Contamination?
By cleaning and sanitizing - Answer How can you prevent Cross Contamination?
Biological, Chemical, and Physical - Answer What are the three types of hazards that make
food unsafe?
Leaving food out too long in the danger zone - Answer What is Time-Temperature abuse?
Touching hair/face, handling raw food, equipment, using restroom - Answer What are four
situations where food handlers should wash their hands?
A plain band ring - Answer What is the only jewelry food handlers can wear while working?
Water and sanitizer - Answer When using a three compartment sink to wash dishes, what is
the third compartment be filled with?
Diarrhea, vomiting, jaundice and a sore throat with a fever. - Answer List four illness
symptoms a sick employee must report to the manager/teacher.
Human mucous from sneezing and coughing - Answer Where does Staphylococcus come
from?
Raw poultry and eggs - Answer Where does Salmonella come from?
Ground beef - Answer Where does E. Coli come from?
Improperly canned foods/Bulging Cans - Answer Where does Botulism come from?
41 - 135 degrees Fahrenheit - Answer What is the temperature Danger Zone?
155 degrees - Answer What temperature should ground meats reach?
, 165 degrees - Answer What temperature should poultry and reheated foods reach?
145 degrees - Answer What temperature should seafood, beef, veal, lamb and pork reach?
Internally, thickest part - Answer Where should the temperature of foods always be
checked?
List the four ways to safely thaw frozen foods? - Answer 1) Microwave
2) In sink
3) As part of the cooking process
4) In refrigerator for 2 - 3 days
When one food allergen comes in contact with another food. - Answer What is cross -
contact?
Milk, soy, eggs, fish, shellfish, tree nuts, peanuts, and wheat - Answer List the big eight food
allergens.
Microbes that cause illness (GERMS) - Answer What are pathogens?
41 degrees or less - Answer What temperature should the refrigerator be?
Temperature Control Safety - Answer What does TCS stand for?
Four hours - Answer How long can foods be left out for before being thrown out?
Dairy, Meat/Fish, Eggs, Shellfish, Cooked starches, and fresh fruit/veggies. - Answer What six
foods are most at risk for time and temperature abuse (TCS)?
Wet, apply soap, rinse, dry - Answer What is the proper order for handwashing?
10-15 seconds - Answer Time hands should be scrubbed with soap.
After washing hands - Answer When should hand antiseptic be used?
