Free AZ-MARICOPA-FH Practice Questions

Question 1

A cook's final-temperature log shows: salmon fillet, 145°F for 15 seconds; hamburger patty, 155°F for 17 seconds; stuffed chicken breast, 164°F; cooked vegetables for hot holding, 136°F. Which item still requires more cooking?

Accepted Answer

The stuffed chicken breast

Answer

The salmon fillet

Answer

The hamburger patty

Answer

The cooked vegetables prepared for hot holding

Question 2

A salad-prep employee reports a sore throat with fever. The restaurant serves the general public, not a highly susceptible population, and the employee can perform nonfood duties. Which assignment complies with the employee-health rule?

Accepted Answer

Assign office inventory duties away from food and clean service items

Answer

Exclude the employee until a physician and regulatory authority approve return

Answer

Allow salad preparation if a mask and fresh gloves are used

Answer

Assign the employee to put away clean utensils and linens

Question 3

The only fryer available also cooks breaded shrimp. A guest with a crustacean-shellfish allergy orders plain fries. Which response best controls the risk?

Accepted Answer

Do not use that fryer; offer a verified alternative

Answer

Cook the fries for an extra minute because fryer heat destroys allergenic protein

Answer

Strain the oil and run an empty basket through a full cooking cycle

Answer

Change gloves and remove visible shrimp crumbs before frying

Question 4

Within minutes of eating seared tuna, a guest develops facial flushing, headache, rash, and a burning or peppery sensation in the mouth. Which explanation best fits this pattern?

Accepted Answer

Histamine poisoning from temperature-abused fish; reheating will not remove the histamine

Answer

Ciguatera toxin from reef fish, which is corrected by deeper cooking

Answer

Norovirus infection from an ill worker; symptoms normally begin immediately

Answer

Anisakis infection from raw fish; refrigeration destroys the parasite after service

Question 5

Grease is still visible on a pan after it has been dipped in sanitizer. Where must the warewashing process restart?

Accepted Answer

Wash, rinse, sanitize, then air-dry

Answer

Rinse again, then dry with a clean towel

Answer

Return it to sanitizer for twice the normal contact time

Answer

Air-dry it first and inspect it before the next use

Question 6

After trimming raw chicken, a worker removes single-use gloves and prepares to assemble ready-to-eat sandwiches at the same workstation. Which sequence is correct?

Accepted Answer

Wash hands, clean and sanitize the station, then don new gloves

Answer

Apply hand sanitizer and put on a fresh pair of gloves

Answer

Rinse at the prep sink, change the apron, and use a clean cutting board

Answer

Keep the same gloves and handle the bread with deli tissue

Question 7

A diner with a known sesame allergy develops hives, throat tightness, and dizziness shortly after eating. What is the immediate priority?

Accepted Answer

Call 911 immediately and follow the emergency plan

Answer

Give water while the manager checks the ingredient labels

Answer

Move the diner outside and wait for the symptoms to settle

Answer

Offer an antihistamine and let the diner leave with a companion

Question 8

Beef stew began cooling at 1:00 p.m. at 135°F. At 3:00 p.m., the warmest portion is 74°F. The establishment's procedure permits one corrective restart. Which action is proper?

Accepted Answer

Reheat to 165°F for 15 seconds within 2 hours, then restart cooling once

Answer

Continue cooling, provided the stew reaches 41°F by 7:00 p.m.

Answer

Add ice and begin a new six-hour cooling period at 3:00 p.m.

Answer

Cover the stew tightly and refrigerate it for four more hours

Question 9

At the start of a shift, a prep cook has newly yellowed eyes and reports dark urine beginning yesterday. The cook has not vomited. Which response matches employee-health requirements?

Accepted Answer

Exclude the cook; the person in charge must notify the regulatory authority

Answer

Restrict the cook to dishwashing until 24 hours have passed

Answer

Allow preparation work with gloves because there are no gastrointestinal symptoms

Answer

Send the cook home only if a fever develops

Question 10

Which receiving observation calls for rejection rather than routine acceptance?

Accepted Answer

A canned product with a deep dent crossing its seam

Answer

Clean, uncracked shell eggs at 44°F ambient temperature

Answer

Covered hot chili at 137°F

Answer

Solid frozen fish with no fluid stains or large ice crystals

Free AZ-MARICOPA-FH Practice Questions

Domain 1: The Relationship Between Time and Temperature With Respect to Foodborne Illness

Question 1

Question 2

Question 3

Domain 2: The Relationship Between Personal Hygiene and Food Safety

Question 4

Question 5

Question 6

Domain 3: Methods of Preventing Food Contamination in All Stages of Food Handling

Question 7

Question 8

Question 9

Domain 4: Procedures of Cleaning and Sanitizing Equipment and Utensils

Question 10

The rest of the AZ-MARICOPA-FH blueprint

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