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NRFSP WALMART FOOD SAFETY ACTUAL FINAL EXAM
NEWEST / NRFSP WALMART FOOD SAFETY EXAM
PREPARATION / NRFSP WALMART FOOD SAFETY
PRACTICE EXAM 2025/2026 NEWEST ACTUAL EXAM WITH
COMPLETE QUESTIONS AND VERIFIED ANSWERS
|ALREADY GRADED A+|
What are proper methods for rapid cooling? - ANSWER-Ice baths
+ regular stirring, using shallow pans, cutting food into smaller
pieces before cooling, adding ice as an ingredient
What should you do when receiving a shipment of eggs that are
obviously dirty? - ANSWER-Reject the delivery.
What are signs that food has been allowed to thaw and refreeze -
ANSWER-Ice crystals, clumping of food, frozen liquids at the
bottom of a package or pallet load
Which of the following is true about refrigerated storage? -
ANSWER-Food should be at least 6" off the floor, shelves should
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be slatted for air flow, foods that are received first should be sold
first
To minimize cross-contamination, store: - ANSWER-Raw beef
below vegetables
For manual hot water sanitation, the temperature must be -
ANSWER-171 F
For dishwasher hot water sanitation, the temperature must be: -
ANSWER-180 F
For the chemical sanitizer Chlorine, the MINIMUM concentration
should be: - ANSWER-200 parts per million
How should you store clean glasses and cups? - ANSWER-
Bottom up in a clean, dry location
What is true about Air Gaps? - ANSWER-They are the most
effective type of backflow preventer, air gaps must be at least
NRFSP WALMART FOOD SAFETY ACTUAL FINAL EXAM
NEWEST / NRFSP WALMART FOOD SAFETY EXAM
PREPARATION / NRFSP WALMART FOOD SAFETY
PRACTICE EXAM 2025/2026 NEWEST ACTUAL EXAM WITH
COMPLETE QUESTIONS AND VERIFIED ANSWERS
|ALREADY GRADED A+|
What are proper methods for rapid cooling? - ANSWER-Ice baths
+ regular stirring, using shallow pans, cutting food into smaller
pieces before cooling, adding ice as an ingredient
What should you do when receiving a shipment of eggs that are
obviously dirty? - ANSWER-Reject the delivery.
What are signs that food has been allowed to thaw and refreeze -
ANSWER-Ice crystals, clumping of food, frozen liquids at the
bottom of a package or pallet load
Which of the following is true about refrigerated storage? -
ANSWER-Food should be at least 6" off the floor, shelves should
, Page |2
be slatted for air flow, foods that are received first should be sold
first
To minimize cross-contamination, store: - ANSWER-Raw beef
below vegetables
For manual hot water sanitation, the temperature must be -
ANSWER-171 F
For dishwasher hot water sanitation, the temperature must be: -
ANSWER-180 F
For the chemical sanitizer Chlorine, the MINIMUM concentration
should be: - ANSWER-200 parts per million
How should you store clean glasses and cups? - ANSWER-
Bottom up in a clean, dry location
What is true about Air Gaps? - ANSWER-They are the most
effective type of backflow preventer, air gaps must be at least
