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Washington Food Worker Card Practice Test 2026: Test próbny 6

Test próbny 6 z 6 – Washington Food Worker Card Practice Test: kolejne pytania z odpowiedziami i wyjaśnieniami (liczba pytań: 20).

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

  1. Pytanie 1 z 20

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

    Odpowiedź: 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. Pytanie 2 z 20

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?
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    Odpowiedź: 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. Pytanie 3 z 20

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

    Odpowiedź: 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. Pytanie 4 z 20

    A delivery of cold TCS food arrives. What temperature should it be?
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    Odpowiedź: 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. Pytanie 5 z 20

    When thawing food under running water, what must the water be like?
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    Odpowiedź: 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. Pytanie 6 z 20

    In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?
    123456
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    Odpowiedź: 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. Pytanie 7 z 20

    Which symptom must a food worker report to the person in charge?
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    Odpowiedź: D. Vomiting

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

  8. Pytanie 8 z 20

    Which jewelry may a food worker wear on the hands and arms while preparing food?
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    Odpowiedź: 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. Pytanie 9 z 20

    Where should food workers wash their hands?
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    Odpowiedź: 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. Pytanie 10 z 20

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

    Odpowiedź: C. Marker 2

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

  11. Pytanie 11 z 20

    What is the safest choice if you are not sure whether food is safe?
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    Odpowiedź: A. Throw it out

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

  12. Pytanie 12 z 20

    What is "active managerial control"?
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    Odpowiedź: 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. Pytanie 13 z 20

    In this handwashing diagram, what is step 6?
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    Odpowiedź: 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. Pytanie 14 z 20

    Which step helps prevent allergen cross-contact when making an allergy-safe meal?
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    Odpowiedź: 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. Pytanie 15 z 20

    Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?
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    Odpowiedź: 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. Pytanie 16 z 20

    The 2026 FDA Food Code added training on food defense. What is food defense?
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    Odpowiedź: 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. Pytanie 17 z 20

    At what temperature must cold TCS food be held?
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    Odpowiedź: B. 41°F or colder

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

  18. Pytanie 18 z 20

    What must food workers wear to keep hair out of food?
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    Odpowiedź: 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. Pytanie 19 z 20

    What is cross-contact?
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    Odpowiedź: 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. Pytanie 20 z 20

    A worker is sneezing and has a runny nose. What should they do?
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    Odpowiedź: 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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