Washington Food Worker Card Practice Test 2026：第3套练习测试

Washington Food Worker Card Practice Test 练习测试第3套（共6套）：再练25道题，附答案和解释。

食品安全
华盛顿州
134道题
核对于2026年10月10日

第1题，共25题
Can hand sanitizer be used instead of washing your hands?
- Yes, but only after handling raw meat
- No, it can only be used after washing hands
- Yes, it works just as well
- Yes, if your hands look clean
显示答案
答案: B. No, it can only be used after washing hands
Hand antiseptics are not a substitute for handwashing. Use them only after washing, if at all.
第2题，共25题
Under the Food Code, a handwashing sink must provide water at what temperature?
- At least 100°F
- At least 165°F
- At least 70°F
- At least 135°F
显示答案
答案: A. At least 100°F
Handwashing sinks must supply warm water at 100°F or more.
第3题，共25题
Which of these is a chemical hazard?
- Cleaning liquid that drips onto food
- A hair in the soup
- A metal twist tie in a bag of bread
- Bacteria on raw ground beef
显示答案
答案: A. Cleaning liquid that drips onto food
Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.
第4题，共25题
In this fridge diagram, which marker shows the shelf for ready-to-eat food?
- Marker 4
- Marker 6
- Marker 1
- Marker 5
显示答案
答案: C. Marker 1
Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.
第5题，共25题
What is the minimum total time for washing your hands?
- 10 seconds
- 20 seconds
- 5 seconds
- 2 minutes
显示答案
答案: B. 20 seconds
The whole handwashing process should take at least 20 seconds.
第6题，共25题
Who is responsible for food safety during a shift under the Food Code?
- The newest employee
- The person in charge
- The delivery driver
- The first customer of the day
显示答案
答案: B. The person in charge
A person in charge must be present during operating hours to make sure food safety rules are followed.
第7题，共25题
Which equipment should you use to reheat food for hot holding?
- A steam table
- A slow cooker on low
- A food warmer
- A stove, oven or microwave
显示答案
答案: D. A stove, oven or microwave
Hot holding equipment heats food too slowly. Reheat quickly on a stove, in an oven or in a microwave, then move it to hot holding.
第8题，共25题
What is jaundice?
- Yellowing of the skin or eyes
- A rash on the hands
- A runny nose
- A painful sore throat
显示答案
答案: A. Yellowing of the skin or eyes
Jaundice can be a sign of hepatitis A. A worker with jaundice must not work with food and the health department must be told.
第9题，共25题
A cook has had diarrhea since last night. What should happen?
- They can work at the grill but not the salad station
- They can work if they wash their hands more
- They can work if they wear gloves
- They must not work with food until they have been symptom-free for at least 24 hours
显示答案
答案: D. They must not work with food until they have been symptom-free for at least 24 hours
Workers with vomiting or diarrhea are excluded from work and can return once symptoms have been gone for at least 24 hours.
第10题，共25题
What should you do to a probe thermometer before and after each use?
- Clean and sanitize it
- Store it in your pocket
- Wipe it on your apron
- Run it under hot water only
显示答案
答案: A. Clean and sanitize it
Probe thermometers touch food, so they must be cleaned and sanitized to prevent cross-contamination.
第11题，共25题
Which conditions help bacteria grow fastest?
- Bright light and wind
- Warm temperatures, moisture and time
- Freezing temperatures and dryness
- Very hot temperatures above 165°F
显示答案
答案: B. Warm temperatures, moisture and time
Bacteria grow fastest in moist TCS food that stays in the danger zone for too long.
第12题，共25题
In this cooling diagram, what does marker 2 show?
- Holding food at 135°F
- Cooling from 70°F to 41°F within the next 4 hours
- Reheating food to 165°F
- Cooling from 135°F to 70°F within 2 hours
显示答案
答案: B. Cooling from 70°F to 41°F within the next 4 hours
Marker 2 is the second stage: from 70°F down to 41°F within 4 more hours, so the total is no more than 6 hours.
第13题，共25题
How high above the floor must food be stored?
- At least 6 inches
- At least 1 inch
- At least 2 feet
- It can be stored on the floor
显示答案
答案: A. At least 6 inches
The Food Code requires food to be stored at least 6 inches above the floor to protect it from dirt, water and pests.
第14题，共25题
Which of these is a physical hazard?
- Norovirus on a worker's hands
- Salmonella bacteria on raw chicken
- Sanitizer that splashed into soup
- A piece of broken glass in a salad
显示答案
答案: D. A piece of broken glass in a salad
A physical hazard is an object, such as glass, metal, a staple or a bandage, that ends up in food.
第15题，共25题
Which delivery should you refuse?
- A case of cans that are dented and swollen
- Cold milk at 38°F
- Frozen food that is frozen solid
- Sealed boxes with no damage
显示答案
答案: A. A case of cans that are dented and swollen
Swollen or badly damaged cans can mean the food inside is unsafe. Packages should be sealed and undamaged.
第16题，共25题
Within how long must leftovers be reheated to 165°F for hot holding?
- 4 hours
- 2 hours
- 6 hours
- 8 hours
显示答案
答案: B. 2 hours
Reheating must be done quickly, within 2 hours, so the food does not sit in the danger zone.
第17题，共25题
In this diagram, what does marker 3 show?
- The chicken should be cut after the salad on the same board
- The salad must be cut on the red board
- The knives can be shared if they are wiped
- Raw chicken, its juices and its knife must never touch the salad
显示答案
答案: D. Raw chicken, its juices and its knife must never touch the salad
Marker 3 is the crossed-out arrow: nothing from the raw chicken board should reach the ready-to-eat salad.
第18题，共25题
Where may food workers eat, drink or smoke?
- At the prep table
- Only in a designated area away from food and equipment
- In the walk-in cooler
- Next to the dish machine
显示答案
答案: B. Only in a designated area away from food and equipment
Eating, drinking and tobacco use belong in a set area where they cannot contaminate food. Wash hands afterward.
第19题，共25题
Which tool should be used to scoop ice for drinks?
- A clean ice scoop with a handle
- Bare hands
- A coffee mug
- A drinking glass
显示答案
答案: A. A clean ice scoop with a handle
Glasses can break in the ice and hands carry germs. Use a scoop and store it so the handle does not touch the ice.
第20题，共25题
A whole beef roast can be cooked to 145°F if it is held at that temperature for how long?
- 15 seconds
- 30 minutes
- 4 minutes
- 1 second
显示答案
答案: C. 4 minutes
The Food Code allows whole meat roasts to be cooked to 145°F for 4 minutes, or to other time and temperature combinations.
第21题，共25题
The power goes out and the walk-in cooler stops working. What should the person in charge do?
- Open the cooler often to check the food
- Contact the health department and check whether the food stayed at safe temperatures
- Move all food to the counter
- Keep serving food as normal
显示答案
答案: B. Contact the health department and check whether the food stayed at safe temperatures
Power outages, water loss and sewage backups are emergencies. Food that left safe temperatures may need to be thrown out.
第22题，共25题
What must you do when cooking raw meat, poultry, fish or eggs in a microwave?
- Cook it to 135°F and serve it right away
- Cook it uncovered on high for exactly 1 minute
- Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
- Cook it to 145°F and put it in the cooler
显示答案
答案: C. Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
Microwaves heat unevenly. Raw animal foods cooked in a microwave must reach 165°F and stand covered for 2 minutes.
第23题，共25题
Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?
- 4 hours
- 8 hours
- 12 hours
- 24 hours
显示答案
答案: A. 4 hours
Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.
第24题，共25题
What does TCS food mean?
- Food that is only served at breakfast
- Food that has been tested, cleaned and sealed
- Food that comes in a tin can
- Food that needs time and temperature control for safety
显示答案
答案: D. Food that needs time and temperature control for safety
TCS foods let germs grow quickly, so they must be kept out of the danger zone and used within safe time limits.
第25题，共25题
When should sanitizer solution in a bucket be changed?
- Never, it lasts forever
- When it is dirty, cloudy or too weak
- Once a week
- Only when it runs out
显示答案
答案: B. When it is dirty, cloudy or too weak
Food and dirt use up sanitizer. Replace it when it looks dirty or tests too weak.

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