NRFSP WALMART FOOD SAFETY TEST
EXAM SCRIPT 2026 UPDATED QUESTIONS
WITH VERIFIED ANSWERS GRADED A+
⩥ Annual cost for food borne illness. Answer: Between 10 and 83 billion
⩥ Surveillance is complicated by several factors. Answer: First-
Underreporting
Second- Many pathogens transmitted through food are also spread
through water or from person to person
Third- Pathogens are agents that have not yet been identified
⩥ CDC- Five Major Risk Factors. Answer: Improper Holding
Temperatures
Inadequate Cooking
Contaminated Equipment
Food from Unsafe Sources
Poor Personal Hygiene
⩥ Five Key Areas to Protect Consumer Health. Answer: Demonstration
of Knowledge
Associate Health Controls
Proper Cleaning of Hands to Prevent Contamination
,Time and Temperature Parameters
Proper use of the Consumer Advisory
⩥ Food Safety Hazards. Answer:
⩥ HACCP (Hazards Analysis Critical Control Points). Answer:
Comprehensive food safety plan, consists of seven principles
⩥ Principle 1. Answer: Conduct a hazard analysis, provides blueprint of
the overall operation
⩥ Principle 2. Answer: Determine critical control points (CCPs),
examples are in the cooking processes and chilling processes
⩥ Principle 3. Answer: Establish Critical Limits, for each CCP there
needs to be a measurable limit that must be met, internal cooking
temperature for chicken is 165
⩥ Principle 4. Answer: Establish Monitoring Procedures, make sure the
limits are consistently met
⩥ Principle 5. Answer: Establish Corrective Action, if and then plan is
established
, ⩥ Principle 6. Answer: Establish Verification Procedures
⩥ Principle 7. Answer: Establish Record Keeping in Procedures
⩥ Biological Hazards. Answer: Bacterial, Viral, and Parasitic
Microorganisms
⩥ Bacteria. Answer: Although cooking destroys foodborne bacteria to
acceptable levels, certain bacteria, can form spores that survive cooking
and may grow if food is not properly cooled or held after cooking.
Spores that are created cannot be destroyed with reheating. Salmonella
and Campylobacter is a major concern
⩥ Virus. Answer: Small infectious agent that can replicate only inside
the living cells of organisms. Most likely agents are water, produce,
shellfish, and other ready to eat foods
⩥ Parasites. Answer: Associated with undercooking meat products or
cross-contamination of ready to eat food with raw animal food, untreated
water, or contaminated equipment or utensils
⩥ Chemical Hazards. Answer: May occur naturally or may be added
during the processing of food
EXAM SCRIPT 2026 UPDATED QUESTIONS
WITH VERIFIED ANSWERS GRADED A+
⩥ Annual cost for food borne illness. Answer: Between 10 and 83 billion
⩥ Surveillance is complicated by several factors. Answer: First-
Underreporting
Second- Many pathogens transmitted through food are also spread
through water or from person to person
Third- Pathogens are agents that have not yet been identified
⩥ CDC- Five Major Risk Factors. Answer: Improper Holding
Temperatures
Inadequate Cooking
Contaminated Equipment
Food from Unsafe Sources
Poor Personal Hygiene
⩥ Five Key Areas to Protect Consumer Health. Answer: Demonstration
of Knowledge
Associate Health Controls
Proper Cleaning of Hands to Prevent Contamination
,Time and Temperature Parameters
Proper use of the Consumer Advisory
⩥ Food Safety Hazards. Answer:
⩥ HACCP (Hazards Analysis Critical Control Points). Answer:
Comprehensive food safety plan, consists of seven principles
⩥ Principle 1. Answer: Conduct a hazard analysis, provides blueprint of
the overall operation
⩥ Principle 2. Answer: Determine critical control points (CCPs),
examples are in the cooking processes and chilling processes
⩥ Principle 3. Answer: Establish Critical Limits, for each CCP there
needs to be a measurable limit that must be met, internal cooking
temperature for chicken is 165
⩥ Principle 4. Answer: Establish Monitoring Procedures, make sure the
limits are consistently met
⩥ Principle 5. Answer: Establish Corrective Action, if and then plan is
established
, ⩥ Principle 6. Answer: Establish Verification Procedures
⩥ Principle 7. Answer: Establish Record Keeping in Procedures
⩥ Biological Hazards. Answer: Bacterial, Viral, and Parasitic
Microorganisms
⩥ Bacteria. Answer: Although cooking destroys foodborne bacteria to
acceptable levels, certain bacteria, can form spores that survive cooking
and may grow if food is not properly cooled or held after cooking.
Spores that are created cannot be destroyed with reheating. Salmonella
and Campylobacter is a major concern
⩥ Virus. Answer: Small infectious agent that can replicate only inside
the living cells of organisms. Most likely agents are water, produce,
shellfish, and other ready to eat foods
⩥ Parasites. Answer: Associated with undercooking meat products or
cross-contamination of ready to eat food with raw animal food, untreated
water, or contaminated equipment or utensils
⩥ Chemical Hazards. Answer: May occur naturally or may be added
during the processing of food
