Walmart Food/Safety Test Actual Exam (Latest 2025 /
2026 Update) Real Questions and Verified Answers |
100% Correct | Already Graded A+.
What is the first step of cleaning and sanitizing stationary equipment?
✔✔CORRECT ANSWER✔✔unplug the unit
What causes preschool aged kids to be at risk for food-borne illness?
✔✔CORRECT ANSWER✔✔their immune systems are not strong
Nursing home cafeteria staff are creating new menu items for a
breakfast for residents and their family members. What item is not safe
to serve? ✔✔CORRECT ANSWER✔✔soft boiled eggs
What temperatures do infrared thermometers measure? ✔✔CORRECT
ANSWER✔✔surface
What temperature must a high-temp dishwashers final sanitizing rinse
be? ✔✔CORRECT ANSWER✔✔at least 180 F (82 C)
A food handler comes to work with diarrhea. What should the manager
tell the food handler to do? ✔✔CORRECT ANSWER✔✔go home
, What is cross contamination? ✔✔CORRECT ANSWER✔✔Physical link
between safe water and dirty water
A food handler is prepping a seafood dish on april 4, using shrimp and
scallops. The shrimp has a use-by date of April 8, and the scallops have
a use-by date of April 10. What is the use-by date for the seafood dish?
✔✔CORRECT ANSWER✔✔April 8th
What information must be included on the label of a container of ready-
to-eat TCS food prepped on site for retail sale? ✔✔CORRECT
ANSWER✔✔potential allergens
What rule for serving condiments should be practiced? ✔✔CORRECT
ANSWER✔✔serve condiments in original containers
What temperature must cooked vegetables reach to be safely hot-held
for service ✔✔CORRECT ANSWER✔✔135 F (57 C)
Where should a food handler wash his or her hands after prepping
food? ✔✔CORRECT ANSWER✔✔designated sink for hand-washing
A food handler has cooled a container of chili to 70F (21 C) in 1 hour.
How much time is left to cool the chili to 41 F (5 C)? ✔✔CORRECT
ANSWER✔✔5 hours
2026 Update) Real Questions and Verified Answers |
100% Correct | Already Graded A+.
What is the first step of cleaning and sanitizing stationary equipment?
✔✔CORRECT ANSWER✔✔unplug the unit
What causes preschool aged kids to be at risk for food-borne illness?
✔✔CORRECT ANSWER✔✔their immune systems are not strong
Nursing home cafeteria staff are creating new menu items for a
breakfast for residents and their family members. What item is not safe
to serve? ✔✔CORRECT ANSWER✔✔soft boiled eggs
What temperatures do infrared thermometers measure? ✔✔CORRECT
ANSWER✔✔surface
What temperature must a high-temp dishwashers final sanitizing rinse
be? ✔✔CORRECT ANSWER✔✔at least 180 F (82 C)
A food handler comes to work with diarrhea. What should the manager
tell the food handler to do? ✔✔CORRECT ANSWER✔✔go home
, What is cross contamination? ✔✔CORRECT ANSWER✔✔Physical link
between safe water and dirty water
A food handler is prepping a seafood dish on april 4, using shrimp and
scallops. The shrimp has a use-by date of April 8, and the scallops have
a use-by date of April 10. What is the use-by date for the seafood dish?
✔✔CORRECT ANSWER✔✔April 8th
What information must be included on the label of a container of ready-
to-eat TCS food prepped on site for retail sale? ✔✔CORRECT
ANSWER✔✔potential allergens
What rule for serving condiments should be practiced? ✔✔CORRECT
ANSWER✔✔serve condiments in original containers
What temperature must cooked vegetables reach to be safely hot-held
for service ✔✔CORRECT ANSWER✔✔135 F (57 C)
Where should a food handler wash his or her hands after prepping
food? ✔✔CORRECT ANSWER✔✔designated sink for hand-washing
A food handler has cooled a container of chili to 70F (21 C) in 1 hour.
How much time is left to cool the chili to 41 F (5 C)? ✔✔CORRECT
ANSWER✔✔5 hours
