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Washington Food Worker Card Practice Test 2026: الاختبار التدريبي 6

الاختبار التدريبي 6 من 6 في «Washington Food Worker Card Practice Test»: 20 من الأسئلة الإضافية مع الإجابات والشروح.

  • سلامة الأغذية
  • واشنطن
  • عدد الأسئلة: 134
  • تمت المراجعة في 10 أكتوبر 2026

  1. السؤال 1 من 20

    A worker at a nursing home kitchen has a sore throat with a fever. What should happen?
    أظهر الإجابة

    الإجابة: B. They should be excluded from working with food

    Sore throat with fever leads to exclusion when the worker serves a highly susceptible population, such as a nursing home.

  2. السؤال 2 من 20

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?
    أظهر الإجابة

    الإجابة: A. They must wear intact single-use gloves

    Nail polish and fake nails can chip into food or hide dirt. They are allowed only if the worker wears intact gloves.

  3. السؤال 3 من 20

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
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    أظهر الإجابة

    الإجابة: A. On the bottom shelf

    Raw poultry needs the highest cooking temperature, so it goes lowest. That way its juices cannot drip onto other food.

  4. السؤال 4 من 20

    A delivery of cold TCS food arrives. What temperature should it be?
    أظهر الإجابة

    الإجابة: A. 41°F or colder

    Check deliveries on arrival. Cold TCS food should be at 41°F or colder, and frozen food should still be frozen.

  5. السؤال 5 من 20

    When thawing food under running water, what must the water be like?
    أظهر الإجابة

    الإجابة: D. Running and 70°F or colder

    Food must be fully under cold running water at 70°F or colder, in a food prep sink.

  6. السؤال 6 من 20

    In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?
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    أظهر الإجابة

    الإجابة: B. Fish needs a lower cooking temperature than poultry

    Raw foods are stored by cooking temperature: those needing the lowest cooking temperature go higher, and poultry (165°F) goes on the bottom.

  7. السؤال 7 من 20

    Which symptom must a food worker report to the person in charge?
    أظهر الإجابة

    الإجابة: D. Vomiting

    Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.

  8. السؤال 8 من 20

    Which jewelry may a food worker wear on the hands and arms while preparing food?
    أظهر الإجابة

    الإجابة: A. A plain ring, such as a wedding band

    The Food Code allows only a plain ring, and medically necessary devices, on the hands and arms.

  9. السؤال 9 من 20

    Where should food workers wash their hands?
    أظهر الإجابة

    الإجابة: C. Only at a sink set aside for handwashing

    Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.

  10. السؤال 10 من 20

    In this diagram, which marker shows the temperature danger zone?
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    أظهر الإجابة

    الإجابة: C. Marker 2

    Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

  11. السؤال 11 من 20

    What is the safest choice if you are not sure whether food is safe?
    أظهر الإجابة

    الإجابة: A. Throw it out

    "When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.

  12. السؤال 12 من 20

    What is "active managerial control"?
    أظهر الإجابة

    الإجابة: B. Managers setting procedures, training staff and checking that food safety steps are followed

    Active managerial control means managers take charge of food safety with written procedures, training and monitoring.

  13. السؤال 13 من 20

    In this handwashing diagram, what is step 6?
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    أظهر الإجابة

    الإجابة: D. Turn off the tap using the paper towel

    Using the paper towel to turn off the tap keeps clean hands from touching the dirty handle.

  14. السؤال 14 من 20

    Which step helps prevent allergen cross-contact when making an allergy-safe meal?
    أظهر الإجابة

    الإجابة: B. Wash hands, change gloves and use clean, sanitized equipment

    Clean tools and surfaces, fresh gloves and clean hands keep allergens out of food meant to be allergen-free.

  15. السؤال 15 من 20

    Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?
    أظهر الإجابة

    الإجابة: A. It starts at 41°F or colder and never goes above 70°F

    The 6-hour option for cold food only works if the food starts at 41°F or colder and stays at 70°F or below.

  16. السؤال 16 من 20

    The 2026 FDA Food Code added training on food defense. What is food defense?
    أظهر الإجابة

    الإجابة: A. Protecting food from being contaminated on purpose

    Food defense is about preventing intentional contamination of food, for example by limiting access to food areas.

  17. السؤال 17 من 20

    At what temperature must cold TCS food be held?
    أظهر الإجابة

    الإجابة: B. 41°F or colder

    Cold holding means keeping TCS food at 41°F or colder.

  18. السؤال 18 من 20

    What must food workers wear to keep hair out of food?
    أظهر الإجابة

    الإجابة: B. A hat, hair covering, hairnet or beard restraint

    The Food Code requires effective hair restraints for food employees who work with exposed food.

  19. السؤال 19 من 20

    What is cross-contact?
    أظهر الإجابة

    الإجابة: A. When an allergen gets into a food that should not contain it

    Shared gloves, utensils, cutting boards and fryer oil can move allergens into allergen-free food.

  20. السؤال 20 من 20

    A worker is sneezing and has a runny nose. What should they do?
    أظهر الإجابة

    الإجابة: C. Not work with exposed food, utensils or food-contact surfaces

    Workers with sneezing, coughing or a runny nose should not handle food or food-contact items.

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