WASHINGTON STATE FOOD HANDLERS
LATEST 2025-2026 EXAM UPDATE QUESTIONS
AND ANSWERS
What do you need to wash your hands? - Answer-Warm running water,
soap and paper towels.
Which one of the following can make people sick? - Answer-
Undercooking chicken or turkey.
How do you know if reheated food is OK to serve? - Answer-You test
the food with a thermometer and make sure it is over 165°F in less than
2 hours.
Why do you stay home from work if you are sick with diarrhea or
vomiting? - Answer-You can contaminate the food and make other
people sick.
Which of the following would most likely cause cross-contamination? -
Answer-Cut raw meat on a cutting board then cut bread on the board.
, If you just cut raw meat with a knife and cutting board and want to cut
lettuce, what do you do to prevent cross-contamination? - Answer-Wash,
rinse, and sanitize the board and knife, and wash your hands.
How cold do you need to keep potentially hazardous food (PHF) to
slow the growth of bacteria? - Answer-41°F or below.
If the manager, owner, or other person in charge (PIC) is not at work,
do you need to use good food safety habits? - Answer-Yes. All workers
must use good food safety habits.
What is the best thing you can do to prevent bacteria from infecting
others? - Answer-Wash your hands often and do not touch ready-to-eat
foods with your bare hands.
Why should you cool potentially hazardous food (PHF) quickly? -
Answer-To slow the growth of bacteria.
Which food do you need to cook to at least 165°F? - Answer-Raw
Chicken.
What must you do to keep bacteria from growing on potentially
hazardous food (PHF)? - Answer-Keep them out of the Danger Zone
between 41°F and 135°F, and test them with your food thermometer.
When putting raw meat in a refrigerator, it is most important to put it: -
Answer-Below ready-to-eat foods.
LATEST 2025-2026 EXAM UPDATE QUESTIONS
AND ANSWERS
What do you need to wash your hands? - Answer-Warm running water,
soap and paper towels.
Which one of the following can make people sick? - Answer-
Undercooking chicken or turkey.
How do you know if reheated food is OK to serve? - Answer-You test
the food with a thermometer and make sure it is over 165°F in less than
2 hours.
Why do you stay home from work if you are sick with diarrhea or
vomiting? - Answer-You can contaminate the food and make other
people sick.
Which of the following would most likely cause cross-contamination? -
Answer-Cut raw meat on a cutting board then cut bread on the board.
, If you just cut raw meat with a knife and cutting board and want to cut
lettuce, what do you do to prevent cross-contamination? - Answer-Wash,
rinse, and sanitize the board and knife, and wash your hands.
How cold do you need to keep potentially hazardous food (PHF) to
slow the growth of bacteria? - Answer-41°F or below.
If the manager, owner, or other person in charge (PIC) is not at work,
do you need to use good food safety habits? - Answer-Yes. All workers
must use good food safety habits.
What is the best thing you can do to prevent bacteria from infecting
others? - Answer-Wash your hands often and do not touch ready-to-eat
foods with your bare hands.
Why should you cool potentially hazardous food (PHF) quickly? -
Answer-To slow the growth of bacteria.
Which food do you need to cook to at least 165°F? - Answer-Raw
Chicken.
What must you do to keep bacteria from growing on potentially
hazardous food (PHF)? - Answer-Keep them out of the Danger Zone
between 41°F and 135°F, and test them with your food thermometer.
When putting raw meat in a refrigerator, it is most important to put it: -
Answer-Below ready-to-eat foods.
