Washington Food Worker Card Practice Test 2026: Practice test 3

1. Question 1 of 25

   Can hand sanitizer be used instead of washing your hands?

   • AYes, but only after handling raw meat
   • BNo, it can only be used after washing hands
   • CYes, it works just as well
   • DYes, if your hands look clean
   Show answer

   Answer: B. No, it can only be used after washing hands

   Hand antiseptics are not a substitute for handwashing. Use them only after washing, if at all.

2. Question 2 of 25

   Under the Food Code, a handwashing sink must provide water at what temperature?

   • AAt least 100°F
   • BAt least 165°F
   • CAt least 70°F
   • DAt least 135°F
   Show answer

   Answer: A. At least 100°F

   Handwashing sinks must supply warm water at 100°F or more.

3. Question 3 of 25

   Which of these is a chemical hazard?

   • ACleaning liquid that drips onto food
   • BA hair in the soup
   • CA metal twist tie in a bag of bread
   • DBacteria on raw ground beef
   Show answer

   Answer: A. Cleaning liquid that drips onto food

   Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.

4. Question 4 of 25

   In this fridge diagram, which marker shows the shelf for ready-to-eat food?

   • AMarker 4
   • BMarker 6
   • CMarker 1
   • DMarker 5
   Show answer

   Answer: C. Marker 1

   Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.

5. Question 5 of 25

   What is the minimum total time for washing your hands?

   • A10 seconds
   • B20 seconds
   • C5 seconds
   • D2 minutes
   Show answer

   Answer: B. 20 seconds

   The whole handwashing process should take at least 20 seconds.

6. Question 6 of 25

   Who is responsible for food safety during a shift under the Food Code?

   • AThe newest employee
   • BThe person in charge
   • CThe delivery driver
   • DThe first customer of the day
   Show answer

   Answer: B. The person in charge

   A person in charge must be present during operating hours to make sure food safety rules are followed.

7. Question 7 of 25

   Which equipment should you use to reheat food for hot holding?

   • AA steam table
   • BA slow cooker on low
   • CA food warmer
   • DA stove, oven or microwave
   Show answer

   Answer: D. A stove, oven or microwave

   Hot holding equipment heats food too slowly. Reheat quickly on a stove, in an oven or in a microwave, then move it to hot holding.

8. Question 8 of 25

   What is jaundice?

   • AYellowing of the skin or eyes
   • BA rash on the hands
   • CA runny nose
   • DA painful sore throat
   Show answer

   Answer: A. Yellowing of the skin or eyes

   Jaundice can be a sign of hepatitis A. A worker with jaundice must not work with food and the health department must be told.

9. Question 9 of 25

   A cook has had diarrhea since last night. What should happen?

   • AThey can work at the grill but not the salad station
   • BThey can work if they wash their hands more
   • CThey can work if they wear gloves
   • DThey must not work with food until they have been symptom-free for at least 24 hours
   Show answer

   Answer: D. They must not work with food until they have been symptom-free for at least 24 hours

   Workers with vomiting or diarrhea are excluded from work and can return once symptoms have been gone for at least 24 hours.

10. Question 10 of 25

    What should you do to a probe thermometer before and after each use?

    • AClean and sanitize it
    • BStore it in your pocket
    • CWipe it on your apron
    • DRun it under hot water only
    Show answer

    Answer: A. Clean and sanitize it

    Probe thermometers touch food, so they must be cleaned and sanitized to prevent cross-contamination.

11. Question 11 of 25

    Which conditions help bacteria grow fastest?

    • ABright light and wind
    • BWarm temperatures, moisture and time
    • CFreezing temperatures and dryness
    • DVery hot temperatures above 165°F
    Show answer

    Answer: B. Warm temperatures, moisture and time

    Bacteria grow fastest in moist TCS food that stays in the danger zone for too long.

12. Question 12 of 25

    In this cooling diagram, what does marker 2 show?

    • AHolding food at 135°F
    • BCooling from 70°F to 41°F within the next 4 hours
    • CReheating food to 165°F
    • DCooling from 135°F to 70°F within 2 hours
    Show answer

    Answer: B. Cooling from 70°F to 41°F within the next 4 hours

    Marker 2 is the second stage: from 70°F down to 41°F within 4 more hours, so the total is no more than 6 hours.

13. Question 13 of 25

    How high above the floor must food be stored?

    • AAt least 6 inches
    • BAt least 1 inch
    • CAt least 2 feet
    • DIt can be stored on the floor
    Show answer

    Answer: A. At least 6 inches

    The Food Code requires food to be stored at least 6 inches above the floor to protect it from dirt, water and pests.

14. Question 14 of 25

    Which of these is a physical hazard?

    • ANorovirus on a worker's hands
    • BSalmonella bacteria on raw chicken
    • CSanitizer that splashed into soup
    • DA piece of broken glass in a salad
    Show answer

    Answer: D. A piece of broken glass in a salad

    A physical hazard is an object, such as glass, metal, a staple or a bandage, that ends up in food.

15. Question 15 of 25

    Which delivery should you refuse?

    • AA case of cans that are dented and swollen
    • BCold milk at 38°F
    • CFrozen food that is frozen solid
    • DSealed boxes with no damage
    Show answer

    Answer: A. A case of cans that are dented and swollen

    Swollen or badly damaged cans can mean the food inside is unsafe. Packages should be sealed and undamaged.

16. Question 16 of 25

    Within how long must leftovers be reheated to 165°F for hot holding?

    • A4 hours
    • B2 hours
    • C6 hours
    • D8 hours
    Show answer

    Answer: B. 2 hours

    Reheating must be done quickly, within 2 hours, so the food does not sit in the danger zone.

17. Question 17 of 25

    In this diagram, what does marker 3 show?

    • AThe chicken should be cut after the salad on the same board
    • BThe salad must be cut on the red board
    • CThe knives can be shared if they are wiped
    • DRaw chicken, its juices and its knife must never touch the salad
    Show answer

    Answer: D. Raw chicken, its juices and its knife must never touch the salad

    Marker 3 is the crossed-out arrow: nothing from the raw chicken board should reach the ready-to-eat salad.

18. Question 18 of 25

    Where may food workers eat, drink or smoke?

    • AAt the prep table
    • BOnly in a designated area away from food and equipment
    • CIn the walk-in cooler
    • DNext to the dish machine
    Show answer

    Answer: B. Only in a designated area away from food and equipment

    Eating, drinking and tobacco use belong in a set area where they cannot contaminate food. Wash hands afterward.

19. Question 19 of 25

    Which tool should be used to scoop ice for drinks?

    • AA clean ice scoop with a handle
    • BBare hands
    • CA coffee mug
    • DA drinking glass
    Show answer

    Answer: A. A clean ice scoop with a handle

    Glasses can break in the ice and hands carry germs. Use a scoop and store it so the handle does not touch the ice.

20. Question 20 of 25

    A whole beef roast can be cooked to 145°F if it is held at that temperature for how long?

    • A15 seconds
    • B30 minutes
    • C4 minutes
    • D1 second
    Show answer

    Answer: C. 4 minutes

    The Food Code allows whole meat roasts to be cooked to 145°F for 4 minutes, or to other time and temperature combinations.

21. Question 21 of 25

    The power goes out and the walk-in cooler stops working. What should the person in charge do?

    • AOpen the cooler often to check the food
    • BContact the health department and check whether the food stayed at safe temperatures
    • CMove all food to the counter
    • DKeep serving food as normal
    Show answer

    Answer: B. Contact the health department and check whether the food stayed at safe temperatures

    Power outages, water loss and sewage backups are emergencies. Food that left safe temperatures may need to be thrown out.

22. Question 22 of 25

    What must you do when cooking raw meat, poultry, fish or eggs in a microwave?

    • ACook it to 135°F and serve it right away
    • BCook it uncovered on high for exactly 1 minute
    • CCook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
    • DCook it to 145°F and put it in the cooler
    Show answer

    Answer: C. Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes

    Microwaves heat unevenly. Raw animal foods cooked in a microwave must reach 165°F and stand covered for 2 minutes.

23. Question 23 of 25

    Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?

    • A4 hours
    • B8 hours
    • C12 hours
    • D24 hours
    Show answer

    Answer: A. 4 hours

    Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.

24. Question 24 of 25

    What does TCS food mean?

    • AFood that is only served at breakfast
    • BFood that has been tested, cleaned and sealed
    • CFood that comes in a tin can
    • DFood that needs time and temperature control for safety
    Show answer

    Answer: D. Food that needs time and temperature control for safety

    TCS foods let germs grow quickly, so they must be kept out of the danger zone and used within safe time limits.

25. Question 25 of 25

    When should sanitizer solution in a bucket be changed?

    • ANever, it lasts forever
    • BWhen it is dirty, cloudy or too weak
    • COnce a week
    • DOnly when it runs out
    Show answer

    Answer: B. When it is dirty, cloudy or too weak

    Food and dirt use up sanitizer. Replace it when it looks dirty or tests too weak.

Keyboard: 1–4 to answer, Enter for the next question.

The real test: Pass the Washington State food safety exam (score not published on the DOH page)