AZ Food Handlers Permit

[CH2] 7. Ready-to-eat foods are food served without additional washing or cooking to remove germs. List some examples of ready-to-eat foods:

sliced fruits and vegetables; salads; sandwiches; baked goods; tortillas; ice in drinks or food

[CH2] 2. Food handlers may not work with food when they are sick with any of the "Big 6" illnesses. These include...

Nontyphoidal Salmonella; Salmonella Typhi; Shigella; Shiga Toxin Producing E. Coli; Hepatitis A; Norovirus

[CH1] 6. PIC stands for:

Person in Charge

[CH2] 6. What is one acceptable piece of jewelry food worker can wear under a glove when preparing food?

Plain band style rings may be worn under a glove

[CH3] 9. The three types of cooling methods are...

Shallow pan; reducing the size; time and temperature

[CH2] 8. Food handlers can prevent bare hand contact with ready-to-eat foods by using:

Utensils; deli paper; single-use gloves

[CH2] 4. Proper Hand washing is a 6 step Process. What are those 6 steps?

Get hands wet; apply soap; scrub hands 10-15 sec; back of hands and between; rinse hand; disposable towel or air dryer

[CH2] 3. Good personal hygiene practices save lives! The most important hygiene practice is:

Handwashing

[CH3] 8. The three types of thawing methods are...

In cold water; In refrigerator; as a part of the cooking process

[CH1] 5. The 8 most common Food Allergens are...

Milk, soy, eggs, wheat, peanuts, nuts, fish, shellfish

[CH1] 3. The three hazards that cause foodborne illness are...

biological, chemical, physical

[CH2] 5. What are six important hygiene practices that all employees must follow?

Arrive to work with clean appearance and in clean clothes; hair must be effectively restrained; long beards must be restrained; fingernails must be trimmed; gloves must be worn over nail polish or artificial nails; no watches, rings, bracelets, or other jewelry (clean clothes, restrained hair, restricted beards, trimmed nails, gloves over polish, no jewelry)

[CH1] 7. List 5 Biological Contaminants:

Bacteria, Viruses, Live Parasites, Fungi, Molds

[CH1] 9. List 5 types of Physical Contaminants:

Bones, fruit pits, dead bugs, artificial nails, bandages

[CH1] 8. List 5 possible sources of Chemical Contaminants:

Cleaning and sanitizing chemicals, pesticides, personal care products, paints, certain types of metal when improperly used (sanitizing, pesticides, personal care products, metal)

[CH3] 2. Time and Temperature for Safety Foods (TCS) left out at room temperature for more than four hours must be:

Discarded

[CH3] 10.1: Fill in the missing times and temperatures for proper cooking: Meat - (Pork or Beef Roast, etc.) F : Time :

F : 145 F ; Time: 3 minutes

[CH3] 10.2: Raw eggs cooked for immediate service OR Fish (Fresh or Frozen) F : Time:

F: 145 ; Time: 15 seconds

[CH3] 10.3: Ground meats OR Flaked meats F : Time :

F: 155 ; Time: 15 seconds

[CH3] 10.4: Poultry (Chicken, Turkey) OR Ground poultry F : Time :

F: 165 ; Time: 15 seconds

[CH1] 4. Highly Susceptible Populations include....

Younger than 5, older than 65, immune compromised

[CH1] 1. Foodborne illness results in (a.) hospitalizations and (b.) deaths annually.

a. 128,000 hospitalizations b. 3,000 deaths

[CH3] 6. Cold, cooked food that needs to be reheated for hot holding must be heated to (a.) F for 15 seconds within (b.) hours, before being put onto the steam table to be held at (c.) F.

a. 165 F; b. 2 hours; c. 135 F

[CH5] 2. Time and Temperature for Safety (TCS) foods should be kept cold during their journey to your establishment and arrive at or below (a.) F.

a. 41 F

[CH3] 1. The temperature range in which bacteria can grow rapidly is between (a.) F and (b.) F. We call that temperature range the Danger Zone.

a. 41 F; b. 135 F

[CH3] 7. Unsafe thawing can let (a.) grow in the outer layers of the food, while the inside stays frozen.

a. Bacteria

[CH2] 1. Food Handlers must not work with food when they are sick and the following symptoms: (a.), (b.) (c.) and (d.) with (e).

a. Diarrhea ; b. vomiting ; c. jaundice ; d. fever ; e. sore throat

[CH3] 5. Use thermometers when you are working with food, cover pans, and stir food often to distribute heat evenly, and remember to never mix (a.) with (b.).

a. cold foods; b. cooked foods

[CH4] 2. Prevent cross-contamination by using one (a.) for fresh produce and a separate one for raw meat, poultry and seafood.

a. cutting board

[CH4] 6. Store soaps, sanitizers, cleaners, and pesticides separate from (a.), and (b.) areas.

a. food ; b. food prep

[CH4] 1. Cross contamination is the spread of contaminants from one (a.) or (b.) to another.

a. food ; b. surface

[CH5] 3. Packaged and canned foods that are opened, rusty, or severely damaged are not in (a.) condition and (b.) be returned or thrown away.

a. good ; b. must

[CH4] 3. To minimize contamination from accidental drips or other contact, store meat with a (a.) cooking temperature (like chicken) below meat with a (b.) cooking temperature (like fish).

a. higher ; b. lower

[CH4] 9. Pesticides are harmful substances that must only be handled by (a.), (b.), and only when food is carefully protected.

a. licensed ; b. applicators

[CH1] 2. Contaminated food often (a.), (b.), (c.), the same as any other food.

a. looks ; b. tastes ; c. smells

[CH4] 10. (a.) is the most effective way of keeping your kitchen pest-free.

a. prevention

[CH3] 3. The only way to be sure that you've cooked something to the right temperature is with a (a.), (b.)

a. probe; b. thermometer

[CH4] 7. If you have a mechanical dishwasher, you need to know that the dishes are reaching the correct temperatures for sanitization, so (a.) gauges and (b.) levels must be monitored.

a. temperature ; b. sanitizer

[CH4] 8. Just like (a.) drying is not acceptable for hand washing, it is also not used for dishwashing.

a. towel

[CH5] 1. Food obtained from (a.) are never appropriate to serve to customers.

a. unsafe sources

[CH4] 5. When cleaning and sanitizing dishware in a 3-compartment sink, you must first (a.), then (b.), and then (c.).

a. wash ; b. rinse ; c. sanitize

[CH4] 4. Both of these steps are important to keeping kitchens clean and safe, but the differences are important; (a.) uses soap and water to remove dirt and food from surfaces, while (b.) uses chemical or heat to kill germs.

a. washing ; b. sanitizing

[CH3] 4. When you are working with food it's key to (a.) quickly in (b.) batches.

a. work; b. small