Washington Food Worker Card Practice Test 2026: Test d’entraînement 6

Test d’entraînement 6 sur 6 pour l’examen « Washington Food Worker Card Practice Test » : 20 questions supplémentaires avec réponses et explications.

Hygiène alimentaire
Washington
134 questions
Vérifié le 10 octobre 2026

Question 1 sur 20
A worker at a nursing home kitchen has a sore throat with a fever. What should happen?
- They can work if they wear a mask
- They should be excluded from working with food
- They can work if they drink hot tea
- They can work with raw food only
Voir la réponse
Réponse: B. They should be excluded from working with food
Sore throat with fever leads to exclusion when the worker serves a highly susceptible population, such as a nursing home.
Question 2 sur 20
A food worker has nail polish and is preparing exposed food. What does the Food Code require?
- They must wear intact single-use gloves
- They must work only at the register
- They must wash their hands for 2 minutes
- Nothing, nail polish is always allowed
Voir la réponse
Réponse: A. They must wear intact single-use gloves
Nail polish and fake nails can chip into food or hide dirt. They are allowed only if the worker wears intact gloves.
Question 3 sur 20
Where should raw poultry be stored in a refrigerator with ready-to-eat food?
- On the bottom shelf
- Above the salad
- Next to the cooked food
- On the top shelf
Voir la réponse
Réponse: A. On the bottom shelf
Raw poultry needs the highest cooking temperature, so it goes lowest. That way its juices cannot drip onto other food.
Question 4 sur 20
A delivery of cold TCS food arrives. What temperature should it be?
- 41°F or colder
- 50°F or colder
- 60°F or colder
- Any temperature, if it is put away quickly
Voir la réponse
Réponse: A. 41°F or colder
Check deliveries on arrival. Cold TCS food should be at 41°F or colder, and frozen food should still be frozen.
Question 5 sur 20
When thawing food under running water, what must the water be like?
- Running and at least 100°F
- Still and salty
- Still and hot
- Running and 70°F or colder
Voir la réponse
Réponse: D. Running and 70°F or colder
Food must be fully under cold running water at 70°F or colder, in a food prep sink.
Question 6 sur 20
In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?
- Fish is heavier than poultry
- Fish needs a lower cooking temperature than poultry
- Fish should always be eaten first
- Poultry needs to be colder than fish
Voir la réponse
Réponse: B. Fish needs a lower cooking temperature than poultry
Raw foods are stored by cooking temperature: those needing the lowest cooking temperature go higher, and poultry (165°F) goes on the bottom.
Question 7 sur 20
Which symptom must a food worker report to the person in charge?
- A mild headache
- Sore muscles from exercise
- Tired eyes
- Vomiting
Voir la réponse
Réponse: D. Vomiting
Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.
Question 8 sur 20
Which jewelry may a food worker wear on the hands and arms while preparing food?
- A plain ring, such as a wedding band
- A bracelet
- A watch
- A ring with stones
Voir la réponse
Réponse: A. A plain ring, such as a wedding band
The Food Code allows only a plain ring, and medically necessary devices, on the hands and arms.
Question 9 sur 20
Where should food workers wash their hands?
- In the food prep sink
- In the three-compartment dish sink
- Only at a sink set aside for handwashing
- In the mop sink
Voir la réponse
Réponse: C. Only at a sink set aside for handwashing
Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.
Question 10 sur 20
In this diagram, which marker shows the temperature danger zone?
- Marker 3
- Marker 4
- Marker 2
- Marker 1
Voir la réponse
Réponse: C. Marker 2
Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.
Question 11 sur 20
What is the safest choice if you are not sure whether food is safe?
- Throw it out
- Freeze it and serve it later
- Taste it to check
- Serve it quickly
Voir la réponse
Réponse: A. Throw it out
"When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.
Question 12 sur 20
What is "active managerial control"?
- Checking temperatures only once a year
- Managers setting procedures, training staff and checking that food safety steps are followed
- A health inspector running the kitchen
- Letting each worker decide their own food safety rules
Voir la réponse
Réponse: B. Managers setting procedures, training staff and checking that food safety steps are followed
Active managerial control means managers take charge of food safety with written procedures, training and monitoring.
Question 13 sur 20
In this handwashing diagram, what is step 6?
- Add soap
- Wet both hands
- Rinse under running water
- Turn off the tap using the paper towel
Voir la réponse
Réponse: D. Turn off the tap using the paper towel
Using the paper towel to turn off the tap keeps clean hands from touching the dirty handle.
Question 14 sur 20
Which step helps prevent allergen cross-contact when making an allergy-safe meal?
- Use the knife you just used on nuts
- Wash hands, change gloves and use clean, sanitized equipment
- Use the same fryer oil as the breaded shrimp
- Wipe the board with your apron
Voir la réponse
Réponse: B. Wash hands, change gloves and use clean, sanitized equipment
Clean tools and surfaces, fresh gloves and clean hands keep allergens out of food meant to be allergen-free.
Question 15 sur 20
Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?
- It starts at 41°F or colder and never goes above 70°F
- It is served only to adults
- It is covered with plastic wrap
- It starts at room temperature and is stirred often
Voir la réponse
Réponse: A. It starts at 41°F or colder and never goes above 70°F
The 6-hour option for cold food only works if the food starts at 41°F or colder and stays at 70°F or below.
Question 16 sur 20
The 2026 FDA Food Code added training on food defense. What is food defense?
- Protecting food from being contaminated on purpose
- Keeping prices low
- Keeping food warm during delivery
- Defending a restaurant in court
Voir la réponse
Réponse: A. Protecting food from being contaminated on purpose
Food defense is about preventing intentional contamination of food, for example by limiting access to food areas.
Question 17 sur 20
At what temperature must cold TCS food be held?
- 55°F or colder
- 41°F or colder
- 45°F or colder
- 50°F or colder
Voir la réponse
Réponse: B. 41°F or colder
Cold holding means keeping TCS food at 41°F or colder.
Question 18 sur 20
What must food workers wear to keep hair out of food?
- Hair spray
- A hat, hair covering, hairnet or beard restraint
- A headband only
- Nothing, if their hair is short
Voir la réponse
Réponse: B. A hat, hair covering, hairnet or beard restraint
The Food Code requires effective hair restraints for food employees who work with exposed food.
Question 19 sur 20
What is cross-contact?
- When an allergen gets into a food that should not contain it
- When two hot dishes touch on a plate
- When a server touches a customer's hand
- When food is cooked twice
Voir la réponse
Réponse: A. When an allergen gets into a food that should not contain it
Shared gloves, utensils, cutting boards and fryer oil can move allergens into allergen-free food.
Question 20 sur 20
A worker is sneezing and has a runny nose. What should they do?
- Use hand sanitizer and keep working with food
- Keep working but sneeze into the sink
- Not work with exposed food, utensils or food-contact surfaces
- Keep working at the salad station
Voir la réponse
Réponse: C. Not work with exposed food, utensils or food-contact surfaces
Workers with sneezing, coughing or a runny nose should not handle food or food-contact items.

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