STATE FOOD SAFETY ARIZONA QUESTIONS AND ANSWERS WITH SOLUTIONS 2024

STATE FOOD SAFETY ARIZONA
QUESTIONS AND ANSWERS WITH
SOLUTIONS 2024
AbrasiveHcleanersH-
HANSWERHCleaningHagentsHthatHareHaccompaniedHbyHsmallHparticlesHofHmineralHorHnetalHthatHcutHthrough

HheavyHaccumulationsHofHdirtHorHdebris




AcidicHcleaners/delimersH-
HANSWERHCleaningHagentsHthatHcontainHacidsHthatHhelpHtoHbreakHupHmineralHdeposits,HasHwellHasHaHdeterg

entHlikeHpropertyHtoHbindHtheHmineralsHtoHwaterHmoleculesHsoHtheyHcanHbeHeasilyHrinsedHaway



ActiveHManagerialHControlH-
HANSWERHAHtypeHofHgeneralHfoodHsafetyHmanagementHsystemHthatHinvolvesHcreatingHandHimplementingHc

omprehensiveHpoliciesHtoHminimizeHfoodHsafetyHrisks



AdulterationH-HANSWERHAnotherHwayHofHsayingH"Contamination"



AnisakisHsimplexH-
HANSWERHAHtypeHofHroundworm,HcommonlyHknownHasHtheHherringHworm,HthatHentersHhumanHhostsHthro

ughHtheHconsumptionHofHundercookedHorHrawHseafood



ApprovedHsupplierHorHproviderH-HANSWERHAHgovernmentHregulatedHfoodHdistributionHcompany



asymptomaticHcarrierH-
HANSWERHAHpersonHwhoHhousesHaHpathogenHinsideHofHthemHbutHshowsHnoHsymptoms




BacillusHcereusH-
HANSWERHAHclassHofHbacteriaHcommonlyHfoundHinHtheHsoilHthatHareHcapableHofHsurvivingHharshHconditions




BackflowH-
HANSWERHAHplumbingHissueHthatHresultsHwhenHdirtyHwaterHandHdrinkableHwaterHareHallowedHtoHcrossHpat

hsHwithinHaHplumbingHsystem

,BacteriaH-
HANSWERHAHsingleHcalledHmicroorganismsHthatHareHeverywhereHaroundHus,HandHcanHgrownHonHfoodHorHlivi

ngHthingsHlikeHpeople



BareHhandHcontactH-
HANSWERHTheHtouchingHofHfoodHitemsHorHeatingHsurfacesHwithHonesHbareHhands,HaHpracticeHtoHavoid,Hesp

eciallyHregardingHreadyHtoHeatHfood



BigH5H-
HANSWERHFiveHpathogensHthatHareHeasilyHtransmittedHthroughHfoodHandHcauseHsevereHillness;Hshingles,HE.

Hcoli,Hsalmonella,Hhepatitis'HA,HandHnorovirus




BimetallicHstemH-
HANSWERHAHtypeHofHthermometerHusedHforHmeasuringHtheHinternalHtemperaturesHofHlarge,HthickHfoods




BiologicalHhazardsH-
HANSWERHMicroscopicHorganismsHalsoHknownHasHfoodHborneHpathogensHthatHcauseHfoodHborneHillness




brevetoxinH-HANSWERHAHshellfishHtoxinHthatHcausesHneurotoxicHshellfishHpoisoning



CalibrationH-
HANSWERHTheHprocessHofHadjustingHaHmeasurementHdeviceHtoHensureHthatHitHmeasuresHaccurately




CampylobacterH-
HANSWERHBacteriaHnaturallyHfoundHinHtheHintestinalHtractsHofHanimals,HespeciallyHpoultry,HthatHspreadsHtoH

foodHwhenHfoodHorHwaterHisHcontaminatedHwithHanimalHfeces;HcanHcauseHcampylobacteriosis,HtheHsecond
HmostHreportedHcauseHofHfoodHborneHillnessHinHtheHUS




CamplyobacterHjejuniH-HANSWERHTheHstrainHofHcampylobacterHthatHmostHoftenHaffectsHhumans



CarcinogenH-HANSWERHAHsubstanceHorHagentHthat,HwithHexcessiveHexposure,HcanHcauseHcancer

, CasualHtrainingH-
HANSWERHTakingHadvantageHofHsituationsHthatHoccurHatHworkHandHusingHthemHasHtrainingHopportunities




ChemicalHContaminantsH-HANSWERHChemicalHhazardsHthatHaren'tHnaturallyHfoundHinHfood



ChemicalHhazardsH-
HANSWERHSubstancesHwithHchemicalHpropertiesHthatHcanHcauseHInjuryHorHillnessHwhenHconsumedHinHorHwi

thHfoodHincludingHpesticides,HcleaningHsupplies,HandHtoxicHmetalsHthatHcomeHfromHusingHimproperHcookw
are



ChemicalHmachinesH-HANSWERHDishwashingHmachinesHthatHuseHchemicalHsanitizers



CiguatoxinH-
HANSWERHAHtoxinHfoundHinHfishHharvestedHfromHtropicalHandHsubtropicalHwaters,Hincluding,HforHexample,H

groupers,Hbarracudas,HandHsnappers,HwhoseHdietHincludesHcertainHtypesHofHalgae;HmayHcauseHciguateraHp
oisoning,HaHseriousHfoodHborneHillness



CleaningH-
HANSWERHTheHremovalHofHfood,Hdirt,HandHotherHparticlesHfromHtheHsurfaceHofHsomethingHthroughHwashin

gHitHwithHsoapHandHfinishingHitHwithHclean,HdrinkableHwater



cleaningHandHmaintenanceHsuppliesH-
HANSWERHChemicalsHsuchHasHcleaners,Hsanitizers,HmachineHlubricants,HandHpaintHthatHareHusedHforHaHvarie

tyHofHpurposes,HincludingHcleaningHandHequipmentHmaintenance



ClostridiumHbotulinumH-
HANSWERHAHgenusHofHbacteriaHcommonlyHfoundHinHwaterHandHsoilHthatHcausesHbotulism,HaHveryHseriousHf

oodHborneHillness



ClostridiumHperfringensH-
HANSWERHAHpathogen,HakaHtheH"cafeteriaHgerm",HthatHcausesHperfringensHfoodHpoisoning;HitHisHassociated

HmostHcommonlyHwithHmeats.HMeatHproducts,HandHgravies




ColdHHoldingH-HANSWERHKeepHcoldHfoodHatH41HdegreesHFahrenheitHorHLowerHuntilHserving