Walmart Food/Safety Test question with
answers
What symptom requires a food handler to be excluded from the operation? - - Jaundice
-What should staff do when receiving a delivery of food and supplies? - - visually inspect all food items
-Single use gloves are not required when... - - washing produce
-what myst food handlers do when handling ready-to-eat food? - - wear single use gloves
-What symptom can indicate a customer is having an allergic reaction? - - wheezing or shortness of breath
-What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? - - clean and sanitize the
utensils
-In a self-service area, bulk unpackaged food does not need a label if the products... - - does not make a claim about health or nutrient
content
-what is the minimum internal temperature hot food must be held at to prevent pathogens from growing? - - 135 F (57 C)
-What should food handlers do after leaving and returning the prep area? - - wash hands
-What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? - - pasteurized
-what must an operation do before packaging fresh juice on-site for later sale? - - obtain a variance
-A food handler has just finished storing dry food delivery. What step was done correctly? - - stored food away from wall
-What is the minimum internal cooking temperature for a veal chop? - - 145 F (63 C)
-Which responsibility is included in the Food and Drug administrations role? - - regulating food transported across state lines
-What practice is useful for preventing norovirus from causing foodborne illness - - correct handwashing
-What must a food handler with an infected hand wound do to work safely with food? - - cover the wound with an impermeable cover and
wear single-use glove
-What does L stand for int eh FDA's alert tool? - - Look
-Which item is a potential physical contaminant? - - jewelry
-What factors influence the effectiveness of a chemical sanitizer? - - concentration, temperature, contact time, pH, and water hardness
-Bulk unpackaged food in self-service areas must be labeled when... - - the manufacturer claims the food is healthy
-Which food item has been associated with Salmonella Typhi? - - beverages
-What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals? - - Occupational safety and health
administration
-What is the purpose of hand antiseptic? - - Lower the number of pathogens on the skin
-Which organization includes inspecting food as one of its primary responsibilities? - - U.S. department of agriculture
-How should an item that has been recalled by its manufacturer be stored in an operation? - - separately from food that will be served
-What should a food handler do with food after it is thawed in the microwave? - - cook it using conventional cooking equipment
-When must a food handler change gloves? - - As soon as they become dirty or torn
-What temperature must stuffed lobster be cooked to? - - 165 F (74 C) for 15 seconds
-What thermometer is best suited to be checking a dishwashing machines final rise temperature - - maximum registering temperature
-What strategy can prevent cross-contamination? - - Buying food that does not require prepping
-What should a food handler do to make gloves easier to put on? - - select correct size gloves
-Which of these food processes does not require variance from a regulatory authority? - - buying bean sprouts from a reputable supplier
answers
What symptom requires a food handler to be excluded from the operation? - - Jaundice
-What should staff do when receiving a delivery of food and supplies? - - visually inspect all food items
-Single use gloves are not required when... - - washing produce
-what myst food handlers do when handling ready-to-eat food? - - wear single use gloves
-What symptom can indicate a customer is having an allergic reaction? - - wheezing or shortness of breath
-What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? - - clean and sanitize the
utensils
-In a self-service area, bulk unpackaged food does not need a label if the products... - - does not make a claim about health or nutrient
content
-what is the minimum internal temperature hot food must be held at to prevent pathogens from growing? - - 135 F (57 C)
-What should food handlers do after leaving and returning the prep area? - - wash hands
-What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? - - pasteurized
-what must an operation do before packaging fresh juice on-site for later sale? - - obtain a variance
-A food handler has just finished storing dry food delivery. What step was done correctly? - - stored food away from wall
-What is the minimum internal cooking temperature for a veal chop? - - 145 F (63 C)
-Which responsibility is included in the Food and Drug administrations role? - - regulating food transported across state lines
-What practice is useful for preventing norovirus from causing foodborne illness - - correct handwashing
-What must a food handler with an infected hand wound do to work safely with food? - - cover the wound with an impermeable cover and
wear single-use glove
-What does L stand for int eh FDA's alert tool? - - Look
-Which item is a potential physical contaminant? - - jewelry
-What factors influence the effectiveness of a chemical sanitizer? - - concentration, temperature, contact time, pH, and water hardness
-Bulk unpackaged food in self-service areas must be labeled when... - - the manufacturer claims the food is healthy
-Which food item has been associated with Salmonella Typhi? - - beverages
-What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals? - - Occupational safety and health
administration
-What is the purpose of hand antiseptic? - - Lower the number of pathogens on the skin
-Which organization includes inspecting food as one of its primary responsibilities? - - U.S. department of agriculture
-How should an item that has been recalled by its manufacturer be stored in an operation? - - separately from food that will be served
-What should a food handler do with food after it is thawed in the microwave? - - cook it using conventional cooking equipment
-When must a food handler change gloves? - - As soon as they become dirty or torn
-What temperature must stuffed lobster be cooked to? - - 165 F (74 C) for 15 seconds
-What thermometer is best suited to be checking a dishwashing machines final rise temperature - - maximum registering temperature
-What strategy can prevent cross-contamination? - - Buying food that does not require prepping
-What should a food handler do to make gloves easier to put on? - - select correct size gloves
-Which of these food processes does not require variance from a regulatory authority? - - buying bean sprouts from a reputable supplier
