WALMART FOOD SAFETY 2026 STUDY GUIDE
QUESTIONS AND ANSWERS GUARANTEE A+
✔✔How can pathogenic bacteria be killed in ground beef? - ✔✔Heat to 155 F for 15
seconds
✔✔What is the range of the pH Danger Zone? - ✔✔Between 4.6 and 9.0
✔✔The two most important factors to control the growth of bacteria are -
✔✔temperature and time
✔✔What is the FDA cooling requirement? - ✔✔135 F - 70 F in 2 hours and 70 F - 41 F
in the next 4 hours
✔✔How should you measure the temperature of packaged foods? - ✔✔Place the
thermometer stem between packages
✔✔What should a thermometer read when placed in an ice slush? - ✔✔32 F
✔✔Which of the following is NOT an acceptable method of thawing? - ✔✔Defrost in the
microwave then refrigerating
✔✔If you must prepare a large batch of ham sandwiches for later service, make: -
✔✔Several at one time, then cover and refrigerate them
✔✔During a catering job, if your customer asks you to serve home-canned tomatoes: -
✔✔Reject the tomatoes because home-canned foods must never be used
✔✔What are proper methods for rapid cooling? - ✔✔Ice baths + regular stirring, using
shallow pans, cutting food into smaller pieces before cooling, adding ice as an
ingredient
✔✔What should you do when receiving a shipment of eggs that are obviously dirty? -
✔✔Reject the delivery.
✔✔What are signs that food has been allowed to thaw and refreeze - ✔✔Ice crystals,
clumping of food, frozen liquids at the bottom of a package or pallet load
✔✔Which of the following is true about refrigerated storage? - ✔✔Food should be at
least 6" off the floor, shelves should be slatted for air flow, foods that are received first
should be sold first
✔✔To minimize cross-contamination, store: - ✔✔Raw beef below vegetables
QUESTIONS AND ANSWERS GUARANTEE A+
✔✔How can pathogenic bacteria be killed in ground beef? - ✔✔Heat to 155 F for 15
seconds
✔✔What is the range of the pH Danger Zone? - ✔✔Between 4.6 and 9.0
✔✔The two most important factors to control the growth of bacteria are -
✔✔temperature and time
✔✔What is the FDA cooling requirement? - ✔✔135 F - 70 F in 2 hours and 70 F - 41 F
in the next 4 hours
✔✔How should you measure the temperature of packaged foods? - ✔✔Place the
thermometer stem between packages
✔✔What should a thermometer read when placed in an ice slush? - ✔✔32 F
✔✔Which of the following is NOT an acceptable method of thawing? - ✔✔Defrost in the
microwave then refrigerating
✔✔If you must prepare a large batch of ham sandwiches for later service, make: -
✔✔Several at one time, then cover and refrigerate them
✔✔During a catering job, if your customer asks you to serve home-canned tomatoes: -
✔✔Reject the tomatoes because home-canned foods must never be used
✔✔What are proper methods for rapid cooling? - ✔✔Ice baths + regular stirring, using
shallow pans, cutting food into smaller pieces before cooling, adding ice as an
ingredient
✔✔What should you do when receiving a shipment of eggs that are obviously dirty? -
✔✔Reject the delivery.
✔✔What are signs that food has been allowed to thaw and refreeze - ✔✔Ice crystals,
clumping of food, frozen liquids at the bottom of a package or pallet load
✔✔Which of the following is true about refrigerated storage? - ✔✔Food should be at
least 6" off the floor, shelves should be slatted for air flow, foods that are received first
should be sold first
✔✔To minimize cross-contamination, store: - ✔✔Raw beef below vegetables
