WALMART FOOD SAFETY 2026 TEST PAPER QUESTIONS
AND ANSWERS GUARANTEE A+
✔✔Proper hand washing steps - ✔✔1. Wet hands with warm water
2. Apply adequate amount of soap
3. Work soap into lather, washing front and back of hands
4. Rinse hands and forearms
5. Dry hands
Wash hands immediately before engaging in food,
✔✔Keep it cold, Keep it hot - ✔✔
✔✔Danger zone and potentially hazardous foods - ✔✔Temperature danger zone is 41-
135, Walmart is 41-140
Maximum time PHF shall be in temperature danger zone is four hours
✔✔PHF and non-PHF - ✔✔PHF
Raw meat
Fish and shellfish
Poultry
Cooked fruits and vegetables
non-PHF
Raw, uncut fruits
Raw vegetables
Peanut butter and jelly sandwiches
Dry foods
✔✔Additional food guidelines - ✔✔Foods 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
✔✔Thawing - ✔✔Under refrigeration
Completely submerged under running water
-Maintains food at 41 or less
- water temperature 70 degrees or less
Thawed in a microwave oven, and immediately transferred to conventional cooking
equipment with no interruption
✔✔Receiving, storing, displaying - ✔✔
✔✔Receiving - ✔✔Check that the food has been shipped safely
- Temperature gauge on delivery truck
- Cleanliness of truck
- Signs of pests
, - Inspect food and packaging
- Take foods temperature
- Reject any food that arrives unsafe
Receiving temperature must be 41 or less
Raw eggs must be received in refrigerated equipment of 45 or less
✔✔Storing - ✔✔First store refrigerated foods
Second store frozen foods
Store dry foods after all PHF have been safely stored
✔✔Storing best practices - ✔✔Temperatures must be maintained at 41 or less
Do not store raw foods over ready to eat foods
Freezers must be kept at 32 or less
Dry foods must be clean dry and elevated at least 6 inches of the floor
Do not store foods where they are exposed to splash, dust, or other contamination
Do not store chemicals over or near food or single service items
✔✔Displaying/Labeling product - ✔✔Food shall be offered in ways that does not
mislead or misinform the consumer
Keep refrigerators clean and stocked below case load
Hot holding areas above 135
Cold holding areas below 41
✔✔Food Storage - ✔✔Packaged food may not be in direct contact with ice or water,
unpackaged food may not be stored in direct contact with undrained ice. A container
used previously to hold toxic materials may not be used for food.
✔✔Cleaning Contact Surfaces - ✔✔Multiuse food contact surfaces shall be
Smooth
Free of breaks
Free of sharp internal angles
Accessible for cleaning and inspection
Food contact surfaces of cooking equipment and pans shall be kept free of encrusted
grease deposits and other soil accumulations
Utensils shall be cleaned throughout the day every four hours
Exceptions- in storage containers of PHF maintained at proper temps, temperature
devices that are maintained in contact with food
✔✔Warewashing - ✔✔Sinks and drain-boards of warewashing sinks shall be self-
draining
A sink with at least three compartments shall be provided for manually washing, rinsing,
and sanitizing
Sink compartments shall be designed to accommodate the largest equipment and
utensils
A temperature device must be provided to check washing and sanitizing temps
A warewashing sink may not be used for hand washing
AND ANSWERS GUARANTEE A+
✔✔Proper hand washing steps - ✔✔1. Wet hands with warm water
2. Apply adequate amount of soap
3. Work soap into lather, washing front and back of hands
4. Rinse hands and forearms
5. Dry hands
Wash hands immediately before engaging in food,
✔✔Keep it cold, Keep it hot - ✔✔
✔✔Danger zone and potentially hazardous foods - ✔✔Temperature danger zone is 41-
135, Walmart is 41-140
Maximum time PHF shall be in temperature danger zone is four hours
✔✔PHF and non-PHF - ✔✔PHF
Raw meat
Fish and shellfish
Poultry
Cooked fruits and vegetables
non-PHF
Raw, uncut fruits
Raw vegetables
Peanut butter and jelly sandwiches
Dry foods
✔✔Additional food guidelines - ✔✔Foods 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
✔✔Thawing - ✔✔Under refrigeration
Completely submerged under running water
-Maintains food at 41 or less
- water temperature 70 degrees or less
Thawed in a microwave oven, and immediately transferred to conventional cooking
equipment with no interruption
✔✔Receiving, storing, displaying - ✔✔
✔✔Receiving - ✔✔Check that the food has been shipped safely
- Temperature gauge on delivery truck
- Cleanliness of truck
- Signs of pests
, - Inspect food and packaging
- Take foods temperature
- Reject any food that arrives unsafe
Receiving temperature must be 41 or less
Raw eggs must be received in refrigerated equipment of 45 or less
✔✔Storing - ✔✔First store refrigerated foods
Second store frozen foods
Store dry foods after all PHF have been safely stored
✔✔Storing best practices - ✔✔Temperatures must be maintained at 41 or less
Do not store raw foods over ready to eat foods
Freezers must be kept at 32 or less
Dry foods must be clean dry and elevated at least 6 inches of the floor
Do not store foods where they are exposed to splash, dust, or other contamination
Do not store chemicals over or near food or single service items
✔✔Displaying/Labeling product - ✔✔Food shall be offered in ways that does not
mislead or misinform the consumer
Keep refrigerators clean and stocked below case load
Hot holding areas above 135
Cold holding areas below 41
✔✔Food Storage - ✔✔Packaged food may not be in direct contact with ice or water,
unpackaged food may not be stored in direct contact with undrained ice. A container
used previously to hold toxic materials may not be used for food.
✔✔Cleaning Contact Surfaces - ✔✔Multiuse food contact surfaces shall be
Smooth
Free of breaks
Free of sharp internal angles
Accessible for cleaning and inspection
Food contact surfaces of cooking equipment and pans shall be kept free of encrusted
grease deposits and other soil accumulations
Utensils shall be cleaned throughout the day every four hours
Exceptions- in storage containers of PHF maintained at proper temps, temperature
devices that are maintained in contact with food
✔✔Warewashing - ✔✔Sinks and drain-boards of warewashing sinks shall be self-
draining
A sink with at least three compartments shall be provided for manually washing, rinsing,
and sanitizing
Sink compartments shall be designed to accommodate the largest equipment and
utensils
A temperature device must be provided to check washing and sanitizing temps
A warewashing sink may not be used for hand washing
