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Washington Food Worker Card Practice Test 2026：第4套练习测试

Washington Food Worker Card Practice Test 练习测试第4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

  1. 第1题，共25题

    When must a food worker wash their hands?
    显示答案

    答案: 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. 第2题，共25题

    How many major food allergens are recognized in the United States?
    显示答案

    答案: D. 9

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

  3. 第3题，共25题

    What is one of the best ways to keep pests out?
    显示答案

    答案: 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. 第4题，共25题

    Which illness is one that a food worker must report if a doctor diagnoses it?
    显示答案

    答案: B. Hepatitis A

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

  5. 第5题，共25题

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
    显示答案

    答案: 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. 第6题，共25题

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
    显示答案

    答案: 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. 第7题，共25题

    In this diagram, what does marker 4 show?
    °F21241°135°165°1234
    显示答案

    答案: 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. 第8题，共25题

    When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?
    显示答案

    答案: 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. 第9题，共25题

    When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?
    显示答案

    答案: 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. 第10题，共25题

    A food worker has a small cut on a finger. What should they do?
    显示答案

    答案: 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. 第11题，共25题

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
    显示答案

    答案: 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. 第12题，共25题

    Who publishes the Food Code that most states base their food safety rules on?
    显示答案

    答案: 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. 第13题，共25题

    How long should you scrub your hands with soap during handwashing?
    显示答案

    答案: 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. 第14题，共25题

    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?
    显示答案

    答案: 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. 第15题，共25题

    A worker vomits in the dining room. What should be used to clean it up?
    显示答案

    答案: 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. 第16题，共25题

    Which group of people is most likely to get very sick from a foodborne illness?
    显示答案

    答案: 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. 第17题，共25题

    Which is the right way to dry your hands after washing?
    显示答案

    答案: 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. 第18题，共25题

    Who should a food worker tell when they are sick?
    显示答案

    答案: 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. 第19题，共25题

    In this diagram, which marker shows where the tip of the probe should be?
    1234
    显示答案

    答案: 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. 第20题，共25题

    Leftover cooked food that will be held hot must be reheated to what temperature?
    显示答案

    答案: 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. 第21题，共25题

    Which is a sign that pests may be in the kitchen?
    显示答案

    答案: D. Droppings and gnaw marks

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

  22. 第22题，共25题

    At what temperature must hot TCS food be held?
    显示答案

    答案: C. 135°F or hotter

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

  23. 第23题，共25题

    Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?
    显示答案

    答案: B. Sunday

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

  24. 第24题，共25题

    Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?
    显示答案

    答案: D. 135°F

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

  25. 第25题，共25题

    What is the difference between cleaning and sanitizing?
    显示答案

    答案: 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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