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Washington Food Worker Card Practice Test 2026: Quiz di prova 4

Quiz di prova 4 di 6 per Washington Food Worker Card Practice Test: altre 25 domande con risposte e spiegazioni.

  • Sicurezza alimentare
  • Washington
  • 134 domande
  • Verificato: 10 ottobre 2026

  1. Domanda 1 di 25

    When must a food worker wash their hands?
    Mostra la risposta

    Risposta: 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. Domanda 2 di 25

    How many major food allergens are recognized in the United States?
    Mostra la risposta

    Risposta: D. 9

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

  3. Domanda 3 di 25

    What is one of the best ways to keep pests out?
    Mostra la risposta

    Risposta: 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. Domanda 4 di 25

    Which illness is one that a food worker must report if a doctor diagnoses it?
    Mostra la risposta

    Risposta: B. Hepatitis A

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

  5. Domanda 5 di 25

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
    Mostra la risposta

    Risposta: 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. Domanda 6 di 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
    Mostra la risposta

    Risposta: 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. Domanda 7 di 25

    In this diagram, what does marker 4 show?
    °F21241°135°165°1234
    Mostra la risposta

    Risposta: 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. Domanda 8 di 25

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

    Risposta: 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. Domanda 9 di 25

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

    Risposta: 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. Domanda 10 di 25

    A food worker has a small cut on a finger. What should they do?
    Mostra la risposta

    Risposta: 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. Domanda 11 di 25

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
    Mostra la risposta

    Risposta: 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. Domanda 12 di 25

    Who publishes the Food Code that most states base their food safety rules on?
    Mostra la risposta

    Risposta: 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. Domanda 13 di 25

    How long should you scrub your hands with soap during handwashing?
    Mostra la risposta

    Risposta: 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. Domanda 14 di 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?
    Mostra la risposta

    Risposta: 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. Domanda 15 di 25

    A worker vomits in the dining room. What should be used to clean it up?
    Mostra la risposta

    Risposta: 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. Domanda 16 di 25

    Which group of people is most likely to get very sick from a foodborne illness?
    Mostra la risposta

    Risposta: 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. Domanda 17 di 25

    Which is the right way to dry your hands after washing?
    Mostra la risposta

    Risposta: 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. Domanda 18 di 25

    Who should a food worker tell when they are sick?
    Mostra la risposta

    Risposta: 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. Domanda 19 di 25

    In this diagram, which marker shows where the tip of the probe should be?
    1234
    Mostra la risposta

    Risposta: 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. Domanda 20 di 25

    Leftover cooked food that will be held hot must be reheated to what temperature?
    Mostra la risposta

    Risposta: 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. Domanda 21 di 25

    Which is a sign that pests may be in the kitchen?
    Mostra la risposta

    Risposta: D. Droppings and gnaw marks

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

  22. Domanda 22 di 25

    At what temperature must hot TCS food be held?
    Mostra la risposta

    Risposta: C. 135°F or hotter

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

  23. Domanda 23 di 25

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

    Risposta: B. Sunday

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

  24. Domanda 24 di 25

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

    Risposta: D. 135°F

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

  25. Domanda 25 di 25

    What is the difference between cleaning and sanitizing?
    Mostra la risposta

    Risposta: 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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