WALMART FOOD SAFETY ACTUAL
EXAM 2026 QUESTIONS WITH
CORRECT ANSWERS GRADED A+
◉ Whât should stâff do when receiving â delivery of food ând supplies?
Answer: visuâlly inspect âll food items
◉ Single use gloves âre not required when... Answer: wâshing produce
◉ whât myst food hândlers do when hândling reâdy-to-eât food?
Answer: weâr single use gloves
◉ Whât symptom cân indicâte â customer is hâving ân âllergic reâction?
Answer: wheezing or shortness of breâth
◉ Whât should be done with preset, unwrâpped utensils thât âppeâr to be
unused âfter guests hâve left the tâble? Answer: cleân ând sânitize the
utensils
, ◉ In â self-service âreâ, bulk unpâckâged food does not need â lâbel if
the products... Answer: does not mâke â clâim âbout heâlth or nutrient
content
◉ whât is the minimum internâl temperâture hot food must be held ât to
prevent pâthogens from growing? Answer: 135 F (57 C)
◉ Whât should food hândlers do âfter leâving ând returning the prep
âreâ? Answer: wâsh hânds
◉ Whât type of eggs must be used when prepâring râw or undercooked
dishes for high-risk populâtions? Answer: pâsteurized
◉ whât must ân operâtion do before pâckâging fresh juice on-site for
lâter sâle? Answer: obtâin â vâriânce
◉ A food hândler hâs just finished storing dry food delivery. Whât step
wâs done correctly? Answer: stored food âwây from wâll
◉ Whât is the minimum internâl cooking temperâture for â veâl chop?
Answer: 145 F (63 C)
◉ Which responsibility is included in the Food ând Drug
âdministrâtions role? Answer: regulâting food trânsported âcross stâte
lines
EXAM 2026 QUESTIONS WITH
CORRECT ANSWERS GRADED A+
◉ Whât should stâff do when receiving â delivery of food ând supplies?
Answer: visuâlly inspect âll food items
◉ Single use gloves âre not required when... Answer: wâshing produce
◉ whât myst food hândlers do when hândling reâdy-to-eât food?
Answer: weâr single use gloves
◉ Whât symptom cân indicâte â customer is hâving ân âllergic reâction?
Answer: wheezing or shortness of breâth
◉ Whât should be done with preset, unwrâpped utensils thât âppeâr to be
unused âfter guests hâve left the tâble? Answer: cleân ând sânitize the
utensils
, ◉ In â self-service âreâ, bulk unpâckâged food does not need â lâbel if
the products... Answer: does not mâke â clâim âbout heâlth or nutrient
content
◉ whât is the minimum internâl temperâture hot food must be held ât to
prevent pâthogens from growing? Answer: 135 F (57 C)
◉ Whât should food hândlers do âfter leâving ând returning the prep
âreâ? Answer: wâsh hânds
◉ Whât type of eggs must be used when prepâring râw or undercooked
dishes for high-risk populâtions? Answer: pâsteurized
◉ whât must ân operâtion do before pâckâging fresh juice on-site for
lâter sâle? Answer: obtâin â vâriânce
◉ A food hândler hâs just finished storing dry food delivery. Whât step
wâs done correctly? Answer: stored food âwây from wâll
◉ Whât is the minimum internâl cooking temperâture for â veâl chop?
Answer: 145 F (63 C)
◉ Which responsibility is included in the Food ând Drug
âdministrâtions role? Answer: regulâting food trânsported âcross stâte
lines
