NRFSP WALMART FOOD SAFETY EXAM
SCRIPT VERIFIED QUESTIONS AND
SOLUTIONS COMPLETE REVIEW MATERIAL
●● In order to continue working, what should a food employee with a
minor cut on their hand do?
A. Not allowed to work with minor cut
B. Must be checked by a doctor first
C. Nothing needs to be done
D. Cover cut with a water tight bandage and a glove
Answer: D. Cover cut with a water tight bandage and a glove
●● If a food employee has an infected open wound, the food manager
must:
A. Restrict the employee from working with the open food
B. Send employee to a doctor
C. Allow the employee to work only with salads
D. Exclude the employee for working until a letter from a doctor is
received
Answer: A. Restrict the employee from working with the open food
●● All of the following are used to handle ready to eat foods except:
,A. Bare hands
B. Tongs
C. Gloved hands
D. Deli paper
Answer: A. Bare hands
●● It is most important for an employee to use proper hand washing
techniques after they:
A. Talk on the phone
B. Use a restroom
C. Take an order
D. Drink from a closed container
Answer: B. Use a restroom
●● An inspection can occur only:
A. When the person in charge is present
B. When the inspector notified the facility 24 hours in advance
C. When the facility is open or during reasonable hours
D. When the facility is not too busy
Answer: C. When the facility is open or during reasonable hours
●● An employee must wash their hands in all of the following situations
except:
,A. Before putting gloves on
B. After handling raw pork
C. After sneezing
D. Before mopping the floor
Answer: D. Before mopping the floor
●● Where should a food employee take a break to smoke?
A. In the dry storage area
B. In the kitchen
C. In a designated area only
D. The walk in cooler
Answer: C. Designated areas okly
●● In the food prep area, the only jewelry allowed on an employees
hands or arms is:
A. A medical bracelet
B. A diamond engagement ring
C. A charm bracelet
D. A plain wedding band
Answer: D. Plain wedding band
●● The chef is allowed to taste test food only if they:
, A. Use a small finger to taste
B. Stir the food before testing
C. Use the same spoon they previously used to taste
D. Use a clean sanitizer utensil each time they tasre
Answer: D. Use a clean sanitizer utensil each time they taste
●● All of following are a hazard to food except:
A. Biological hazard
B. Environmental hazard
C. Physical hazard
D. Chemical hazard
Answer: B. Environmental hazard
●● An example of a chemical hazard would not include:
A. Lemonade served in a copper pitcher
B. Cleaning compounds stored above the food prep counter
C. Bony Fragments in meat
D. Pesticide sprayed directly onto a cutting board
Answer: C. Bony Fragments in meat
●● A parasite found in raw or lightly cooked seafood is:
A. Staphylococcus Aureus
SCRIPT VERIFIED QUESTIONS AND
SOLUTIONS COMPLETE REVIEW MATERIAL
●● In order to continue working, what should a food employee with a
minor cut on their hand do?
A. Not allowed to work with minor cut
B. Must be checked by a doctor first
C. Nothing needs to be done
D. Cover cut with a water tight bandage and a glove
Answer: D. Cover cut with a water tight bandage and a glove
●● If a food employee has an infected open wound, the food manager
must:
A. Restrict the employee from working with the open food
B. Send employee to a doctor
C. Allow the employee to work only with salads
D. Exclude the employee for working until a letter from a doctor is
received
Answer: A. Restrict the employee from working with the open food
●● All of the following are used to handle ready to eat foods except:
,A. Bare hands
B. Tongs
C. Gloved hands
D. Deli paper
Answer: A. Bare hands
●● It is most important for an employee to use proper hand washing
techniques after they:
A. Talk on the phone
B. Use a restroom
C. Take an order
D. Drink from a closed container
Answer: B. Use a restroom
●● An inspection can occur only:
A. When the person in charge is present
B. When the inspector notified the facility 24 hours in advance
C. When the facility is open or during reasonable hours
D. When the facility is not too busy
Answer: C. When the facility is open or during reasonable hours
●● An employee must wash their hands in all of the following situations
except:
,A. Before putting gloves on
B. After handling raw pork
C. After sneezing
D. Before mopping the floor
Answer: D. Before mopping the floor
●● Where should a food employee take a break to smoke?
A. In the dry storage area
B. In the kitchen
C. In a designated area only
D. The walk in cooler
Answer: C. Designated areas okly
●● In the food prep area, the only jewelry allowed on an employees
hands or arms is:
A. A medical bracelet
B. A diamond engagement ring
C. A charm bracelet
D. A plain wedding band
Answer: D. Plain wedding band
●● The chef is allowed to taste test food only if they:
, A. Use a small finger to taste
B. Stir the food before testing
C. Use the same spoon they previously used to taste
D. Use a clean sanitizer utensil each time they tasre
Answer: D. Use a clean sanitizer utensil each time they taste
●● All of following are a hazard to food except:
A. Biological hazard
B. Environmental hazard
C. Physical hazard
D. Chemical hazard
Answer: B. Environmental hazard
●● An example of a chemical hazard would not include:
A. Lemonade served in a copper pitcher
B. Cleaning compounds stored above the food prep counter
C. Bony Fragments in meat
D. Pesticide sprayed directly onto a cutting board
Answer: C. Bony Fragments in meat
●● A parasite found in raw or lightly cooked seafood is:
A. Staphylococcus Aureus
