Washington Food Worker Card Practice Test 2026: Übungstest 2

1. Frage 1 von 25

   You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?

   • ATurn the board over
   • BWash, rinse and sanitize the board
   • CWipe it with a dry towel
   • DRinse it with cold water only
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   Antwort: B. Wash, rinse and sanitize the board

   Use a separate board, or wash, rinse and sanitize the board after raw meat and before ready-to-eat food.

2. Frage 2 von 25

   Under the Food Code, cooked food must cool from 135°F to 70°F within how long?

   • A4 hours
   • B8 hours
   • C6 hours
   • D2 hours
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   Antwort: D. 2 hours

   The first stage of cooling, from 135°F to 70°F, must happen within 2 hours because germs grow fastest in this range.

3. Frage 3 von 25

   What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?

   • A125°F for 15 seconds
   • B145°F for 15 seconds
   • C135°F for 15 seconds
   • D115°F for 15 seconds
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   Antwort: B. 145°F for 15 seconds

   Eggs cooked for immediate service must reach 145°F for 15 seconds.

4. Frage 4 von 25

   How close to the true temperature must a food thermometer in Fahrenheit read?

   • AWithin 20°F
   • BWithin 15°F
   • CWithin 10°F
   • DWithin 2°F
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   Antwort: D. Within 2°F

   The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.

5. Frage 5 von 25

   Can an empty sanitizer bottle be washed and used to store salad dressing?

   • AYes, if it is labeled with the date
   • BNo, chemical containers must never be reused for food
   • CYes, if it is washed with soap
   • DYes, if it is used within one day
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   Antwort: B. No, chemical containers must never be reused for food

   Never reuse chemical containers for food, and never put chemicals in food containers.

6. Frage 6 von 25

   Which of these is a TCS food that must be kept cold once prepared?

   • AA whole uncut apple
   • BA bag of sugar
   • CCut melon
   • DA loaf of bread
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   Antwort: C. Cut melon

   Once melons are cut, germs can grow on the moist flesh, so cut melon must be kept at 41°F or colder.

7. Frage 7 von 25

   Which of these is one of the major food allergens?

   • AChicken
   • BSesame
   • CCorn
   • DRice
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   Antwort: B. Sesame

   Sesame became the ninth major food allergen in the United States in 2023.

8. Frage 8 von 25

   Where should cleaning chemicals be stored?

   • ABelow and away from food and food-contact surfaces
   • BIn empty food containers
   • CNext to the spices
   • DOn a shelf above the prep table
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   Antwort: A. Below and away from food and food-contact surfaces

   Chemicals should be stored where they cannot drip or spill onto food, such as on a lower shelf in a separate area.

9. Frage 9 von 25

   Which is a safe way to thaw a frozen turkey?

   • AIn the refrigerator
   • BIn a sink of hot water
   • COn the counter overnight
   • DOutside in the sun
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   Antwort: A. In the refrigerator

   Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.

10. Frage 10 von 25

    Ready-to-eat TCS food made in house must be date marked if it will be kept in the refrigerator longer than how long?

    • A24 hours
    • B7 days
    • C4 hours
    • D2 hours
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    Antwort: A. 24 hours

    Ready-to-eat TCS food held cold for more than 24 hours must be labeled with a date.

11. Frage 11 von 25

    How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?

    • A7 days
    • B3 days
    • C10 days
    • D14 days
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    Antwort: A. 7 days

    The food must be used or thrown out within 7 days. The day it was made or opened counts as day 1.

12. Frage 12 von 25

    What is a foodborne illness?

    • AA sickness caused by eating or drinking contaminated food or drinks
    • BA stomach ache caused by eating too quickly
    • CA skin rash caused by touching cleaning chemicals
    • DAn allergy to the smell of cooking food
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    Antwort: A. A sickness caused by eating or drinking contaminated food or drinks

    A foodborne illness happens when someone eats or drinks food that carries harmful germs, toxins or chemicals.

13. Frage 13 von 25

    What is the correct order for cleaning and sanitizing a food-contact surface?

    • ASanitize, wash, rinse, towel-dry
    • BWash, rinse, sanitize, air-dry
    • CRinse, sanitize, wash, air-dry
    • DWash, sanitize, rinse, towel-dry
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    Antwort: B. Wash, rinse, sanitize, air-dry

    Sanitizer does not work well on dirty surfaces, so wash and rinse first, then sanitize and let it air-dry.

14. Frage 14 von 25

    Which of these foods is a TCS food?

    • ACooked rice
    • BDry beans in a sealed bag
    • CSaltine crackers
    • DUncooked dry pasta
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    Antwort: A. Cooked rice

    Cooked rice, cooked beans and cooked potatoes are TCS foods. Dry foods are not, until they are cooked.

15. Frage 15 von 25

    How do you check that a chemical sanitizer is the right strength?

    • ATaste a drop
    • BUse a test strip or test kit
    • CSmell it
    • DLook at its color
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    Antwort: B. Use a test strip or test kit

    Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.

16. Frage 16 von 25

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?

    • A145°F
    • B165°F
    • C155°F
    • D135°F
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    Antwort: B. 165°F

    Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.

17. Frage 17 von 25

    A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?

    • AOffer them a free dessert
    • BGive them a glass of water and wait
    • CCall 911 right away
    • DTell them to drive to a clinic
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    Antwort: C. Call 911 right away

    A severe allergic reaction can be life-threatening. Call 911 immediately.

18. Frage 18 von 25

    What does FIFO mean when storing food?

    • AFill it full, then order
    • BFreeze it fast, then open it
    • CFish in front, other foods behind
    • DFirst in, first out: use older food before newer food
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    Antwort: D. First in, first out: use older food before newer food

    Put new deliveries behind older stock so the older food is used first.

19. Frage 19 von 25

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?

    • A145°F
    • B165°F
    • C135°F
    • D155°F
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    Antwort: B. 165°F

    Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.

20. Frage 20 von 25

    Where may a restaurant get its food?

    • AFrom an approved, licensed source
    • BFrom a worker's home kitchen
    • CFrom a customer who brings it in
    • DFrom any roadside stand
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    Antwort: A. From an approved, licensed source

    Food must come from approved sources that follow food safety laws. Food made in a private home is not allowed unless the law permits it.

21. Frage 21 von 25

    Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?

    • ANo, ice used to cool food or containers cannot be used as food
    • BYes, if it is rinsed first
    • CYes, if it is still frozen
    • DYes, if it is used within 1 hour
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    Antwort: A. No, ice used to cool food or containers cannot be used as food

    The Food Code does not allow ice used as a coolant to be used as food or in drinks.

22. Frage 22 von 25

    What is the minimum internal cooking temperature for ground beef in the Food Code?

    • A135°F for 15 seconds
    • B155°F for 17 seconds
    • C145°F for 15 seconds
    • D130°F for 1 second
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    Antwort: B. 155°F for 17 seconds

    Ground meat such as hamburgers and sausage must reach 155°F for 17 seconds, because grinding spreads germs through the meat.

23. Frage 23 von 25

    Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?

    • AFully cooked hard-boiled eggs
    • BToast
    • CRaw or undercooked eggs
    • DCanned peaches
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    Antwort: C. Raw or undercooked eggs

    Highly susceptible populations should not be served undercooked meat, fish or eggs, raw oysters, raw sprouts, or unpasteurized milk or juice.

24. Frage 24 von 25

    What is the temperature danger zone in the FDA Food Code?

    • A32°F to 41°F
    • B41°F to 135°F
    • C0°F to 32°F
    • D135°F to 212°F
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    Antwort: B. 41°F to 135°F

    Germs grow fastest between 41°F and 135°F, so TCS food should spend as little time as possible in this range.

25. Frage 25 von 25

    How do you check that a thermometer is accurate using the ice-point method?

    • AHold it in the air; it should read 70°F
    • BPut it in boiling water; it should read 100°F
    • CPut it in a cup of crushed ice and water; it should read 32°F
    • DPut it in the freezer; it should read 0°F
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    Antwort: C. Put it in a cup of crushed ice and water; it should read 32°F

    In a glass of ice and water, an accurate thermometer reads 32°F. If not, adjust or replace it.

Tastatur: 1–4 zum Antworten, Eingabetaste für die nächste Frage.

Die echte Prüfung: Pass the Washington State food safety exam (score not published on the DOH page)