Walmart Food/Safety Exam Rated A+
Study online at https://quizlet.com/_hpt5lh
1. What symptom requires a food handler to be excluded from the operation?-
: Jaundice
2. What should staff do when receiving a delivery of food and supplies?: visually
inspect all food items
3. Single use gloves are not required when...: washing produce
4. what myst food handlers do when handling ready-to-eat food?: wear single use
gloves
5. What symptom can indicate a customer is having an allergic reaction?: wheezing
or shortness of breath
6. What should be done with preset, unwrapped utensils that appear to be
unused after guests have left the table?: clean and sanitize the utensils
7. 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
8. what is the minimum internal temperature hot food must be held at to
prevent pathogens from growing?: 135 F (57 C)
9. What should food handlers do after leaving and returning the prep area?: wash
hands
10. What type of eggs must be used when preparing raw or undercooked dishes
for high-risk populations?: pasteurized
11. what must an operation do before packaging fresh juice on-site for later
sale?: obtain a variance
12. A food handler has just finished storing dry food delivery. What step was
done correctly?: stored food away from wall
13. What is the minimum internal cooking temperature for a veal chop?: 145 F (63
C)
14. Which responsibility is included in the Food and Drug administrations role?-
: regulating food transported across state lines
15. What practice is useful for preventing norovirus from causing foodborne
illness: correct handwashing
16. 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
17. What does L stand for int eh FDA's alert tool?: Look
1/5
, Walmart Food/Safety Exam Rated A+
Study online at https://quizlet.com/_hpt5lh
18. Which item is a potential physical contaminant?: jewelry
19. What factors influence the effectiveness of a chemical sanitizer?: concentration,
temperature, contact time, pH, and water hardness
20. Bulk unpackaged food in self-service areas must be labeled when...: the manu-
facturer claims the food is healthy
21. Which food item has been associated with Salmonella Typhi?: beverages
22. What organization requires a Safety Data Sheet (SDS) to be included with
hazardous chemicals?: Occupational safety and health administration
23. What is the purpose of hand antiseptic?: Lower the number of pathogens on the skin
24. Which organization includes inspecting food as one of its primary responsi-
bilities?: U.S. department of agriculture
25. How should an item that has been recalled by its manufacturer be stored in
an operation?: separately from food that will be served
26. What should a food handler do with food after it is thawed in the microwave?-
: cook it using conventional cooking equipment
27. When must a food handler change gloves?: As soon as they become dirty or torn
28. What temperature must stuffed lobster be cooked to?: 165 F (74 C) for 15 seconds
29. What thermometer is best suited to be checking a dishwashing machines
final rise temperature: maximum registering temperature
30. What strategy can prevent cross-contamination?: Buying food that does not require
prepping
31. What should a food handler do to make gloves easier to put on?: select correct
size gloves
32. Which of these food processes does not require variance from a regulatory
authority?: buying bean sprouts from a reputable supplier
33. What should a server do after cleaning a table?: wash hands
34. Why should food temperatures be taken in 2 different locations?: temperature
may vary in food
35. The temperature of duck breast is checked during cooking. According to the
operation's policy, the duck breast must be cooked for 16 minutes to allow the
internal temperature to reach 165 F (74 C). What HACCP principle is addressed
by cooking the duck breast to 165 F (74 C)?: critical limit
2/5
Study online at https://quizlet.com/_hpt5lh
1. What symptom requires a food handler to be excluded from the operation?-
: Jaundice
2. What should staff do when receiving a delivery of food and supplies?: visually
inspect all food items
3. Single use gloves are not required when...: washing produce
4. what myst food handlers do when handling ready-to-eat food?: wear single use
gloves
5. What symptom can indicate a customer is having an allergic reaction?: wheezing
or shortness of breath
6. What should be done with preset, unwrapped utensils that appear to be
unused after guests have left the table?: clean and sanitize the utensils
7. 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
8. what is the minimum internal temperature hot food must be held at to
prevent pathogens from growing?: 135 F (57 C)
9. What should food handlers do after leaving and returning the prep area?: wash
hands
10. What type of eggs must be used when preparing raw or undercooked dishes
for high-risk populations?: pasteurized
11. what must an operation do before packaging fresh juice on-site for later
sale?: obtain a variance
12. A food handler has just finished storing dry food delivery. What step was
done correctly?: stored food away from wall
13. What is the minimum internal cooking temperature for a veal chop?: 145 F (63
C)
14. Which responsibility is included in the Food and Drug administrations role?-
: regulating food transported across state lines
15. What practice is useful for preventing norovirus from causing foodborne
illness: correct handwashing
16. 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
17. What does L stand for int eh FDA's alert tool?: Look
1/5
, Walmart Food/Safety Exam Rated A+
Study online at https://quizlet.com/_hpt5lh
18. Which item is a potential physical contaminant?: jewelry
19. What factors influence the effectiveness of a chemical sanitizer?: concentration,
temperature, contact time, pH, and water hardness
20. Bulk unpackaged food in self-service areas must be labeled when...: the manu-
facturer claims the food is healthy
21. Which food item has been associated with Salmonella Typhi?: beverages
22. What organization requires a Safety Data Sheet (SDS) to be included with
hazardous chemicals?: Occupational safety and health administration
23. What is the purpose of hand antiseptic?: Lower the number of pathogens on the skin
24. Which organization includes inspecting food as one of its primary responsi-
bilities?: U.S. department of agriculture
25. How should an item that has been recalled by its manufacturer be stored in
an operation?: separately from food that will be served
26. What should a food handler do with food after it is thawed in the microwave?-
: cook it using conventional cooking equipment
27. When must a food handler change gloves?: As soon as they become dirty or torn
28. What temperature must stuffed lobster be cooked to?: 165 F (74 C) for 15 seconds
29. What thermometer is best suited to be checking a dishwashing machines
final rise temperature: maximum registering temperature
30. What strategy can prevent cross-contamination?: Buying food that does not require
prepping
31. What should a food handler do to make gloves easier to put on?: select correct
size gloves
32. Which of these food processes does not require variance from a regulatory
authority?: buying bean sprouts from a reputable supplier
33. What should a server do after cleaning a table?: wash hands
34. Why should food temperatures be taken in 2 different locations?: temperature
may vary in food
35. The temperature of duck breast is checked during cooking. According to the
operation's policy, the duck breast must be cooked for 16 minutes to allow the
internal temperature to reach 165 F (74 C). What HACCP principle is addressed
by cooking the duck breast to 165 F (74 C)?: critical limit
2/5
