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Washington Food Worker Card Practice Test 2026：第6套练习测试

Washington Food Worker Card Practice Test 练习测试第6套（共6套）：再练20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20题

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

    答案: 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. 第2题，共20题

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

    答案: 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. 第3题，共20题

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
    123456
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    答案: 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. 第4题，共20题

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

    答案: 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. 第5题，共20题

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

    答案: 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. 第6题，共20题

    In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?
    123456
    显示答案

    答案: 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. 第7题，共20题

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

    答案: D. Vomiting

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

  8. 第8题，共20题

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

    答案: 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. 第9题，共20题

    Where should food workers wash their hands?
    显示答案

    答案: 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. 第10题，共20题

    In this diagram, which marker shows the temperature danger zone?
    °F21241°135°165°1234
    显示答案

    答案: C. Marker 2

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

  11. 第11题，共20题

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

    答案: A. Throw it out

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

  12. 第12题，共20题

    What is "active managerial control"?
    显示答案

    答案: 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. 第13题，共20题

    In this handwashing diagram, what is step 6?
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    显示答案

    答案: 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. 第14题，共20题

    Which step helps prevent allergen cross-contact when making an allergy-safe meal?
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    答案: 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. 第15题，共20题

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

    答案: 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. 第16题，共20题

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

    答案: 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. 第17题，共20题

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

    答案: B. 41°F or colder

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

  18. 第18题，共20题

    What must food workers wear to keep hair out of food?
    显示答案

    答案: 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. 第19题，共20题

    What is cross-contact?
    显示答案

    答案: 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. 第20题，共20题

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

    答案: 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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