Walmart Food Safety Comprehensive Test 2026
100% Correct Answers (Graded A+)
**People at high risk for foodborne illness - young children, elderly, people with weak immune
systems.... NOT person with indigestion or pregnant
**Top 5 foodborne illness risk factors and Centers for Disease Control risk factors - 1. purchasing food
from an unsafe source
2. failing to cook food correctly
3. poor personal hygiene
4. working with contaminated equipment
5. Holding food at incorrect temperatures
USDA - US Dept. of Agriculture: has authority over foods grown, produced or manufactured for sale
outside of state origin or involving more than 1 state. Inspects and regulates all MEAT, POULTRY AND
EGGS
FDA - Food and Drug Admin.: inspects all food other than meat, poultry and eggs. Regulates food
transportation across state lines. Offers food safety guidelines (US Food Code), it's not law but the
state decides if they want to adopt the code.
Local health dept. - responsible for enforcing state regulations
Types of contamination: Biological - - Many small, living microorganism (or pathogens) can cause
biological foodborne illness when they are present in large enough numbers. Can multiply in food
and after it's been indigested (some don't)
- Biological hazards include TOXINS! which are poisons created by some plants, animals (fish) fungi
(mushrooms) or bacteria. Can be passed along food chain. Cooking temp. that destroys bacteria have
NO effect on toxins
- 4 types of microorganisms that cause food born illnesses:
1. Bacteria: single celled microorganisms, require food, moisture and warmth to reproduce, can
cause foodborne INFECTION and intoxication. Keep harmful bacteria limited to a low # to cause food
borne illness. Can be killed with high temp. A spore is a bacterium that has thick walls that resist heat
and lack of moisture
2. Virus: disease causing agent, doesn't multiply in foods but can be transmitted to food by infected
food workers and then those who eat the food. Smaller than bacteria. Poor personal hygiene
,contributes to spread of virus to food. Can be transferred from person to person, person to food and
people to food contact services. Can NOT be killed with high temp.
3. Parasites: organism that lives within or feeds off of other organisms, most commonly found in
hogs, cows, fish and contaminated water. A lot larger than bacteria and viruses. Lives off of a host.
4. Fungi: includes mold and yeasts that grow readily on all types of food in moist OR dry
environments and at any temp. Can be found in soil, water, plants and air. It's also a natural part of
food products
Types of contamination: chemical - - pesticides, metal substances, cookware, cooking equipment,
cleaning supplies
Types of contamination: physical - - objects just as hair, glass, metal shavings, dirt, fingernails and
staples get into food
Food allergens - - Allergies are a body's immune system reacting to a food protein or ingredient
found in certain foods
- Most common food allergens (8) : milk, eggs, fish, shellfish, peanuts, tree nuts , wheat and soy
products
- manufactures are required by law to list these food allergen ingredients on all food labels
- Common allergy attack symptoms: hives, swelling, itchy rashes, tightening of throat, shortness of
breath, gastrointestinal distress
- severe reactions: loss of consciousness, death
- any food that has or is suspected of having been in contact with an allergen food must not be
sewed
- wait staff needs to be trained in common allergy symptoms. have 1 staff member available each
shift who can answer questions about menu items
- reaction can be immediate to hours
- post emergency contact info
- minimize potential problems by informing wait staff of allergens in menu items and daily specials
Allergen cross contact - - transferring a food allergen from one food to another
- if possible, design 1 fryer for seafood, the other for non-allergen foods OR train staff to inform
customers that fryers are used for a number of foods
- don't put food on surfaces that touched allergens
- ** have and use a set of tools for prepping allergen free meals. The best way to avoid cross contact
contamination is to wash hands and change gloves before preparing food, rinse/wash/sanitize any
, contact surfaces (cookware, utensils, equipment) before and after preparing food with any of the
major 8 allergens
- have simple food items on menu and train staff to recommend to those with allergies
Common food borne illness symptoms - - fever, tingling of mouth/throat/hands/feet, swelling of
mouth or throat, nausea, abdominal cramps, vomiting, diarrhea
FDA's A.L.E.R.T - - food defense program
- A: ASSURE products are received from safe, reliable sources and know that products have been kept
sealed or locked up and inspect all deliveries
- L: LOOK, monitor the security of the products and ingredients. Is your establishment secure? Are
doors locked? Train staff to look for places food could be purposefully contaminated
- E: EMPLOYEES, know who is your faculty. Limit staff access, know your vendors and verify visitors
- R: REPORTS, establish and maintain logs and records and continually inspect food defense program
- T: THREAT, have a plan in case of suspicious activity or threats. Notify law enforcement
Reporting a food borne illness outbreak - - outbreak is defined as 2 or more unrelated people having
similar symptoms after eating same food
- manager is responsible for reporting outbreak
- BOTULISM: chemical-caused food borne illness, must be reported even with one single instance.
results from eating inadequately processed canned goods
- manager and workers should cooperate with health dept. authorities. It's their job to determine
problem and it's your job to correct problem when identified
- initial steps: stopping sale of food, isolating suspected food, taking samples for testing, preventing
suspected employees from handling food
- **TAKE A SAMPLE OF SUSPECTED FOOD BEFORE THROWING IT OUT
6 factors that enable bacteria to live and multiply or FATTOM - 1. Amount of available oxygen: an
environmental factor, some bacteria must have oxygen but others can live without (such as vacuum
packed and canned goods). Those that DO cause most food spoilage.
2. Amount of available water or moisture: an environmental factor, water activity is the
measurement of the amount of moisture needed for bacterial growth (scale is 0.0-1.0, water is 1.0)
3. Acidity: pH is under 7.0 alkaline or basic, the most harmful bacteria thrive in foods like milk, meat
and eggs that are slightly acidic to neutral (4.6-7.0)
4. Protein: bacteria need nutrients (like protein) to reproduce, food intended for human
consumption and is high in protein gives bacteria opportunity to grow
100% Correct Answers (Graded A+)
**People at high risk for foodborne illness - young children, elderly, people with weak immune
systems.... NOT person with indigestion or pregnant
**Top 5 foodborne illness risk factors and Centers for Disease Control risk factors - 1. purchasing food
from an unsafe source
2. failing to cook food correctly
3. poor personal hygiene
4. working with contaminated equipment
5. Holding food at incorrect temperatures
USDA - US Dept. of Agriculture: has authority over foods grown, produced or manufactured for sale
outside of state origin or involving more than 1 state. Inspects and regulates all MEAT, POULTRY AND
EGGS
FDA - Food and Drug Admin.: inspects all food other than meat, poultry and eggs. Regulates food
transportation across state lines. Offers food safety guidelines (US Food Code), it's not law but the
state decides if they want to adopt the code.
Local health dept. - responsible for enforcing state regulations
Types of contamination: Biological - - Many small, living microorganism (or pathogens) can cause
biological foodborne illness when they are present in large enough numbers. Can multiply in food
and after it's been indigested (some don't)
- Biological hazards include TOXINS! which are poisons created by some plants, animals (fish) fungi
(mushrooms) or bacteria. Can be passed along food chain. Cooking temp. that destroys bacteria have
NO effect on toxins
- 4 types of microorganisms that cause food born illnesses:
1. Bacteria: single celled microorganisms, require food, moisture and warmth to reproduce, can
cause foodborne INFECTION and intoxication. Keep harmful bacteria limited to a low # to cause food
borne illness. Can be killed with high temp. A spore is a bacterium that has thick walls that resist heat
and lack of moisture
2. Virus: disease causing agent, doesn't multiply in foods but can be transmitted to food by infected
food workers and then those who eat the food. Smaller than bacteria. Poor personal hygiene
,contributes to spread of virus to food. Can be transferred from person to person, person to food and
people to food contact services. Can NOT be killed with high temp.
3. Parasites: organism that lives within or feeds off of other organisms, most commonly found in
hogs, cows, fish and contaminated water. A lot larger than bacteria and viruses. Lives off of a host.
4. Fungi: includes mold and yeasts that grow readily on all types of food in moist OR dry
environments and at any temp. Can be found in soil, water, plants and air. It's also a natural part of
food products
Types of contamination: chemical - - pesticides, metal substances, cookware, cooking equipment,
cleaning supplies
Types of contamination: physical - - objects just as hair, glass, metal shavings, dirt, fingernails and
staples get into food
Food allergens - - Allergies are a body's immune system reacting to a food protein or ingredient
found in certain foods
- Most common food allergens (8) : milk, eggs, fish, shellfish, peanuts, tree nuts , wheat and soy
products
- manufactures are required by law to list these food allergen ingredients on all food labels
- Common allergy attack symptoms: hives, swelling, itchy rashes, tightening of throat, shortness of
breath, gastrointestinal distress
- severe reactions: loss of consciousness, death
- any food that has or is suspected of having been in contact with an allergen food must not be
sewed
- wait staff needs to be trained in common allergy symptoms. have 1 staff member available each
shift who can answer questions about menu items
- reaction can be immediate to hours
- post emergency contact info
- minimize potential problems by informing wait staff of allergens in menu items and daily specials
Allergen cross contact - - transferring a food allergen from one food to another
- if possible, design 1 fryer for seafood, the other for non-allergen foods OR train staff to inform
customers that fryers are used for a number of foods
- don't put food on surfaces that touched allergens
- ** have and use a set of tools for prepping allergen free meals. The best way to avoid cross contact
contamination is to wash hands and change gloves before preparing food, rinse/wash/sanitize any
, contact surfaces (cookware, utensils, equipment) before and after preparing food with any of the
major 8 allergens
- have simple food items on menu and train staff to recommend to those with allergies
Common food borne illness symptoms - - fever, tingling of mouth/throat/hands/feet, swelling of
mouth or throat, nausea, abdominal cramps, vomiting, diarrhea
FDA's A.L.E.R.T - - food defense program
- A: ASSURE products are received from safe, reliable sources and know that products have been kept
sealed or locked up and inspect all deliveries
- L: LOOK, monitor the security of the products and ingredients. Is your establishment secure? Are
doors locked? Train staff to look for places food could be purposefully contaminated
- E: EMPLOYEES, know who is your faculty. Limit staff access, know your vendors and verify visitors
- R: REPORTS, establish and maintain logs and records and continually inspect food defense program
- T: THREAT, have a plan in case of suspicious activity or threats. Notify law enforcement
Reporting a food borne illness outbreak - - outbreak is defined as 2 or more unrelated people having
similar symptoms after eating same food
- manager is responsible for reporting outbreak
- BOTULISM: chemical-caused food borne illness, must be reported even with one single instance.
results from eating inadequately processed canned goods
- manager and workers should cooperate with health dept. authorities. It's their job to determine
problem and it's your job to correct problem when identified
- initial steps: stopping sale of food, isolating suspected food, taking samples for testing, preventing
suspected employees from handling food
- **TAKE A SAMPLE OF SUSPECTED FOOD BEFORE THROWING IT OUT
6 factors that enable bacteria to live and multiply or FATTOM - 1. Amount of available oxygen: an
environmental factor, some bacteria must have oxygen but others can live without (such as vacuum
packed and canned goods). Those that DO cause most food spoilage.
2. Amount of available water or moisture: an environmental factor, water activity is the
measurement of the amount of moisture needed for bacterial growth (scale is 0.0-1.0, water is 1.0)
3. Acidity: pH is under 7.0 alkaline or basic, the most harmful bacteria thrive in foods like milk, meat
and eggs that are slightly acidic to neutral (4.6-7.0)
4. Protein: bacteria need nutrients (like protein) to reproduce, food intended for human
consumption and is high in protein gives bacteria opportunity to grow
