NRFSP WALMART FOOD SAFETY
UPDATED ACTUAL QUESTIONS AND
CORRECT ANSWERS COMPREHENSIVE
STUDY GUIDE
●● What should staff do when receiving a delivery of food and supplies?
Answer: visually inspect all food items
●● Single use gloves are not required when...
Answer: washing produce
●● what myst food handlers do when handling ready-to-eat food?
Answer: wear single use gloves
●● What symptom can indicate a customer is having an allergic
reaction?
Answer: wheezing or shortness of breath
●● What should be done with preset, unwrapped utensils that appear to
be unused after guests have left the table?
Answer: clean and sanitize the utensils
, ●● In a self-service area, bulk unpackaged food does not need a label if
the products...
Answer: does not make a claim about health or nutrient content
●● what is the minimum internal temperature hot food must be held at to
prevent pathogens from growing?
Answer: 135 F (57 C)
●● What should food handlers do after leaving and returning the prep
area?
Answer: wash hands
●● What type of eggs must be used when preparing raw or undercooked
dishes for high-risk populations?
Answer: pasteurized
●● what must an operation do before packaging fresh juice on-site for
later sale?
Answer: obtain a variance
●● A food handler has just finished storing dry food delivery. What step
was done correctly?
Answer: stored food away from wall
UPDATED ACTUAL QUESTIONS AND
CORRECT ANSWERS COMPREHENSIVE
STUDY GUIDE
●● What should staff do when receiving a delivery of food and supplies?
Answer: visually inspect all food items
●● Single use gloves are not required when...
Answer: washing produce
●● what myst food handlers do when handling ready-to-eat food?
Answer: wear single use gloves
●● What symptom can indicate a customer is having an allergic
reaction?
Answer: wheezing or shortness of breath
●● What should be done with preset, unwrapped utensils that appear to
be unused after guests have left the table?
Answer: clean and sanitize the utensils
, ●● In a self-service area, bulk unpackaged food does not need a label if
the products...
Answer: does not make a claim about health or nutrient content
●● what is the minimum internal temperature hot food must be held at to
prevent pathogens from growing?
Answer: 135 F (57 C)
●● What should food handlers do after leaving and returning the prep
area?
Answer: wash hands
●● What type of eggs must be used when preparing raw or undercooked
dishes for high-risk populations?
Answer: pasteurized
●● what must an operation do before packaging fresh juice on-site for
later sale?
Answer: obtain a variance
●● A food handler has just finished storing dry food delivery. What step
was done correctly?
Answer: stored food away from wall
