FOOD MANAGER CERTIFICATION
PRACTICE EXAM Questions and
Answers Latest Updates version 2025
TOP RATED A+
Food Safety Expert: Foodborne Illness - correct answer...The following is additional
information regarding foodborne illnesses. While foodborne illnesses can take on
various symptoms depending on the pathogen and the tolerance level of the exposed,
the FDA outlines specific pathogens and symptoms that you need to know.
Big 6 Foodborne Illnesses - correct answer...The Big 6 foodborne illnesses are a group
of highly infectious foodborne pathogens. These Big 6 pathogens have a low infectious
dose, contaminate the gastrointestinal system after ingestion, and are shed in feces.
These pathogens shed in high numbers. A food associate infected with a Big 6
foodborne illness will typically shed hundreds of thousands of pathogens in their feces
that can be easily transmitted to food even when good handwashing practices are used.
Consequently, the illness experienced by the consumer can be very severe.
The Big 6 foodborne illnesses include: - correct answer...Salmonella Typhi (typhoid-like
fever)
E. coli O157:H7, Enterohemorrhagic or Shiga toxin-producing E. coli
Shigella spp. (causes shigellosis)
Hepatitis A virus
Nontyphodial salmonella
If associates have been diagnosed with one of the Big 6 or any other foodborne
illnesses, they cannot work with food or food contact surfaces and they must report the
illness to their manager. - correct answer...Jaundice, a common symptom of the
hepatitis A virus, often results in a yellowing of the skin, mucous membranes, and white
portion of the eyes.
Food Safety Expert: Associate Illness - correct answer...This section addresses
additional information provided by the FDA. The FDA clearly identifies the symptoms
that you should be most concerned about and what to do if you observe an associate
with those symptoms.
Associate Foodborne Illness Symptoms - correct answer...Common symptoms of
foodborne illness typically include:
Vomiting
Diarrhea
Jaundice (yellow skin or eyes)
Sore throat with fever
Infected cuts and burns with pus on hands and wrists
LECTUREGRADER
,If a food associate experiences vomiting or diarrhea, they shall stop work immediately
and report to management. Management should instruct the associate to go home and
not return until at least 24 hours have passed without any symptoms (vomiting and
diarrhea). - correct answer...
If an associate is not feeling well and their skin or eyes turn yellow, they should report
their symptoms to their manager. Their manager should instruct them to seek medical
attention. The associate must not return to work until after receiving clearance from a
health practitioner. If the associate is jaundiced for more than seven days, clearance
from the local health department is required before the associate can return to work. -
correct answer...
If an associate has an infected wound or cut on their hand or arm, they should report
the wound or cut to the manager, and then properly cover it with a clean, impermeable
bandage and a single-use glove (for hand wounds), before returning to work. - correct
answer...
If an associate has a sore throat with fever, they should report the illness to the
manager. Management should consider reassignment to a position that does not
include the handling of food, food-contact equipment, utensils, or single-service articles.
If the associate works in a food establishment serving a highly susceptible population
(HSP), such as a hospital, nursing home, assisted living facility, or a daycare center, the
associate must stop working and go home until obtaining a clearance from a health
practitioner and presenting it to the manager. - correct answer...
LECTUREGRADER
,Review the Associate Illness guidelines provided on OneWalmart for more information. -
correct answer...
Additional Personal Hygiene Considerations - correct answer...Food associates shall
keep their fingernails trimmed, filed, and maintained so the edges and surfaces are
cleanable and not rough.
Additional Personal Hygiene Considerations - correct answer...Unless wearing intact
gloves in good repair, a food associate may not wear fingernail polish or artificial
fingernails when working with exposed food.
Additional Personal Hygiene Considerations - correct answer...Except for a plain ring
such as a wedding band, while preparing food, food associates may not wear jewelry
including medical information jewelry on their arms and hands.
Additional Personal Hygiene Considerations - correct answer...Food associates should
wear clean outer clothing to prevent contamination of food, equipment, utensils, linens,
single-service and single-use articles.
Additional Personal Hygiene Considerations - correct answer...Associates should eat,
drink, or use any form of tobacco only in designated areas where the contamination of
exposed food; clean equipment, utensils, and linens; unwrapped single-service and
single-use articles; or other items needing protection cannot result.
A food associate may drink from a closed beverage container if the container is handled
to prevent contamination of: - correct answer...The associate's hands
The container
Exposed food or clean equipment, utensils, and linens
Unwrapped single-service and single-use articles
Food associates must wear hair restraints, such as hats, hair coverings or nets, beard
restraints, and clothing that covers body hair, that are designed and worn to effectively
keep their hair from contact with: - correct answer...Exposed food
Clean equipment, utensils, and linens
Unwrapped single-service and single-use articles
Please review Walmart's dress code policy on OneWalmart for additional information. -
correct answer...
Study Guide: Be Clean, Be Healthy - correct answer...The following is information
included in the e-Learning but important to review prior to taking the food safety exam.
Proper Hand-washing Steps: How - correct answer...Clean hands and exposed portions
of arms, including surrogate prosthetic devices for hands or arms, for at least 20
seconds.
Wet your hands with warm water at a dedicated hand sink.
LECTUREGRADER
, Apply an adequate amount of soap or other cleaning compound to your hands.
Work soap into a lather, washing the front and back of hands and:Paying particular
attention to removing soil from underneath the fingernails.Creating friction on the
surfaces of the hands and arms or surrogate prosthetic devices for hands and arms,
fingertips, and areas between the fingers.
Rinse hands and forearms.
Dry your hands thoroughly with a single-use paper towel or other hand drying device
(air dryer).
Proper Hand-washing Steps: When - correct answer...Clean hands and exposed
portions of arms immediately before engaging in food preparation including working with
exposed food, clean equipment and utensils, and unwrapped single-service and single-
use articles and:
After touching bare human body parts other than clean hands and clean, exposed
portions of arm.
After using the toilet room.
After coughing, sneezing, using a tissue, or disposable tissue, using tobacco, eating, or
drinking.
After handling soiled equipment, utensils or surfaces such as pens, telephones, trash
etc.
Before and during food preparation, as often as necessary to remove soil and
contamination and to prevent cross contamination when changing tasks.
When switching between working with raw food and working with ready-to-eat food.
Before wearing or changing disposable gloves.
After using the cash register or handling money.
Keep it Cold, Keep it Hot
Food Safety Expert: Time and Temperature - correct answer...The following is
additional information regarding potentially hazardous food (PHF) and the importance of
monitoring time and temperature.
Danger Zone and Potentially Hazardous Foods - correct answer...The temperature
danger zone is the temperature range (most favorable for growth of disease causing
bacteria) within which most disease-causing bacteria can grow. The FDA defines the
temperature danger zone as 41°F to 135°F. At Walmart, we extend food safety by
adhering to a danger zone of 41°F to 140°F.
The term "temperature abuse" is applied to foods that have not been heated to a safe
temperature or kept at the proper temperature to control bacteria growth.
The maximum time PHF shall be in the temperature danger zone is four hours.
Some examples of PHF and non-PHF foods are provided below: - correct answer...PHF
Raw meat
Fish and Shellfish
Poultry
LECTUREGRADER
PRACTICE EXAM Questions and
Answers Latest Updates version 2025
TOP RATED A+
Food Safety Expert: Foodborne Illness - correct answer...The following is additional
information regarding foodborne illnesses. While foodborne illnesses can take on
various symptoms depending on the pathogen and the tolerance level of the exposed,
the FDA outlines specific pathogens and symptoms that you need to know.
Big 6 Foodborne Illnesses - correct answer...The Big 6 foodborne illnesses are a group
of highly infectious foodborne pathogens. These Big 6 pathogens have a low infectious
dose, contaminate the gastrointestinal system after ingestion, and are shed in feces.
These pathogens shed in high numbers. A food associate infected with a Big 6
foodborne illness will typically shed hundreds of thousands of pathogens in their feces
that can be easily transmitted to food even when good handwashing practices are used.
Consequently, the illness experienced by the consumer can be very severe.
The Big 6 foodborne illnesses include: - correct answer...Salmonella Typhi (typhoid-like
fever)
E. coli O157:H7, Enterohemorrhagic or Shiga toxin-producing E. coli
Shigella spp. (causes shigellosis)
Hepatitis A virus
Nontyphodial salmonella
If associates have been diagnosed with one of the Big 6 or any other foodborne
illnesses, they cannot work with food or food contact surfaces and they must report the
illness to their manager. - correct answer...Jaundice, a common symptom of the
hepatitis A virus, often results in a yellowing of the skin, mucous membranes, and white
portion of the eyes.
Food Safety Expert: Associate Illness - correct answer...This section addresses
additional information provided by the FDA. The FDA clearly identifies the symptoms
that you should be most concerned about and what to do if you observe an associate
with those symptoms.
Associate Foodborne Illness Symptoms - correct answer...Common symptoms of
foodborne illness typically include:
Vomiting
Diarrhea
Jaundice (yellow skin or eyes)
Sore throat with fever
Infected cuts and burns with pus on hands and wrists
LECTUREGRADER
,If a food associate experiences vomiting or diarrhea, they shall stop work immediately
and report to management. Management should instruct the associate to go home and
not return until at least 24 hours have passed without any symptoms (vomiting and
diarrhea). - correct answer...
If an associate is not feeling well and their skin or eyes turn yellow, they should report
their symptoms to their manager. Their manager should instruct them to seek medical
attention. The associate must not return to work until after receiving clearance from a
health practitioner. If the associate is jaundiced for more than seven days, clearance
from the local health department is required before the associate can return to work. -
correct answer...
If an associate has an infected wound or cut on their hand or arm, they should report
the wound or cut to the manager, and then properly cover it with a clean, impermeable
bandage and a single-use glove (for hand wounds), before returning to work. - correct
answer...
If an associate has a sore throat with fever, they should report the illness to the
manager. Management should consider reassignment to a position that does not
include the handling of food, food-contact equipment, utensils, or single-service articles.
If the associate works in a food establishment serving a highly susceptible population
(HSP), such as a hospital, nursing home, assisted living facility, or a daycare center, the
associate must stop working and go home until obtaining a clearance from a health
practitioner and presenting it to the manager. - correct answer...
LECTUREGRADER
,Review the Associate Illness guidelines provided on OneWalmart for more information. -
correct answer...
Additional Personal Hygiene Considerations - correct answer...Food associates shall
keep their fingernails trimmed, filed, and maintained so the edges and surfaces are
cleanable and not rough.
Additional Personal Hygiene Considerations - correct answer...Unless wearing intact
gloves in good repair, a food associate may not wear fingernail polish or artificial
fingernails when working with exposed food.
Additional Personal Hygiene Considerations - correct answer...Except for a plain ring
such as a wedding band, while preparing food, food associates may not wear jewelry
including medical information jewelry on their arms and hands.
Additional Personal Hygiene Considerations - correct answer...Food associates should
wear clean outer clothing to prevent contamination of food, equipment, utensils, linens,
single-service and single-use articles.
Additional Personal Hygiene Considerations - correct answer...Associates should eat,
drink, or use any form of tobacco only in designated areas where the contamination of
exposed food; clean equipment, utensils, and linens; unwrapped single-service and
single-use articles; or other items needing protection cannot result.
A food associate may drink from a closed beverage container if the container is handled
to prevent contamination of: - correct answer...The associate's hands
The container
Exposed food or clean equipment, utensils, and linens
Unwrapped single-service and single-use articles
Food associates must wear hair restraints, such as hats, hair coverings or nets, beard
restraints, and clothing that covers body hair, that are designed and worn to effectively
keep their hair from contact with: - correct answer...Exposed food
Clean equipment, utensils, and linens
Unwrapped single-service and single-use articles
Please review Walmart's dress code policy on OneWalmart for additional information. -
correct answer...
Study Guide: Be Clean, Be Healthy - correct answer...The following is information
included in the e-Learning but important to review prior to taking the food safety exam.
Proper Hand-washing Steps: How - correct answer...Clean hands and exposed portions
of arms, including surrogate prosthetic devices for hands or arms, for at least 20
seconds.
Wet your hands with warm water at a dedicated hand sink.
LECTUREGRADER
, Apply an adequate amount of soap or other cleaning compound to your hands.
Work soap into a lather, washing the front and back of hands and:Paying particular
attention to removing soil from underneath the fingernails.Creating friction on the
surfaces of the hands and arms or surrogate prosthetic devices for hands and arms,
fingertips, and areas between the fingers.
Rinse hands and forearms.
Dry your hands thoroughly with a single-use paper towel or other hand drying device
(air dryer).
Proper Hand-washing Steps: When - correct answer...Clean hands and exposed
portions of arms immediately before engaging in food preparation including working with
exposed food, clean equipment and utensils, and unwrapped single-service and single-
use articles and:
After touching bare human body parts other than clean hands and clean, exposed
portions of arm.
After using the toilet room.
After coughing, sneezing, using a tissue, or disposable tissue, using tobacco, eating, or
drinking.
After handling soiled equipment, utensils or surfaces such as pens, telephones, trash
etc.
Before and during food preparation, as often as necessary to remove soil and
contamination and to prevent cross contamination when changing tasks.
When switching between working with raw food and working with ready-to-eat food.
Before wearing or changing disposable gloves.
After using the cash register or handling money.
Keep it Cold, Keep it Hot
Food Safety Expert: Time and Temperature - correct answer...The following is
additional information regarding potentially hazardous food (PHF) and the importance of
monitoring time and temperature.
Danger Zone and Potentially Hazardous Foods - correct answer...The temperature
danger zone is the temperature range (most favorable for growth of disease causing
bacteria) within which most disease-causing bacteria can grow. The FDA defines the
temperature danger zone as 41°F to 135°F. At Walmart, we extend food safety by
adhering to a danger zone of 41°F to 140°F.
The term "temperature abuse" is applied to foods that have not been heated to a safe
temperature or kept at the proper temperature to control bacteria growth.
The maximum time PHF shall be in the temperature danger zone is four hours.
Some examples of PHF and non-PHF foods are provided below: - correct answer...PHF
Raw meat
Fish and Shellfish
Poultry
LECTUREGRADER
