NRFSP WALMART FOOD SAFETY TEST QUESTIONS AND ANSWERS
100% VERIFIED | UPDATED 2025/2026
Question 1
What is the "Temperature Danger Zone," the range where bacteria multiply most rapidly?
A) 0°F to 41°F
B) 41°F to 135°F
C) 135°F to 165°F
D) 165°F to 212°F
Correct Answer: B) 41°F to 135°F
Rationale: The Temperature Danger Zone is the temperature range in which foodborne
bacteria can grow and multiply to dangerous levels. Food safety regulations mandate that
Time/Temperature Control for Safety (TCS) foods must be kept either below 41°F or above
135°F to minimize this risk.
Question 2
When receiving a shipment of refrigerated TCS (Time/Temperature Control for Safety) food,
such as milk, what is the maximum acceptable temperature?
A) 32°F (0°C)
B) 41°F (5°C)
C) 45°F (7°C)
D) 50°F (10°C)
Correct Answer: B) 41°F (5°C)
Rationale: To ensure safety, cold TCS foods must be received at 41°F (5°C) or lower. This
temperature is below the Temperature Danger Zone and slows down the growth of most
harmful bacteria.
Question 3
What is the correct procedure for washing hands in a food service environment?
A) Rinse hands with cold water for 10 seconds.
B) Use a hand sanitizer only.
C) Scrub hands and arms with soap and warm water for at least 10-15 seconds.
D) Wipe hands on a clean apron.
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Correct Answer: C) Scrub hands and arms with soap and warm water for at least 10-15
seconds.
Rationale: Proper handwashing is the single most important way to prevent the spread of
foodborne illness. The process involves wetting hands with warm water, applying soap, and
vigorously scrubbing for at least 10-15 seconds, followed by a thorough rinse and drying
with a single-use towel.
Question 4
A food handler comes to work with a sore throat and a fever. What is the manager's
responsibility?
A) Allow the employee to work as long as they wear gloves.
B) Restrict the employee from working with or around food.
C) Send the employee to work in the back room, away from customers.
D) Ask the employee to take their temperature every hour.
Correct Answer: B) Restrict the employee from working with or around food.
Rationale: A sore throat with a fever is a symptom that requires restriction from food
handling duties. If the facility serves a highly susceptible population, the employee must be
excluded entirely. This is to prevent the potential spread of pathogens like Streptococcus
pyogenes.
Question 5
"Cross-contamination" is the transfer of:
A) Heat from a hot food to a cold food.
B) Harmful microorganisms from one food or surface to another.
C) Allergens from a labeled food to an unlabeled food.
D) Flavors between different types of food.
Correct Answer: B) Harmful microorganisms from one food or surface to another.
Rationale: Cross-contamination is a major cause of foodborne illness. A classic example is
using a cutting board for raw chicken and then using the same unwashed cutting board to
chop lettuce for a salad, which transfers Salmonella from the chicken to the ready-to-eat
lettuce.
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Question 6
What is the minimum internal cooking temperature for poultry (chicken, turkey)?
A) 135°F (57°C)
B) 145°F (63°C)
C) 155°F (68°C)
D) 165°F (74°C)
Correct Answer: D) 165°F (74°C)
Rationale: Poultry is commonly associated with Salmonella and other pathogens. To ensure
these microorganisms are destroyed, all poultry must be cooked to a minimum internal
temperature of 165°F (74°C) for at least 15 seconds.
Question 7
How should a frozen turkey be thawed safely?
A) On the counter at room temperature.
B) In a sink of hot water.
C) In a refrigerator at 41°F or below.
D) In its original packaging in a warm oven.
Correct Answer: C) In a refrigerator at 41°F or below.
Rationale: The only completely safe methods for thawing TCS foods are in the refrigerator,
under cold (70°F or lower) running water, in a microwave (if it will be cooked
immediately), or as part of the cooking process. Thawing in the refrigerator is the preferred
method as it keeps the food out of the Temperature Danger Zone.
Question 8
To prevent cross-contamination, which of the following foods should be stored on the top shelf
of a refrigerator?
A) Raw ground beef
B) Raw chicken
C) A ready-to-eat salad
D) Raw fish
100% VERIFIED | UPDATED 2025/2026
Question 1
What is the "Temperature Danger Zone," the range where bacteria multiply most rapidly?
A) 0°F to 41°F
B) 41°F to 135°F
C) 135°F to 165°F
D) 165°F to 212°F
Correct Answer: B) 41°F to 135°F
Rationale: The Temperature Danger Zone is the temperature range in which foodborne
bacteria can grow and multiply to dangerous levels. Food safety regulations mandate that
Time/Temperature Control for Safety (TCS) foods must be kept either below 41°F or above
135°F to minimize this risk.
Question 2
When receiving a shipment of refrigerated TCS (Time/Temperature Control for Safety) food,
such as milk, what is the maximum acceptable temperature?
A) 32°F (0°C)
B) 41°F (5°C)
C) 45°F (7°C)
D) 50°F (10°C)
Correct Answer: B) 41°F (5°C)
Rationale: To ensure safety, cold TCS foods must be received at 41°F (5°C) or lower. This
temperature is below the Temperature Danger Zone and slows down the growth of most
harmful bacteria.
Question 3
What is the correct procedure for washing hands in a food service environment?
A) Rinse hands with cold water for 10 seconds.
B) Use a hand sanitizer only.
C) Scrub hands and arms with soap and warm water for at least 10-15 seconds.
D) Wipe hands on a clean apron.
,[Type here]
Correct Answer: C) Scrub hands and arms with soap and warm water for at least 10-15
seconds.
Rationale: Proper handwashing is the single most important way to prevent the spread of
foodborne illness. The process involves wetting hands with warm water, applying soap, and
vigorously scrubbing for at least 10-15 seconds, followed by a thorough rinse and drying
with a single-use towel.
Question 4
A food handler comes to work with a sore throat and a fever. What is the manager's
responsibility?
A) Allow the employee to work as long as they wear gloves.
B) Restrict the employee from working with or around food.
C) Send the employee to work in the back room, away from customers.
D) Ask the employee to take their temperature every hour.
Correct Answer: B) Restrict the employee from working with or around food.
Rationale: A sore throat with a fever is a symptom that requires restriction from food
handling duties. If the facility serves a highly susceptible population, the employee must be
excluded entirely. This is to prevent the potential spread of pathogens like Streptococcus
pyogenes.
Question 5
"Cross-contamination" is the transfer of:
A) Heat from a hot food to a cold food.
B) Harmful microorganisms from one food or surface to another.
C) Allergens from a labeled food to an unlabeled food.
D) Flavors between different types of food.
Correct Answer: B) Harmful microorganisms from one food or surface to another.
Rationale: Cross-contamination is a major cause of foodborne illness. A classic example is
using a cutting board for raw chicken and then using the same unwashed cutting board to
chop lettuce for a salad, which transfers Salmonella from the chicken to the ready-to-eat
lettuce.
, [Type here]
Question 6
What is the minimum internal cooking temperature for poultry (chicken, turkey)?
A) 135°F (57°C)
B) 145°F (63°C)
C) 155°F (68°C)
D) 165°F (74°C)
Correct Answer: D) 165°F (74°C)
Rationale: Poultry is commonly associated with Salmonella and other pathogens. To ensure
these microorganisms are destroyed, all poultry must be cooked to a minimum internal
temperature of 165°F (74°C) for at least 15 seconds.
Question 7
How should a frozen turkey be thawed safely?
A) On the counter at room temperature.
B) In a sink of hot water.
C) In a refrigerator at 41°F or below.
D) In its original packaging in a warm oven.
Correct Answer: C) In a refrigerator at 41°F or below.
Rationale: The only completely safe methods for thawing TCS foods are in the refrigerator,
under cold (70°F or lower) running water, in a microwave (if it will be cooked
immediately), or as part of the cooking process. Thawing in the refrigerator is the preferred
method as it keeps the food out of the Temperature Danger Zone.
Question 8
To prevent cross-contamination, which of the following foods should be stored on the top shelf
of a refrigerator?
A) Raw ground beef
B) Raw chicken
C) A ready-to-eat salad
D) Raw fish
