2026 WALMART FOOD SAFETY TEST QUESTIONS
AND ANSWERS SURE A+
✔✔When can glass thermometers be used? - ✔✔When enclosed in a shatterproof
casing
✔✔Which item should be rejected? - ✔✔Bags of organic cookies in torn packaging
✔✔What should be done with a package of flour that is received with signs of
dampness on the bag? - ✔✔reject the flour and return it to the supplier
✔✔What information must be posted on a dishwasher? - ✔✔correct settings
✔✔A tuna salad is removed from the cooler at 9 AM and put out for buffet at 11 AM. By
what time must the tuna salad be served or thrown out? - ✔✔3:00 PM
✔✔What scenario can lead to pest infestation? - ✔✔Storing recyclables in paper bags
✔✔What rule for serving bread should food handlers practice? - ✔✔do not re-serve
uneaten bread
, ✔✔Which process requires a variance from the regulatory authority? - ✔✔sprouting
seeds or beans
✔✔Parasites are commonly associated with what food? - ✔✔wild game
✔✔What is the first step of cleaning and sanitizing stationary equipment? - ✔✔unplug
the unit
✔✔What causes preschool aged kids to be at risk for food-borne illness? - ✔✔their
immune systems are not strong
✔✔Nursing home cafeteria staff are creating new menu items for a breakfast for
residents and their family members. What item is not safe to serve? - ✔✔soft boiled
eggs
✔✔What temperatures do infrared thermometers measure? - ✔✔surface
✔✔What temperature must a high-temp dishwashers final sanitizing rinse be? - ✔✔at
least 180 F (82 C)
✔✔A food handler comes to work with diarrhea. What should the manager tell the food
handler to do? - ✔✔go home
✔✔What is cross contamination? - ✔✔Physical link between safe water and dirty water
✔✔A food handler is prepping a seafood dish on april 4, using shrimp and scallops. The
shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10.
What is the use-by date for the seafood dish? - ✔✔April 8th
✔✔What information must be included on the label of a container of ready-to-eat TCS
food prepped on site for retail sale? - ✔✔potential allergens
✔✔What rule for serving condiments should be practiced? - ✔✔serve condiments in
original containers
✔✔What temperature must cooked vegetables reach to be safely hot-held for service -
✔✔135 F (57 C)
✔✔Where should a food handler wash his or her hands after prepping food? -
✔✔designated sink for hand-washing
✔✔A food handler has cooled a container of chili to 70F (21 C) in 1 hour. How much
time is left to cool the chili to 41 F (5 C)? - ✔✔5 hours
AND ANSWERS SURE A+
✔✔When can glass thermometers be used? - ✔✔When enclosed in a shatterproof
casing
✔✔Which item should be rejected? - ✔✔Bags of organic cookies in torn packaging
✔✔What should be done with a package of flour that is received with signs of
dampness on the bag? - ✔✔reject the flour and return it to the supplier
✔✔What information must be posted on a dishwasher? - ✔✔correct settings
✔✔A tuna salad is removed from the cooler at 9 AM and put out for buffet at 11 AM. By
what time must the tuna salad be served or thrown out? - ✔✔3:00 PM
✔✔What scenario can lead to pest infestation? - ✔✔Storing recyclables in paper bags
✔✔What rule for serving bread should food handlers practice? - ✔✔do not re-serve
uneaten bread
, ✔✔Which process requires a variance from the regulatory authority? - ✔✔sprouting
seeds or beans
✔✔Parasites are commonly associated with what food? - ✔✔wild game
✔✔What is the first step of cleaning and sanitizing stationary equipment? - ✔✔unplug
the unit
✔✔What causes preschool aged kids to be at risk for food-borne illness? - ✔✔their
immune systems are not strong
✔✔Nursing home cafeteria staff are creating new menu items for a breakfast for
residents and their family members. What item is not safe to serve? - ✔✔soft boiled
eggs
✔✔What temperatures do infrared thermometers measure? - ✔✔surface
✔✔What temperature must a high-temp dishwashers final sanitizing rinse be? - ✔✔at
least 180 F (82 C)
✔✔A food handler comes to work with diarrhea. What should the manager tell the food
handler to do? - ✔✔go home
✔✔What is cross contamination? - ✔✔Physical link between safe water and dirty water
✔✔A food handler is prepping a seafood dish on april 4, using shrimp and scallops. The
shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10.
What is the use-by date for the seafood dish? - ✔✔April 8th
✔✔What information must be included on the label of a container of ready-to-eat TCS
food prepped on site for retail sale? - ✔✔potential allergens
✔✔What rule for serving condiments should be practiced? - ✔✔serve condiments in
original containers
✔✔What temperature must cooked vegetables reach to be safely hot-held for service -
✔✔135 F (57 C)
✔✔Where should a food handler wash his or her hands after prepping food? -
✔✔designated sink for hand-washing
✔✔A food handler has cooled a container of chili to 70F (21 C) in 1 hour. How much
time is left to cool the chili to 41 F (5 C)? - ✔✔5 hours
