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Washington Food Worker Card Practice Test 2026: Oefenexamen 6

Oefenexamen 6 van 6 voor Washington Food Worker Card Practice Test: 20 extra vragen met antwoorden en uitleg.

  • Voedselveiligheid
  • Washington
  • 134 vragen
  • Gecontroleerd op 10 oktober 2026

  1. Vraag 1 van 20

    A worker at a nursing home kitchen has a sore throat with a fever. What should happen?
    Toon antwoord

    Antwoord: 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.

  2. Vraag 2 van 20

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?
    Toon antwoord

    Antwoord: 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.

  3. Vraag 3 van 20

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
    123456
    Toon antwoord

    Antwoord: 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.

  4. Vraag 4 van 20

    A delivery of cold TCS food arrives. What temperature should it be?
    Toon antwoord

    Antwoord: 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.

  5. Vraag 5 van 20

    When thawing food under running water, what must the water be like?
    Toon antwoord

    Antwoord: 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.

  6. Vraag 6 van 20

    In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?
    123456
    Toon antwoord

    Antwoord: 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.

  7. Vraag 7 van 20

    Which symptom must a food worker report to the person in charge?
    Toon antwoord

    Antwoord: D. Vomiting

    Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.

  8. Vraag 8 van 20

    Which jewelry may a food worker wear on the hands and arms while preparing food?
    Toon antwoord

    Antwoord: 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.

  9. Vraag 9 van 20

    Where should food workers wash their hands?
    Toon antwoord

    Antwoord: C. Only at a sink set aside for handwashing

    Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.

  10. Vraag 10 van 20

    In this diagram, which marker shows the temperature danger zone?
    °F21241°135°165°1234
    Toon antwoord

    Antwoord: C. Marker 2

    Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

  11. Vraag 11 van 20

    What is the safest choice if you are not sure whether food is safe?
    Toon antwoord

    Antwoord: A. Throw it out

    "When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.

  12. Vraag 12 van 20

    What is "active managerial control"?
    Toon antwoord

    Antwoord: 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.

  13. Vraag 13 van 20

    In this handwashing diagram, what is step 6?
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    Toon antwoord

    Antwoord: 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.

  14. Vraag 14 van 20

    Which step helps prevent allergen cross-contact when making an allergy-safe meal?
    Toon antwoord

    Antwoord: 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.

  15. Vraag 15 van 20

    Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?
    Toon antwoord

    Antwoord: 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.

  16. Vraag 16 van 20

    The 2026 FDA Food Code added training on food defense. What is food defense?
    Toon antwoord

    Antwoord: 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.

  17. Vraag 17 van 20

    At what temperature must cold TCS food be held?
    Toon antwoord

    Antwoord: B. 41°F or colder

    Cold holding means keeping TCS food at 41°F or colder.

  18. Vraag 18 van 20

    What must food workers wear to keep hair out of food?
    Toon antwoord

    Antwoord: B. A hat, hair covering, hairnet or beard restraint

    The Food Code requires effective hair restraints for food employees who work with exposed food.

  19. Vraag 19 van 20

    What is cross-contact?
    Toon antwoord

    Antwoord: 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.

  20. Vraag 20 van 20

    A worker is sneezing and has a runny nose. What should they do?
    Toon antwoord

    Antwoord: 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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