Walmart Food Safety Comprehensive Test 2026
100% Correct Answers (Graded A+) Must Pass!!
Are cleaning and sanitizing procedures necessary for non-food contact surfaces like walls, ceilings,
and air-conditioning systems. - Yes
Name 3 advantages of heat sanitizing - Lover cost-Effective against a wide range of microorganisms-
Low corrosiveness
A manual dish washing sink should have 3 compartments for... - Washing, rinsing, & Sanitizing
A dishwasher notices that some dishes are covered with stains caused by calcium deposits. Should he
use a heavy-duty, highly alkaline detergent to clean the dishes? - No
For a single-temp stationary rack dish washing machine, how hot must the water be if it is used as a
sanitizing rinse? - 165 F
Do most dish washing machines clean themselves with every wash? - False
Is one advantage of quats that it works well in a variety of pH ranges? - True
A dishwasher washes a group of dishes, submerges them int he rinse sink, soaks them in the sanitizer
solution, and places them back on the shelf. What step was forgotten? - Air drying before putting the
dishes back on the shelf
Most TCS foods requiring refrigeration should be transported at a temp of 41 F (5C) or lower. Which a
food that has a diff requirement? - Raw shell eggs
Name 3 items that must be delivered pasteurized. - Egg products, milk products, and pre-packaged
juices.
Name 3 ways a manager can conduct research on a potential food supplier. - Ask other customers,
Review a vendor's GMP GAP, and visit the vendor's facility.
, Several customers are sickened after eating at a food restaurant. The manager finds out that the food
was contaminated during delivery. Is the vendor at fault? - No. The manager is ultimately responsible
for the quality and safety of the food.
Name one thing that doesn't have to be included on the food label. - Instructions for preparing the
food
Even if someone has a food establishment that they are using, can they sell products that were made
in their home kitchen? - No
Is it ok to use non-drinking water to create ice to cool food? - No
Is it true that in some cases you will be required to only buy food from approved food suppliers? - Yes
If a manager sends back food to the distributor because of suspected time/temp abuse. Did the
manager do the right thing? - Yes
What microorganism can be killed by freezing? - Parasites
What method should be used when selecting food items from storage for use in food preparation? -
FIFO (First in First Out)
Is it ok to use food items that have passed the supplier's use-by date by three days or less as long as
the food will be cooked to 135F? - No
Prepared ready to eat food can only be stored below the 41 F temp level for a max of how many
days? - 7 days
The temp of the storage area for dry and canned goods should be between what temps? - 54 F and
69 F
Should raw meats be stored near the door of the refrigerator? - No
100% Correct Answers (Graded A+) Must Pass!!
Are cleaning and sanitizing procedures necessary for non-food contact surfaces like walls, ceilings,
and air-conditioning systems. - Yes
Name 3 advantages of heat sanitizing - Lover cost-Effective against a wide range of microorganisms-
Low corrosiveness
A manual dish washing sink should have 3 compartments for... - Washing, rinsing, & Sanitizing
A dishwasher notices that some dishes are covered with stains caused by calcium deposits. Should he
use a heavy-duty, highly alkaline detergent to clean the dishes? - No
For a single-temp stationary rack dish washing machine, how hot must the water be if it is used as a
sanitizing rinse? - 165 F
Do most dish washing machines clean themselves with every wash? - False
Is one advantage of quats that it works well in a variety of pH ranges? - True
A dishwasher washes a group of dishes, submerges them int he rinse sink, soaks them in the sanitizer
solution, and places them back on the shelf. What step was forgotten? - Air drying before putting the
dishes back on the shelf
Most TCS foods requiring refrigeration should be transported at a temp of 41 F (5C) or lower. Which a
food that has a diff requirement? - Raw shell eggs
Name 3 items that must be delivered pasteurized. - Egg products, milk products, and pre-packaged
juices.
Name 3 ways a manager can conduct research on a potential food supplier. - Ask other customers,
Review a vendor's GMP GAP, and visit the vendor's facility.
, Several customers are sickened after eating at a food restaurant. The manager finds out that the food
was contaminated during delivery. Is the vendor at fault? - No. The manager is ultimately responsible
for the quality and safety of the food.
Name one thing that doesn't have to be included on the food label. - Instructions for preparing the
food
Even if someone has a food establishment that they are using, can they sell products that were made
in their home kitchen? - No
Is it ok to use non-drinking water to create ice to cool food? - No
Is it true that in some cases you will be required to only buy food from approved food suppliers? - Yes
If a manager sends back food to the distributor because of suspected time/temp abuse. Did the
manager do the right thing? - Yes
What microorganism can be killed by freezing? - Parasites
What method should be used when selecting food items from storage for use in food preparation? -
FIFO (First in First Out)
Is it ok to use food items that have passed the supplier's use-by date by three days or less as long as
the food will be cooked to 135F? - No
Prepared ready to eat food can only be stored below the 41 F temp level for a max of how many
days? - 7 days
The temp of the storage area for dry and canned goods should be between what temps? - 54 F and
69 F
Should raw meats be stored near the door of the refrigerator? - No
