Food Handlers Card Exam For Arizona - Questions And Answers

Ground meats and eggs not consumed right away should be cooked to {Ans: 155 degrees or more}What are contaminants {Ans: Organisms known to cause illness, bacteria or viruses (chemical or physical)}Where are chemicals to be stored? {Ans: Away from utensils and food, food prep areasStore below food prep/ sink}Wiping cloths should be stored {Ans: in the sanitizing solution that is mixed to proper concentration between uses. Chlorine sanitizing solution should be between 50 and 100 parts per million}To prevent cross contamination {Ans: Wash your hands, wash and sanitize all food contact surfaces, prepare raw meat away from other foods, use a separate cutting board and knife for raw meat, store raw meat separately and BELOW other foods, store meat with a higher cooking temp below a meat with a lower cooking temperature}four causes of foodborne illness {Ans: - bacteria - virus -parasite - chemical}