WALMART FOOD SAFETY TEST REVIEW
SHEET LATEST QUESTIONS AND
SOLUTIONS GRADED A+
⩥ How can inspection process be smooth and safe?.
Answer: •specific staff responsible
•train food handlers to follow food safety guidelines
•provide staff with needed tools (purchase orders, thermometers,
and scales)
•trained staff are able to recieve and inspect food promptly
(visually inspect delivery trucks for
contamination, and food for correct temp)
•quickly store food after inspection
⩥ When suppliers come after hours and put delivery away them
selves what conditions do you have to look for when inspecting
it in the morning?.
Answer: •approved source
•placed in correct storage location to maintain required temp
•protected from contamination
•hasn't been contaminated
,•honestly presented
⩥ What to do when rejecting items?.
Answer: •set aside from items you're accepting
•say what's wrong with item
•get signed adjustment or credit slip before giving item back
•log incident on invoice or recieving document
•may be able to recondition and use some items that would've
been rejected
⩥ When can recalls happen?.
Answer: •food contamination is comfirmed or suspected
•items are mislabeled or misbranded
•food allergens haven't been identified
(monitor recal notofications by FDA and USDA
⩥ Guidelines for being notified of a
recall.
Answer: •identify recalled items by matching info from recall
notice to item (manufacturer's
ID, time of manufacter, use-by-date)
,•remove item from inventory into secure and appropriate
location away from food, utensils, equipment, linens, and single-
use items
•label so it won't be placed back in inventory and inform staff
•refer to notification or notice for what to do with item
⩥ How do you check the temperature of different foods during
receiving?.
Answer: •Meat, Poultry, and fish (insert stem or probe directly
into thickest part (usually center)
•ROP food (MAP, vaccuum-packed, and sous vide food) (Insert
stem or probe between 2 packages and if
package allows, fold around stem or probe while avoiding
puncturing package
•Other foods (open package and insert stem or probe into food;
sensing area must be fully
immersed in food; stem or probe can't touch
package)
⩥ What is the temp. criteria for deliveries?.
Answer: •Cold food (receive cold TCS food at 41oF (5oC) or
lower, unless otherwise specified
, •Live shellfish (air temp. of 45oF (7oC) and internal temp no
greater than 50oF (10oC) and after received, cooled to 41oF
(5oC) or lower in 4hrs
•Shucked shellfish (receive at 45oF (7oC) or
lower. Cool to 41oF (5oC) or lower in 4hrs
•Milk (receive at 45oF (7oC) or lower.
Cool to 41oF (5oC) or lower in 4 hrs
•Shell eggs (air temp of 45oF (7oC) or lower
•Hot Food (hot TCS food received at 135oF (57oC) or higher
•Frozen food (frozen solid when received)
⩥ Situations where you reject frozen foods.
Answer: •fluids or water stains appear in case bottoms or on
packaging
•ice crystals or frozen liquids on food or packaging (evidence of
thawing and refreezing meaning it was time-temp. abused)
⩥ How should food and nonfood items be packaged?.
Answer: •delivered in original
packaging with manufacturer's label
SHEET LATEST QUESTIONS AND
SOLUTIONS GRADED A+
⩥ How can inspection process be smooth and safe?.
Answer: •specific staff responsible
•train food handlers to follow food safety guidelines
•provide staff with needed tools (purchase orders, thermometers,
and scales)
•trained staff are able to recieve and inspect food promptly
(visually inspect delivery trucks for
contamination, and food for correct temp)
•quickly store food after inspection
⩥ When suppliers come after hours and put delivery away them
selves what conditions do you have to look for when inspecting
it in the morning?.
Answer: •approved source
•placed in correct storage location to maintain required temp
•protected from contamination
•hasn't been contaminated
,•honestly presented
⩥ What to do when rejecting items?.
Answer: •set aside from items you're accepting
•say what's wrong with item
•get signed adjustment or credit slip before giving item back
•log incident on invoice or recieving document
•may be able to recondition and use some items that would've
been rejected
⩥ When can recalls happen?.
Answer: •food contamination is comfirmed or suspected
•items are mislabeled or misbranded
•food allergens haven't been identified
(monitor recal notofications by FDA and USDA
⩥ Guidelines for being notified of a
recall.
Answer: •identify recalled items by matching info from recall
notice to item (manufacturer's
ID, time of manufacter, use-by-date)
,•remove item from inventory into secure and appropriate
location away from food, utensils, equipment, linens, and single-
use items
•label so it won't be placed back in inventory and inform staff
•refer to notification or notice for what to do with item
⩥ How do you check the temperature of different foods during
receiving?.
Answer: •Meat, Poultry, and fish (insert stem or probe directly
into thickest part (usually center)
•ROP food (MAP, vaccuum-packed, and sous vide food) (Insert
stem or probe between 2 packages and if
package allows, fold around stem or probe while avoiding
puncturing package
•Other foods (open package and insert stem or probe into food;
sensing area must be fully
immersed in food; stem or probe can't touch
package)
⩥ What is the temp. criteria for deliveries?.
Answer: •Cold food (receive cold TCS food at 41oF (5oC) or
lower, unless otherwise specified
, •Live shellfish (air temp. of 45oF (7oC) and internal temp no
greater than 50oF (10oC) and after received, cooled to 41oF
(5oC) or lower in 4hrs
•Shucked shellfish (receive at 45oF (7oC) or
lower. Cool to 41oF (5oC) or lower in 4hrs
•Milk (receive at 45oF (7oC) or lower.
Cool to 41oF (5oC) or lower in 4 hrs
•Shell eggs (air temp of 45oF (7oC) or lower
•Hot Food (hot TCS food received at 135oF (57oC) or higher
•Frozen food (frozen solid when received)
⩥ Situations where you reject frozen foods.
Answer: •fluids or water stains appear in case bottoms or on
packaging
•ice crystals or frozen liquids on food or packaging (evidence of
thawing and refreezing meaning it was time-temp. abused)
⩥ How should food and nonfood items be packaged?.
Answer: •delivered in original
packaging with manufacturer's label
