Walmart Food/Safety Test Review Questions and Verified Answers 100%

Walmart Food/Safety Test Review Questions and Verified Answers 100%


1. What symptom requires a food handler to be excluded from the operation?-
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: Jaundice
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2. What should staff do when receiving a delivery of food and supplies?: visu-
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eally inspect all food items
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3. Single use gloves are not required when...: washing produce
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4. what myst food handlers do when handling ready-to-eat food?: wear single use gloves
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5. What symptom can indicate a customer is having an allergic reaction?: -
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wheezing or shortness of breath e e e e


6. What should be done with preset, unwrapped utensils that appear to be unused aft
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er guests have left the table?: clean and sanitize the utensils
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7. In a self- e e


service area, bulk unpackaged food does not need a label if the products...: does not
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make a claim about health or nutrient content
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8. what is the minimum internal temperature hot food must be held at to prevent p
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athogens from growing?: 135 F (57 C) e e e e e e


9. What should food handlers do after leaving and returning the prep area?: -
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wash hands e


10. What type of eggs must be used when preparing raw or undercooked dishes for h
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igh-risk populations?: pasteurized e e


11. what must an operation do before packaging fresh juice on-
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site for later sale?: obtain a variance
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12. A food handler has just finished storing dry food delivery. What step was done correc
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tly?: stored food away from wall
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13. What is the minimum internal cooking temperature for a veal chop?: 145 F (63 C)
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14. Which responsibility is included in the Food and Drug administrations role?: regul
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ating food transported across state lines
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15. What practice is useful for preventing norovirus from causing foodborne illness: corr
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ect handwashing
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, 16. What must a food handler with an infected hand wound do to work safely with food?:
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cover the wound with an impermeable cover and wear single-use glove
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17. What does L stand for int eh FDA's alert tool?: Look
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18. Which item is a potential physical contaminant?: jewelry
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19. What factors influence the effectiveness of a chemical sanitizer?: concen-
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tration, temperature, contact time, pH, and water hardness
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20. Bulk unpackaged food in self-
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service areas must be labeled when...: the manufacturer claims the food is healthy
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21. Which food item has been associated with Salmonella Typhi?: beverages
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