2026 WALMART FOOD SAFETY CORE REVIEW
TEST QUESTIONS AND ANSWERS SURE A+
✔✔What organization requires a Safety Data Sheet (SDS) to be included with
hazardous chemicals? - ✔✔Occupational safety and health administration
✔✔What is the purpose of hand antiseptic? - ✔✔Lower the number of pathogens on the
skin
✔✔Which organization includes inspecting food as one of its primary responsibilities? -
✔✔U.S. department of agriculture
✔✔How should an item that has been recalled by its manufacturer be stored in an
operation? - ✔✔separately from food that will be served
✔✔What should a food handler do with food after it is thawed in the microwave? -
✔✔cook it using conventional cooking equipment
✔✔When must a food handler change gloves? - ✔✔As soon as they become dirty or
torn
, ✔✔What temperature must stuffed lobster be cooked to? - ✔✔165 F (74 C) for 15
seconds
✔✔What thermometer is best suited to be checking a dishwashing machines final rise
temperature - ✔✔maximum registering temperature
✔✔What strategy can prevent cross-contamination? - ✔✔Buying food that does not
require prepping
✔✔What should a food handler do to make gloves easier to put on? - ✔✔select correct
size gloves
✔✔Which of these food processes does not require variance from a regulatory
authority? - ✔✔buying bean sprouts from a reputable supplier
✔✔What should a server do after cleaning a table? - ✔✔wash hands
✔✔Why should food temperatures be taken in 2 different locations? - ✔✔temperature
may vary in food
✔✔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)? - ✔✔critical limit
✔✔What is the first step in developing a HACCP plan? - ✔✔Conduct a hazard analysis
✔✔Ready-to-eat TCS food prepped in-house must be date marked if it is held for more
than how many hours? - ✔✔24 hours
✔✔What practice can help prevent allergic reactions? - ✔✔Identifying ingredients for
customers
✔✔What information must be included on the label of food packaged on-site for retail
sale? - ✔✔list of ingredients
✔✔When can glass thermometers be used? - ✔✔When enclosed in a shatterproof
casing
✔✔Which item should be rejected? - ✔✔Bags of organic cookies in torn packaging
✔✔What should be done with a package of flour that is received with signs of
dampness on the bag? - ✔✔reject the flour and return it to the supplier
TEST QUESTIONS AND ANSWERS SURE A+
✔✔What organization requires a Safety Data Sheet (SDS) to be included with
hazardous chemicals? - ✔✔Occupational safety and health administration
✔✔What is the purpose of hand antiseptic? - ✔✔Lower the number of pathogens on the
skin
✔✔Which organization includes inspecting food as one of its primary responsibilities? -
✔✔U.S. department of agriculture
✔✔How should an item that has been recalled by its manufacturer be stored in an
operation? - ✔✔separately from food that will be served
✔✔What should a food handler do with food after it is thawed in the microwave? -
✔✔cook it using conventional cooking equipment
✔✔When must a food handler change gloves? - ✔✔As soon as they become dirty or
torn
, ✔✔What temperature must stuffed lobster be cooked to? - ✔✔165 F (74 C) for 15
seconds
✔✔What thermometer is best suited to be checking a dishwashing machines final rise
temperature - ✔✔maximum registering temperature
✔✔What strategy can prevent cross-contamination? - ✔✔Buying food that does not
require prepping
✔✔What should a food handler do to make gloves easier to put on? - ✔✔select correct
size gloves
✔✔Which of these food processes does not require variance from a regulatory
authority? - ✔✔buying bean sprouts from a reputable supplier
✔✔What should a server do after cleaning a table? - ✔✔wash hands
✔✔Why should food temperatures be taken in 2 different locations? - ✔✔temperature
may vary in food
✔✔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)? - ✔✔critical limit
✔✔What is the first step in developing a HACCP plan? - ✔✔Conduct a hazard analysis
✔✔Ready-to-eat TCS food prepped in-house must be date marked if it is held for more
than how many hours? - ✔✔24 hours
✔✔What practice can help prevent allergic reactions? - ✔✔Identifying ingredients for
customers
✔✔What information must be included on the label of food packaged on-site for retail
sale? - ✔✔list of ingredients
✔✔When can glass thermometers be used? - ✔✔When enclosed in a shatterproof
casing
✔✔Which item should be rejected? - ✔✔Bags of organic cookies in torn packaging
✔✔What should be done with a package of flour that is received with signs of
dampness on the bag? - ✔✔reject the flour and return it to the supplier
