Washington food worker card: the rules and a free practice test

1. How should cloths used for wiping surfaces in contact with raw animal foods be managed?

1. They should be kept separate from cloths used for other purposes
2. They should be mixed with cloths used for cooked foods to save space
3. They should be rinsed in hot water between each use
4. They should be used for all surfaces to ensure consistency

2. What is the correct procedure for sanitizing cleaned multiuse equipment and utensils before reuse?

1. Rinsing them with cold water only.
2. Monitoring solution temperature and exposure time for hot water, or chemical concentration, pH, temperature, and exposure time for chemicals.
3. Wiping them down with a dry cloth.
4. Soaking them in hot water for exactly one minute regardless of temperature.

3. Which body parts must be cleaned during the handwashing procedure?

1. Only the palms and backs of hands
2. Hands and exposed portions of arms, including surrogate prosthetic devices
3. Hands only, excluding wrists
4. Hands and face

4. What is the minimum reheating temperature for ready-to-eat TCS food that was commercially processed and packaged in an inspected plant?

1. 57°C (135°F)
2. 74°C (165°F)
3. 63°C (145°F)
4. 41°C (105°F)

5. Which regulatory standard must chemical sanitizers applied to food-contact surfaces meet?

1. Requirements specified in 40 CFR 180.940 for antimicrobial formulations
2. Requirements specified in FDA Guidance for Industry on organic acids
3. Standards set by the National Sanitation Foundation for commercial kitchens
4. Guidelines established by the World Health Organization for hygiene

6. How should single-service and single-use articles be stored to maintain their cleanliness?

1. Loose in a clean bin with a lid
2. Kept in the original protective PACKAGE or protected by other means
3. Stacked on an open shelf near the sink
4. Wrapped individually in aluminum foil

7. In a food establishment without a mechanical clothes dryer, where must wiping cloths be air-dried after laundering?

1. In a location and manner that prevents contamination of food, equipment, utensils, linens, and single-service articles.
2. In any open area near the dishwashing sink to ensure rapid evaporation.
3. Stacked on top of clean utensils to maximize space efficiency.
4. Hung directly over the food preparation counter to keep them within reach.

8. How long must equipment be immersed in hot water to sanitize it during manual operations?

1. At least 30 seconds
2. At least 10 seconds
3. Exactly 5 seconds
4. Until the water cools down

9. Under the 6-hour time-as-a-public-health-control method, what is the maximum temperature the food is allowed to reach during the holding period?

1. 5°C (41°F)
2. 21°C (70°F)
3. 57°C (135°F)
4. 60°C (140°F)

10. What is the minimum contact time for other chemical sanitizing solutions that are not chlorine-based?

1. At least 30 seconds
2. At least 10 seconds
3. Exactly 7 seconds
4. Less than 5 seconds

11. What is the maximum ambient air temperature allowed in a refrigerated vending machine immediately after it is filled or serviced?

1. 5°C (41°F)
2. 7°C (45°F)
3. 10°C (50°F)
4. 15°C (59°F)

12. When selecting a drying agent to use with a chemical sanitizing solution, what specific approval criterion must the agent meet?

1. It must be approved for general use in all food-contact applications.
2. It must be approved specifically for use with chemical sanitizing solutions.
3. It must be listed as a direct food substance under 21 CFR 182.
4. It must be approved under the threshold of regulation process for packaging.

13. When a commercially packaged food is opened in a food establishment and held for more than 24 hours, what date serves as Day 1?

1. The date the manufacturer packaged the item.
2. The date the original container is opened in the food establishment.
3. The date the food was delivered to the establishment.
4. The date the food was first refrigerated.

14. Which type of water supply is required for rinsing equipment in a warewashing machine after sanitizing?

1. Distilled water to prevent mineral buildup on glassware.
2. Potable water supplied directly from an approved source.
3. Filtered water from a non-public well system.
4. Hot water heated to at least 110°F to aid in drying.

15. Which activity involving shellfish requires a variance?

1. Operating a molluscan shellfish life-support system display tank
2. Storing shellfish in a refrigerated walk-in cooler
3. Cleaning the exterior of shellfish shells before cooking
4. Buying shellfish from a certified supplier

16. A food handler is selecting ceramic mugs for a coffee station. What is the maximum allowable lead level for these beverage mugs?

1. 0.5 mg/L
2. 1.0 mg/L
3. 2.0 mg/L
4. 3.0 mg/L

17. Why must food be rotated or stirred midway through microwave cooking?

1. To prevent the food from drying out
2. To compensate for uneven distribution of heat
3. To allow the food to cool slightly before serving
4. To mix in additional moisture from the cover

18. When is a variance required for smoking food in a food establishment?

1. When smoking is used as a method of food preservation rather than flavor enhancement
2. When smoking is used primarily to enhance the flavor of the food
3. When smoking is performed in a dedicated outdoor area
4. When smoking is used for all types of meat products

19. When selecting ingredients for food preparation, what is the primary requirement regarding the quantity of additives used?

1. The amount must not exceed the limits specified in the relevant federal regulations.
2. The amount should be maximized to ensure the strongest possible flavor profile.
3. The amount must be adjusted based on the visual color of the final product.
4. The amount should be minimized to reduce the overall cost of goods sold.

20. How must frozen foods labeled as frozen and shipped frozen by a processing plant be received?

1. Frozen
2. At 41°F (5°C)
3. At room temperature
4. Partially thawed