2024 Walmart Food/Safety Test Questions With 100% Correct Answers!!
1. How long should you wash your hands?
- Answers20 seconds
2. What is a sign that food should be rejected at the loading dock when receiving? -
AnswersUnlabeled items
3. What is the best way to prevent pest infestation? - AnswersKeep premises clean.
4. All foods can be measured on the pH scale to determine if they have the right amount of
acidity to support bacteria growth. 7.0 on the scale is neutral. Where on the scale is the
bacteria most likely to grow? - Answersbelow 7.0
5. Some foods are preserved with heat and then cooled again before ever reaching a food
service establishment. This process, called _______, is used on foods like dairy products,
eggs, and wine. - Answerspasteurizing
6. Which of the following statements is not true about thermometers and temperature
taking? - AnswersOnly managers should take food temperatures.
7. Each employee has a responsibility to be sure the food prepared, cooked or served is safe.
An employee should notify the manager immediately if a swollen can is found, because
the deadly toxin that causes _______ could be inside. - Answersbotulism
8. When an employee does the work necessary to remove physical dirt or food residue from
a surface, that is referred to as _______. - Answerscleaning
9. People handle food that others eat. That means it is possible for people to contaminate
food. People can contaminate food _______. - Answersaccidentally, deliberately, or with
unwashed hands
, 10. Contamination of food items by other living organisms is known as: - AnswersBiological
contamination
11. When a food safety inspector enters your establishment, you should: -
AnswersAccompany him/her around the kitchen and be as open as possible
12. If an employee is receiving a food delivery and inspecting the items, which of the
following is not a reason to refuse food items? - Answersthe driver does not speak
English
13. When receiving a food delivery _______ should be put away and stored first. -
Answerscold foods
14. To be certain that contamination from raw meats to other food or surfaces does not
happen in a kitchen a good practice would be to _______. - Answerswash knives and
cutting boards for raw meats immediately after use
15. A cook who is doing a quality check on the serving lines by tasting sauces and sides must
_______. - Answersuse clean spoon for each item
16. Doors in a restaurant should be sealed tightly into the door frames. If you can see
daylight in the cracks, this should be repaired because food safety could be at risk if
_______. - Answerspests can enter the building
17. Proper cooling of foods is very important to prevent an outbreak of foodborne illness.
The Food Code and science say that cooling foods must reach _______ in _______ as a
first stage in cooling. - Answers70°F; 2 hours or less
18. You should wash your hands _______. - Answersbefore putting on disposable gloves
19. A food handler's duties regarding food safety include all of the following practices
EXCEPT: - AnswersPeriodically test food for illness causing microorganisms
1. How long should you wash your hands?
- Answers20 seconds
2. What is a sign that food should be rejected at the loading dock when receiving? -
AnswersUnlabeled items
3. What is the best way to prevent pest infestation? - AnswersKeep premises clean.
4. All foods can be measured on the pH scale to determine if they have the right amount of
acidity to support bacteria growth. 7.0 on the scale is neutral. Where on the scale is the
bacteria most likely to grow? - Answersbelow 7.0
5. Some foods are preserved with heat and then cooled again before ever reaching a food
service establishment. This process, called _______, is used on foods like dairy products,
eggs, and wine. - Answerspasteurizing
6. Which of the following statements is not true about thermometers and temperature
taking? - AnswersOnly managers should take food temperatures.
7. Each employee has a responsibility to be sure the food prepared, cooked or served is safe.
An employee should notify the manager immediately if a swollen can is found, because
the deadly toxin that causes _______ could be inside. - Answersbotulism
8. When an employee does the work necessary to remove physical dirt or food residue from
a surface, that is referred to as _______. - Answerscleaning
9. People handle food that others eat. That means it is possible for people to contaminate
food. People can contaminate food _______. - Answersaccidentally, deliberately, or with
unwashed hands
, 10. Contamination of food items by other living organisms is known as: - AnswersBiological
contamination
11. When a food safety inspector enters your establishment, you should: -
AnswersAccompany him/her around the kitchen and be as open as possible
12. If an employee is receiving a food delivery and inspecting the items, which of the
following is not a reason to refuse food items? - Answersthe driver does not speak
English
13. When receiving a food delivery _______ should be put away and stored first. -
Answerscold foods
14. To be certain that contamination from raw meats to other food or surfaces does not
happen in a kitchen a good practice would be to _______. - Answerswash knives and
cutting boards for raw meats immediately after use
15. A cook who is doing a quality check on the serving lines by tasting sauces and sides must
_______. - Answersuse clean spoon for each item
16. Doors in a restaurant should be sealed tightly into the door frames. If you can see
daylight in the cracks, this should be repaired because food safety could be at risk if
_______. - Answerspests can enter the building
17. Proper cooling of foods is very important to prevent an outbreak of foodborne illness.
The Food Code and science say that cooling foods must reach _______ in _______ as a
first stage in cooling. - Answers70°F; 2 hours or less
18. You should wash your hands _______. - Answersbefore putting on disposable gloves
19. A food handler's duties regarding food safety include all of the following practices
EXCEPT: - AnswersPeriodically test food for illness causing microorganisms
