Walmart Food Safety Questions and Answers 100% Correct

Walmart Food Safety Questions and Answers 100% Correct


1. 1. Which is TRUE regarding food safety training?
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a. The ideal length for a training session is one to two hours
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b. Training records should be used to document training
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c. Employees only require food safety knowledge that is specific to their tasks.
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d. Further training is unnecessary if employees received training upon being hired.: B
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2. What are the three categories of contamination to food safety?
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a. Biological, Chemical, Environmental s s


b. Biological, Chemical, Physical s s


c. Biological, Practical, Poisons s s


d. Infectious, Chemical, Hazardous: B s s s


3. Which food would most likely cause a foodborne illness?
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a. Grape juice s


b. Diced tomatoes s


c. Whole wheat flour s s


d. Powdered milk: B s s


4. Cross-contamination would likely occur if... s s s s


a. Carrots are undercooked s s


b. Meat is left out at room temperature
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c. Employees fail to wash their hands returning from the restroom
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d. Cutting boards are not washed, rinsed and sanitized between use: D
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5. A foodhandler scratches a cut and continues to prepare a sandwich.This is an example
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of
a. Time-Temperature Abuse s


b. Poor Personal Hygiene
s s


c. Cross Contamination s


d. Acceptable Safe Food Practices.: B s s s s


6. Left over chili is left sitting out to cool on the counter, this is an example of?
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a. Time-Temperature Abuse s

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,b. Cross Contamination
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c. Poor Personal Hygiene
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d. Poor Cleaning and Sanitizing: A
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7. A foodhandler sprays cleaner on a prep table next to ready-to-
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eat tuna salad; this is an example of
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a. Time-Temperature Abuse s


b. Poor Personal Hygiene
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c. Cross Contamination
s


d. Chemical Contamination: D
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, 8. Cross-contamination can be prevented if utensils are washed after each use: F s s s s s s s s s s s


9. Time-temperature abuse is when food stays too long at temperatures be- tween 41°F- s s s s s s s s s s s s


135°F: T s


10. Adults are more likely than pre-school age children to get sick from cont-
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saminated food: F s s


11. An example of preventing cross contamination is when you prepare raw meats separ
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ately
from ready-to-eat foods: T
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12. The FDA Food Code Model is an actual law that food establishments must follow: F
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13. Purchasing fresh fish from a recreational fisherman could pose a threat to food safety:
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T
14. A foodborne- s


illness outbreak is two or more people sick from eating at the same place: F
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15. USDA is a federal agency responsible for inspection of meats, poultry and shell eggs: T
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16. Which condition does NOT typically support the growth of bacteria?
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a. Moisture
b. Protein
c. Time
d. High acidity: D s s


17. What is the best way to prevent a foodborne illness from viruses?
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a. Control time and temperature s s s


b. Cook fish to proper temperaturess s s s


c. Discard expired products s s


d. Practice good personal hygiene: D s s s s


18. Which statement is NOT true about E-coli?
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a. I am found in the intestines of cattle
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b. Cooking ground beef correctly can destroy me s s s s s s


c. Excluding employees with diarrhea can stop me s s s s s s


d. Flies can spread me: D s s s s


19. Which statement is NOT true about Salmonella Typhi?
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a. I am commonly spread to ready-to-eat foods like beverages and liquids
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