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Washington Food Worker Card Practice Test 2026: Test próbny 4

Test próbny 4 z 6 – Washington Food Worker Card Practice Test: kolejne pytania z odpowiedziami i wyjaśnieniami (liczba pytań: 25).

  • Higiena żywności
  • Waszyngton
  • Pytania: 134
  • Sprawdzono 10 października 2026

  1. Pytanie 1 z 25

    When must a food worker wash their hands?
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    Odpowiedź: 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. Pytanie 2 z 25

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

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

  3. Pytanie 3 z 25

    What is one of the best ways to keep pests out?
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    Odpowiedź: 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. Pytanie 4 z 25

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

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

  5. Pytanie 5 z 25

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
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    Odpowiedź: 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. Pytanie 6 z 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
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    Odpowiedź: 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. Pytanie 7 z 25

    In this diagram, what does marker 4 show?
    °F21241°135°165°1234
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    Odpowiedź: 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. Pytanie 8 z 25

    When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?
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    Odpowiedź: 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. Pytanie 9 z 25

    When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?
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    Odpowiedź: 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. Pytanie 10 z 25

    A food worker has a small cut on a finger. What should they do?
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    Odpowiedź: 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. Pytanie 11 z 25

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
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    Odpowiedź: 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. Pytanie 12 z 25

    Who publishes the Food Code that most states base their food safety rules on?
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    Odpowiedź: 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. Pytanie 13 z 25

    How long should you scrub your hands with soap during handwashing?
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    Odpowiedź: 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. Pytanie 14 z 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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    Odpowiedź: 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. Pytanie 15 z 25

    A worker vomits in the dining room. What should be used to clean it up?
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    Odpowiedź: 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. Pytanie 16 z 25

    Which group of people is most likely to get very sick from a foodborne illness?
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    Odpowiedź: 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. Pytanie 17 z 25

    Which is the right way to dry your hands after washing?
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    Odpowiedź: 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. Pytanie 18 z 25

    Who should a food worker tell when they are sick?
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    Odpowiedź: 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. Pytanie 19 z 25

    In this diagram, which marker shows where the tip of the probe should be?
    1234
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    Odpowiedź: 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. Pytanie 20 z 25

    Leftover cooked food that will be held hot must be reheated to what temperature?
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    Odpowiedź: 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. Pytanie 21 z 25

    Which is a sign that pests may be in the kitchen?
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    Odpowiedź: D. Droppings and gnaw marks

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

  22. Pytanie 22 z 25

    At what temperature must hot TCS food be held?
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    Odpowiedź: C. 135°F or hotter

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

  23. Pytanie 23 z 25

    Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?
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    Odpowiedź: B. Sunday

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

  24. Pytanie 24 z 25

    Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?
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    Odpowiedź: D. 135°F

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

  25. Pytanie 25 z 25

    What is the difference between cleaning and sanitizing?
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    Odpowiedź: 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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