Washington Food Worker Card Practice Test 2026: Teste prático 6

1. Pergunta 1 de 20

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

   • AThey can work if they wear a mask
   • BThey should be excluded from working with food
   • CThey can work if they drink hot tea
   • DThey can work with raw food only
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   Resposta: 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. Pergunta 2 de 20

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

   • AThey must wear intact single-use gloves
   • BThey must work only at the register
   • CThey must wash their hands for 2 minutes
   • DNothing, nail polish is always allowed
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   Resposta: 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. Pergunta 3 de 20

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

   • AOn the bottom shelf
   • BAbove the salad
   • CNext to the cooked food
   • DOn the top shelf
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   Resposta: 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. Pergunta 4 de 20

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

   • A41°F or colder
   • B50°F or colder
   • C60°F or colder
   • DAny temperature, if it is put away quickly
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   Resposta: 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. Pergunta 5 de 20

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

   • ARunning and at least 100°F
   • BStill and salty
   • CStill and hot
   • DRunning and 70°F or colder
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   Resposta: 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. Pergunta 6 de 20

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

   • AFish is heavier than poultry
   • BFish needs a lower cooking temperature than poultry
   • CFish should always be eaten first
   • DPoultry needs to be colder than fish
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   Resposta: 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. Pergunta 7 de 20

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

   • AA mild headache
   • BSore muscles from exercise
   • CTired eyes
   • DVomiting
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   Resposta: D. Vomiting

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

8. Pergunta 8 de 20

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

   • AA plain ring, such as a wedding band
   • BA bracelet
   • CA watch
   • DA ring with stones
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   Resposta: 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. Pergunta 9 de 20

   Where should food workers wash their hands?

   • AIn the food prep sink
   • BIn the three-compartment dish sink
   • COnly at a sink set aside for handwashing
   • DIn the mop sink
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   Resposta: 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. Pergunta 10 de 20

    In this diagram, which marker shows the temperature danger zone?

    • AMarker 3
    • BMarker 4
    • CMarker 2
    • DMarker 1
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    Resposta: C. Marker 2

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

11. Pergunta 11 de 20

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

    • AThrow it out
    • BFreeze it and serve it later
    • CTaste it to check
    • DServe it quickly
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    Resposta: A. Throw it out

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

12. Pergunta 12 de 20

    What is "active managerial control"?

    • AChecking temperatures only once a year
    • BManagers setting procedures, training staff and checking that food safety steps are followed
    • CA health inspector running the kitchen
    • DLetting each worker decide their own food safety rules
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    Resposta: 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. Pergunta 13 de 20

    In this handwashing diagram, what is step 6?

    • AAdd soap
    • BWet both hands
    • CRinse under running water
    • DTurn off the tap using the paper towel
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    Resposta: 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. Pergunta 14 de 20

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

    • AUse the knife you just used on nuts
    • BWash hands, change gloves and use clean, sanitized equipment
    • CUse the same fryer oil as the breaded shrimp
    • DWipe the board with your apron
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    Resposta: 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. Pergunta 15 de 20

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

    • AIt starts at 41°F or colder and never goes above 70°F
    • BIt is served only to adults
    • CIt is covered with plastic wrap
    • DIt starts at room temperature and is stirred often
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    Resposta: 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. Pergunta 16 de 20

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

    • AProtecting food from being contaminated on purpose
    • BKeeping prices low
    • CKeeping food warm during delivery
    • DDefending a restaurant in court
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    Resposta: 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. Pergunta 17 de 20

    At what temperature must cold TCS food be held?

    • A55°F or colder
    • B41°F or colder
    • C45°F or colder
    • D50°F or colder
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    Resposta: B. 41°F or colder

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

18. Pergunta 18 de 20

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

    • AHair spray
    • BA hat, hair covering, hairnet or beard restraint
    • CA headband only
    • DNothing, if their hair is short
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    Resposta: 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. Pergunta 19 de 20

    What is cross-contact?

    • AWhen an allergen gets into a food that should not contain it
    • BWhen two hot dishes touch on a plate
    • CWhen a server touches a customer's hand
    • DWhen food is cooked twice
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    Resposta: 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. Pergunta 20 de 20

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

    • AUse hand sanitizer and keep working with food
    • BKeep working but sneeze into the sink
    • CNot work with exposed food, utensils or food-contact surfaces
    • DKeep working at the salad station
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    Resposta: 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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O exame real: Pass the Washington State food safety exam (score not published on the DOH page)