WALMART FOOD SAFETY EXAM / LATEST WALMART FOOD
SAFETY EXAM 2026/2027 ACCURATE EXAM WITH APPROVED
QUESTIONS AND CORRECT DETAILED ANSWERS (100% CORRECT
VERIFIED SOLUTIONS) A NEW UPDATED VERSION |ALREADY
GRADED A+ (BRAND NEW!) FULL REVISED WALMART FOOD
SAFETY TEST
What is the minimum internal cooking temperature for poultry?
a. 145°F
b. 155°F
c. 165°F
d. 135°F
correct answer: c. 165°F
Rationale: poultry must reach 165°F to destroy harmful bacteria such as
salmonella.
When must hands be washed?
a. before starting work
b. after using the restroom
c. after handling raw meat
d. all of the above
correct answer: d. all of the above
Rationale: handwashing is required at all critical contamination points.
Which food is considered time/temperature control for safety?
a. dry rice
b. canned beans
,c. cut tomatoes
d. whole apples
correct answer: c. cut tomatoes
Rationale: cut produce supports rapid bacterial growth.
What is the danger zone temperature range?
a. 32°F–41°F
b. 41°F–135°F
c. 135°F–165°F
d. 0°F–32°F
correct answer: b. 41°F–135°F
Rationale: bacteria grow fastest in this range.
How long can ready-to-eat food be held in the danger zone?
a. 1 hour
b. 2 hours
c. 4 hours
d. 6 hours
correct answer: c. 4 hours
Rationale: after 4 hours’ food must be discarded.
What should be done with food past its use-by date?
a. donates it
b. freeze it
c. discard it
,d. relabels it
correct answer: c. discard it
Rationale: expired food may be unsafe.
What is cross-contamination?
a. mixing allergens
b. bacteria transferring between foods
c. poor cleaning
d. temperature abuse
correct answer: b. bacteria transferring between foods
Rationale: raw foods can contaminate ready-to-eat foods.
Which is the correct sanitizer concentration for chlorine?
a. 10–20 ppm
b. 50–100 ppm
c. 200–500 ppm
d. 600–800 ppm
correct answer: b. 50–100 ppm
Rationale: this range effectively sanitizes food-contact surfaces.
When must gloves be changed?
a. every 4 hours
b. when torn or contaminated
c. after touching raw food
d. all of the above
, correct answer: d. all of the above
Rationale: gloves can spread contamination if misused.
What is the correct cold holding temperature?
a. 32°F
b. 41°F or below
c. 45°F
d. 50°F
correct answer: b. 41°F or below
Rationale: cold temperatures slow bacterial growth.
Which symptom requires exclusion from work?
a. headache
b. sneezing
c. vomiting
d. fatigue
correct answer: c. vomiting
Rationale: vomiting may indicate foodborne illness.
How should raw meat be stored?
a. above produce
b. below ready-to-eat food
c. on the same shelf
d. uncovered
correct answer: b. below ready-to-eat food
SAFETY EXAM 2026/2027 ACCURATE EXAM WITH APPROVED
QUESTIONS AND CORRECT DETAILED ANSWERS (100% CORRECT
VERIFIED SOLUTIONS) A NEW UPDATED VERSION |ALREADY
GRADED A+ (BRAND NEW!) FULL REVISED WALMART FOOD
SAFETY TEST
What is the minimum internal cooking temperature for poultry?
a. 145°F
b. 155°F
c. 165°F
d. 135°F
correct answer: c. 165°F
Rationale: poultry must reach 165°F to destroy harmful bacteria such as
salmonella.
When must hands be washed?
a. before starting work
b. after using the restroom
c. after handling raw meat
d. all of the above
correct answer: d. all of the above
Rationale: handwashing is required at all critical contamination points.
Which food is considered time/temperature control for safety?
a. dry rice
b. canned beans
,c. cut tomatoes
d. whole apples
correct answer: c. cut tomatoes
Rationale: cut produce supports rapid bacterial growth.
What is the danger zone temperature range?
a. 32°F–41°F
b. 41°F–135°F
c. 135°F–165°F
d. 0°F–32°F
correct answer: b. 41°F–135°F
Rationale: bacteria grow fastest in this range.
How long can ready-to-eat food be held in the danger zone?
a. 1 hour
b. 2 hours
c. 4 hours
d. 6 hours
correct answer: c. 4 hours
Rationale: after 4 hours’ food must be discarded.
What should be done with food past its use-by date?
a. donates it
b. freeze it
c. discard it
,d. relabels it
correct answer: c. discard it
Rationale: expired food may be unsafe.
What is cross-contamination?
a. mixing allergens
b. bacteria transferring between foods
c. poor cleaning
d. temperature abuse
correct answer: b. bacteria transferring between foods
Rationale: raw foods can contaminate ready-to-eat foods.
Which is the correct sanitizer concentration for chlorine?
a. 10–20 ppm
b. 50–100 ppm
c. 200–500 ppm
d. 600–800 ppm
correct answer: b. 50–100 ppm
Rationale: this range effectively sanitizes food-contact surfaces.
When must gloves be changed?
a. every 4 hours
b. when torn or contaminated
c. after touching raw food
d. all of the above
, correct answer: d. all of the above
Rationale: gloves can spread contamination if misused.
What is the correct cold holding temperature?
a. 32°F
b. 41°F or below
c. 45°F
d. 50°F
correct answer: b. 41°F or below
Rationale: cold temperatures slow bacterial growth.
Which symptom requires exclusion from work?
a. headache
b. sneezing
c. vomiting
d. fatigue
correct answer: c. vomiting
Rationale: vomiting may indicate foodborne illness.
How should raw meat be stored?
a. above produce
b. below ready-to-eat food
c. on the same shelf
d. uncovered
correct answer: b. below ready-to-eat food
