NRFSP WALMART FOOD SAFETY FINAL
EXAM 2025/2026 WITH ACTUAL CORRECT
QUESTIONS AND VERIFIED DETAILED
ANSWERS |CURRENTLY TESTING
QUESTIONS AND SOLUTIONS|ALREADY
GRADED A+|NEWEST|BRAND NEW
VERSION!!|GUARANTEED PASS
How should you store clean glasses and cups?
Bottom up in a clean, dry location
What is true about Air Gaps?
They are the most effective type of backflow preventer, air gaps must be at least twice the
diameter of the outlet, air gaps must be a minimum of 1 inch
What should that Air Gap distance be?
Twice the diameter of the pipe coming down
What are considerations when purchasing food service equipment?
Easy to clean, easy to disassemble/assemble, smooth and free of cracks, round edges/corners
Food preparation areas should NOT be located under
overhead sewer pipes
What are the steps in washing?
Pre-scrape, wash, rinse, sanitize, air dry
How high must equipment be if it is not sealed to the floor to allow cleaning?
6 inches
What is Backsiphonage?
When non-portable water is sucked into a potable water supply
What is true about wooden materials?
1|Page
, Hard, close-grained wood may be used with limitations
The most important activity for an effective pest control program is to:
Eliminate sources of food, water, and shelter for pests
What is the purpose of the HACCP approach?
To reduce the likelihood of foodborne illness
Which of the following is an example of a monitoring procedure?
Check to see if the temperature of the cold holding case is the correct temperature
Which of the following is an example of a corrective action?
Throw away a product that has been left in the temperature danger zone too long
Step 1 in HACCP is to perform a hazard analysis. This involves:
Identifying the hazards that may be involved in a food handling process
True or False: Food can be produced in a warehouse washing sink
False
True or False: Hands must be waged before putting on gloves
True
True or False: You should cooperate with Health Department when they are conducting a
foodborne illness investigation
True
True or False: Temperatures should be taken in the thinnest part of the product
False
True or False: Food service utensils should be stored inside water after use
False
True or False: The correct internal temperature of vegetables is 165 degrees.
False
True or False: Freezing and refrigeration can kill bacteria
False
2|Page
EXAM 2025/2026 WITH ACTUAL CORRECT
QUESTIONS AND VERIFIED DETAILED
ANSWERS |CURRENTLY TESTING
QUESTIONS AND SOLUTIONS|ALREADY
GRADED A+|NEWEST|BRAND NEW
VERSION!!|GUARANTEED PASS
How should you store clean glasses and cups?
Bottom up in a clean, dry location
What is true about Air Gaps?
They are the most effective type of backflow preventer, air gaps must be at least twice the
diameter of the outlet, air gaps must be a minimum of 1 inch
What should that Air Gap distance be?
Twice the diameter of the pipe coming down
What are considerations when purchasing food service equipment?
Easy to clean, easy to disassemble/assemble, smooth and free of cracks, round edges/corners
Food preparation areas should NOT be located under
overhead sewer pipes
What are the steps in washing?
Pre-scrape, wash, rinse, sanitize, air dry
How high must equipment be if it is not sealed to the floor to allow cleaning?
6 inches
What is Backsiphonage?
When non-portable water is sucked into a potable water supply
What is true about wooden materials?
1|Page
, Hard, close-grained wood may be used with limitations
The most important activity for an effective pest control program is to:
Eliminate sources of food, water, and shelter for pests
What is the purpose of the HACCP approach?
To reduce the likelihood of foodborne illness
Which of the following is an example of a monitoring procedure?
Check to see if the temperature of the cold holding case is the correct temperature
Which of the following is an example of a corrective action?
Throw away a product that has been left in the temperature danger zone too long
Step 1 in HACCP is to perform a hazard analysis. This involves:
Identifying the hazards that may be involved in a food handling process
True or False: Food can be produced in a warehouse washing sink
False
True or False: Hands must be waged before putting on gloves
True
True or False: You should cooperate with Health Department when they are conducting a
foodborne illness investigation
True
True or False: Temperatures should be taken in the thinnest part of the product
False
True or False: Food service utensils should be stored inside water after use
False
True or False: The correct internal temperature of vegetables is 165 degrees.
False
True or False: Freezing and refrigeration can kill bacteria
False
2|Page
