Arizona Food Handlers Practice Test For Food

Arizona Food Handlers Practice Test For Food Safety Latest Update - with 50 Questions and 100% Verified & Detailed Correct Answers Guaranteed A+

Food Handlers Practice For Food Safety Questions and Answers

• 1.

If a customer has a food allergy and asks for the ingredients of a specific menu item,

you should:

• A.

Ask the customer for written proof that they have food allergies.

• B.

Advise them to eat something else.

• C.

Tell them the ingredient list.

• D.

Advise the customer that the information is confidential. 1 / 3

Correct Answer

• Tell them the ingredient list.

Explanation When a customer asks for the ingredients of a specific menu item due to a food allergy, the appropriate response is to tell them the ingredient list. It is important to provide this information to ensure the customer's safety and allow them to make an informed decision about what they can consume. Asking for written proof of their food allergies or advising them to eat something else may not be helpful or considerate. Similarly, advising that the information is confidential is not necessary in this situation.

Rate this question:

31

• 2.

The temperature range of the Danger Zone is:

• A.

Between 15 degrees C and 80 degrees C (60 degrees F and 180 degrees F)

• B.

Between 4 degrees C and 60 degrees C (40 degrees F and 140 degrees F)

• C.

Between 27 degrees C and 100 degrees C (80 degrees F and 212 degrees F)

• D.

Between 50 degrees C and 100 degrees C (40 degrees F and 140 degrees F) Correct Answer

• Between 4 degrees C and 60 degrees C (40 degrees F and 140 degrees F)

Explanation The "Danger Zone" refers to the temperature range in which foodborne bacteria can grow rapidly, potentially leading to food poisoning. This range is typically defined as between 4 degrees Celsius (40 degrees Fahrenheit) and 60 degrees Celsius (140 degrees Fahrenheit). Keeping food outside of this temperature range helps minimize the risk of bacterial growth.

Rate this question:

21 2 / 3

• 3.

The purpose of refrigeration is to:

• A.

Kill bacteria.

• B.

Make food taste better.

• C.

Slow down bacterial growth.

• D.

Put bacteria to sleep.Correct Answer

• Slow down bacterial growth.

Explanation The purpose of refrigeration is to slow down bacterial growth. When food is stored at low temperatures, it inhibits the growth of bacteria, which helps in preserving the food for a longer period. Refrigeration slows down the metabolic processes of bacteria, making it difficult for them to multiply and spoil the food. While refrigeration may not completely kill bacteria, it significantly reduces their growth rate and keeps the food fresh and safe to consume for a longer time.

Rate this question:

25

• 4.

Which conditions do bacteria need to live and grow?

• A.

High protein food

• B.

Moisture

• / 3