Walmart- Food Certification Test.
Newest Edition 2025-2026. Questions
& Correct Answers. Graded A
Additional food guidelines - ANSFoods must be marked or other wise
identified to indicate the time that is four hours
Ready to eat food must be cooked and served or discarded within four
hours
Food in unmarked containers or packages that exceeds four hours shall be
discarded
Additional hand washing specifications - ANSA steam mixing valve may not
be used at a hand washing sink
Faucets must provide an uninterrupted stream of 15 seconds
Additional personal hygiene considerations - ANSFingernails must be kept
cleaned and trimmed, may not wear fingernail polish or artificial nails. May
not wear jewelry, except plain wedding band. Clean outer clothing. Eat,
drink, and smoke in designated areas. Must wear hair restraints.
Air Dry - ANSEquipment or utensils should be air dried or used after
adequate draining before contact with food, they may not be cloth dried. In
a self draining position that allows air drying, covered or inverted
,Allergerns - ANSMilk, eggs, fish, crustacean shellfish, tree nuts, wheat,
peanuts, soybeans
Allergic reactions occur because of - ANSProduct labeling was misinformed
or cross contact of a food with an allergenic substance
Annual cost for food borne illness - ANSBetween 10 and 83 billion
Associate Illness - ANSThey shall stop working immediately and report to
management. Associate may not return to work until after receiving
clearance from health practitioner, if jaundiced for more than seven days
they must receive clearance from local health department. If there is a cut
they must report to manager an cover it with the proper bandage and a
single use glove. If associate has sore throat or fever, manger should
consider reassignment; if its a highly susceptible place such as hospital,
daycare, etc. They must go home.
Automatic hand washing facilities - ANS
Backflow prevention - ANSAn air gap can prevent the back flow of unsafe
water into a safe water supply. Must be at least twice the diameter of the
water supply but not less than one inch
Bacteria - ANSAlthough cooking destroys foodborne bacteria to acceptable
levels, certain bacteria, can form spores that survive cooking and may grow
if food is not properly cooled or held after cooking. Spores that are created
, cannot be destroyed with reheating. Salmonella and Campylobacter is a
major concern
Be clean, Be Healthy - ANS
Beef and Veal - ANSGround 155
Steak and roasts 145
Biological Hazards - ANSBacterial, Viral, and Parasitic Microorganisms
CDC- Five Major Risk Factors - ANSImproper Holding Temperatures
Inadequate Cooking
Contaminated Equipment
Food from Unsafe Sources
Poor Personal Hygiene
Chemical Hazards - ANSMay occur naturally or may be added during the
processing of food
Chicken and Turkey - ANS165
Cleaning Contact Surfaces - ANSMultiuse food contact surfaces shall be
Smooth
Free of breaks
Free of sharp internal angles
Accessible for cleaning and inspection
Newest Edition 2025-2026. Questions
& Correct Answers. Graded A
Additional food guidelines - ANSFoods must be marked or other wise
identified to indicate the time that is four hours
Ready to eat food must be cooked and served or discarded within four
hours
Food in unmarked containers or packages that exceeds four hours shall be
discarded
Additional hand washing specifications - ANSA steam mixing valve may not
be used at a hand washing sink
Faucets must provide an uninterrupted stream of 15 seconds
Additional personal hygiene considerations - ANSFingernails must be kept
cleaned and trimmed, may not wear fingernail polish or artificial nails. May
not wear jewelry, except plain wedding band. Clean outer clothing. Eat,
drink, and smoke in designated areas. Must wear hair restraints.
Air Dry - ANSEquipment or utensils should be air dried or used after
adequate draining before contact with food, they may not be cloth dried. In
a self draining position that allows air drying, covered or inverted
,Allergerns - ANSMilk, eggs, fish, crustacean shellfish, tree nuts, wheat,
peanuts, soybeans
Allergic reactions occur because of - ANSProduct labeling was misinformed
or cross contact of a food with an allergenic substance
Annual cost for food borne illness - ANSBetween 10 and 83 billion
Associate Illness - ANSThey shall stop working immediately and report to
management. Associate may not return to work until after receiving
clearance from health practitioner, if jaundiced for more than seven days
they must receive clearance from local health department. If there is a cut
they must report to manager an cover it with the proper bandage and a
single use glove. If associate has sore throat or fever, manger should
consider reassignment; if its a highly susceptible place such as hospital,
daycare, etc. They must go home.
Automatic hand washing facilities - ANS
Backflow prevention - ANSAn air gap can prevent the back flow of unsafe
water into a safe water supply. Must be at least twice the diameter of the
water supply but not less than one inch
Bacteria - ANSAlthough cooking destroys foodborne bacteria to acceptable
levels, certain bacteria, can form spores that survive cooking and may grow
if food is not properly cooled or held after cooking. Spores that are created
, cannot be destroyed with reheating. Salmonella and Campylobacter is a
major concern
Be clean, Be Healthy - ANS
Beef and Veal - ANSGround 155
Steak and roasts 145
Biological Hazards - ANSBacterial, Viral, and Parasitic Microorganisms
CDC- Five Major Risk Factors - ANSImproper Holding Temperatures
Inadequate Cooking
Contaminated Equipment
Food from Unsafe Sources
Poor Personal Hygiene
Chemical Hazards - ANSMay occur naturally or may be added during the
processing of food
Chicken and Turkey - ANS165
Cleaning Contact Surfaces - ANSMultiuse food contact surfaces shall be
Smooth
Free of breaks
Free of sharp internal angles
Accessible for cleaning and inspection
