Walmart Food/Safety Test Questions With 100%
Correct Answers!!
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 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
/.A food handler has just finished storing dry food delivery. What step was done
correctly? - Answer-stored food away from wall
/.What is the minimum internal cooking temperature for a veal chop? - Answer-145 F
(63 C)
/.Which responsibility is included in the Food and Drug administrations role? - Answer-
regulating food transported across state lines
, /.What practice is useful for preventing norovirus from causing foodborne illness -
Answer-correct handwashing
/.What must a food handler with an infected hand wound do to work safely with food? -
Answer-cover the wound with an impermeable cover and wear single-use glove
/.What does L stand for int eh FDA's alert tool? - Answer-Look
/.Which item is a potential physical contaminant? - Answer-jewelry
/.What factors influence the effectiveness of a chemical sanitizer? - Answer-
concentration, temperature, contact time, pH, and water hardness
/.Bulk unpackaged food in self-service areas must be labeled when... - Answer-the
manufacturer claims the food is healthy
/.Which food item has been associated with Salmonella Typhi? - Answer-beverages
/.What organization requires a Safety Data Sheet (SDS) to be included with hazardous
chemicals? - Answer-Occupational safety and health administration
/.What is the purpose of hand antiseptic? - Answer-Lower the number of pathogens on
the skin
/.Which organization includes inspecting food as one of its primary responsibilities? -
Answer-U.S. department of agriculture
/.How should an item that has been recalled by its manufacturer be stored in an
operation? - Answer-separately from food that will be served
/.What should a food handler do with food after it is thawed in the microwave? - Answer-
cook it using conventional cooking equipment
/.When must a food handler change gloves? - Answer-As soon as they become dirty or
torn
/.What temperature must stuffed lobster be cooked to? - Answer-165 F (74 C) for 15
seconds
/.What thermometer is best suited to be checking a dishwashing machines final rise
temperature - Answer-maximum registering temperature
/.What strategy can prevent cross-contamination? - Answer-Buying food that does not
require prepping
Correct Answers!!
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 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
/.A food handler has just finished storing dry food delivery. What step was done
correctly? - Answer-stored food away from wall
/.What is the minimum internal cooking temperature for a veal chop? - Answer-145 F
(63 C)
/.Which responsibility is included in the Food and Drug administrations role? - Answer-
regulating food transported across state lines
, /.What practice is useful for preventing norovirus from causing foodborne illness -
Answer-correct handwashing
/.What must a food handler with an infected hand wound do to work safely with food? -
Answer-cover the wound with an impermeable cover and wear single-use glove
/.What does L stand for int eh FDA's alert tool? - Answer-Look
/.Which item is a potential physical contaminant? - Answer-jewelry
/.What factors influence the effectiveness of a chemical sanitizer? - Answer-
concentration, temperature, contact time, pH, and water hardness
/.Bulk unpackaged food in self-service areas must be labeled when... - Answer-the
manufacturer claims the food is healthy
/.Which food item has been associated with Salmonella Typhi? - Answer-beverages
/.What organization requires a Safety Data Sheet (SDS) to be included with hazardous
chemicals? - Answer-Occupational safety and health administration
/.What is the purpose of hand antiseptic? - Answer-Lower the number of pathogens on
the skin
/.Which organization includes inspecting food as one of its primary responsibilities? -
Answer-U.S. department of agriculture
/.How should an item that has been recalled by its manufacturer be stored in an
operation? - Answer-separately from food that will be served
/.What should a food handler do with food after it is thawed in the microwave? - Answer-
cook it using conventional cooking equipment
/.When must a food handler change gloves? - Answer-As soon as they become dirty or
torn
/.What temperature must stuffed lobster be cooked to? - Answer-165 F (74 C) for 15
seconds
/.What thermometer is best suited to be checking a dishwashing machines final rise
temperature - Answer-maximum registering temperature
/.What strategy can prevent cross-contamination? - Answer-Buying food that does not
require prepping
