WALMART FOOD SAFETY 2026 EXAM QUESTIONS AND
ANSWERS GUARANTEE A+
✔✔Chemical Hazards - ✔✔May occur naturally or may be added during the processing
of food
✔✔Physical Hazards - ✔✔Illness and injury can result from foreign objects in food
✔✔FAT TOM - ✔✔Food- Foods with high protein, meats, poultry, seafood, dairy
Acidity- Neutral to slightly acidic conditions, 4.6-7.0 Temperature- Danger zone 41-135
Time- Needs four hours
Oxygen
Moisture
✔✔Allergerns - ✔✔Milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts,
soybeans
✔✔Symptoms of allergic reactions - ✔✔Skin may be red, wheezing/coughing, swelling
of face, eyelids, lips, tongue or throat, headache, stuffy or runny nose, itchy, swollen,
watery, stomach pain, nausea, vomiting, diarrhea
✔✔Allergic reactions occur because of - ✔✔Product labeling was misinformed or cross
contact of a food with an allergenic substance
✔✔Be clean, Be Healthy - ✔✔
✔✔Location and Number - ✔✔Locate at least one hand-washing sink, must be
accessible, at all times
✔✔Hand-washing Sink Don'ts - ✔✔Do not block
Do not use hand washing sink for anything else
Do not store items in a hand washing sink
✔✔Additional hand washing specifications - ✔✔A steam mixing valve may not be used
at a hand washing sink
Faucets must provide an uninterrupted stream of 15 seconds
✔✔Automatic hand washing facilities - ✔✔
✔✔Hand washing alternatives - ✔✔Hand antiseptics (Hand sanitizers)
Used as a topical application
Antiseptic solution used as a hand dip
Antiseptic soap
, ✔✔Hand washing maintenance - ✔✔Kept clean
Maintained at a strength equivalent to at least 100 mg/L
Applied only to hands that are cleaned using the five-step hand washing process
✔✔Single-use Gloves - ✔✔Shall be used for only one task such as working with ready
to eat food or with raw animal food
✔✔Service Animals - ✔✔Food associates may not care for or handle animals that may
not be present such as patrols dogs, service animals, or pets. But they can care for fish
in aquariums BUT they much was hither hands before starting any food production
✔✔Hand drying, Waste, Availability, Signage, etc - ✔✔Either disposable towels or a
heated hand drying
Disposable towels= Waste receptacle
Supply of hand cleaning liquid, powder, or bar
Sign that notifies food associates to wash their hands
✔✔Foodborne Illness - ✔✔The big five illnesses
Norovirus
Salmonella
E. Coli
Shigella
Hepatitis A- common symptom is Jaundice (Yellow)
✔✔Foodborne Illness symptoms - ✔✔Vomiting, diarrhea, jaundice, sore throat with
fever, and infected cuts and burns with pus
✔✔Associate Illness - ✔✔They 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.
✔✔Additional personal hygiene considerations - ✔✔Fingernails 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.
✔✔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
ANSWERS GUARANTEE A+
✔✔Chemical Hazards - ✔✔May occur naturally or may be added during the processing
of food
✔✔Physical Hazards - ✔✔Illness and injury can result from foreign objects in food
✔✔FAT TOM - ✔✔Food- Foods with high protein, meats, poultry, seafood, dairy
Acidity- Neutral to slightly acidic conditions, 4.6-7.0 Temperature- Danger zone 41-135
Time- Needs four hours
Oxygen
Moisture
✔✔Allergerns - ✔✔Milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts,
soybeans
✔✔Symptoms of allergic reactions - ✔✔Skin may be red, wheezing/coughing, swelling
of face, eyelids, lips, tongue or throat, headache, stuffy or runny nose, itchy, swollen,
watery, stomach pain, nausea, vomiting, diarrhea
✔✔Allergic reactions occur because of - ✔✔Product labeling was misinformed or cross
contact of a food with an allergenic substance
✔✔Be clean, Be Healthy - ✔✔
✔✔Location and Number - ✔✔Locate at least one hand-washing sink, must be
accessible, at all times
✔✔Hand-washing Sink Don'ts - ✔✔Do not block
Do not use hand washing sink for anything else
Do not store items in a hand washing sink
✔✔Additional hand washing specifications - ✔✔A steam mixing valve may not be used
at a hand washing sink
Faucets must provide an uninterrupted stream of 15 seconds
✔✔Automatic hand washing facilities - ✔✔
✔✔Hand washing alternatives - ✔✔Hand antiseptics (Hand sanitizers)
Used as a topical application
Antiseptic solution used as a hand dip
Antiseptic soap
, ✔✔Hand washing maintenance - ✔✔Kept clean
Maintained at a strength equivalent to at least 100 mg/L
Applied only to hands that are cleaned using the five-step hand washing process
✔✔Single-use Gloves - ✔✔Shall be used for only one task such as working with ready
to eat food or with raw animal food
✔✔Service Animals - ✔✔Food associates may not care for or handle animals that may
not be present such as patrols dogs, service animals, or pets. But they can care for fish
in aquariums BUT they much was hither hands before starting any food production
✔✔Hand drying, Waste, Availability, Signage, etc - ✔✔Either disposable towels or a
heated hand drying
Disposable towels= Waste receptacle
Supply of hand cleaning liquid, powder, or bar
Sign that notifies food associates to wash their hands
✔✔Foodborne Illness - ✔✔The big five illnesses
Norovirus
Salmonella
E. Coli
Shigella
Hepatitis A- common symptom is Jaundice (Yellow)
✔✔Foodborne Illness symptoms - ✔✔Vomiting, diarrhea, jaundice, sore throat with
fever, and infected cuts and burns with pus
✔✔Associate Illness - ✔✔They 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.
✔✔Additional personal hygiene considerations - ✔✔Fingernails 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.
✔✔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
