Washington Food Worker Card Practice Test 2026: Test d’entraînement 5

1. Question 1 sur 25

   A customer asks if a dish contains peanuts and you are not sure. What should you do?

   • AGuess based on how the dish looks
   • BAsk the chef or manager and check the ingredients before answering
   • CSay no, because most dishes do not have peanuts
   • DTell them to pick out any peanuts they see
   Voir la réponse

   Réponse: B. Ask the chef or manager and check the ingredients before answering

   Never guess about allergens. Check with the person who knows the recipe and ingredients.

2. Question 2 sur 25

   What is the total time allowed to cool cooked food from 135°F to 41°F?

   • A6 hours
   • B8 hours
   • C4 hours
   • D2 hours
   Voir la réponse

   Réponse: A. 6 hours

   Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.

3. Question 3 sur 25

   What is cross-contamination?

   • ACooking two foods in the same oven
   • BThe spread of germs from one food or surface to another
   • CStoring food in a freezer
   • DMixing two sauces together
   Voir la réponse

   Réponse: B. The spread of germs from one food or surface to another

   Cross-contamination happens when germs move from raw food, dirty hands or dirty surfaces onto food that is ready to eat.

4. Question 4 sur 25

   Can single-use gloves be washed and used again?

   • ANo, throw them away after one use
   • BYes, if they are washed with soap
   • CYes, if they are rinsed in sanitizer
   • DYes, but only on the same day
   Voir la réponse

   Réponse: A. No, throw them away after one use

   Single-use gloves are used once and then thrown away.

5. Question 5 sur 25

   Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?

   • A165°F
   • B135°F
   • C100°F
   • D155°F
   Voir la réponse

   Réponse: B. 135°F

   Plant foods cooked for hot holding must reach at least 135°F.

6. Question 6 sur 25

   A pan of chili on the steam table reads 128°F. What is the problem?

   • ANothing, any temperature above 100°F is safe
   • BIt is below 135°F, so it is in the danger zone
   • CIt must be frozen right away
   • DIt is too hot and will burn customers
   Voir la réponse

   Réponse: B. It is below 135°F, so it is in the danger zone

   Hot held food must stay at 135°F or hotter. At 128°F it is in the danger zone, so follow your manager's corrective action.

7. Question 7 sur 25

   What should you do before putting on single-use gloves?

   • ABlow into the gloves
   • BPut on hand lotion
   • CWash your hands
   • DNothing, gloves keep germs off
   Voir la réponse

   Réponse: C. Wash your hands

   Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.

8. Question 8 sur 25

   Where should you place the tip of a probe thermometer to check a piece of meat?

   • ATouching the bottom of the pan
   • BTouching the bone
   • CJust under the surface
   • DIn the center of the thickest part
   Voir la réponse

   Réponse: D. In the center of the thickest part

   The thickest part heats last. Bones and pans can give a false reading.

9. Question 9 sur 25

   Raw shell eggs may be received at an air temperature of no more than what?

   • A55°F
   • B45°F
   • C65°F
   • D70°F
   Voir la réponse

   Réponse: B. 45°F

   The Food Code allows raw shell eggs to be received in refrigerated equipment at an air temperature of 45°F or colder.

10. Question 10 sur 25

    How long must shellfish tags for oysters, clams and mussels be kept?

    • A7 days
    • B90 days
    • C30 days
    • D1 year
    Voir la réponse

    Réponse: B. 90 days

    Keep shellfish identification tags for 90 days so the source can be traced if people get sick.

11. Question 11 sur 25

    What does the 2026 FDA Food Code require food businesses to do about employee illness?

    • ALet sick workers decide for themselves
    • BTest every employee for illness every day
    • CKeep a written employee illness policy
    • DReport every cold to the FDA
    Voir la réponse

    Réponse: C. Keep a written employee illness policy

    The 2026 Food Code added a requirement for a documented employee illness policy.

12. Question 12 sur 25

    In a three-compartment sink, what is in the third compartment?

    • ASoapy wash water
    • BClear rinse water
    • CSanitizer
    • DIce
    Voir la réponse

    Réponse: C. Sanitizer

    The three compartments are used to wash, rinse and sanitize, in that order.

13. Question 13 sur 25

    A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?

    • AWash their hands one extra time
    • BSay nothing unless they feel sick
    • CTake the next week off without telling anyone
    • DTell the person in charge
    Voir la réponse

    Réponse: D. Tell the person in charge

    The person in charge needs to know about exposure so they can decide whether the worker must be restricted.

14. Question 14 sur 25

    Which is a safe way to cool a large pot of soup?

    • ALeave it on the counter overnight
    • BDivide it into shallow pans and stir it in an ice bath
    • CPut the whole pot in the cooler with a tight lid
    • DWrap the pot in towels to keep heat in
    Voir la réponse

    Réponse: B. Divide it into shallow pans and stir it in an ice bath

    Large, deep containers cool too slowly. Shallow pans, ice baths, ice paddles and blast chillers speed up cooling.

15. Question 15 sur 25

    Fish that will be served raw, such as in sushi, must first be treated in what way to kill parasites?

    • AStored in the cooler for 24 hours
    • BRinsed in cold water for 1 minute
    • CSoaked in lemon juice
    • DFrozen at -4°F or colder for 7 days
    Voir la réponse

    Réponse: D. Frozen at -4°F or colder for 7 days

    The Food Code requires parasite destruction by freezing, for example at -4°F or colder for 7 days, unless the fish is exempt.

16. Question 16 sur 25

    What must you do after thawing raw meat in a microwave?

    • AStore it in the cooler for 2 days first
    • BCook it right away
    • CPut it back in the freezer
    • DLeave it on the counter until dinner service
    Voir la réponse

    Réponse: B. Cook it right away

    Food thawed in a microwave may get warm in spots, so it must be cooked immediately.

17. Question 17 sur 25

    What is the minimum internal cooking temperature for a fish fillet?

    • A145°F for 15 seconds
    • B125°F for 15 seconds
    • C135°F for 15 seconds
    • D115°F for 1 minute
    Voir la réponse

    Réponse: A. 145°F for 15 seconds

    Fish, seafood, and steaks or chops of beef, pork, veal and lamb must reach 145°F for 15 seconds.

18. Question 18 sur 25

    Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?

    • AWithin 8 hours
    • BWithin 4 hours
    • CWithin 24 hours
    • DWithin 12 hours
    Voir la réponse

    Réponse: B. Within 4 hours

    TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.

19. Question 19 sur 25

    How should dishes dry after sanitizing?

    • ADry with a cloth towel
    • BAir-dry
    • CDry with your apron
    • DRinse again and wipe
    Voir la réponse

    Réponse: B. Air-dry

    Towels can put germs back on sanitized dishes. Let them air-dry before stacking or storing.

20. Question 20 sur 25

    Which item is approved as a sanitizer in many food establishments?

    • AChlorine bleach mixed to the right strength
    • BHot tap water at 100°F
    • CDish soap
    • DVinegar from the kitchen
    Voir la réponse

    Réponse: A. Chlorine bleach mixed to the right strength

    Common approved sanitizers include chlorine bleach, quaternary ammonium (quat) and iodine, used at the right concentration.

21. Question 21 sur 25

    When should you change single-use gloves?

    • AWhen they are torn, dirty or you change tasks
    • BOnce every 8 hours
    • COnly when a customer asks
    • DOnly at the end of the shift
    Voir la réponse

    Réponse: A. When they are torn, dirty or you change tasks

    Change gloves when they rip or get dirty, and after handling raw meat before touching ready-to-eat food.

22. Question 22 sur 25

    Why is norovirus a big concern in restaurants?

    • AIt can only be spread by raw chicken
    • BIt only grows in canned food
    • CCooking food makes it more dangerous
    • DIt spreads very easily from the hands of sick workers to food
    Voir la réponse

    Réponse: D. It spreads very easily from the hands of sick workers to food

    Norovirus is very contagious. Workers with vomiting or diarrhea must stay home, and good handwashing helps stop the spread.

23. Question 23 sur 25

    Who should apply pesticides in a food establishment?

    • AA customer who knows about pests
    • BThe newest employee
    • CA licensed pest control operator
    • DAny food worker
    Voir la réponse

    Réponse: C. A licensed pest control operator

    Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

24. Question 24 sur 25

    Where should wet wiping cloths be kept between uses?

    • AOn top of the stove
    • BIn a container of sanitizer solution
    • CIn your pocket
    • DOn the cutting board
    Voir la réponse

    Réponse: B. In a container of sanitizer solution

    Wiping cloths are stored in sanitizer between uses so germs do not grow on them.

25. Question 25 sur 25

    What are the three main types of hazards that can make food unsafe?

    • AHot, cold and room temperature
    • BBiological, chemical and physical
    • CSweet, sour and salty
    • DFrozen, canned and fresh
    Voir la réponse

    Réponse: B. Biological, chemical and physical

    Germs are biological hazards, cleaners and pesticides are chemical hazards, and objects such as glass or metal are physical hazards.

Clavier : 1–4 pour répondre, Entrée pour la question suivante.

L’examen réel : Pass the Washington State food safety exam (score not published on the DOH page)