1|Page
NRFSP Walmart Food Safety Exam Questions
With Verified Solutions Questions And
Rationales
1. What is the minimum internal cooking temperature for poultry, including
chicken breast and stuffed items?
A. 145°F (63°C) for 15 seconds
B. 155°F (68°C) for 15 seconds
C. 165°F (74°C) for 15 seconds
D. 135°F (57°C) for 15 seconds
Correct Answer: C
Rationale: Poultry, stuffed meats, and stuffing containing meat, fish, or poultry
must be cooked to a minimum internal temperature of 165°F (74°C) for 15
seconds .
2. What is the minimum internal cooking temperature for ground beef and pork?
A. 145°F (63°C) for 15 seconds
B. 155°F (68°C) for 15 seconds
,2|Page
C. 165°F (74°C) for 15 seconds
D. 135°F (57°C) for 15 seconds
Correct Answer: B
Rationale: Ground beef, ground pork, and other comminuted (ground) meats
must be cooked to 155°F (68°C) for 15 seconds .
3. What is the minimum internal cooking temperature for whole cuts of beef,
pork, and fish?
A. 145°F (63°C) for 15 seconds
B. 155°F (68°C) for 15 seconds
C. 165°F (74°C) for 15 seconds
D. 135°F (57°C) for 15 seconds
Correct Answer: A
Rationale: Whole cuts of beef, pork, and fish, as well as unpasteurized shell eggs
for immediate service, require a minimum internal temperature of 145°F (63°C)
for 15 seconds .
4. What is the temperature danger zone for time/temperature control for safety
(TCS) foods?
,3|Page
A. 32°F to 100°F
B. 41°F to 135°F
C. 50°F to 150°F
D. 35°F to 120°F
Correct Answer: B
Rationale: The temperature danger zone is 41°F to 135°F. Bacteria grow most
rapidly in this range, so TCS foods must be kept out of it to prevent foodborne
illness .
5. What is the minimum hot holding temperature for TCS foods?
A. 120°F
B. 130°F
C. 135°F
D. 145°F
Correct Answer: C
Rationale: Hot TCS food must be held at 135°F (57°C) or above to prevent
pathogen growth .
, 4|Page
6. What is the maximum cold holding temperature for TCS foods?
A. 32°F
B. 35°F
C. 41°F
D. 45°F
Correct Answer: C
Rationale: Cold TCS food must be held at 41°F (5°C) or below to prevent pathogen
growth .
7. When receiving a delivery of food and supplies, what should staff do?
A. Store items immediately without inspection
B. Visually inspect all food items
C. Only check the invoice
D. Sign the delivery receipt without checking
Correct Answer: B
Rationale: Staff should visually inspect all food items upon delivery to ensure they
are safe, at the correct temperature, and in good condition .
NRFSP Walmart Food Safety Exam Questions
With Verified Solutions Questions And
Rationales
1. What is the minimum internal cooking temperature for poultry, including
chicken breast and stuffed items?
A. 145°F (63°C) for 15 seconds
B. 155°F (68°C) for 15 seconds
C. 165°F (74°C) for 15 seconds
D. 135°F (57°C) for 15 seconds
Correct Answer: C
Rationale: Poultry, stuffed meats, and stuffing containing meat, fish, or poultry
must be cooked to a minimum internal temperature of 165°F (74°C) for 15
seconds .
2. What is the minimum internal cooking temperature for ground beef and pork?
A. 145°F (63°C) for 15 seconds
B. 155°F (68°C) for 15 seconds
,2|Page
C. 165°F (74°C) for 15 seconds
D. 135°F (57°C) for 15 seconds
Correct Answer: B
Rationale: Ground beef, ground pork, and other comminuted (ground) meats
must be cooked to 155°F (68°C) for 15 seconds .
3. What is the minimum internal cooking temperature for whole cuts of beef,
pork, and fish?
A. 145°F (63°C) for 15 seconds
B. 155°F (68°C) for 15 seconds
C. 165°F (74°C) for 15 seconds
D. 135°F (57°C) for 15 seconds
Correct Answer: A
Rationale: Whole cuts of beef, pork, and fish, as well as unpasteurized shell eggs
for immediate service, require a minimum internal temperature of 145°F (63°C)
for 15 seconds .
4. What is the temperature danger zone for time/temperature control for safety
(TCS) foods?
,3|Page
A. 32°F to 100°F
B. 41°F to 135°F
C. 50°F to 150°F
D. 35°F to 120°F
Correct Answer: B
Rationale: The temperature danger zone is 41°F to 135°F. Bacteria grow most
rapidly in this range, so TCS foods must be kept out of it to prevent foodborne
illness .
5. What is the minimum hot holding temperature for TCS foods?
A. 120°F
B. 130°F
C. 135°F
D. 145°F
Correct Answer: C
Rationale: Hot TCS food must be held at 135°F (57°C) or above to prevent
pathogen growth .
, 4|Page
6. What is the maximum cold holding temperature for TCS foods?
A. 32°F
B. 35°F
C. 41°F
D. 45°F
Correct Answer: C
Rationale: Cold TCS food must be held at 41°F (5°C) or below to prevent pathogen
growth .
7. When receiving a delivery of food and supplies, what should staff do?
A. Store items immediately without inspection
B. Visually inspect all food items
C. Only check the invoice
D. Sign the delivery receipt without checking
Correct Answer: B
Rationale: Staff should visually inspect all food items upon delivery to ensure they
are safe, at the correct temperature, and in good condition .
