2024 WALMART FOOD/SAFETY TEST
QUESTIONS & CORRECT ANSWERS GRADED A
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
What is the minimum internal cooking temperature for a veal chop? - ANSWER-
145 F (63 C)
Which responsibility is included in the Food and Drug administrations role? -
ANSWER-regulating food transported across state lines
What practice is useful for preventing norovirus from causing foodborne illness -
ANSWER-correct handwashing
What must a food handler with an infected hand wound do to work safely with
food? - ANSWER-cover the wound with an impermeable cover and wear single-
use glove
What does L stand for int eh FDA's alert tool? - ANSWER-Look
Which item is a potential physical contaminant? - ANSWER-jewelry
QUESTIONS & CORRECT ANSWERS GRADED A
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
What is the minimum internal cooking temperature for a veal chop? - ANSWER-
145 F (63 C)
Which responsibility is included in the Food and Drug administrations role? -
ANSWER-regulating food transported across state lines
What practice is useful for preventing norovirus from causing foodborne illness -
ANSWER-correct handwashing
What must a food handler with an infected hand wound do to work safely with
food? - ANSWER-cover the wound with an impermeable cover and wear single-
use glove
What does L stand for int eh FDA's alert tool? - ANSWER-Look
Which item is a potential physical contaminant? - ANSWER-jewelry
