WALMART FOOD SAFETY TEST NEWEST UPDATED REAL 2025
FINAL EXAM WITH COMPLETE DETAILED QUESTIONS AND
CORRECT VERIFIED ANSWERS ALREADY A+ GRADED
What symptom requires a food handler to
be excluded from the operation?
ANSWER-Jaundice
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 must 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)
FINAL EXAM WITH COMPLETE DETAILED QUESTIONS AND
CORRECT VERIFIED ANSWERS ALREADY A+ GRADED
What symptom requires a food handler to
be excluded from the operation?
ANSWER-Jaundice
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 must 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)
