WALMART FOOD SAFETYFINAL EXAM ACTUAL
QUESTIONS AND ANSWERS GUARANTEE A+
✔✔Warewashing sink - ✔✔May NOT be used for handwashing
✔✔Washing and rinsing equipment must be cleaned - ✔✔Before use, throughout the
day, at least every 24 hours
✔✔The temperature of the wash solution and wear washing equipment should be
maintained at - ✔✔Not less than 110°F
✔✔Pre-scrape - ✔✔Food debris on equipment and utensils should be scraped over a
waste disposal unit
✔✔Wash - ✔✔Equipment, food contact services and utensils should be effectively
washed to remove or completely loosen soils
✔✔Rinse - ✔✔Washed utensils and equipment should be rinsed so that abrasives are
removed and cleaning chemicals are removed
✔✔Sanitize - ✔✔Utensils and food contact surfaces of equipment shall be sanitized
before use after cleaning
✔✔Air dry - ✔✔After cleaning and sanitizing, equipment and utensils should be air-
dried. Equipment and utensils may NOT be cloth-dried.
✔✔Equipment, utensils, linens, and single service and single use articles should be
stored: - ✔✔And a clean dry location where they are not exposed to splash, dust or
other contamination at least 6 inches above the floor
✔✔Clean equipment and utensils should be stored - ✔✔In a self draining position that
allows air drain, covered or inverted
✔✔Clean-in-place (CIP) - ✔✔Alternative to washing and sink, compartments, or a
washing machine if equipment or utensils are too large
✔✔Walmart five step process - ✔✔Pre-scrape wash, rinse, sanitize, air dry
✔✔Sanitizer solution for use on contact surfaces - ✔✔Prepare a lukewarm sanitizer
mixture in a spray bottle labeled sanitizer verify. The concentration of the sanitizer is
between 150 and 400 ppm. (Parts per million)
✔✔Time and temperatures - ✔✔Each of the foods must reach their required minimal
internal temperature for at least 15 seconds to be considered safe to eat.
, ✔✔Beef & Veal - ✔✔Ground 155; Steak & Roasts 145
✔✔Chicken & Turkey - ✔✔Ground, pieces & whole bird 165
✔✔Eggs - ✔✔145
✔✔Fish & Shellfish - ✔✔145
✔✔Lamb - ✔✔Ground 155; Steak & Roast 145
✔✔Pork - ✔✔Chops, Raw Ham, Ribs & Roast 145
✔✔Rollover- reheat, fruits & veggies, cooked for hot holding - ✔✔135
✔✔Cooling - ✔✔Within two hours from 135°F to 70°F
Within four hours from 70°F to 41°F or less
Within a total of six hours from 135°F to 41°F
✔✔Ways to accomplish cooling - ✔✔Placing the food in shallow pans
Separating the food into smaller or thinner portions
Using rapid cooling equipment Stirring the food in a container placed in a ice water bath
Using containers that facilitate heat transfer
Adding ice as an ingredient
✔✔Microwaved cooking - ✔✔For raw animal heated to a temperature of at least 165°F.
Allowed to stand covered for two minutes after cooking.
✔✔Potentially hazardous food that is cooked, cooled and reheated for hot holding shall
be reheated so that all parts of the food reach a temperature of at least - ✔✔165°F for
15 seconds
✔✔Ready to eat food shall be heated to a temperature of at least - ✔✔135°F for hot
holding
✔✔Reheating for hot holding shall be done rapidly and the time the food is between
41°F and 135°F may not - ✔✔Exceed two hours
✔✔Ventilation hood systems - ✔✔Designed to be readily removable for cleaning and
replacement, if not designed to be cleaned in place components such as hoods fans,
guards and ducting Shelby designed to prevent grease or condensation from draining or
dripping onto food
QUESTIONS AND ANSWERS GUARANTEE A+
✔✔Warewashing sink - ✔✔May NOT be used for handwashing
✔✔Washing and rinsing equipment must be cleaned - ✔✔Before use, throughout the
day, at least every 24 hours
✔✔The temperature of the wash solution and wear washing equipment should be
maintained at - ✔✔Not less than 110°F
✔✔Pre-scrape - ✔✔Food debris on equipment and utensils should be scraped over a
waste disposal unit
✔✔Wash - ✔✔Equipment, food contact services and utensils should be effectively
washed to remove or completely loosen soils
✔✔Rinse - ✔✔Washed utensils and equipment should be rinsed so that abrasives are
removed and cleaning chemicals are removed
✔✔Sanitize - ✔✔Utensils and food contact surfaces of equipment shall be sanitized
before use after cleaning
✔✔Air dry - ✔✔After cleaning and sanitizing, equipment and utensils should be air-
dried. Equipment and utensils may NOT be cloth-dried.
✔✔Equipment, utensils, linens, and single service and single use articles should be
stored: - ✔✔And a clean dry location where they are not exposed to splash, dust or
other contamination at least 6 inches above the floor
✔✔Clean equipment and utensils should be stored - ✔✔In a self draining position that
allows air drain, covered or inverted
✔✔Clean-in-place (CIP) - ✔✔Alternative to washing and sink, compartments, or a
washing machine if equipment or utensils are too large
✔✔Walmart five step process - ✔✔Pre-scrape wash, rinse, sanitize, air dry
✔✔Sanitizer solution for use on contact surfaces - ✔✔Prepare a lukewarm sanitizer
mixture in a spray bottle labeled sanitizer verify. The concentration of the sanitizer is
between 150 and 400 ppm. (Parts per million)
✔✔Time and temperatures - ✔✔Each of the foods must reach their required minimal
internal temperature for at least 15 seconds to be considered safe to eat.
, ✔✔Beef & Veal - ✔✔Ground 155; Steak & Roasts 145
✔✔Chicken & Turkey - ✔✔Ground, pieces & whole bird 165
✔✔Eggs - ✔✔145
✔✔Fish & Shellfish - ✔✔145
✔✔Lamb - ✔✔Ground 155; Steak & Roast 145
✔✔Pork - ✔✔Chops, Raw Ham, Ribs & Roast 145
✔✔Rollover- reheat, fruits & veggies, cooked for hot holding - ✔✔135
✔✔Cooling - ✔✔Within two hours from 135°F to 70°F
Within four hours from 70°F to 41°F or less
Within a total of six hours from 135°F to 41°F
✔✔Ways to accomplish cooling - ✔✔Placing the food in shallow pans
Separating the food into smaller or thinner portions
Using rapid cooling equipment Stirring the food in a container placed in a ice water bath
Using containers that facilitate heat transfer
Adding ice as an ingredient
✔✔Microwaved cooking - ✔✔For raw animal heated to a temperature of at least 165°F.
Allowed to stand covered for two minutes after cooking.
✔✔Potentially hazardous food that is cooked, cooled and reheated for hot holding shall
be reheated so that all parts of the food reach a temperature of at least - ✔✔165°F for
15 seconds
✔✔Ready to eat food shall be heated to a temperature of at least - ✔✔135°F for hot
holding
✔✔Reheating for hot holding shall be done rapidly and the time the food is between
41°F and 135°F may not - ✔✔Exceed two hours
✔✔Ventilation hood systems - ✔✔Designed to be readily removable for cleaning and
replacement, if not designed to be cleaned in place components such as hoods fans,
guards and ducting Shelby designed to prevent grease or condensation from draining or
dripping onto food
