2026 WALMART FOOD QUESTIONS AND
ANSWERS SURE A+
✔✔Time and temperatures - ✔✔Each of the foods must reach their required minimal
internal temperature for at least 15 seconds to be considered safe to eat.
✔✔Beef & Veal - ✔✔Ground 155; Steak & Roasts 145
✔✔Chicken & Turkey - ✔✔Ground, pieces & whole bird 165
✔✔Eggs - ✔✔145
✔✔Fish & Shellfish - ✔✔145
✔✔Lamb - ✔✔Ground 155; Steak & Roast 145
✔✔Pork - ✔✔Chops, Raw Ham, Ribs & Roast 145
✔✔Rollover- reheat, fruits & veggies, cooked for hot holding - ✔✔135
✔✔Cooling - ✔✔Within two hours from 135°F to 70°F
Within four hours from 70°F to 41°F or less
, Within a total of six hours from 135°F to 41°F
✔✔Ways to accomplish cooling - ✔✔Placing the food in shallow pans
Separating the food into smaller or thinner portions
Using rapid cooling equipment Stirring the food in a container placed in a ice water bath
Using containers that facilitate heat transfer
Adding ice as an ingredient
✔✔Microwaved cooking - ✔✔For raw animal heated to a temperature of at least 165°F.
Allowed to stand covered for two minutes after cooking.
✔✔Potentially hazardous food that is cooked, cooled and reheated for hot holding shall
be reheated so that all parts of the food reach a temperature of at least - ✔✔165°F for
15 seconds
✔✔Ready to eat food shall be heated to a temperature of at least - ✔✔135°F for hot
holding
✔✔Reheating for hot holding shall be done rapidly and the time the food is between
41°F and 135°F may not - ✔✔Exceed two hours
✔✔Ventilation hood systems - ✔✔Designed to be readily removable for cleaning and
replacement, if not designed to be cleaned in place components such as hoods fans,
guards and ducting Shelby designed to prevent grease or condensation from draining or
dripping onto food
✔✔Cleaning maintenance tools - ✔✔Food, prep, sinks, hand washing, sinks, and
warewashing equipment may not be used for cleaning maintenance tools
✔✔Floors, walls, and ceilings - ✔✔Design construct and install floors, floor coverings
walls, wall, coverings and ceilings so they are smooth and easily cleanable
✔✔Refuse, recyclables, and returnables enclosure - ✔✔An outdoor storage surface for
refuse recyclables, and returnables shall be constructed of non-absorbent material,
such as concrete or asphalt, and shall be smooth, durable, and sloped to drain
✔✔Equipment - ✔✔Equipment components such as door seals, hinges, fasteners and
kick plates shall be kept intact tight and adjusted in accordance with manufacturers
specifications.
✔✔Plumbing - ✔✔A toilet room located on the premises shall be completely enclosed,
and provided with the tight fitting and self closing door
ANSWERS SURE A+
✔✔Time and temperatures - ✔✔Each of the foods must reach their required minimal
internal temperature for at least 15 seconds to be considered safe to eat.
✔✔Beef & Veal - ✔✔Ground 155; Steak & Roasts 145
✔✔Chicken & Turkey - ✔✔Ground, pieces & whole bird 165
✔✔Eggs - ✔✔145
✔✔Fish & Shellfish - ✔✔145
✔✔Lamb - ✔✔Ground 155; Steak & Roast 145
✔✔Pork - ✔✔Chops, Raw Ham, Ribs & Roast 145
✔✔Rollover- reheat, fruits & veggies, cooked for hot holding - ✔✔135
✔✔Cooling - ✔✔Within two hours from 135°F to 70°F
Within four hours from 70°F to 41°F or less
, Within a total of six hours from 135°F to 41°F
✔✔Ways to accomplish cooling - ✔✔Placing the food in shallow pans
Separating the food into smaller or thinner portions
Using rapid cooling equipment Stirring the food in a container placed in a ice water bath
Using containers that facilitate heat transfer
Adding ice as an ingredient
✔✔Microwaved cooking - ✔✔For raw animal heated to a temperature of at least 165°F.
Allowed to stand covered for two minutes after cooking.
✔✔Potentially hazardous food that is cooked, cooled and reheated for hot holding shall
be reheated so that all parts of the food reach a temperature of at least - ✔✔165°F for
15 seconds
✔✔Ready to eat food shall be heated to a temperature of at least - ✔✔135°F for hot
holding
✔✔Reheating for hot holding shall be done rapidly and the time the food is between
41°F and 135°F may not - ✔✔Exceed two hours
✔✔Ventilation hood systems - ✔✔Designed to be readily removable for cleaning and
replacement, if not designed to be cleaned in place components such as hoods fans,
guards and ducting Shelby designed to prevent grease or condensation from draining or
dripping onto food
✔✔Cleaning maintenance tools - ✔✔Food, prep, sinks, hand washing, sinks, and
warewashing equipment may not be used for cleaning maintenance tools
✔✔Floors, walls, and ceilings - ✔✔Design construct and install floors, floor coverings
walls, wall, coverings and ceilings so they are smooth and easily cleanable
✔✔Refuse, recyclables, and returnables enclosure - ✔✔An outdoor storage surface for
refuse recyclables, and returnables shall be constructed of non-absorbent material,
such as concrete or asphalt, and shall be smooth, durable, and sloped to drain
✔✔Equipment - ✔✔Equipment components such as door seals, hinges, fasteners and
kick plates shall be kept intact tight and adjusted in accordance with manufacturers
specifications.
✔✔Plumbing - ✔✔A toilet room located on the premises shall be completely enclosed,
and provided with the tight fitting and self closing door
