Walmart Food/Safety Test
What symptom requires a food handler to be excluded from the operation? - Answer-Jaundice
What should staff do when receiving a delivery of food and supplies? - Answer-visually inspect all
food items
Single use gloves are not required when... - Answer-washing produce
what myst food handlers do when handling ready-to-eat food? - Answer-wear single use gloves
What symptom can indicate a customer is having an allergic reaction? - Answer-wheezing or
shortness of breath
What should be done with preset, unwrapped utensils that appear to be unused after guests have
left the table? - Answer-clean and sanitize the utensils
In a self-service area, bulk unpackaged food does not need a label if the products... - Answer-does
not make a claim about health or nutrient content
what is the minimum internal temperature hot food must be held at to prevent pathogens from
growing? - Answer-135 F (57 C)
What should food handlers do after leaving and returning the prep area? - Answer-wash hands
What type of eggs must be used when preparing raw or undercooked dishes for high-risk
populations? - Answer-pasteurized
what must an operation do before packaging fresh juice on-site for later sale? - Answer-obtain a
variance
A food handler has just finished storing dry food delivery. What step was done correctly? - Answer-
stored food away from wall
, What is the minimum internal cooking temperature for a veal chop? - Answer-145 F (63 C)
Which responsibility is included in the Food and Drug administrations role? - Answer-regulating food
transported across state lines
What practice is useful for preventing norovirus from causing foodborne illness - Answer-correct
handwashing
What must a food handler with an infected hand wound do to work safely with food? - Answer-cover
the wound with an impermeable cover and wear single-use glove
What does L stand for int eh FDA's alert tool? - Answer-Look
Which item is a potential physical contaminant? - Answer-jewelry
What factors influence the effectiveness of a chemical sanitizer? - Answer-concentration,
temperature, contact time, pH, and water hardness
Bulk unpackaged food in self-service areas must be labeled when... - Answer-the manufacturer
claims the food is healthy
Which food item has been associated with Salmonella Typhi? - Answer-beverages
What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals? -
Answer-Occupational safety and health administration
What is the purpose of hand antiseptic? - Answer-Lower the number of pathogens on the skin
Which organization includes inspecting food as one of its primary responsibilities? - Answer-U.S.
department of agriculture
How should an item that has been recalled by its manufacturer be stored in an operation? - Answer-
separately from food that will be served
What symptom requires a food handler to be excluded from the operation? - Answer-Jaundice
What should staff do when receiving a delivery of food and supplies? - Answer-visually inspect all
food items
Single use gloves are not required when... - Answer-washing produce
what myst food handlers do when handling ready-to-eat food? - Answer-wear single use gloves
What symptom can indicate a customer is having an allergic reaction? - Answer-wheezing or
shortness of breath
What should be done with preset, unwrapped utensils that appear to be unused after guests have
left the table? - Answer-clean and sanitize the utensils
In a self-service area, bulk unpackaged food does not need a label if the products... - Answer-does
not make a claim about health or nutrient content
what is the minimum internal temperature hot food must be held at to prevent pathogens from
growing? - Answer-135 F (57 C)
What should food handlers do after leaving and returning the prep area? - Answer-wash hands
What type of eggs must be used when preparing raw or undercooked dishes for high-risk
populations? - Answer-pasteurized
what must an operation do before packaging fresh juice on-site for later sale? - Answer-obtain a
variance
A food handler has just finished storing dry food delivery. What step was done correctly? - Answer-
stored food away from wall
, What is the minimum internal cooking temperature for a veal chop? - Answer-145 F (63 C)
Which responsibility is included in the Food and Drug administrations role? - Answer-regulating food
transported across state lines
What practice is useful for preventing norovirus from causing foodborne illness - Answer-correct
handwashing
What must a food handler with an infected hand wound do to work safely with food? - Answer-cover
the wound with an impermeable cover and wear single-use glove
What does L stand for int eh FDA's alert tool? - Answer-Look
Which item is a potential physical contaminant? - Answer-jewelry
What factors influence the effectiveness of a chemical sanitizer? - Answer-concentration,
temperature, contact time, pH, and water hardness
Bulk unpackaged food in self-service areas must be labeled when... - Answer-the manufacturer
claims the food is healthy
Which food item has been associated with Salmonella Typhi? - Answer-beverages
What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals? -
Answer-Occupational safety and health administration
What is the purpose of hand antiseptic? - Answer-Lower the number of pathogens on the skin
Which organization includes inspecting food as one of its primary responsibilities? - Answer-U.S.
department of agriculture
How should an item that has been recalled by its manufacturer be stored in an operation? - Answer-
separately from food that will be served
