NRFSP Walmart Food Safety Test Questions and Answers
100% Verified Latest Updated 2024/2025
What symptom requires a food handler to be excluded from the operation? - Correct answer-Jaundice
What should staff do when receiving a delivery of food and supplies? - Correct answer-visually inspect
all food items
Single use gloves are not required when... - Correct answer-washing produce
what myst food handlers do when handling ready-to-eat food? - Correct answer-wear single use gloves
What symptom can indicate a customer is having an allergic reaction? - Correct 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? - Correct answer-clean and sanitize the utensils
In a self-service area, bulk unpackaged food does not need a label if the products... - Correct 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? - Correct answer-135 F (57 C)
What should food handlers do after leaving and returning the prep area? - Correct answer-wash hands
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? -
Correct answer-pasteurized
, NRFSP Walmart Food Safety Test Questions and Answers
100% Verified Latest Updated 2024/2025
Which of the following is an example of a monitoring procedure? - Correct answer-Check to see if the
temperature of the cold holding case is the correct temperature
Which of the following is an example of a corrective action? - Correct answer-Throw away a product that
has been left in the temperature danger zone too long
Step 1 in HACCP is to perform a hazard analysis. This involves: - Correct answer-Identifying the hazards
that may be involved in a food handling process
True or False: Food can be produced in a warehouse washing sink - Correct answer-False
True or False: Hands must be waged before putting on gloves - Correct answer-True
True or False: You should cooperate with Health Department when they are conducting a foodborne
illness investigation - Correct answer-True
True or False: Temperatures should be taken in the thinnest part of the product - Correct answer-False
True or False: Food service utensils should be stored inside water after use - Correct answer-False
True or False: The correct internal temperature of vegetables is 165 degrees. - Correct answer-False
True or False: Freezing and refrigeration can kill bacteria - Correct answer-False
what must an operation do before packaging fresh juice on-site for later sale? - Correct answer-obtain a
variance
A food handler has just finished storing dry food delivery. What step was done correctly? - Correct
answer-stored food away from wall
100% Verified Latest Updated 2024/2025
What symptom requires a food handler to be excluded from the operation? - Correct answer-Jaundice
What should staff do when receiving a delivery of food and supplies? - Correct answer-visually inspect
all food items
Single use gloves are not required when... - Correct answer-washing produce
what myst food handlers do when handling ready-to-eat food? - Correct answer-wear single use gloves
What symptom can indicate a customer is having an allergic reaction? - Correct 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? - Correct answer-clean and sanitize the utensils
In a self-service area, bulk unpackaged food does not need a label if the products... - Correct 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? - Correct answer-135 F (57 C)
What should food handlers do after leaving and returning the prep area? - Correct answer-wash hands
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? -
Correct answer-pasteurized
, NRFSP Walmart Food Safety Test Questions and Answers
100% Verified Latest Updated 2024/2025
Which of the following is an example of a monitoring procedure? - Correct answer-Check to see if the
temperature of the cold holding case is the correct temperature
Which of the following is an example of a corrective action? - Correct answer-Throw away a product that
has been left in the temperature danger zone too long
Step 1 in HACCP is to perform a hazard analysis. This involves: - Correct answer-Identifying the hazards
that may be involved in a food handling process
True or False: Food can be produced in a warehouse washing sink - Correct answer-False
True or False: Hands must be waged before putting on gloves - Correct answer-True
True or False: You should cooperate with Health Department when they are conducting a foodborne
illness investigation - Correct answer-True
True or False: Temperatures should be taken in the thinnest part of the product - Correct answer-False
True or False: Food service utensils should be stored inside water after use - Correct answer-False
True or False: The correct internal temperature of vegetables is 165 degrees. - Correct answer-False
True or False: Freezing and refrigeration can kill bacteria - Correct answer-False
what must an operation do before packaging fresh juice on-site for later sale? - Correct answer-obtain a
variance
A food handler has just finished storing dry food delivery. What step was done correctly? - Correct
answer-stored food away from wall
