WALMART FOOD/SAFETY TEST 100+
QUESTIONS WITH ANSWERS {CORRECT AND
VERIFIED} 2025
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
Which of the following is NOT a reportable foodborne illness condition? - Answer-
Staphylococcus
A worker is diagnosed with Shigella. What should you do? - Answer- Require the worker to
obtain medical clearance to handle food
Which of the following should a manager focus on when observing food workers? - Answer-
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? - Answer- Allow to work
unless they have a secondary communicable disease
Which of the following is an example of a man-made chemical contamination? - Answer- Food
additives (sulfites, MSG)
What should you do with a swollen can of food? - Answer- Discard the can without opening it
Which of the following is NOT an example of a biological hazard? - Answer- A piece of metal
falls into the salad
,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
The MOST common cause of food contamination is: - Answer- Poor personal hygiene
Which of the following is most likely to cause foodborne illness? - Answer- A worker who did
not wash their hands after using the toilet
Which of the following is NOT true about molds? - Answer- their toxins can be killed by
freezing
, cross-contamination is the: - Answer- Transfer of harmful substances or microorganisms to food
Which is NOT true about Salmonella? - Answer- Can for spores
Staphylococcus bacteria is commonly found: - Answer- On the skin, nose, mouth and throat of
people
An infection is caused by eating food that contains: - Answer- Disease causing microorganisms
All of the following about E. coli 0157:H7 EXCEPT: - Answer- It is associated with temperature
abuse
How can pathogenic bacteria be killed in ground beef? - Answer- Heat to 155 F for 15 seconds
What is the range of the pH Danger Zone? - Answer- Between 4.6 and 9.0
The two most important factors to control the growth of bacteria are - Answer- temperature and
time
A food handler has just finished storing dry food delivery. What step was done correctly? -
Answer- stored food away from wall
Foodbourne Diseases cause approximately - Answer- 48 million illnesses, 128,000
hospitalizations & 3,000 deaths
Highly Susceptible Population (HSP) - Answer- Preschool age children, older adults in
healthcare Facilities, women who are pregnant and those with impaired immune systems
CDC 5 Major Risk Factors - Answer- •Improper Holding Temps
•Inadequate cooking
QUESTIONS WITH ANSWERS {CORRECT AND
VERIFIED} 2025
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
Which of the following is NOT a reportable foodborne illness condition? - Answer-
Staphylococcus
A worker is diagnosed with Shigella. What should you do? - Answer- Require the worker to
obtain medical clearance to handle food
Which of the following should a manager focus on when observing food workers? - Answer-
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? - Answer- Allow to work
unless they have a secondary communicable disease
Which of the following is an example of a man-made chemical contamination? - Answer- Food
additives (sulfites, MSG)
What should you do with a swollen can of food? - Answer- Discard the can without opening it
Which of the following is NOT an example of a biological hazard? - Answer- A piece of metal
falls into the salad
,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
The MOST common cause of food contamination is: - Answer- Poor personal hygiene
Which of the following is most likely to cause foodborne illness? - Answer- A worker who did
not wash their hands after using the toilet
Which of the following is NOT true about molds? - Answer- their toxins can be killed by
freezing
, cross-contamination is the: - Answer- Transfer of harmful substances or microorganisms to food
Which is NOT true about Salmonella? - Answer- Can for spores
Staphylococcus bacteria is commonly found: - Answer- On the skin, nose, mouth and throat of
people
An infection is caused by eating food that contains: - Answer- Disease causing microorganisms
All of the following about E. coli 0157:H7 EXCEPT: - Answer- It is associated with temperature
abuse
How can pathogenic bacteria be killed in ground beef? - Answer- Heat to 155 F for 15 seconds
What is the range of the pH Danger Zone? - Answer- Between 4.6 and 9.0
The two most important factors to control the growth of bacteria are - Answer- temperature and
time
A food handler has just finished storing dry food delivery. What step was done correctly? -
Answer- stored food away from wall
Foodbourne Diseases cause approximately - Answer- 48 million illnesses, 128,000
hospitalizations & 3,000 deaths
Highly Susceptible Population (HSP) - Answer- Preschool age children, older adults in
healthcare Facilities, women who are pregnant and those with impaired immune systems
CDC 5 Major Risk Factors - Answer- •Improper Holding Temps
•Inadequate cooking
