Walmart Food Safety Comprehensive Test 2025
100% Correct Answers (Graded A+)
To disinfect water, what is the minimum amount of time that you must boil your water? - 5 minutes
What is something you should do in an interview with a customer who claims to have a food borne
illness? - Keep a record of the interview
In a HACCP system, a "Hazard" refers to what? - Any biological, chemical or physcial property that can
cause an unacceptable risk
GMPS - Good Manufacturing Practices
GAPS - Good Agricultural Practices
GRPS - Good Retail Practices
What are good ways to increase security at a retail food establishment? - Report unusual or
suspicious activity to your supervisor, allow only approved employees into production areas
SOPS - Standard Operating Procedures
All hot holding food must be kept above - 135 degrees
Process-Specific Approach examples - Hot holding, frozen storage and utensil sanitation
What regulatory agency has the most influence on food handling practices for foods prepared in a
retail food establishment? - Department of Agriculture or State and local health department
When an inspector from your local regulatory agency finds a critical violation of code rules, what
should you do? - Immediately begin to fix the problem
The new food safety regulation, overseen by the FDA, that focuses on preventing, eliminating, and
controlling food safety risks is called the - Food Safety Modernization Act
, If a piece of equipment is sanitary it: - Has had disease-causing germs reduced to safe levels
How does the FDA Food Code affect individual states and jurisdictions? - It provides a model for new
laws and rules in state, local, and tribal jurisdictions
What group of people are susceptible to food borne illness - The elderly, the very young and
pregnant or lactating women
Bacteria that cause food borne illness will usually only grow on foods that have a pH at ___ or above
and a water activity (Aw) at ___ or above - 4.6; .85
Some bacteria form spores to help them: - Survive adverse environmental conditions
Bacteria are a common cause of food borne disease in a food establishment because - The can grow
very rapidly, they're found naturally in many foods, and they can be easily transferred from one
source to another
Bacteria grow the best within a narrow temperature range called the Temperature Danger Zone. The
TDZ is between: - 41 degrees and 135 degrees
The most effective way to control the growth of bacteria in a retail food establishment is by
controlling: - Time and temperature
The number one contributing factor leading to bacterial foodborne illness in retail food
establishment is - Improper holding temperatures of food
Which toxin is a histamine poisoning - Scombrotoxin
Which group is not considered a potentialy hazardous food group - Dried grains and spices
Food worker should wash their hands after - Taking out the trash, touching their face, handling raw
food
100% Correct Answers (Graded A+)
To disinfect water, what is the minimum amount of time that you must boil your water? - 5 minutes
What is something you should do in an interview with a customer who claims to have a food borne
illness? - Keep a record of the interview
In a HACCP system, a "Hazard" refers to what? - Any biological, chemical or physcial property that can
cause an unacceptable risk
GMPS - Good Manufacturing Practices
GAPS - Good Agricultural Practices
GRPS - Good Retail Practices
What are good ways to increase security at a retail food establishment? - Report unusual or
suspicious activity to your supervisor, allow only approved employees into production areas
SOPS - Standard Operating Procedures
All hot holding food must be kept above - 135 degrees
Process-Specific Approach examples - Hot holding, frozen storage and utensil sanitation
What regulatory agency has the most influence on food handling practices for foods prepared in a
retail food establishment? - Department of Agriculture or State and local health department
When an inspector from your local regulatory agency finds a critical violation of code rules, what
should you do? - Immediately begin to fix the problem
The new food safety regulation, overseen by the FDA, that focuses on preventing, eliminating, and
controlling food safety risks is called the - Food Safety Modernization Act
, If a piece of equipment is sanitary it: - Has had disease-causing germs reduced to safe levels
How does the FDA Food Code affect individual states and jurisdictions? - It provides a model for new
laws and rules in state, local, and tribal jurisdictions
What group of people are susceptible to food borne illness - The elderly, the very young and
pregnant or lactating women
Bacteria that cause food borne illness will usually only grow on foods that have a pH at ___ or above
and a water activity (Aw) at ___ or above - 4.6; .85
Some bacteria form spores to help them: - Survive adverse environmental conditions
Bacteria are a common cause of food borne disease in a food establishment because - The can grow
very rapidly, they're found naturally in many foods, and they can be easily transferred from one
source to another
Bacteria grow the best within a narrow temperature range called the Temperature Danger Zone. The
TDZ is between: - 41 degrees and 135 degrees
The most effective way to control the growth of bacteria in a retail food establishment is by
controlling: - Time and temperature
The number one contributing factor leading to bacterial foodborne illness in retail food
establishment is - Improper holding temperatures of food
Which toxin is a histamine poisoning - Scombrotoxin
Which group is not considered a potentialy hazardous food group - Dried grains and spices
Food worker should wash their hands after - Taking out the trash, touching their face, handling raw
food
