Washington Food Worker Card Practice Test 2026: Practice test 2

Practice test 2 of 6 for the Washington Food Worker Card Practice Test: 25 more questions with answers and explanations.

Food safety
Washington
134 questions
Checked October 10, 2026

Question 1 of 25
You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?
- Turn the board over
- Wash, rinse and sanitize the board
- Wipe it with a dry towel
- Rinse it with cold water only
Show answer
Answer: 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.
Question 2 of 25
Under the Food Code, cooked food must cool from 135°F to 70°F within how long?
- 4 hours
- 8 hours
- 6 hours
- 2 hours
Show answer
Answer: 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.
Question 3 of 25
What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?
- 125°F for 15 seconds
- 145°F for 15 seconds
- 135°F for 15 seconds
- 115°F for 15 seconds
Show answer
Answer: B. 145°F for 15 seconds
Eggs cooked for immediate service must reach 145°F for 15 seconds.
Question 4 of 25
How close to the true temperature must a food thermometer in Fahrenheit read?
- Within 20°F
- Within 15°F
- Within 10°F
- Within 2°F
Show answer
Answer: D. Within 2°F
The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.
Question 5 of 25
Can an empty sanitizer bottle be washed and used to store salad dressing?
- Yes, if it is labeled with the date
- No, chemical containers must never be reused for food
- Yes, if it is washed with soap
- Yes, if it is used within one day
Show answer
Answer: B. No, chemical containers must never be reused for food
Never reuse chemical containers for food, and never put chemicals in food containers.
Question 6 of 25
Which of these is a TCS food that must be kept cold once prepared?
- A whole uncut apple
- A bag of sugar
- Cut melon
- A loaf of bread
Show answer
Answer: 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.
Question 7 of 25
Which of these is one of the major food allergens?
- Chicken
- Sesame
- Corn
- Rice
Show answer
Answer: B. Sesame
Sesame became the ninth major food allergen in the United States in 2023.
Question 8 of 25
Where should cleaning chemicals be stored?
- Below and away from food and food-contact surfaces
- In empty food containers
- Next to the spices
- On a shelf above the prep table
Show answer
Answer: 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.
Question 9 of 25
Which is a safe way to thaw a frozen turkey?
- In the refrigerator
- In a sink of hot water
- On the counter overnight
- Outside in the sun
Show answer
Answer: A. In the refrigerator
Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.
Question 10 of 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?
- 24 hours
- 7 days
- 4 hours
- 2 hours
Show answer
Answer: A. 24 hours
Ready-to-eat TCS food held cold for more than 24 hours must be labeled with a date.
Question 11 of 25
How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?
- 7 days
- 3 days
- 10 days
- 14 days
Show answer
Answer: 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.
Question 12 of 25
What is a foodborne illness?
- A sickness caused by eating or drinking contaminated food or drinks
- A stomach ache caused by eating too quickly
- A skin rash caused by touching cleaning chemicals
- An allergy to the smell of cooking food
Show answer
Answer: 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.
Question 13 of 25
What is the correct order for cleaning and sanitizing a food-contact surface?
- Sanitize, wash, rinse, towel-dry
- Wash, rinse, sanitize, air-dry
- Rinse, sanitize, wash, air-dry
- Wash, sanitize, rinse, towel-dry
Show answer
Answer: 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.
Question 14 of 25
Which of these foods is a TCS food?
- Cooked rice
- Dry beans in a sealed bag
- Saltine crackers
- Uncooked dry pasta
Show answer
Answer: A. Cooked rice
Cooked rice, cooked beans and cooked potatoes are TCS foods. Dry foods are not, until they are cooked.
Question 15 of 25
How do you check that a chemical sanitizer is the right strength?
- Taste a drop
- Use a test strip or test kit
- Smell it
- Look at its color
Show answer
Answer: B. Use a test strip or test kit
Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.
Question 16 of 25
What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
- 145°F
- 165°F
- 155°F
- 135°F
Show answer
Answer: B. 165°F
Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.
Question 17 of 25
A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?
- Offer them a free dessert
- Give them a glass of water and wait
- Call 911 right away
- Tell them to drive to a clinic
Show answer
Answer: C. Call 911 right away
A severe allergic reaction can be life-threatening. Call 911 immediately.
Question 18 of 25
What does FIFO mean when storing food?
- Fill it full, then order
- Freeze it fast, then open it
- Fish in front, other foods behind
- First in, first out: use older food before newer food
Show answer
Answer: D. First in, first out: use older food before newer food
Put new deliveries behind older stock so the older food is used first.
Question 19 of 25
What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
- 145°F
- 165°F
- 135°F
- 155°F
Show answer
Answer: B. 165°F
Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.
Question 20 of 25
Where may a restaurant get its food?
- From an approved, licensed source
- From a worker's home kitchen
- From a customer who brings it in
- From any roadside stand
Show answer
Answer: 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.
Question 21 of 25
Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?
- No, ice used to cool food or containers cannot be used as food
- Yes, if it is rinsed first
- Yes, if it is still frozen
- Yes, if it is used within 1 hour
Show answer
Answer: 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.
Question 22 of 25
What is the minimum internal cooking temperature for ground beef in the Food Code?
- 135°F for 15 seconds
- 155°F for 17 seconds
- 145°F for 15 seconds
- 130°F for 1 second
Show answer
Answer: 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.
Question 23 of 25
Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?
- Fully cooked hard-boiled eggs
- Toast
- Raw or undercooked eggs
- Canned peaches
Show answer
Answer: 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.
Question 24 of 25
What is the temperature danger zone in the FDA Food Code?
- 32°F to 41°F
- 41°F to 135°F
- 0°F to 32°F
- 135°F to 212°F
Show answer
Answer: 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.
Question 25 of 25
How do you check that a thermometer is accurate using the ice-point method?
- Hold it in the air; it should read 70°F
- Put it in boiling water; it should read 100°F
- Put it in a cup of crushed ice and water; it should read 32°F
- Put it in the freezer; it should read 0°F
Show answer
Answer: 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.

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