WALMART FOOD SAFETY EXAMINATION QUESTIONS
AND VERIFIED ANSWERS
Which of the following is NOT a reportable foodborne illness condition? - Staphylococcus
A worker is diagnosed with Shigella. What should you do? - Require the worker to obtain medical
clearance to handle food
Which of the following should a manager focus on when observing food workers? - Personal
hygiene & helath habits, worker's use of thermometers, worker's observation of cooler temperatures,
worker's handling of equipment
What should you do if you discover food service worker has AIDS? - Allow to work unless they
have a secondary communicable disease
Which of the following is an example of a man-made chemical contamination? - Food additives
(sulfites, MSG)
What should you do with a swollen can of food? - Discard the can without opening it
Which of the following is NOT an example of a biological hazard? - A piece of metal falls into the
salad
The MOST common cause of food contamination is: - Poor personal hygiene
Which of the following is most likely to cause foodborne illness? - A worker who did not wash
their hands after using the toilet
Which of the following is NOT true about molds? - their toxins can be killed by freezing
cross-contamination is the: - Transfer of harmful substances or microorganisms to food
Which is NOT true about Salmonella? - Can for spores
Staphylococcus bacteria is commonly found: - On the skin, nose, mouth and throat of people
An infection is caused by eating food that contains: - Disease causing microorganisms
All of the following about E. coli 0157:H7 EXCEPT: - It is associated with temperature abuse
How can pathogenic bacteria be killed in ground beef? - Heat to 155 F for 15 seconds
What is the range of the pH Danger Zone? - Between 4.6 and 9.0
The two most important factors to control the growth of bacteria are - temperature and time
What is the FDA cooling requirement? - 135 F - 70 F in 2 hours and 70 F - 41 F in the next 4 hours
AND VERIFIED ANSWERS
Which of the following is NOT a reportable foodborne illness condition? - Staphylococcus
A worker is diagnosed with Shigella. What should you do? - Require the worker to obtain medical
clearance to handle food
Which of the following should a manager focus on when observing food workers? - Personal
hygiene & helath habits, worker's use of thermometers, worker's observation of cooler temperatures,
worker's handling of equipment
What should you do if you discover food service worker has AIDS? - Allow to work unless they
have a secondary communicable disease
Which of the following is an example of a man-made chemical contamination? - Food additives
(sulfites, MSG)
What should you do with a swollen can of food? - Discard the can without opening it
Which of the following is NOT an example of a biological hazard? - A piece of metal falls into the
salad
The MOST common cause of food contamination is: - Poor personal hygiene
Which of the following is most likely to cause foodborne illness? - A worker who did not wash
their hands after using the toilet
Which of the following is NOT true about molds? - their toxins can be killed by freezing
cross-contamination is the: - Transfer of harmful substances or microorganisms to food
Which is NOT true about Salmonella? - Can for spores
Staphylococcus bacteria is commonly found: - On the skin, nose, mouth and throat of people
An infection is caused by eating food that contains: - Disease causing microorganisms
All of the following about E. coli 0157:H7 EXCEPT: - It is associated with temperature abuse
How can pathogenic bacteria be killed in ground beef? - Heat to 155 F for 15 seconds
What is the range of the pH Danger Zone? - Between 4.6 and 9.0
The two most important factors to control the growth of bacteria are - temperature and time
What is the FDA cooling requirement? - 135 F - 70 F in 2 hours and 70 F - 41 F in the next 4 hours
