Walmart Food/Safety Test Questions With Correct Answers || ALREADY GRADED A+ || Updated Version 2025

When dealing with diarrhea or vomit in a food operation, you should a. Contain and remove the substance immediately b. You must clean, rinse, sanitize and disinfect all surfaces c. Have a plan to remove the sick customer from the establishment d. All of the above - ANSWER D What symptom requires a food handler to be excluded from the operation? - ANSWER Jaundice What should staff do when receiving a delivery of food and supplies? - ANSWER visually inspect all food items Single use gloves are not required when... - ANSWER washing produce what myst food handlers do when handling ready-to-eat food? - ANSWER wear single use gloves What symptom can indicate a customer is having an allergic reaction? - ANSWER wheezing or shortness of breath What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? - ANSWER clean and sanitize the utensils In a self-service area, bulk unpackaged food does not need a label if the products... - ANSWER 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? - ANSWER 135 F (57 C) What should food handlers do after leaving and returning the prep area? - ANSWER wash hands What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? - ANSWER pasteurized what must an operation do before packaging fresh juice on-site for later sale? - ANSWER obtain a variance A food handler has just finished storing dry food delivery. What step was done correctly? - ANSWER stored food away from wall What is the minimum internal cooking temperature for a veal chop? - ANSWER 145 F (63 C) Which responsibility is included in the Food and Drug administrations role? - ANSWER regulating food transported across state lines What practice is useful for preventing norovirus from causing foodborne illness - ANSWER correct handwashing What must a food handler with an infected hand wound do to work safely with food? - ANSWER cover the wound with an impermeable cover and wear single-use glove What does L stand for int eh FDA's alert tool? - ANSWER Look Which item is a potential physical contaminant? - ANSWER jewelry What factors influence the effectiveness of a chemical sanitizer? - ANSWER concentration, temperature, contact time, pH, and water hardness Bulk unpackaged food in self-service areas must be labeled when... - ANSWER the manufacturer claims the food is healthy Which food item has been associated with Salmonella Typhi? - ANSWER beverages What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals? - ANSWER Occupational safety and health administration What is the purpose of hand antiseptic? - ANSWER Lower the number of pathogens on the skin 1. Which is TRUE regarding food safety training? a. The ideal length for a training session is one to two hours b. Training records should be used to document training c. Employees only require food safety knowledge that is specific to their tasks. d. Further training is unnecessary if employees received training upon being hired. - ANSWER B What are the three categories of contamination to food safety? a. Biological, Chemical, Environmental b. Biological, Chemical, Physical c. Biological, Practical, Poisons d. Infectious, Chemical, Hazardous - ANSWER B Which food would most likely cause a foodborne illness? a. Grape juice b. Diced tomatoes c. Whole wheat flour d. Powdered milk - ANSWER B Cross-contamination would likely occur if... a. Carrots are undercooked b. Meat is left out at room temperature c. Employees fail to wash their hands returning from the restroom d. Cutting boards are not washed, rinsed and sanitized between use - ANSWER D A foodhandler scratches a cut and continues to prepare a sandwich. This is an example of a. Time-Temperature Abuse b. Poor Personal Hygiene c. Cross Contamination d. Acceptable Safe Food Practices. - ANSWER B Left over chili is left sitting out to cool on the counter, this is an example of? a. Time-Temperature Abuse b. Cross Contamination c. Poor Personal Hygiene d. Poor Cleaning and Sanitizing - ANSWER A A foodhandler sprays cleaner on a prep table next to ready-to-eat tuna salad; this is an example of a. Time-Temperature Abuse b. Poor Personal Hygiene c. Cross Contamination d. Chemical Contamination - ANSWER D Cross-contamination can be prevented if utensils are washed after each use - ANSWER F Time-temperature abuse is when food stays too long at temperatures between 41°F-135°F - ANSWER T Adults are more likely than pre-school age children to get sick from contaminated food - ANSWER F An example of preventing cross contamination is when you prepare raw meats separately from ready-to-eat foods - ANSWER T The FDA Food Code Model is an actual law that food establishments must follow - ANSWER F Purchasing fresh fish from a recreational fisherman could pose a threat to food safety - ANSWER T A foodborne-illness outbreak is two or more people sick from eating at the same place - ANSWER F USDA is a federal agency responsible for inspection of meats, poultry and shell eggs - ANSWER T Which condition does NOT typically support the growth of bacteria? a. Moisture b. Protein c. Time d. High acidity - ANSWER D What is the best way to prevent a foodborne illness from viruses? a. Control time and temperature b. Cook fish to proper temperatures c. Discard expired products d. Practice good personal hygiene - ANSWER D Which statement is NOT true about E-coli? a. I am found in the intestines of cattle b. Cooking ground beef correctly can destroy me c. Excluding employees with diarrhea can stop me d. Flies can spread me - ANSWER D Which statement is NOT true about Salmonella Typhi? a. I am commonly spread to ready-to-eat foods like beverages and liquids b. Cooking food correctly can prevent me c. I am carried in the bloodstream and intestines of humans d. I am found in raw oysters contaminated with raw sewage - ANSWER D Which food is most likely to be contaminated with the virus that causes Hepatitis A? a. Wild mushrooms b. Raw oysters c. Tuna d. Poultry - ANSWER B Symptoms of food allergies could include; a. Swelling, itching, hives, tightening of the throat, wheezing b. Dizzy spells, blurry vision and headaches c. Fever and bloody diarrhea d. Vomiting and later jaundice - ANSWER A What is the most important way to prevent a foodborne illness from bacteria? a. Prevent cross-contamination b. Practice good cleaning and sanitizing c. Practice good personal hygiene d. Control time and temperature - ANSWER D Which statement is most true? a. Physical contamination is when people handle food improperly with their hands b. Chemical contamination likely happens when storing flour in aluminum containers c. Physical contamination includes objects in food like hair, bandages, fingernails, dirt and bones d. Biological contamination includes bacteria, viruses, parasites, fungi and chemical toxins - ANSWER C The FDA has created a tool to be used in a food defense program. It is based on the acronym a. MSDS (Material Safety Data Sheet) b. OSHA (Occupational Safety Health Administration) c. FAT-TOM (Food Acidity Temperature Time Oxygen Moisture) d. ALERT (Assure Look Employees Reports Threats) - ANSWER D What type of container should NOT be used to cook acidic foods? a. Wood b. Plastic c. Copper d. Glass - ANSWER C Which is NOT a common food allergen? a. Peanuts b. Milk c. Shellfish d. Tomatoes - ANSWER D In what way can a foodhandler chemically contaminate food? a. Not washing floors properly b. Not washing walls properly c. Not washing food preparation equipment properly d. Not washing the utility sink correctly - ANSWER C Prevent food allergies by doing all of the following EXCEPT: a. Prepare food separate with washed, rinsed and sanitized equipment b. Label menu items with any potential food allergens c. Train your staff to be able to describe menu items to customers d. Take the temperature of food every 4 hours - ANSWER D A customer orders a Caesar salad without cheese. What should the kitchen staff do? a. Wipe out the bowl with a clean cloth and prepare the salad b. Use the same bowl, but ensure there are no cheese particles inside. c. Wash, rinse and sanitize the mixing bowl and tongs and proceed to prepare the salad d. Wipe the tongs with a sanitized cloth and prepare the salad - ANSWER C Parasites are link to what type of food? a. Reduced Oxygen Packed (ROP) Food b. Prepared Salads c. Seafood d. Poultry - ANSWER C Most foodborne illness is caused by biological contamination - ANSWER T Tofu and Soy are TCS foods and major food allergens - ANSWER T A wild toxic mushroom is an example of a chemical contamination - ANSWER F Cooking both fish and oysters in the same fryer oil can cause cross-contact of allergens - ANSWER T FAT TOM is an abbreviation for the six conditions bacteria need to grow - ANSWER T A bone found in a fillet of fish is a physical hazard - ANSWER T Salmonella Typhi is most common in undercooked poultry - ANSWER F The best way to prevent the spread of viruses is through proper handwashing - ANSWER T "Sushi Grade" means raw seafood has been treated for viruses - ANSWER F Most disease-causing bacteria can grow within a temperature range of 41°F-135°F - ANSWER T The L in the acronym A.L.E.R.T stands for look - ANSWER T What statement is true? a. When hand washing, you must vigorously scrub your hands for 20 seconds b. It is acceptable to work at a hospital with a sore throat and fever c. A food worker vomiting this morning should be excluded from the restaurant d. It is acceptable to use a hand sanitizer before hand washing - ANSWER C Which action would MOST likely cause a foodborne illness? a. Not washing hands before taking out the trash b. Removing all jewelry except a plain wedding band when working c. Not washing hands after using the toilet d. Smoking outside in a designated area - ANSWER C A deli worker stops making sandwiches to use the restroom. She should first a. Apply hand sanitizer b. Take off her hat c. Take off her apron and store it in the kitchen area d. Proceed to the bathroom and hook her apron on the back of the door - ANSWER C Which item is acceptable for employees working around food? a. Small diamond ring b. Necklace, if tucked under the apron c. Clear nail polish d. Plain wedding band - ANSWER D A food handler who is showing symptoms of jaundice should be a. Told not to come to work until released by a doctor b. Told to wear gloves c. Told to wash his or her hands every 15 minutes d. Assigned to a nonfood handling position until he or she is feeling better - ANSWER A The entire handwashing process, from start to finish, should take? a. 10 seconds b. 20 seconds c. 30 seconds d. 1 minute - ANSWER B Foodhandlers should be restricted from working around food if they are experiencing which symptoms? - ANSWER B An employee has just trimmed raw chicken on a cutting board and must now use that board to prepare vegetables. What should the employee do with the board before preparing the vegetables? a. Wash, rinse and sanitize the cutting board b. Dry it with a paper towel c. Rinse it under very hot water d. Turn it over and use the reverse side - ANSWER D Which practice will NOT prevent cross-contamination? a. Preparing raw meat separately from ready-to-eat food b. Assigning specific equipment for preparing specific food c. Rinse cutting boards between preparing raw food and ready-to-eat food d. Using specific storage containers for specific food - ANSWER A Which is the best thermometer to measure the internal temperature of foods? a. TTI (time temperature indicator) b. Infrared thermometer c. The temperature gage on the outside of the refrigerator d. A digital thermocouple - ANSWER C Which practice will NOT prevent time-temperature abuse? a. Holding the ingredients for tuna salad at 39°F b. Storing shelled eggs at 45°F c. Placing raw ground beef in the cooler before going on break d. Holding vegetable soup on a warming unit at 125°F - ANSWER D Which practice could help prevent cross contamination? a. Calibrating a thermometer before using it b. Purchasing pre-cooked chicken breasts c. Preparing small batches of food at one time d. Taking temperatures every 4 hours - ANSWER D