WASHINGTON FOOD WORKER CARD
PRACTICE TEST – QUESTIONS AND ANSWERS |
VERIFIED AND WELL DETAILED ANSWERS
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1. Before beginning work in a food establishment, what is the most important
first step?
A. Put on gloves immediately.
B. Wash hands thoroughly with soap and warm running water.
C. Prepare food before washing hands.
D. Put on an apron only.
CORRECT ANSWER: B. Wash hands thoroughly with soap and warm running
water.
Rationale: Proper handwashing is the most effective way to prevent the spread of
foodborne illness. Gloves do not replace handwashing.
2. A food worker has vomiting and diarrhea before a scheduled shift. What
should they do?
A. Go to work if they wear gloves.
B. Report the illness to the person in charge and avoid handling food until cleared
to return.
C. Take medicine and continue working.
D. Work only with packaged food.
CORRECT ANSWER: B. Report the illness to the person in charge and avoid
handling food until cleared to return.
Rationale: Workers with vomiting or diarrhea can spread foodborne pathogens
and should not work with food until they meet return-to-work requirements.
, 3. Which food is classified as a Time/Temperature Control for Safety (TCS)
food?
A. Dry rice
B. Fresh chicken
C. Crackers
D. Sugar
CORRECT ANSWER: B. Fresh chicken
Rationale: Raw poultry is a TCS food because it supports rapid bacterial growth
if not kept at safe temperatures.
4. What is the safest minimum internal cooking temperature for poultry?
A. 135°F (57°C)
B. 145°F (63°C)
C. 155°F (68°C)
D. 165°F (74°C)
CORRECT ANSWER: D. 165°F (74°C)
Rationale: Cooking poultry to 165°F destroys harmful microorganisms
commonly associated with raw poultry.
5. What is the temperature danger zone for food?
A. 0°F–20°F
B. 32°F–70°F
C. 41°F–135°F
D. 150°F–212°F
CORRECT ANSWER: C. 41°F–135°F
PRACTICE TEST – QUESTIONS AND ANSWERS |
VERIFIED AND WELL DETAILED ANSWERS
PLUS RATIONALES | EXAM PREP | STUDY
GUIDE | PRACTICE TEST | LATEST UPDATE |
DOWNLOAD INSTANT PDF
1. Before beginning work in a food establishment, what is the most important
first step?
A. Put on gloves immediately.
B. Wash hands thoroughly with soap and warm running water.
C. Prepare food before washing hands.
D. Put on an apron only.
CORRECT ANSWER: B. Wash hands thoroughly with soap and warm running
water.
Rationale: Proper handwashing is the most effective way to prevent the spread of
foodborne illness. Gloves do not replace handwashing.
2. A food worker has vomiting and diarrhea before a scheduled shift. What
should they do?
A. Go to work if they wear gloves.
B. Report the illness to the person in charge and avoid handling food until cleared
to return.
C. Take medicine and continue working.
D. Work only with packaged food.
CORRECT ANSWER: B. Report the illness to the person in charge and avoid
handling food until cleared to return.
Rationale: Workers with vomiting or diarrhea can spread foodborne pathogens
and should not work with food until they meet return-to-work requirements.
, 3. Which food is classified as a Time/Temperature Control for Safety (TCS)
food?
A. Dry rice
B. Fresh chicken
C. Crackers
D. Sugar
CORRECT ANSWER: B. Fresh chicken
Rationale: Raw poultry is a TCS food because it supports rapid bacterial growth
if not kept at safe temperatures.
4. What is the safest minimum internal cooking temperature for poultry?
A. 135°F (57°C)
B. 145°F (63°C)
C. 155°F (68°C)
D. 165°F (74°C)
CORRECT ANSWER: D. 165°F (74°C)
Rationale: Cooking poultry to 165°F destroys harmful microorganisms
commonly associated with raw poultry.
5. What is the temperature danger zone for food?
A. 0°F–20°F
B. 32°F–70°F
C. 41°F–135°F
D. 150°F–212°F
CORRECT ANSWER: C. 41°F–135°F
