NRFSP WALMART FOOD SAFETY PRACTICE EXAM QUESTIONS WITH CORRECT DETAILED ANSWERS | ALREADY GRADED A+RECENT VERSION

NRFSP WALMART FOOD SAFETY PRACTICE EXAM QUESTIONS WITH CORRECT DETAILED ANSWERS | ALREADY GRADED A+RECENT VERSION 1) What symptom requires a food handler to be excluded from the operation? - ANSWER Jaundice 2) What should staff do when receiving a delivery of food and supplies? - ANSWER visually inspect all food items 3) Single use gloves are not required when... - ANSWER washing produce 4) what must food handlers do when handling ready-to-eat food? - ANSWER wear single use gloves 5) What symptom can indicate a customer is having an allergic reaction? - ANSWER wheezing or shortness of breath 6) 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 7) 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 8) what is the minimum internal temperature hot food must be held at to prevent pathogens from growing? - ANSWER 135 F (57 C) 9) What should food handlers do after leaving and returning the prep area? - ANSWER wash hands 10) What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? - ANSWER pasteurized 11) what must an operation do before packaging fresh juice on-site for later sale? - ANSWER obtain a variance 12) A food handler has just finished storing dry food delivery. What step was done correctly? - ANSWER stored food away from wall 13) What is the minimum internal cooking temperature for a veal chop? - ANSWER 145 F (63 C) 14) Which responsibility is included in the Food and Drug administrations role? - ANSWER regulating food transported across state lines 15) What practice is useful for preventing norovirus from causing foodborne illness - ANSWER correct handwashing 16) 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 17) What does L stand for int eh FDA's alert tool? - ANSWER Look 18) Which item is a potential physical contaminant? - ANSWER jewelry 19) What factors influence the effectiveness of a chemical sanitizer? - ANSWER concentration, temperature, contact time, pH, and water hardness 20) Bulk unpackaged food in self-service areas must be labelled when... - ANSWER the manufacturer claims the food is healthy 21) Which food item has been associated with Salmonella Typhi? - ANSWER beverages 22) What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals? - ANSWER Occupational safety and health administration 23) What is the purpose of hand antiseptic? - ANSWER Lower the number of pathogens on the skin 24) Which organization includes inspecting food as one of its primary responsibilities? - ANSWER U.S. department of agriculture 25) How should an item that has been recalled by its manufacturer be stored in an operation? - ANSWER separately from food that will be served 26) What should a food handler do with food after it is thawed in the microwave? - ANSWER cook it using conventional cooking equipment 27) When must a food handler change gloves? - ANSWER As soon as they become dirty or torn 28) What temperature must stuffed lobster be cooked to? - ANSWER 165 F (74 C) for 15 seconds 29) What thermometer is best suited to be checking a dishwashing machines final rise temperature - ANSWER maximum registering temperature 30) What strategy can prevent cross-contamination? - ANSWER Buying food that does not require prepping 31) What should a food handler do to make gloves easier to put on? - ANSWER select correct size gloves 32) Which of these food processes does not require variance from a regulatory authority? - ANSWER buying bean sprouts from a reputable supplier 33) What should a server do after cleaning a table? - ANSWER wash hands 34) Why should food temperatures be taken in 2 different locations? - ANSWER temperature may vary in food 35) 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)? - ANSWER critical limit 36) What is the first step in developing a HACCP plan? - ANSWER Conduct a hazard analysis 37) Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours? - ANSWER 24 hours 38) What practice can help prevent allergic reactions? - ANSWER Identifying ingredients for customers 39) What information must be included on the label of food packaged on-site for retail sale? - ANSWER list of ingredients 40) When can glass thermometers be used? - ANSWER When enclosed in a shatterproof casing