Arizona Food Handlers Card Test Answers 2024 (Practice Test)

Last Updated on August 10, 2024

Arizona Food Handlers Card Test Answers 2024 (Practice Test). Our main goal is to provide you with the latest study guide, practice test questions, and answers to get your Food Handler Card. Arizona requires Food Handlers to earn an AZ Food Handlers Card(also known as a Food Handlers Card, Permit, or License).

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Arizona Food Handlers Card Test Answers

If you’re preparing for the Arizona Food Handlers Card test, you’re on the right page. This article provides an overview of what you can expect on the final test and offers multiple practice tests with answers.

Arizona Food Handlers Card Test Answers

1 / 40

What is the maximum time allowed for the initial heating in non-continuous cooking?

A) 15 minutes

B) 30 minutes

C) 45 minutes

D) 60 minutes

2 / 40

What must be done continuously while using a gyro spit?

A) The spit must be rotated, and the heat source must remain on.

B) The spit should be rotated every 10 minutes.

C) The heat source should be turned off intermittently.

D) The spit should be rotated only when serving.

3 / 40

Which of the following is NOT permitted when using an Atmospheric Vacuum Breaker (AVB) with a chemical dispenser?

A) Connecting the AVB to a Y-valve

B) Installing an AVB above the greatest elevation of use

C) Using a dedicated water supply line

D) Installing a shut-off type spray nozzle downstream of the AVB

4 / 40

Which of the following statements is true regarding the Health Insurance Portability and Accountability Act (HIPAA)?

A) HIPAA prevents managers from asking employees about foodborne illness symptoms.

B) HIPAA does not apply to restaurant workers.

C) HIPAA allows managers to share employee health information with other staff.

D) HIPAA prevents healthcare providers from sharing an employee’s health information with their manager.

5 / 40

What temperature should trimmed meat be heated to for hot holding?

A) 120°F

B) 125°F

C) 135°F

D) 145°F

6 / 40

Which backflow prevention method is recommended for post-mix carbonated beverage installations?

A) Atmospheric Vacuum Breaker (AVB)

B) Reduced Pressure Principle Zone Assembly (RPZ)

C) Hose Connection Vacuum Breaker

D) Double Check Valve Assembly

7 / 40

What does the FDA Food Code encourage restaurant managers to do?

A) Avoid conversations with employees about illness.

B) Ensure employees are aware of reporting foodborne illness symptoms.

C) Ignore potential symptoms of foodborne illness.

D) Only speak to employees after a confirmed diagnosis.

8 / 40

Which of the following pathogens is included in the "Big 6" that food employees need to be aware of?

A) Influenza virus

B) Rotavirus

C) Rhinovirus

D) Norovirus

9 / 40

What is the recommended hot holding temperature for Al Pastor meat until it is served?

A) 120°F

B) 125°F

C) 130°F

D) 135°F or above

10 / 40

What is the correct storage location for raw ground meats and pooled eggs?

A) Above raw pork, beef, seafood, and whole eggs

B) Below raw chicken/poultry

C) On the same shelf as ready-to-eat foods

D) At the very bottom of the storage unit

11 / 40

What are the common symptoms of foodborne illness that should be reported by food employees?

A) Coughing and sneezing

B) Vomiting and diarrhea

C) Headache and dizziness

D) Fatigue and muscle aches

12 / 40

What is the required clearance for installing a backflow preventer like an RPZ above a floor sink?

A) At least 24 inches

B) At least 12 inches

C) At least 6 inches

D) No clearance is required

13 / 40

What is the primary purpose of date marking ready-to-eat, Time/Temperature Control for Safety (TCS) foods?

A) To keep track of inventory

B) To prevent the growth of harmful bacteria at 41°F

C) To label food for customer preference

D) To determine when to freeze the food

14 / 40

Which types of foods require a consumer advisory if served raw or undercooked?

A) Vegetables and fruits

B) Grains and legumes

C) Animal foods such as beef, eggs, fish, lamb, pork, poultry, or shellfish

D) Dairy products

15 / 40

How long should it take to cool food from 135°F to 70°F?

A) Less than 1 hour

B) Less than 2 hours

C) Less than 4 hours

D) Less than 6 hours

16 / 40

According to the FDA Food Code, what must every food establishment have for responding to vomiting or diarrheal events?

A) A designated sick room

B) A written clean-up procedure

C) A medical professional on site

D) A special ventilation system

17 / 40

To what minimum temperature should the meat on the spit be cooked?

A) 145°F

B) 150°F

C) 155°F

D) 160°F

18 / 40

After the initial heating, what is the required cooling process for food?

A) Cool from 135°F to < 70°F within 4 hours and to < 41°F in a total of 8 hours.

B) Cool from 135°F to < 41°F within 4 hours.

C) Cool from 135°F to < 70°F within 2 hours and to < 41°F in a total of 6 hours.

D) Cool from 135°F to < 70°F within 1 hour and to < 41°F in a total of 3 hours.

19 / 40

What is the critical temperature range for cooling foods to prevent bacterial growth?

A) 100°F to 70°F

B) 150°F to 50°F

C) 120°F to 80°F

d) 135°F to 41°F

20 / 40

What should be the first step before cleaning up vomit or diarrhea?

A) Start mopping the area immediately

B) Notify the health department

C) Remove ill customers, workers, and others from the area

D) Pour bleach directly on the affected area

21 / 40

Can restaurant managers legally ask employees about foodborne illness symptoms?

A) No, it is a violation of HIPAA.

B) Yes, they are encouraged to do so.

C) Only if the employee volunteers the information.

D) Only if the illness is confirmed by a healthcare provider.

22 / 40

What is the general rule regarding pets in food establishments?

A) Pets are always allowed in food establishments.

B) Pets are generally not allowed in food establishments.

C) Pets are allowed only in food preparation areas.

D) Pets are allowed only in customer seating areas.

23 / 40

Which equipment is required to ensure proper cleaning and sanitizing of hydration equipment?

A) A two-compartment sink

B) A garden hose

C) A three-compartment sink

D) A power washer

24 / 40

What corrective action should be taken if food does not cool from 135°F to 70°F within 2 hours?

A) Reheat and try cooling again

B) Freeze the food immediately

C) Discard the food

D) Continue cooling without any changes

25 / 40

How often must a Reduced Pressure Principle Zone Assembly (RPZ) be tested?

A) Monthly

B) Annually

C) Every five years

D) Only when installed

26 / 40

What must be included in a consumer advisory according to the 2017 FDA Food Code?

A) A list of all menu items

B) Only a reminder about food safety

C) Both a disclosure and a reminder

D) A cooking demonstration for customers

27 / 40

What size of meat spit is recommended when preparing Al Pastor?

A) Large meat spit

B) Small meat spit

C) Medium meat spit

D) The size does not matter

28 / 40

What is the maximum recommended depth or thickness of food in a container for cooling?

A) 6 inches

B) 8 inches

C) 4 inches

D) 10 inches

29 / 40

What must ice machines used for hydration be labeled with?

A) “Ice is for cleaning only”

B) “Ice is for human consumption only”

C) “Ice is not for human consumption”

D) “Ice is for staff use only”

30 / 40

Which statement about dogs on dog-friendly patios is correct?

A) Dogs are allowed on any seat or table.

B) Dogs are allowed to roam without restriction.

C) Dogs can have contact with reusable food service dishes.

D) Dogs must be kept on a leash and under the control of the customer.

31 / 40

What is the maximum number of days that TCS foods can be held at 41°F before they must be consumed or discarded?

A) 3 days

B) 5 days

C) 7 days

D) 10 days

32 / 40

What is the recommended storage order for raw chicken/poultry in a cold holding unit?

A) Above ready-to-eat foods

B) Below ready-to-eat foods and above raw ground meats

C) On the top shelf above all other foods

D) Next to ready-to-eat foods

33 / 40

What does “non-continuous cooking” refer to?

A) Cooking food continuously until fully cooked.

B) Cooking food using a process where initial heating is intentionally halted to be completed later.

C) Cooking food only partially without any further cooking.

D) Cooking food in one continuous step without interruption.

34 / 40

What is the required concentration of chlorine for sanitizing water bottles and coolers?

A) 25 ppm in water at 60˚F

B) 50 ppm in water at 75˚F

C) 100 ppm in water at 85˚F

D) 10 ppm in water at 55˚F

35 / 40

All cross-connection hazards must be prevented and plumbing must comply with current codes.

True

False

36 / 40

What is a requirement for dog-friendly patios in food establishments?

A) Dogs can roam freely on the patio.

B) There must be a separate entrance for dogs to access the patio.

C) Food preparation is allowed on the patio.

D) Dogs can be seated on patrons’ laps.

37 / 40

What type of containers is recommended for cooling food?

A) Plastic containers

B) Metal containers

C) Glass containers

D) Styrofoam containers

38 / 40

What must be posted at a dog-friendly patio?

A) A “No Dogs Allowed” sign.

B) A “Dog Friendly Patio” sign issued by the Environmental Services Department.

C) A “Service Animals Only” sign.

D) A “Pets Welcome” sign.

39 / 40

What type of meat spit is recommended for use according to the guidance?

A) Pre-cooked meat spit

B) Raw meat spit

C) Frozen meat spit

D) Cured meat spit

40 / 40

Under what condition are service animals allowed in food establishments?

A) Only if they are kept outside the food preparation area.

B) Only if they are kept on a leash.

C) Only if a health or safety hazard will not result from their presence.

D) Only if they are registered with the Environmental Services Department.

Your score is

What is the Arizona Food Handler Card?

The information below provides an overview of food handler training requirements for each county in Arizona. For county-specific food handler training requirements and opportunities, contact your county’s environmental health office and inform them that you are a Cottage Food registrant.

Under ARS 36-136(H)(4)(g), all food preparers working under the Arizona Cottage Food Program, regardless of their county of residence, are required to complete a food handler training course from an accredited program and maintain active certification.

For example, Maricopa County requires all food-handling employees to obtain a Food Handler’s Certificate. The person in charge of the food establishment ensures that all food-handling employees obtain this certification.

Arizona Food Handler Card Certification

In Arizona, county health departments can provide Food Handler’s Cards. To obtain a Food Handler’s Certificate, you must pass an exam administered by an ANSI-accredited provider or an ANSI-accredited provider offering exams in alternate languages.

The certificate provided after completing the course proves that you have passed the course. If you prefer a card instead of just the certificate, please bring the certificate with you. We will make a copy for our records and issue you a card at no additional cost.

Certification Name	Arizona Food Handler Card
Language Offered	English or Spanish
Course Fee	$8
Minimum Passing Marks	70%
Retake Limit	Twice – Retake the test for free if you don’t pass.
Certificate Validity	Three years
Exam Mode	Online Computer Based Test
Questions Types	Multiple Choice and true/false

Once the training is completed, the certificate or card is valid for three years.

Arizona Food Handler Card Exam

The exam is usually a multiple-choice test, though its format can vary. Its duration can vary, but it is typically 1-2 hours. The passing score is usually around 70-75%, but this can vary by the exam provider.

Testing Providers

Accredited Providers: The exam must be administered by ANSI-accredited providers. ANSI (American National Standards Institute) accreditation ensures that the provider meets high exam quality and fairness standards.

Providers: Several organizations, including ServSafe, Prometric, and others, offer ANSI-accredited food handler training and certification. Some providers also offer exams in multiple languages.