Washington Food Handler Test Practice
2026 – 25 Exam Questions with 100%
Verified Correct Answers | A+ Graded
Question 1
Which temperature range is considered the danger zone where bacteria multiply rapidly in food?
A. 0° F to 32° F.
B 41° F to 135° F.
C 135° F to 165° F.
D 165° F to 212° F.
Answer B.
The danger zone is between 41° F and 135° F. In this range, bacteria can double every 20
minutes. Food should be kept either below 41° F cold or above 135° F hot to prevent bacterial
growth and reduce food born illness risks.
Question 2
If a food handler has a sore throat and fever, what should they do?
A. Continue working but wear gloves.
B. Notify the supervisor and stop handling food.
C. Only avoid serving ready to eat food.
D. Take medication and continue working.
Answer. B.
A sore throat with fever can indicate a contagious illness like strep throat. Food handlers must
report symptoms to supervisors and avoid working with food to prevent spreading pathogens.
Wearing gloves does not eliminate risk.
Question 3
What is the correct way to thaw frozen chicken safely?
A. On the counter at room temperature,
B. In cold running water, changing water every 30 minutes.
C. In a hot water bath,
D in direct sunlight.
Answer B.
Thawing chicken in cold running water while changing water every 30 minutes keeps the outer
layer from reaching unsafe temperatures. Room temperature thawing can allow bacteria to grow
rapidly causing food bornne illness.
, Question 4
Which practice prevents cross-contamination?
A. Using the same cutting board for raw meat and vegetables?
B. Washing hands only after handling raw food.
C. Using separate cutting boards for raw meat and produce.
D. Rinsing utensils underwater only.
Answer C.
Using separate cutting boards for raw meat and produce prevents pathogens from spreading.
Question 5
Crosscontamination occurs when bacteria transfer from raw food to ready to eat items,
increasing food born illness risks. A food handler must wash hands.
A after handling money.
B after using the restroom.
C after touching hair.
D all of the above.
Answer D.
Hands must be washed after any activity that can contaminate them, including handling money,
using the restroom, touching hair, or touching raw food.
Question 6
Proper handashing is crucial for preventing food contamination. Which food item must be
cooked to at least 165° F?
A. Beef steak.
B. Ground turkey.
C. Raw oysters.
D. Pasteurized milk.
Answer: B.
Ground turkey must be cooked to at least 165° F because grinding spreads bacteria throughout
the meat. Beef steak can be cooked to a lower temperature. While pasteurized milk and oysters
have different requirements.
Question 7
What is the safest method to cool hot soup quickly?
A. Leaving it on the counter overnight.
B. Placing it in shallow containers in the refrigerator.
C. Covering it tightly and leaving it in the sink.
D. Pouring it into a single large container.
Answer B.
2026 – 25 Exam Questions with 100%
Verified Correct Answers | A+ Graded
Question 1
Which temperature range is considered the danger zone where bacteria multiply rapidly in food?
A. 0° F to 32° F.
B 41° F to 135° F.
C 135° F to 165° F.
D 165° F to 212° F.
Answer B.
The danger zone is between 41° F and 135° F. In this range, bacteria can double every 20
minutes. Food should be kept either below 41° F cold or above 135° F hot to prevent bacterial
growth and reduce food born illness risks.
Question 2
If a food handler has a sore throat and fever, what should they do?
A. Continue working but wear gloves.
B. Notify the supervisor and stop handling food.
C. Only avoid serving ready to eat food.
D. Take medication and continue working.
Answer. B.
A sore throat with fever can indicate a contagious illness like strep throat. Food handlers must
report symptoms to supervisors and avoid working with food to prevent spreading pathogens.
Wearing gloves does not eliminate risk.
Question 3
What is the correct way to thaw frozen chicken safely?
A. On the counter at room temperature,
B. In cold running water, changing water every 30 minutes.
C. In a hot water bath,
D in direct sunlight.
Answer B.
Thawing chicken in cold running water while changing water every 30 minutes keeps the outer
layer from reaching unsafe temperatures. Room temperature thawing can allow bacteria to grow
rapidly causing food bornne illness.
, Question 4
Which practice prevents cross-contamination?
A. Using the same cutting board for raw meat and vegetables?
B. Washing hands only after handling raw food.
C. Using separate cutting boards for raw meat and produce.
D. Rinsing utensils underwater only.
Answer C.
Using separate cutting boards for raw meat and produce prevents pathogens from spreading.
Question 5
Crosscontamination occurs when bacteria transfer from raw food to ready to eat items,
increasing food born illness risks. A food handler must wash hands.
A after handling money.
B after using the restroom.
C after touching hair.
D all of the above.
Answer D.
Hands must be washed after any activity that can contaminate them, including handling money,
using the restroom, touching hair, or touching raw food.
Question 6
Proper handashing is crucial for preventing food contamination. Which food item must be
cooked to at least 165° F?
A. Beef steak.
B. Ground turkey.
C. Raw oysters.
D. Pasteurized milk.
Answer: B.
Ground turkey must be cooked to at least 165° F because grinding spreads bacteria throughout
the meat. Beef steak can be cooked to a lower temperature. While pasteurized milk and oysters
have different requirements.
Question 7
What is the safest method to cool hot soup quickly?
A. Leaving it on the counter overnight.
B. Placing it in shallow containers in the refrigerator.
C. Covering it tightly and leaving it in the sink.
D. Pouring it into a single large container.
Answer B.
