Walmart Food Safety Test Latest Update 2024-2025 80
Questions and 100% Verified Correct Answers
Guaranteed A+
Question 1: Danger Zone Temperature
What is the temperature "Danger Zone" where bacteria grow most rapidly?
A) 32°F to 100°F (0°C to 38°C)
B) 41°F to 135°F (5°C to 57°C)
C) 50°F to 120°F (10°C to 49°C)
D) 60°F to 130°F (16°C to 54°C)
Rotation: How long can food safely remain in the temperature Danger Zone?
A) 1 hour
B) 2 hours
C) 4 hours
D) 8 hours
- answer -; B
Question 2: Refrigerator Temperature
What is the maximum safe temperature for a refrigerator?
A) 32°F (0°C)
B) 38°F (3°C)
C) 41°F (5°C)
D) 45°F (7°C)
Rotation: What is the ideal freezer temperature?
A) -10°F (-23°C)
B) 0°F (-18°C)
C) 10°F (-12°C)
D) 20°F (-7°C)
- answer -; C
Question 3: Hot Holding Temperature
,What is the minimum temperature for hot holding potentially hazardous foods?
A) 120°F (49°C)
B) 135°F (57°C)
C) 145°F (63°C)
D) 155°F (68°C)
Rotation: What is the minimum temperature for reheating leftovers for hot holding?
A) 135°F (57°C)
B) 145°F (63°C)
C) 155°F (68°C)
D) 165°F (74°C)
- answer -; B
Question 4: Cold Holding Temperature
What is the maximum temperature for cold holding potentially hazardous foods?
A) 32°F (0°C)
B) 38°F (3°C)
C) 41°F (5°C)
D) 45°F (7°C)
Rotation: How often should you check the temperature of cold holding units?
A) Every hour
B) Every 2 hours
C) Every 4 hours
D) Once per shift
- answer -; C
Question 5: Thawing Methods
Which is NOT an approved method for thawing frozen foods?
A) In the refrigerator
B) Under cold running water
C) In the microwave followed by immediate cooking
D) At room temperature on the counter
Rotation: What is the maximum water temperature for thawing food under running water?
A) 41°F (5°C)
B) 70°F (21°C)
C) 90°F (32°C)
D) 120°F (49°C)
- answer -; D
Section 2: Personal Hygiene
, Question 6: Hand Washing Duration
For effective hand washing, you should scrub your hands with soap for at least:
A) 5 seconds
B) 10 seconds
C) 15 seconds
D) 20 seconds
Rotation: What is the proper water temperature for hand washing?
A) As hot as you can stand
B) Warm, comfortable temperature
C) Cold water only
D) Temperature doesn't matter
- answer -; D
Question 7: When to Wash Hands
When must food handlers wash their hands?
A) After using the restroom
B) After handling raw meat
C) After touching their face or hair
D) All of the above
Rotation: When is it acceptable to use hand sanitizer instead of washing hands?
A) After handling money
B) After taking out trash
C) As a supplement to hand washing, not a replacement
D) When hands are visibly dirty
- answer -; D
Question 8: Illness Policy
A food handler with which symptom should be excluded from work?
A) Runny nose
B) Mild headache
C) Vomiting or diarrhea
D) Seasonal allergies
Rotation: When can a food handler with diarrhea return to work?
A) After 12 hours symptom-free
B) After 24 hours symptom-free
C) After taking medication
D) Immediately if they feel better
- answer -; C
Question 9: Proper Attire
Questions and 100% Verified Correct Answers
Guaranteed A+
Question 1: Danger Zone Temperature
What is the temperature "Danger Zone" where bacteria grow most rapidly?
A) 32°F to 100°F (0°C to 38°C)
B) 41°F to 135°F (5°C to 57°C)
C) 50°F to 120°F (10°C to 49°C)
D) 60°F to 130°F (16°C to 54°C)
Rotation: How long can food safely remain in the temperature Danger Zone?
A) 1 hour
B) 2 hours
C) 4 hours
D) 8 hours
- answer -; B
Question 2: Refrigerator Temperature
What is the maximum safe temperature for a refrigerator?
A) 32°F (0°C)
B) 38°F (3°C)
C) 41°F (5°C)
D) 45°F (7°C)
Rotation: What is the ideal freezer temperature?
A) -10°F (-23°C)
B) 0°F (-18°C)
C) 10°F (-12°C)
D) 20°F (-7°C)
- answer -; C
Question 3: Hot Holding Temperature
,What is the minimum temperature for hot holding potentially hazardous foods?
A) 120°F (49°C)
B) 135°F (57°C)
C) 145°F (63°C)
D) 155°F (68°C)
Rotation: What is the minimum temperature for reheating leftovers for hot holding?
A) 135°F (57°C)
B) 145°F (63°C)
C) 155°F (68°C)
D) 165°F (74°C)
- answer -; B
Question 4: Cold Holding Temperature
What is the maximum temperature for cold holding potentially hazardous foods?
A) 32°F (0°C)
B) 38°F (3°C)
C) 41°F (5°C)
D) 45°F (7°C)
Rotation: How often should you check the temperature of cold holding units?
A) Every hour
B) Every 2 hours
C) Every 4 hours
D) Once per shift
- answer -; C
Question 5: Thawing Methods
Which is NOT an approved method for thawing frozen foods?
A) In the refrigerator
B) Under cold running water
C) In the microwave followed by immediate cooking
D) At room temperature on the counter
Rotation: What is the maximum water temperature for thawing food under running water?
A) 41°F (5°C)
B) 70°F (21°C)
C) 90°F (32°C)
D) 120°F (49°C)
- answer -; D
Section 2: Personal Hygiene
, Question 6: Hand Washing Duration
For effective hand washing, you should scrub your hands with soap for at least:
A) 5 seconds
B) 10 seconds
C) 15 seconds
D) 20 seconds
Rotation: What is the proper water temperature for hand washing?
A) As hot as you can stand
B) Warm, comfortable temperature
C) Cold water only
D) Temperature doesn't matter
- answer -; D
Question 7: When to Wash Hands
When must food handlers wash their hands?
A) After using the restroom
B) After handling raw meat
C) After touching their face or hair
D) All of the above
Rotation: When is it acceptable to use hand sanitizer instead of washing hands?
A) After handling money
B) After taking out trash
C) As a supplement to hand washing, not a replacement
D) When hands are visibly dirty
- answer -; D
Question 8: Illness Policy
A food handler with which symptom should be excluded from work?
A) Runny nose
B) Mild headache
C) Vomiting or diarrhea
D) Seasonal allergies
Rotation: When can a food handler with diarrhea return to work?
A) After 12 hours symptom-free
B) After 24 hours symptom-free
C) After taking medication
D) Immediately if they feel better
- answer -; C
Question 9: Proper Attire
