WALMART FOOD SAFETY UPDATED TESTED QUESTIONS
AND ANSWERS GUARANTEE A+
✔✔What practice can help prevent allergic reactions? - ✔✔Identifying ingredients for
customers
✔✔What information must be included on the label of food packaged on-site for retail
sale? - ✔✔list of ingredients
✔✔When can glass thermometers be used? - ✔✔When enclosed in a shatterproof
casing
✔✔Which item should be rejected? - ✔✔Bags of organic cookies in torn packaging
✔✔What should be done with a package of flour that is received with signs of
dampness on the bag? - ✔✔reject the flour and return it to the supplier
✔✔What information must be posted on a dishwasher? - ✔✔correct settings
✔✔A tuna salad is removed from the cooler at 9 AM and put out for buffet at 11 AM. By
what time must the tuna salad be served or thrown out? - ✔✔3:00 PM
✔✔What scenario can lead to pest infestation? - ✔✔Storing recyclables in paper bags
✔✔What rule for serving bread should food handlers practice? - ✔✔do not re-serve
uneaten bread
✔✔Which process requires a variance from the regulatory authority? - ✔✔sprouting
seeds or beans
✔✔Parasites are commonly associated with what food? - ✔✔wild game
✔✔What is the first step of cleaning and sanitizing stationary equipment? - ✔✔unplug
the unit
✔✔What causes preschool aged kids to be at risk for food-borne illness? - ✔✔their
immune systems are not strong
✔✔Nursing home cafeteria staff are creating new menu items for a breakfast for
residents and their family members. What item is not safe to serve? - ✔✔soft boiled
eggs
✔✔What temperatures do infrared thermometers measure? - ✔✔surface
, ✔✔What temperature must a high-temp dishwashers final sanitizing rinse be? - ✔✔at
least 180 F (82 C)
✔✔A food handler comes to work with diarrhea. What should the manager tell the food
handler to do? - ✔✔go home
✔✔What is cross contamination? - ✔✔Physical link between safe water and dirty water
✔✔A food handler is prepping a seafood dish on april 4, using shrimp and scallops. The
shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10.
What is the use-by date for the seafood dish? - ✔✔April 8th
✔✔What information must be included on the label of a container of ready-to-eat TCS
food prepped on site for retail sale? - ✔✔potential allergens
✔✔What rule for serving condiments should be practiced? - ✔✔serve condiments in
original containers
✔✔What temperature must cooked vegetables reach to be safely hot-held for service -
✔✔135 F (57 C)
✔✔Where should a food handler wash his or her hands after prepping food? -
✔✔designated sink for hand-washing
✔✔A food handler has cooled a container of chili to 70F (21 C) in 1 hour. How much
time is left to cool the chili to 41 F (5 C)? - ✔✔5 hours
✔✔What condition promotes the growth of bacteria? - ✔✔Food held between 70 ̊F and
125 ̊F (21 ̊C and 52 C
̊ )
✔✔How many hours can cold food be held without refrigeration before it must be sold,
served, or thrown out? - ✔✔6 hours
✔✔What should a server do when taking a food order from customers who have
concerns about food allergies? - ✔✔describe each menu item to customers who ask,
including any "secret" ingredients
✔✔The temperature of clam chowder is checked during holding. According to the
operation's policy, the chowder must be thrown away. What HACCP principle is being
practiced by throwing out the soup? - ✔✔corrective action
AND ANSWERS GUARANTEE A+
✔✔What practice can help prevent allergic reactions? - ✔✔Identifying ingredients for
customers
✔✔What information must be included on the label of food packaged on-site for retail
sale? - ✔✔list of ingredients
✔✔When can glass thermometers be used? - ✔✔When enclosed in a shatterproof
casing
✔✔Which item should be rejected? - ✔✔Bags of organic cookies in torn packaging
✔✔What should be done with a package of flour that is received with signs of
dampness on the bag? - ✔✔reject the flour and return it to the supplier
✔✔What information must be posted on a dishwasher? - ✔✔correct settings
✔✔A tuna salad is removed from the cooler at 9 AM and put out for buffet at 11 AM. By
what time must the tuna salad be served or thrown out? - ✔✔3:00 PM
✔✔What scenario can lead to pest infestation? - ✔✔Storing recyclables in paper bags
✔✔What rule for serving bread should food handlers practice? - ✔✔do not re-serve
uneaten bread
✔✔Which process requires a variance from the regulatory authority? - ✔✔sprouting
seeds or beans
✔✔Parasites are commonly associated with what food? - ✔✔wild game
✔✔What is the first step of cleaning and sanitizing stationary equipment? - ✔✔unplug
the unit
✔✔What causes preschool aged kids to be at risk for food-borne illness? - ✔✔their
immune systems are not strong
✔✔Nursing home cafeteria staff are creating new menu items for a breakfast for
residents and their family members. What item is not safe to serve? - ✔✔soft boiled
eggs
✔✔What temperatures do infrared thermometers measure? - ✔✔surface
, ✔✔What temperature must a high-temp dishwashers final sanitizing rinse be? - ✔✔at
least 180 F (82 C)
✔✔A food handler comes to work with diarrhea. What should the manager tell the food
handler to do? - ✔✔go home
✔✔What is cross contamination? - ✔✔Physical link between safe water and dirty water
✔✔A food handler is prepping a seafood dish on april 4, using shrimp and scallops. The
shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10.
What is the use-by date for the seafood dish? - ✔✔April 8th
✔✔What information must be included on the label of a container of ready-to-eat TCS
food prepped on site for retail sale? - ✔✔potential allergens
✔✔What rule for serving condiments should be practiced? - ✔✔serve condiments in
original containers
✔✔What temperature must cooked vegetables reach to be safely hot-held for service -
✔✔135 F (57 C)
✔✔Where should a food handler wash his or her hands after prepping food? -
✔✔designated sink for hand-washing
✔✔A food handler has cooled a container of chili to 70F (21 C) in 1 hour. How much
time is left to cool the chili to 41 F (5 C)? - ✔✔5 hours
✔✔What condition promotes the growth of bacteria? - ✔✔Food held between 70 ̊F and
125 ̊F (21 ̊C and 52 C
̊ )
✔✔How many hours can cold food be held without refrigeration before it must be sold,
served, or thrown out? - ✔✔6 hours
✔✔What should a server do when taking a food order from customers who have
concerns about food allergies? - ✔✔describe each menu item to customers who ask,
including any "secret" ingredients
✔✔The temperature of clam chowder is checked during holding. According to the
operation's policy, the chowder must be thrown away. What HACCP principle is being
practiced by throwing out the soup? - ✔✔corrective action
