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Unofficial practice questions, not affiliated with the Washington State Department of Health or any local health department. Bank checked October 14, 2026.
A batch of clam chowder comes off the stove at 135°F. By the manual, how long may the whole trip down to 41°F take?Answer: 6 hours. Source: Washington State Food Worker Manual, Cooling
A cook checks a chicken thigh. What reading means it is done?Answer: 165°F. Source: Washington State Food Worker Manual, Cooking; WAC 246-215-03400(1)(c)
A customer orders a slice of cooled lasagna heated up to eat right away. What temperature must it reach?Answer: Any temperature. Source: Washington State Food Worker Manual, Hot Holding, Reheating for immediate service
A salad of canned beans and chopped tomatoes starts at room temperature. How soon must it be at 41°F?Answer: Within 4 hours. Source: Washington State Food Worker Manual, Cooling, Cool after preparation
A salmon fillet reaches 145°F. How long must it stay there?Answer: 15 seconds. Source: Washington State Food Worker Manual, Cooking; WAC 246-215-03400(1)(a)
A thermometer probe sits in a cup of crushed ice and water. What should it read?Answer: 32°F. Source: Washington State Food Worker Manual, Thermometer Use
Show all 93 questions (87 more)
Cooking, holding and cooling, continued
A whole ham is cut up so it cools faster. How thick may the pieces be?Answer: 4 inches. Source: Washington State Food Worker Manual, Cooling, Reduce the size of whole cuts of meat
Cooked taco meat sits 2 days in the refrigerator, then is frozen. After it comes back to the refrigerator, how many more days may it be kept?Answer: 5 days. Source: Washington State Food Worker Manual, Date Marking
For shallow pan cooling, how deep may the food be?Answer: No more than 2 inches. Source: Washington State Food Worker Manual, Cooling, Shallow pan
Hot refried beans go into the walk-in at 135°F. How fast must they reach 70°F?Answer: Within 2 hours. Source: Washington State Food Worker Manual, Cooling
In Washington, what temperature must a hamburger patty reach?Answer: 158°F. Source: Washington State Food Worker Manual, Cooking; WAC 246-215-03400(1)(b)
Milk cartons are kept cold in a tub of ice. How high must the ice come?Answer: As high as the food level. Source: Washington State Food Worker Manual, Cold Holding
Raw pork is cooked in a microwave to 165°F. How long does it sit before serving?Answer: 2 minutes. Source: Washington State Food Worker Manual, Cooking, Microwave cooking; WAC 246-215-03405
Sliced deli ham is opened on Friday and kept at 41°F. By when must it be served or thrown out?Answer: The next Thursday. Source: Washington State Food Worker Manual, Date Marking
Steamed rice will sit in a warmer through lunch. What must it be cooked to first?Answer: 135°F. Source: Washington State Food Worker Manual, Cooking; WAC 246-215-03410
What does the Washington manual call the range where bacteria grow best?Answer: 41°F to 135°F. Source: Washington State Food Worker Manual, Temperature Control for Safety Food, Danger Zone
What is the coldest a pan of chili may get on a Washington steam table?Answer: 135°F. Source: Washington State Food Worker Manual, Hot Holding
What is the warmest a tub of potato salad may get in a prep cooler?Answer: 41°F. Source: Washington State Food Worker Manual, Cold Holding
When may a pan of cooling rice be covered or stacked?Answer: Once it reaches 41°F or below. Source: Washington State Food Worker Manual, Cooling, Shallow pan
Where does the thermometer go to check a thick pork roast?Answer: Into the thickest part. Source: Washington State Food Worker Manual, Thermometer Use
Which food needs no date mark, by the manual?Answer: A block of parmesan. Source: Washington State Food Worker Manual, Date Marking
Which is one of the manual's three safe ways to thaw a frozen turkey breast?Answer: Under cold running water. Source: Washington State Food Worker Manual, Cold Holding, Thawing
Which item is on the manual's list of foods that must be kept hot or cold?Answer: Cut melon. Source: Washington State Food Worker Manual, Temperature Control for Safety Food
Which piece of equipment does the manual say not to use for reheating food?Answer: A steam table. Source: Washington State Food Worker Manual, Hot Holding, Reheating for hot holding
Yesterday's soup was cooled safely and will go back on the hot line. What must it be reheated to?Answer: 165°F. Source: Washington State Food Worker Manual, Hot Holding, Reheating for hot holding
Handwashing and bare hand contact 15
A barista nicks a thumb on a box cutter. What does the manual say goes over the cut?Answer: A bandage with a glove over it. Source: Washington State Food Worker Manual, Food Worker Health, Personal Hygiene
A cook answers a text on break. What comes before going back to the line?Answer: Washing hands. Source: Washington State Food Worker Manual, Handwashing
A prep cook has artificial fingernails. What does the manual require to prepare food?Answer: Gloves worn over the nails. Source: Washington State Food Worker Manual, Handwashing; WAC 246-215-02325(2)
A server uses tongs to plate dinner rolls. Are gloves needed too?Answer: No, a utensil is enough. Source: Washington State Food Worker Manual, Bare Hand Contact, Gloves
A worker finishes portioning raw chicken in gloves. What is next?Answer: Remove the gloves and wash hands. Source: Washington State Food Worker Manual, Bare Hand Contact, Gloves
From start to finish, how long should a handwash take?Answer: At least 20 seconds. Source: Washington State Food Worker Manual, How to Wash Your Hands; WAC 246-215-02305(1)
Hands need washing mid-shift. Where does the manual allow it?Answer: Only in a handwash sink. Source: Washington State Food Worker Manual, How to Wash Your Hands; WAC 246-215-02315
How does the manual say to turn off the faucet after washing?Answer: With a paper towel. Source: Washington State Food Worker Manual, How to Wash Your Hands
In a handwash, how long is the scrubbing step with soap?Answer: 10 to 15 seconds. Source: Washington State Food Worker Manual, How to Wash Your Hands; WAC 246-215-02305(2)(c)
What comes right before putting on a pair of gloves?Answer: Washing hands. Source: Washington State Food Worker Manual, Bare Hand Contact, Gloves
What does the manual say about hand sanitizer?Answer: It may be used after washing, never instead of it. Source: Washington State Food Worker Manual, Handwashing, Hand Sanitizer
What jewelry may a Washington food worker wear on the hands while preparing food?Answer: A single ring or wedding set covered by a glove. Source: Washington State Food Worker Manual, Food Protection; WAC 246-215-02330
What may be stored in a handwash sink?Answer: Nothing. Source: Washington State Food Worker Manual, How to Wash Your Hands
Which of these is ready to eat food that bare hands may not touch?Answer: A lime wedge for a drink. Source: Washington State Food Worker Manual, Bare Hand Contact; WAC 246-215-03300(2)
Why should hands not be dried on an apron?Answer: It can spread germs back to the hands. Source: Washington State Food Worker Manual, How to Wash Your Hands
Foodborne illness and worker health 14
A chip of glass falls into a salad. What kind of hazard is that?Answer: Physical. Source: Washington State Food Worker Manual, Hazards in Food, Physical Hazards
A cook is told by a doctor it is hepatitis A. Who does the manual say to call?Answer: The health department. Source: Washington State Food Worker Manual, Food Worker Health
A dishwasher is sneezing with a runny nose. Which job may still be done?Answer: Taking out the trash. Source: Washington State Food Worker Manual, Food Worker Health
A worker has a sore throat with a fever. Where does that mean staying home?Answer: At a job serving a highly susceptible population. Source: Washington State Food Worker Manual, Food Worker Health
A worker's vomiting stopped last night. How long must symptoms be gone before working with food?Answer: At least 24 hours. Source: Washington State Food Worker Manual, Food Worker Health
How does the manual say fish for sushi is made safe from parasites?Answer: It has been frozen to kill them. Source: Washington State Food Worker Manual, Hazards in Food
How soon after eating can foodborne illness symptoms start?Answer: A couple of hours to several weeks. Source: Washington State Food Worker Manual, Hazards in Food, Biological Contamination
Soup sat in the Danger Zone for hours. Will boiling it now make it safe?Answer: No, toxins stay in food even when cooked. Source: Washington State Food Worker Manual, Temperature Control for Safety Food, Danger Zone
Which diagnosis is on the manual's list of five that keep a food worker home?Answer: Shigella. Source: Washington State Food Worker Manual, Food Worker Health
Which food should highly susceptible people not eat?Answer: Raw sprouts. Source: Washington State Food Worker Manual, Highly Susceptible Populations
Which of these means a food worker must not go to work at all?Answer: Jaundice. Source: Washington State Food Worker Manual, Food Worker Health
Which workplace serves what the manual calls a highly susceptible population?Answer: A nursing home. Source: Washington State Food Worker Manual, Highly Susceptible Populations
Why does the manual want a utensil or gloves on ready to eat food even after a good handwash?Answer: Some viruses can stay on washed hands. Source: Washington State Food Worker Manual, Hazards in Food, Viruses
You are the only one working the espresso stand today. Who is the Person in Charge?Answer: You are. Source: Washington State Food Worker Manual, Foodborne Illness Prevention, Person in Charge
Cross contamination and food protection 16
A case of oven cleaner arrives. Where does the manual say chemicals are kept?Answer: Below food and work surfaces. Source: Washington State Food Worker Manual, Hazards in Food, Chemical Contamination
A cook offers to bake the cafe's muffins at home. What does the manual say?Answer: Only prepare food in the food establishment. Source: Washington State Food Worker Manual, Safe Food Sources
A customer goes back to the buffet for seconds. What do they need?Answer: A clean plate. Source: Washington State Food Worker Manual, Food Protection
A delivery arrives during the lunch rush with nobody free to check it. What does the manual say?Answer: Only accept delivery when you can check the food. Source: Washington State Food Worker Manual, Safe Food Sources, Food Deliveries
A line cook wants coffee within reach during service. How does the manual say to keep it?Answer: In a covered container, away from food. Source: Washington State Food Worker Manual, Food Protection
A menu offers eggs cooked to order, runny if asked. What must the menu carry?Answer: A written consumer advisory. Source: Washington State Food Worker Manual, Cooking, Consumer Advisory
A table leaves half a basket of tortilla chips. What happens to the chips?Answer: They are thrown away. Source: Washington State Food Worker Manual, Food Protection
After trimming raw beef on a cutting board, what must happen before lettuce goes on it?Answer: Clean and sanitize the board. Source: Washington State Food Worker Manual, Cross Contamination
How does the manual say to wash raw produce?Answer: In cold running water, without soap. Source: Washington State Food Worker Manual, Cross Contamination, Produce Washing
How long is a shellfish tag kept after the oysters are served?Answer: 90 days. Source: Washington State Food Worker Manual, Safe Food Sources, Shellfish
In a refrigerator, where does raw fish sit compared with raw ground beef?Answer: On a higher shelf. Source: Washington State Food Worker Manual, Cross Contamination
On a refrigerator's raw meat shelves, what goes on the bottom?Answer: Raw poultry. Source: Washington State Food Worker Manual, Cross Contamination
What is the right way to fill a glass with ice?Answer: With an ice scoop. Source: Washington State Food Worker Manual, Hazards in Food, Physical Hazards
Where is unwashed produce stored?Answer: Below ready to eat food. Source: Washington State Food Worker Manual, Cross Contamination, Produce Washing
Which container does the manual say not to use for food?Answer: A galvanized can. Source: Washington State Food Worker Manual, Hazards in Food, Chemical Contamination
Why wash a melon when nobody eats the rind?Answer: A knife can carry germs inside. Source: Washington State Food Worker Manual, Cross Contamination, Produce Washing
Cleaning, sanitizing and pests 11
A counter rag is not in anyone's hand. Where should it be?Answer: In sanitizer. Source: Washington State Food Worker Manual, Clean and Sanitize
A customer vomits in the dining room. Equipment and utensils within how far are cleaned and sanitized?Answer: 25 feet. Source: Washington State Food Worker Manual, Vomit and Diarrhea Cleanup
A prep table is too big for any sink. What is the last step after sanitizer is wiped on?Answer: Let it air dry. Source: Washington State Food Worker Manual, Dishwashing, Prep tables and large equipment
How often are surfaces that touch food cleaned during the day?Answer: Every 4 hours. Source: Washington State Food Worker Manual, Dishwashing
Mice droppings turn up in dry storage. What does the manual say to do?Answer: Contact a licensed specialist. Source: Washington State Food Worker Manual, Pest Control
The power goes out and the walk-in starts to warm. Who does the manual say to contact?Answer: The health department. Source: Washington State Food Worker Manual, Emergencies
What bleach sanitizer mix does the manual call common?Answer: 1 teaspoon of bleach per gallon of water. Source: Washington State Food Worker Manual, Clean and Sanitize
What does the manual say to use on a vomit spill after the soapy water?Answer: A disinfectant that kills norovirus. Source: Washington State Food Worker Manual, Vomit and Diarrhea Cleanup
What is the difference between cleaning and sanitizing?Answer: Cleaning removes food and dirt; sanitizing kills germs. Source: Washington State Food Worker Manual, Clean and Sanitize
What tells whether a bucket of sanitizer was mixed strong enough?Answer: With a test strip. Source: Washington State Food Worker Manual, Clean and Sanitize
Why is soap not added to the sanitizer bucket?Answer: Soap keeps sanitizer from killing germs. Source: Washington State Food Worker Manual, Clean and Sanitize
Washington's food worker card rule 12
A dishwasher starts Monday without a food worker card. What does the rule put on the employer first?Answer: Give safe food handling information or training. Source: WAC 246-217-015(3)
A worker with a King County card takes a job in Spokane. Is a new card needed?Answer: No, a card is valid throughout Washington. Source: WAC 246-217-035(3); RCW 69.06.020
At a weekend festival booth, who at the least must hold a card before the event?Answer: The operator or person in charge each shift. Source: WAC 246-217-015(2); RCW 69.06.045
Before the exam, how much instruction must the health officer give?Answer: At least 30 minutes. Source: WAC 246-217-025(4)
How early may a worker renew a card that is still valid?Answer: Up to 60 days before it expires. Source: WAC 246-217-035(4)
How long after starting a food job does a worker have to get a Washington food worker card?Answer: 14 calendar days. Source: WAC 246-217-015(1); RCW 69.06.050
How long is a first Washington food worker card good for?Answer: 2 years. Source: WAC 246-217-035(1); RCW 69.06.010
How long is an ordinary renewal card good for?Answer: 3 years. Source: WAC 246-217-035(2)
What does a Washington food worker card cost?Answer: $10. Source: WAC 246-217-025(2)
What earns a five-year renewal card?Answer: Additional food safety training. Source: WAC 246-217-035(2); WAC 246-217-010(1)
What score passes Washington's food worker card exam?Answer: At least 80 percent. Source: WAC 246-217-025(5)
Where must a worker's card, or a copy, be during work?Answer: On file with the employer or on the worker. Source: WAC 246-217-025(8); RCW 69.06.010
How this list was compiled: Washington State Food Worker Manual, the study guide the Department of Health names for the food worker card exam, read whole on the state's card site (https://www.foodworkercard.wa.gov/en-us/manual); chapter 246-217 WAC, Food Worker Cards (https://app.leg.wa.gov/WAC/default.aspx?cite=246-217); chapter 246-215 WAC, the Washington State Retail Food Code (https://app.leg.wa.gov/WAC/default.aspx?cite=246-215); chapter 69.06 RCW (https://app.leg.wa.gov/RCW/default.aspx?cite=69.06); and the Department of Health's Food Worker Card page (https://doh.wa.gov/community-and-environment/food/food-worker-and-industry/food-worker-card). All read on October 14, 2026. Each question names the manual section or the rule it was written from. Licence: Own work. Every question, every wrong choice and every explanation was written for this site from the manual section or rule it cites. Short phrases are quoted from the Washington State Food Worker Manual, the Washington Administrative Code and the Revised Code of Washington, which are public. Nothing is taken from the state's food worker card exam, any health department's class or any other practice test.
How it works
This unofficial Washington food handlers card test practice asks 93 questions from the state's Food Worker Manual and card rule, each answer naming its source. Not affiliated with the Washington State Department of Health or any local health department.
Read the full guide
What the Washington food handlers card test asks
The state calls it the food worker card exam. WAC 246-217-025 makes it uniform statewide, on foodborne illness, germs, cooking, holding and cooling, cross contamination and handwashing.
What Washington does differently
A hamburger cooks to 158°F here; the FDA's model Food Code says 155°F for 17 seconds. Cooling food sits no deeper than 2 inches, and vomit cleanup reaches 25 feet.
Food allergy awareness is taught in the class, but WAC 246-217-025(5) leaves it off the exam.
New on the job? You have 14 calendar days to get the card, and your employer must train you before you handle food.
A five-year renewal card needs four hours of additional food safety training within the past two years.
Questions and answers
Is this the real Washington food handlers test?
No. These are our own questions; none comes from the state exam, and a score here earns no card.
Can I take the Washington food handlers permit test online?
Yes, but not here. The Department of Health says the only authorized online training, test and card is at www.foodworkercard.wa.gov, and that cards from other websites are not valid in Washington. The card costs $10.
Is there a Washington food handlers card study guide?
Yes. The Washington State Food Worker Manual is the state's study guide for the class and exam, published in thirteen languages.
How many questions are on the Washington food handlers test?
The state does not publish the number. WAC 246-217-025 says only that at least 80 percent of the questions must be answered correctly, and that local health departments may add questions on local concerns. The 40-question practice exam here is this site's choice.
How long is a Washington food worker card good for?
Two years for a first card and three years for a renewal, under WAC 246-217-035. It is valid anywhere in Washington. A card from another state is not accepted, the Department of Health says.