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Washington Food Worker Card Practice Test 2026: Practice test 4

Practice test 4 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

  1. Question 1 of 25

    When must a food worker wash their hands?
    Show answer

    Answer: A. After touching their hair or face

    Wash after touching hair or face, using the restroom, handling raw meat, taking out garbage, eating, drinking, smoking, and more.

  2. Question 2 of 25

    How many major food allergens are recognized in the United States?
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    Answer: D. 9

    The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.

  3. Question 3 of 25

    What is one of the best ways to keep pests out?
    Show answer

    Answer: D. Keep doors and windows closed or screened and seal holes

    Deny pests access, food and shelter: seal openings, cover food and keep garbage in tightly covered cans.

  4. Question 4 of 25

    Which illness is one that a food worker must report if a doctor diagnoses it?
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    Answer: B. Hepatitis A

    Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.

  5. Question 5 of 25

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
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    Answer: B. 155°F for 17 seconds

    Injecting or tenderizing pushes germs from the surface into the meat, so it must reach 155°F for 17 seconds.

  6. Question 6 of 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
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    Answer: A. No, they must use utensils, deli tissue or single-use gloves

    Bare hands can spread germs. Ready-to-eat food will not be cooked again, so it must be handled with gloves or utensils.

  7. Question 7 of 25

    In this diagram, what does marker 4 show?
    °F21241°135°165°1234
    Show answer

    Answer: D. 165°F, the cooking temperature for poultry and reheated food

    Marker 4 is the green line at 165°F, used for poultry, stuffed foods and reheating food for hot holding.

  8. Question 8 of 25

    When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?
    Show answer

    Answer: C. 171°F

    For hot water sanitizing in a manual sink, the Food Code requires water of at least 171°F, with items immersed for at least 30 seconds.

  9. Question 9 of 25

    When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?
    Show answer

    Answer: A. A written consumer advisory

    A consumer advisory tells customers that eating raw or undercooked meat, seafood or eggs may increase their risk of foodborne illness.

  10. Question 10 of 25

    A food worker has a small cut on a finger. What should they do?
    Show answer

    Answer: C. Cover it with a bandage and wear a single-use glove over it

    A bandage plus a glove keeps germs from the wound out of food. Tell the person in charge about an infected wound.

  11. Question 11 of 25

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
    Show answer

    Answer: B. Food protection manager certification

    The Food Code requires at least one employee with supervisory and management responsibility to be a certified food protection manager.

  12. Question 12 of 25

    Who publishes the Food Code that most states base their food safety rules on?
    Show answer

    Answer: D. The U.S. Food and Drug Administration (FDA)

    The FDA Food Code is a model that state, local, tribal and territorial governments can adopt as their own rules.

  13. Question 13 of 25

    How long should you scrub your hands with soap during handwashing?
    Show answer

    Answer: A. 10 to 15 seconds

    Scrub for 10 to 15 seconds, including between fingers, under fingernails and wrists, as part of the 20-second wash.

  14. Question 14 of 25

    Under time as a public health control, how long can TCS food be kept without temperature control before it must be served or thrown out?
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    Answer: A. 4 hours

    When a written plan uses time instead of temperature, the food is marked and must be used or discarded within 4 hours.

  15. Question 15 of 25

    A worker vomits in the dining room. What should be used to clean it up?
    Show answer

    Answer: A. A disinfectant that works against norovirus, following written cleanup steps

    Kitchen sanitizers do not kill norovirus well. Follow the written procedure and use a disinfectant that works against norovirus.

  16. Question 16 of 25

    Which group of people is most likely to get very sick from a foodborne illness?
    Show answer

    Answer: D. Young children, older adults, pregnant women and people with weak immune systems

    These groups are called a highly susceptible population (HSP). Their bodies have a harder time fighting off germs.

  17. Question 17 of 25

    Which is the right way to dry your hands after washing?
    Show answer

    Answer: C. A single-use paper towel or an air dryer

    Use paper towels or a hand dryer. Aprons and shared towels can put germs back on clean hands.

  18. Question 18 of 25

    Who should a food worker tell when they are sick?
    Show answer

    Answer: D. The person in charge

    Food workers must report certain symptoms and diagnoses to the person in charge so the right action can be taken.

  19. Question 19 of 25

    In this diagram, which marker shows where the tip of the probe should be?
    1234
    Show answer

    Answer: C. Marker 1

    Marker 1 is the center of the thickest part. Markers 2 and 3 are the bone and the tray, which the probe must not touch.

  20. Question 20 of 25

    Leftover cooked food that will be held hot must be reheated to what temperature?
    Show answer

    Answer: A. 165°F for 15 seconds

    Cooked and cooled TCS food that will be hot held must be reheated to 165°F for 15 seconds.

  21. Question 21 of 25

    Which is a sign that pests may be in the kitchen?
    Show answer

    Answer: D. Droppings and gnaw marks

    Droppings, gnawed packages, nests and dead insects are signs of pests. Tell the person in charge right away.

  22. Question 22 of 25

    At what temperature must hot TCS food be held?
    Show answer

    Answer: C. 135°F or hotter

    Hot holding means keeping TCS food at 135°F or hotter.

  23. Question 23 of 25

    Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?
    Show answer

    Answer: B. Sunday

    Day 1 is Monday, so day 7 is Sunday. After that, the food must be thrown out.

  24. Question 24 of 25

    Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?
    Show answer

    Answer: D. 135°F

    Commercially processed ready-to-eat food from an intact package only needs to reach 135°F for hot holding.

  25. Question 25 of 25

    What is the difference between cleaning and sanitizing?
    Show answer

    Answer: C. Cleaning removes food and dirt; sanitizing reduces germs to safe levels

    Clean first with soap and water, then sanitize with heat or an approved chemical.

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