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Unofficial practice questions, not affiliated with the Arizona Department of Health Services or any county health department. Bank checked October 14, 2026.
A cook's stem thermometer shows only Fahrenheit. How far off may it be under the 2017 code?Answer: Within 2°F. Source: FDA Food Code 2017, ¶ 4-203.11(B) (incorporated by A.A.C. R9-8-104)
A cooled tamale is reheated for one customer's order, to be eaten right away. What temperature is required?Answer: It may be served at any temperature. Source: FDA Food Code 2017, ¶ 3-403.10 (incorporated by A.A.C. R9-8-103)
A grill serves thin carne asada and tilapia fillets. What must the kitchen's thermometer have to measure them?Answer: A small-diameter probe. Source: FDA Food Code 2017, ¶ 4-302.12(B) (incorporated by A.A.C. R9-8-104)
A pork chop is cooked to order in a Phoenix diner. What is the minimum?Answer: 145°F for 15 seconds. Source: FDA Food Code 2017, ¶ 3-401.11(A)(1) (incorporated by A.A.C. R9-8-103)
A raw bratwurst is microwaved from start to finish. What reading must every part show?Answer: 165°F. Source: FDA Food Code 2017, ¶ 3-401.12 (incorporated by A.A.C. R9-8-103)
A tub of house-made salsa with cut tomatoes will be kept longer than 24 hours. What does the code require?Answer: A date mark showing when it must be used or discarded. Source: FDA Food Code 2017, ¶ 3-501.17(A) (incorporated by A.A.C. R9-8-103)
Show all 109 questions (103 more)
Time, temperature and thermometers, continued
Arizona's hot-holding minimum used to be 130°F. What is it under the 2017 Food Code?Answer: 135°F. Source: FDA Food Code 2017, ¶ 3-501.16(A)(1) (incorporated by A.A.C. R9-8-103); ADHS, Food and Drink Rules, Food Code Updates
At 41°F, what is the longest that date-marked food may be kept, counting the day it was made as Day 1?Answer: 7 days. Source: FDA Food Code 2017, ¶ 3-501.17(A) (incorporated by A.A.C. R9-8-103)
Breakfast burritos leave the warmer at 135°F and are held by time alone. When must any left be thrown out?Answer: After 4 hours. Source: FDA Food Code 2017, ¶ 3-501.19(B) (incorporated by A.A.C. R9-8-103)
Canned refried beans from a food processing plant are heated for hot holding. What must they reach?Answer: At least 135°F. Source: FDA Food Code 2017, ¶ 3-403.11(C) (incorporated by A.A.C. R9-8-103)
Cold cut fruit starts at 41°F and is held by time alone for 6 hours. What may its temperature never exceed?Answer: 70°F. Source: FDA Food Code 2017, ¶ 3-501.19(C) (incorporated by A.A.C. R9-8-103)
Cooled green chile stew is reheated for the steam table. What must all parts reach?Answer: 165°F for 15 seconds. Source: FDA Food Code 2017, ¶ 3-403.11(A) (incorporated by A.A.C. R9-8-103)
Frozen tilapia is thawed under running water. What is the warmest the water may be?Answer: 70°F. Source: FDA Food Code 2017, ¶ 3-501.13(B) (incorporated by A.A.C. R9-8-103)
How long is the whole cooling process allowed to take, from 135°F to 41°F?Answer: A total of 6 hours. Source: FDA Food Code 2017, ¶ 3-501.14(A)(2) (incorporated by A.A.C. R9-8-103)
How long must turkey stay at 165°F under the 2017 edition?Answer: Less than 1 second. Source: FDA Food Code 2017, ¶ 3-401.11(A)(3) (incorporated by A.A.C. R9-8-103)
How quickly must reheating for hot holding be finished?Answer: Within 2 hours. Source: FDA Food Code 2017, ¶ 3-403.11(D) (incorporated by A.A.C. R9-8-103)
In the first stage of cooling, cooked food goes from 135°F to what temperature within 2 hours?Answer: 70°F. Source: FDA Food Code 2017, ¶ 3-501.14(A)(1) (incorporated by A.A.C. R9-8-103)
Macaroni salad is mixed from ingredients at room temperature. How long to bring it to 41°F?Answer: Within 4 hours. Source: FDA Food Code 2017, ¶ 3-501.14(B) (incorporated by A.A.C. R9-8-103)
May a food thermometer have a glass stem?Answer: Only with a shatterproof coating. Source: FDA Food Code 2017, ¶ 4-201.12 (incorporated by A.A.C. R9-8-104)
Raw chicken is checked at the back door on delivery. What is the warmest it may be accepted?Answer: 41°F. Source: FDA Food Code 2017, ¶ 3-202.11(A) (incorporated by A.A.C. R9-8-103)
Raw shell eggs arrive in a refrigerated truck. What air temperature must the truck hold?Answer: 45°F or less. Source: FDA Food Code 2017, ¶ 3-202.11(C) (incorporated by A.A.C. R9-8-103)
Roasted corn is cooked to be held hot at a Tucson buffet. What is the minimum cooking temperature?Answer: 135°F. Source: FDA Food Code 2017, ¶ 3-401.13 (incorporated by A.A.C. R9-8-103)
Under the 2017 Food Code Arizona uses, what must a ground beef patty reach?Answer: 155°F for 17 seconds. Source: FDA Food Code 2017, ¶ 3-401.11(A)(2) (incorporated by A.A.C. R9-8-103)
What is the warmest that cut cantaloupe may be held cold?Answer: 41°F. Source: FDA Food Code 2017, ¶ 3-501.16(A)(2) (incorporated by A.A.C. R9-8-103)
What schedule does the code give for calibrating the thermometers that check food?Answer: As the manufacturer specifies. Source: FDA Food Code 2017, ¶ 4-502.11(B) (incorporated by A.A.C. R9-8-104)
Personal hygiene and health 18
A baker has acrylic nails. Under what condition may the baker shape exposed dough?Answer: Only under intact gloves. Source: FDA Food Code 2017, ¶ 2-302.11(B) (incorporated by A.A.C. R9-8-102)
A cook pulls on a fresh pair of single-use gloves. What is the limit on their use?Answer: For one task only. Source: FDA Food Code 2017, ¶ 3-304.15(A) (incorporated by A.A.C. R9-8-103)
A cook rinses hands in the vegetable prep sink. What does the code say?Answer: It is not allowed. Source: FDA Food Code 2017, ¶ 2-301.15 (incorporated by A.A.C. R9-8-102)
A cook was excluded for vomiting from an ordinary stomach bug, with no diagnosis. When may the cook come back?Answer: After at least 24 hours without symptoms. Source: FDA Food Code 2017, ¶ 2-201.13(A)(1) (incorporated by A.A.C. R9-8-102)
A food employee notices one of these before a shift. Which has to be reported to the person in charge?Answer: Jaundice. Source: FDA Food Code 2017, ¶ 2-201.11(A)(1) (incorporated by A.A.C. R9-8-102)
A prep cook vomited before the shift. What must the person in charge do?Answer: Exclude the cook. Source: FDA Food Code 2017, ¶ 2-201.12(A) (incorporated by A.A.C. R9-8-102)
A pus-filled cut opens on a prep cook's knuckle. What protection does the code accept for working with food?Answer: An impermeable cover and a glove over it. Source: FDA Food Code 2017, ¶ 2-201.11(A)(1)(e) (incorporated by A.A.C. R9-8-102)
A sandwich maker takes off a watch and bracelets before the shift. What may stay on?Answer: A plain ring such as a wedding band. Source: FDA Food Code 2017, ¶ 2-303.11 (incorporated by A.A.C. R9-8-102)
A server in a nursing home kitchen has a sore throat with fever. What does the code require?Answer: Exclusion from the establishment. Source: FDA Food Code 2017, ¶ 2-201.12(G) (incorporated by A.A.C. R9-8-102)
Allergies leave a Tempe cook sneezing nonstop with a dripping nose. What is off limits?Answer: Exposed food and clean utensils. Source: FDA Food Code 2017, ¶ 2-401.12 (incorporated by A.A.C. R9-8-102)
The Food Code's handwash takes at least 20 seconds. How much of that is the vigorous lathered rubbing?Answer: At least 10 to 15 seconds. Source: FDA Food Code 2017, ¶ 2-301.12(B)(3) (incorporated by A.A.C. R9-8-102)
How long is the whole hand-cleaning procedure in the Food Code?Answer: At least 20 seconds. Source: FDA Food Code 2017, ¶ 2-301.12(A) (incorporated by A.A.C. R9-8-102)
How many times may a utensil be used to taste food before it is washed?Answer: Once. Source: FDA Food Code 2017, ¶ 3-301.12 (incorporated by A.A.C. R9-8-103)
What does the Food Code require an establishment to have for a vomiting accident in the dining room?Answer: Written procedures for employees to follow. Source: FDA Food Code 2017, ¶ 2-501.11 (incorporated by A.A.C. R9-8-102)
What is a hair restraint for, in the code's words?Answer: To keep hair off exposed food. Source: FDA Food Code 2017, ¶ 2-402.11(A) (incorporated by A.A.C. R9-8-102)
What may a food employee use to touch a ready-to-eat sandwich?Answer: Deli tissue, tongs or single-use gloves. Source: FDA Food Code 2017, ¶ 3-301.11(B) (incorporated by A.A.C. R9-8-103)
Where may a food employee eat a snack?Answer: Only in a designated area. Source: FDA Food Code 2017, ¶ 2-401.11(A) (incorporated by A.A.C. R9-8-102)
Which task on a Mesa cook's shift is followed by a required handwash?Answer: Handling soiled equipment or utensils. Source: FDA Food Code 2017, ¶ 2-301.14 (incorporated by A.A.C. R9-8-102)
Preventing contamination 20
The 2017 code's definitions name the major food allergens. Which of these is among them?Answer: Soybeans. Source: FDA Food Code 2017, ¶ 1-201.10(B) (incorporated by A.A.C. R9-8-101)
A case of canned tomatoes arrives with a badly dented, leaking can. What does the code say about food packages?Answer: They must be in good condition. Source: FDA Food Code 2017, ¶ 3-202.15 (incorporated by A.A.C. R9-8-103)
A cook brings in potato salad made in a home kitchen for the deli case. What does the code say?Answer: It may not be used or offered. Source: FDA Food Code 2017, ¶ 3-201.11(B) (incorporated by A.A.C. R9-8-103)
A cook sneezes directly onto a tray of plated desserts. What happens to the desserts?Answer: They are discarded. Source: FDA Food Code 2017, ¶ 3-701.11(D) (incorporated by A.A.C. R9-8-103)
A guest at a buffet wants seconds. What may a food employee not use to serve them?Answer: The guest's soiled plate. Source: FDA Food Code 2017, ¶ 3-304.16(A) (incorporated by A.A.C. R9-8-103)
A menu offers steak tartare. What must the establishment give the customer?Answer: A disclosure and a reminder. Source: FDA Food Code 2017, ¶ 3-603.11 (incorporated by A.A.C. R9-8-103)
After the last oyster in a container is served, how long is the shellstock tag kept?Answer: 90 calendar days. Source: FDA Food Code 2017, ¶ 3-203.12(C) (incorporated by A.A.C. R9-8-103)
Between servings, how is a spoon stored in a pan of beans?Answer: In the food, handle above the top. Source: FDA Food Code 2017, ¶ 3-304.12(A) (incorporated by A.A.C. R9-8-103)
Degreaser is poured from a drum into a spray bottle. What must the bottle show?Answer: The common name of the material. Source: FDA Food Code 2017, ¶ 7-102.11 (incorporated by A.A.C. R9-8-107)
Ice was used to chill bottled drinks in a cooler. May it then be used in beverages?Answer: No, it may not be used as food. Source: FDA Food Code 2017, ¶ 3-303.11 (incorporated by A.A.C. R9-8-103)
In a walk-in, where does raw chicken go in relation to ready-to-eat salad?Answer: Separated from it. Source: FDA Food Code 2017, ¶ 3-302.11(A)(1) (incorporated by A.A.C. R9-8-103)
Raw fruits and vegetables are washed before being cut. What are they washed in?Answer: Water. Source: FDA Food Code 2017, ¶ 3-302.15(A) (incorporated by A.A.C. R9-8-103)
Rolls come back untouched from a table. What happens to them?Answer: They are not offered again. Source: FDA Food Code 2017, ¶ 3-306.14(A) (incorporated by A.A.C. R9-8-103)
Sacks of masa are shelved in dry storage. What is the least clearance from the floor?Answer: At least 6 inches. Source: FDA Food Code 2017, ¶ 3-305.11(A)(3) (incorporated by A.A.C. R9-8-103)
Sugar is moved from its bag into a bin. What must the bin carry?Answer: The common name of the food. Source: FDA Food Code 2017, ¶ 3-302.12 (incorporated by A.A.C. R9-8-103)
Where do in-use wet wiping cloths stay between uses?Answer: In a chemical sanitizer solution. Source: FDA Food Code 2017, ¶ 3-304.14(B)(1) (incorporated by A.A.C. R9-8-103)
Which food may not be put out for consumer self-service?Answer: Raw, unpackaged ground beef. Source: FDA Food Code 2017, ¶ 3-306.13(A) (incorporated by A.A.C. R9-8-103)
Which of these is a prohibited place to store food?Answer: A toilet room. Source: FDA Food Code 2017, ¶ 3-305.12 (incorporated by A.A.C. R9-8-103)
Which storage spot for a case of degreaser breaks the code?Answer: Above food, equipment or single-service articles. Source: FDA Food Code 2017, ¶ 7-201.11(B) (incorporated by A.A.C. R9-8-107)
Who watches a self-service salad bar?Answer: Trained food employees. Source: FDA Food Code 2017, ¶ 3-306.13(C) (incorporated by A.A.C. R9-8-103)
Cleaning and sanitizing 16
A bar uses an iodine sanitizer for glassware. What range must the test paper show?Answer: Between 12.5 and 25 mg/L. Source: FDA Food Code 2017, ¶ 4-501.114(B) (incorporated by A.A.C. R9-8-104)
A cutting board held raw beef and is needed next for lettuce. What comes first?Answer: The board is cleaned and sanitized. Source: FDA Food Code 2017, ¶ 4-602.11(A)(2) (incorporated by A.A.C. R9-8-104)
A deli slicer is in steady use with ham and turkey. How often, at the least, is it cleaned?Answer: Every 4 hours. Source: FDA Food Code 2017, ¶ 4-602.11(C) (incorporated by A.A.C. R9-8-104)
An irreversible temperature label rides through a heat-sanitizing dish machine on a plate. What must it register?Answer: 160°F. Source: FDA Food Code 2017, ¶ 4-703.11(B) (incorporated by A.A.C. R9-8-104)
At what point in the cycle does the code place sanitizing?Answer: Before use, after cleaning. Source: FDA Food Code 2017, ¶ 4-702.11 (incorporated by A.A.C. R9-8-104)
Before plates are washed, what is done with the leftover food on them?Answer: It is scraped into the garbage. Source: FDA Food Code 2017, ¶ 4-603.12(A) (incorporated by A.A.C. R9-8-104)
Cloths used to wipe up raw chicken juices are kept how?Answer: Separate from cloths used for other purposes. Source: FDA Food Code 2017, ¶ 3-304.14(C) (incorporated by A.A.C. R9-8-103)
Damp wiping cloths end the night in the laundry bin. How often must that happen?Answer: Daily. Source: FDA Food Code 2017, ¶ 4-802.11(D) (incorporated by A.A.C. R9-8-104)
Dishes are washed by hand at an Arizona snack bar. What is the fewest compartments its sink may have?Answer: At least 3. Source: FDA Food Code 2017, ¶ 4-301.12(A) (incorporated by A.A.C. R9-8-104)
For hot water sanitizing in a sink, what water temperature is required?Answer: 171°F or above. Source: FDA Food Code 2017, ¶ 4-501.111 (incorporated by A.A.C. R9-8-104)
How is the strength of a sanitizing solution checked?Answer: With a test kit. Source: FDA Food Code 2017, ¶ 4-302.14 (incorporated by A.A.C. R9-8-104)
How often is the inside of a microwave oven cleaned?Answer: At least every 24 hours. Source: FDA Food Code 2017, ¶ 4-602.12(B) (incorporated by A.A.C. R9-8-104)
How warm is the wash solution kept in manual warewashing?Answer: Not less than 110°F. Source: FDA Food Code 2017, ¶ 4-501.19 (incorporated by A.A.C. R9-8-104)
May the three-compartment sink be used for handwashing?Answer: No. Source: FDA Food Code 2017, ¶ 4-501.16(A) (incorporated by A.A.C. R9-8-104)
Tongs come out of the sanitizer compartment. What does the 2017 code say about drying them?Answer: They are air-dried. Source: FDA Food Code 2017, ¶ 4-901.11 (incorporated by A.A.C. R9-8-104)
Utensils are sanitized by hand in hot water. How long must they be immersed?Answer: At least 30 seconds. Source: FDA Food Code 2017, ¶ 4-703.11(A) (incorporated by A.A.C. R9-8-104)
Housekeeping and maintenance 13
A bucket of dirty mop water needs emptying. Which fixture is off limits?Answer: In a food preparation sink. Source: FDA Food Code 2017, ¶ 6-501.15 (incorporated by A.A.C. R9-8-106)
A cutting board is so scored it can no longer be cleaned well. What does the code say?Answer: Resurface it or discard it. Source: FDA Food Code 2017, ¶ 4-501.12 (incorporated by A.A.C. R9-8-104)
A light hangs over an open prep table. What must be true of its bulb?Answer: It is shielded or shatter-resistant. Source: FDA Food Code 2017, ¶ 6-202.11(A) (incorporated by A.A.C. R9-8-106)
A stack of sheet pans sits in the handwashing sink. What is wrong?Answer: The sink must stay accessible. Source: FDA Food Code 2017, ¶ 5-205.11 (incorporated by A.A.C. R9-8-105)
After mopping, how is the mop stored?Answer: In a position that lets it air-dry. Source: FDA Food Code 2017, ¶ 6-501.16 (incorporated by A.A.C. R9-8-106)
An outdoor dumpster holds food scraps. How is it kept?Answer: Covered with tight-fitting lids. Source: FDA Food Code 2017, ¶ 5-501.113(B) (incorporated by A.A.C. R9-8-105)
Dead flies collect in a light trap over the back hall. What does the code require?Answer: They are removed regularly. Source: FDA Food Code 2017, ¶ 6-501.112 (incorporated by A.A.C. R9-8-106)
How is a kitchen's outside delivery door kept from letting in insects and rodents?Answer: It is solid, self-closing and tight-fitting. Source: FDA Food Code 2017, ¶ 6-202.15(A) (incorporated by A.A.C. R9-8-106)
How is the door of a toilet room kept?Answer: Closed, except during cleaning and maintenance. Source: FDA Food Code 2017, ¶ 6-501.19 (incorporated by A.A.C. R9-8-106)
May a plastic to-go fork be washed and given to another customer?Answer: No, it may not be reused. Source: FDA Food Code 2017, ¶ 4-502.13(A) (incorporated by A.A.C. R9-8-104)
The sewer backs up into the kitchen. What must the license holder do?Answer: Stop operations and notify the regulatory authority. Source: FDA Food Code 2017, ¶ 8-404.11(A) (incorporated by A.A.C. R9-8-108)
When is most floor and wall cleaning done?Answer: After closing, when little food is exposed. Source: FDA Food Code 2017, ¶ 6-501.12(B) (incorporated by A.A.C. R9-8-106)
Which step does the code list for controlling pests?Answer: Routinely inspecting incoming shipments. Source: FDA Food Code 2017, ¶ 6-501.111 (incorporated by A.A.C. R9-8-106)
Arizona's rules: counties, cards and gloves 17
A parent volunteers at a school fundraiser where food is served, overseen by the person in charge. May a county require a food handler card of the parent?Answer: No. Source: A.R.S. § 11-269.28(A)
A worker holds a food handler card issued by one Arizona county and moves to another county that requires one. Is the card good there?Answer: Yes, until it expires. Source: A.R.S. § 11-269.12(E)
Arizona's food rule adopts a model code by reference. Which edition?Answer: 2017. Source: A.A.C. R9-8-101(A)
At a Maricopa County special event, when must the food employees be trained?Answer: Before the event starts. Source: Maricopa County Environmental Health Code, Chapter VII, Regulation 2(b)
The Food Code says "permit". What word does Arizona's rule use in its place?Answer: License. Source: A.A.C. R9-8-101(C)(1)
How long does a Maricopa County food employee certificate last?Answer: 3 years. Source: Maricopa County Environmental Health Code, Chapter VII, Regulation 4(b)
How many times may a county let a person attempt the food handler course?Answer: A county may not limit the attempts. Source: A.R.S. § 11-269.12(F)
In Maricopa County, how soon must a new food employee be trained?Answer: Within 30 days. Source: Maricopa County Environmental Health Code, Chapter VII, Regulation 2(a)
Must an Arizona food handler course be taken in a classroom with a proctor?Answer: No, and it may be taken online. Source: A.R.S. § 11-269.12(B)
What does Arizona's rule say about latex gloves and food?Answer: They may not directly contact food. Source: A.A.C. R9-8-103(B)(2)
What kind of single-use glove does Arizona's rule require for ready-to-eat food?Answer: Non-latex. Source: A.A.C. R9-8-103(B)(1)
What must an Arizona vending machine carry on a permanent sign?Answer: A unique identifier and a telephone number. Source: A.A.C. R9-8-106(B)(1)
What must each Maricopa County food establishment keep on its premises about training?Answer: A separate file of training documentation. Source: Maricopa County Environmental Health Code, Chapter VII, Regulation 2(d)
What standard must a food handler certificate training course meet under Arizona law?Answer: ASTM standard E2659-09. Source: A.R.S. § 11-269.12(A)
Which topic does Arizona law require a food handler course to address?Answer: The type, calibration and use of thermometers. Source: A.R.S. § 11-269.12(A)(1)
Who decides whether a food handler certificate is required for a food job in Arizona?Answer: The county. Source: A.R.S. § 11-269.12(A)
Who sets how soon the course must be finished and when the certificate is renewed?Answer: The county. Source: A.R.S. § 11-269.12(C)
This unofficial food handlers practice test for Arizona asks 109 questions on the 2017 FDA Food Code the state incorporates, each answer naming its source. Not affiliated with the Arizona Department of Health Services or any county health department.
Read the full guide
Is there an Arizona food handlers test?
Not a state one. Under A.R.S. 11-269.12 each county decides whether food workers need training and a card, and the course must meet ASTM standard E2659-09 and cover five topics: time and temperature, hygiene, preventing contamination, cleaning and sanitizing, and housekeeping and maintenance. The topics here follow that list.
What Arizona does differently
Arizona incorporates the 2017 Food Code, so ground beef cooks to 155°F for 17 seconds and hot food holds at 135°F, up from 130°F. Its own rule bans latex gloves in contact with food.
A county may not limit how many times you attempt the course, and no proctor is required.
A county may not require a card of a volunteer at a school event outside regular meal service who is overseen by a person in charge (A.R.S. 11-269.28).
Questions and answers
Is this the real Arizona food handlers card test?
No. These are our own questions; none comes from any county's or training provider's course, and a score here earns no card.
Do I need a food handlers card in Arizona?
State law leaves it to each county. Maricopa County requires training within 30 days of starting food work; ask your own county health department about its rule.
How many questions are on the food handlers test in AZ?
There is no state question count or pass mark, because each county's accepted course gives its own test. Ask that course how its test is scored. The 40-question practice exam here is this site's choice.
Is there an Arizona food handlers study guide?
The state publishes no single study guide. The five topics a course must teach are listed in A.R.S. 11-269.12(A), and the rules behind them are in the 2017 FDA Food Code.
How long is an Arizona food handlers card good for?
The county sets the renewal period. In Maricopa County a certificate expires three years from the date of issue. A county-issued card is valid in any other county that requires one until it expires.