ARIZONA EFOODHANDLERS EXAM ACTUAL EXAM 150 QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES (VERIFIED ANSWERS) |ALREADY GRADED A+

ARIZONA EFOODHANDLERS EXAM 2023-2024

ACTUAL EXAM 150 QUESTIONS AND CORRECT

DETAILED ANSWERS WITH RATIONALES (VERIFIED

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 - ANSWER165F for <1 xss=removed>

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

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

what are 3 acceptable methods for cooling Food? - ANSWER- -a

shallow pan in the fridge

-size reduction in the fridge

-time/temp method (ice bath)

> 1.the first requirement is to cool food to 70 degrees F in 2 hours

> 2. Then withing the next four hours, food must cool from 70

degrees to 41F. This process cannot exceed a total of 6 hours.

When using the time/temp method for cooling, the first requirement is to

cool food to 70 degrees F in ___ hours. Then, within the next four hours,

food must cool from 70 degrees to __F, not to exceed a total of ___

hours. - ANSWER- 2

41

6

Cold, cooked food that needs to be reheated for hot holding must be

heated to _____ F for 15 seconds within ___ hours, before being put

onto the steam table to be held at ____F. The steam table should already

be hot before food is placed inside. - ANSWER- 165

2

135

what is one important rule that can help you avoid cross contamination

when storing or preparing food? - ANSWER- keep vegetables and meats

separate