WALMART FOOD/SAFETY ACTUAL EXAM CORE QUESTIONS
WITH ANSWERS GRADED A+
✔✔Which organization includes inspecting food as one of its primary responsibilities? -
✔✔U.S. department of agriculture
✔✔How should an item that has been recalled by its manufacturer be stored in an
operation? - ✔✔separately from food that will be served
✔✔What should a food handler do with food after it is thawed in the microwave? -
✔✔cook it using conventional cooking equipment
✔✔When must a food handler change gloves? - ✔✔As soon as they become dirty or
torn
✔✔What temperature must stuffed lobster be cooked to? - ✔✔165 F (74 C) for 15
seconds
✔✔What thermometer is best suited to be checking a dishwashing machines final rise
temperature - ✔✔maximum registering temperature
✔✔What strategy can prevent cross-contamination? - ✔✔Buying food that does not
require prepping
✔✔What should a food handler do to make gloves easier to put on? - ✔✔select correct
size gloves
✔✔Which of these food processes does not require variance from a regulatory
authority? - ✔✔buying bean sprouts from a reputable supplier
✔✔What should a server do after cleaning a table? - ✔✔wash hands
✔✔Why should food temperatures be taken in 2 different locations? - ✔✔temperature
may vary in food
✔✔The temperature of duck breast is checked during cooking. According to the
operation's policy, the duck breast must be cooked for 16 minutes to allow the internal
temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the
duck breast to 165 F (74 C)? - ✔✔critical limit
✔✔What is the first step in developing a HACCP plan? - ✔✔Conduct a hazard analysis
, ✔✔Ready-to-eat TCS food prepped in-house must be date marked if it is held for more
than how many hours? - ✔✔24 hours
✔✔What practice can help prevent allergic reactions? - ✔✔Identifying ingredients for
customers
✔✔What information must be included on the label of food packaged on-site for retail
sale? - ✔✔list of ingredients
✔✔When can glass thermometers be used? - ✔✔When enclosed in a shatterproof
casing
✔✔Which item should be rejected? - ✔✔Bags of organic cookies in torn packaging
✔✔What should be done with a package of flour that is received with signs of
dampness on the bag? - ✔✔reject the flour and return it to the supplier
✔✔What information must be posted on a dishwasher? - ✔✔correct settings
✔✔A tuna salad is removed from the cooler at 9 AM and put out for buffet at 11 AM. By
what time must the tuna salad be served or thrown out? - ✔✔3:00 PM
✔✔What scenario can lead to pest infestation? - ✔✔Storing recyclables in paper bags
✔✔What rule for serving bread should food handlers practice? - ✔✔do not re-serve
uneaten bread
✔✔Which process requires a variance from the regulatory authority? - ✔✔sprouting
seeds or beans
✔✔Parasites are commonly associated with what food? - ✔✔wild game
✔✔What is the first step of cleaning and sanitizing stationary equipment? - ✔✔unplug
the unit
✔✔What causes preschool aged kids to be at risk for food-borne illness? - ✔✔their
immune systems are not strong
✔✔Nursing home cafeteria staff are creating new menu items for a breakfast for
residents and their family members. What item is not safe to serve? - ✔✔soft boiled
eggs
✔✔What temperatures do infrared thermometers measure? - ✔✔surface
WITH ANSWERS GRADED A+
✔✔Which organization includes inspecting food as one of its primary responsibilities? -
✔✔U.S. department of agriculture
✔✔How should an item that has been recalled by its manufacturer be stored in an
operation? - ✔✔separately from food that will be served
✔✔What should a food handler do with food after it is thawed in the microwave? -
✔✔cook it using conventional cooking equipment
✔✔When must a food handler change gloves? - ✔✔As soon as they become dirty or
torn
✔✔What temperature must stuffed lobster be cooked to? - ✔✔165 F (74 C) for 15
seconds
✔✔What thermometer is best suited to be checking a dishwashing machines final rise
temperature - ✔✔maximum registering temperature
✔✔What strategy can prevent cross-contamination? - ✔✔Buying food that does not
require prepping
✔✔What should a food handler do to make gloves easier to put on? - ✔✔select correct
size gloves
✔✔Which of these food processes does not require variance from a regulatory
authority? - ✔✔buying bean sprouts from a reputable supplier
✔✔What should a server do after cleaning a table? - ✔✔wash hands
✔✔Why should food temperatures be taken in 2 different locations? - ✔✔temperature
may vary in food
✔✔The temperature of duck breast is checked during cooking. According to the
operation's policy, the duck breast must be cooked for 16 minutes to allow the internal
temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the
duck breast to 165 F (74 C)? - ✔✔critical limit
✔✔What is the first step in developing a HACCP plan? - ✔✔Conduct a hazard analysis
, ✔✔Ready-to-eat TCS food prepped in-house must be date marked if it is held for more
than how many hours? - ✔✔24 hours
✔✔What practice can help prevent allergic reactions? - ✔✔Identifying ingredients for
customers
✔✔What information must be included on the label of food packaged on-site for retail
sale? - ✔✔list of ingredients
✔✔When can glass thermometers be used? - ✔✔When enclosed in a shatterproof
casing
✔✔Which item should be rejected? - ✔✔Bags of organic cookies in torn packaging
✔✔What should be done with a package of flour that is received with signs of
dampness on the bag? - ✔✔reject the flour and return it to the supplier
✔✔What information must be posted on a dishwasher? - ✔✔correct settings
✔✔A tuna salad is removed from the cooler at 9 AM and put out for buffet at 11 AM. By
what time must the tuna salad be served or thrown out? - ✔✔3:00 PM
✔✔What scenario can lead to pest infestation? - ✔✔Storing recyclables in paper bags
✔✔What rule for serving bread should food handlers practice? - ✔✔do not re-serve
uneaten bread
✔✔Which process requires a variance from the regulatory authority? - ✔✔sprouting
seeds or beans
✔✔Parasites are commonly associated with what food? - ✔✔wild game
✔✔What is the first step of cleaning and sanitizing stationary equipment? - ✔✔unplug
the unit
✔✔What causes preschool aged kids to be at risk for food-borne illness? - ✔✔their
immune systems are not strong
✔✔Nursing home cafeteria staff are creating new menu items for a breakfast for
residents and their family members. What item is not safe to serve? - ✔✔soft boiled
eggs
✔✔What temperatures do infrared thermometers measure? - ✔✔surface
