2026 Walmart Food/Safety
Test Questions And 100% Verified
Answers Latest 2026 Update | Graded
A+ | 100% Success
What is the first step of cleaning and sanitizing stationary equipment? -
CORRECT ANSWER -unplug the unit
What causes preschool aged kids to be at risk for food-borne illness? -
CORRECT ANSWER -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? - CORRECT ANSWER -soft boiled eggs
What temperatures do infrared thermometers measure? - CORRECT
ANSWER -surface
, What temperature must a high-temp dishwashers final sanitizing rinse
be? - CORRECT ANSWER -at least 180 F (82 C)
A food handler comes to work with diarrhea. What should the manager
tell the food handler to do? - CORRECT ANSWER -go home
What is cross contamination? - CORRECT ANSWER -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?
- CORRECT ANSWER -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? - CORRECT ANSWER -
potential allergens
Test Questions And 100% Verified
Answers Latest 2026 Update | Graded
A+ | 100% Success
What is the first step of cleaning and sanitizing stationary equipment? -
CORRECT ANSWER -unplug the unit
What causes preschool aged kids to be at risk for food-borne illness? -
CORRECT ANSWER -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? - CORRECT ANSWER -soft boiled eggs
What temperatures do infrared thermometers measure? - CORRECT
ANSWER -surface
, What temperature must a high-temp dishwashers final sanitizing rinse
be? - CORRECT ANSWER -at least 180 F (82 C)
A food handler comes to work with diarrhea. What should the manager
tell the food handler to do? - CORRECT ANSWER -go home
What is cross contamination? - CORRECT ANSWER -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?
- CORRECT ANSWER -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? - CORRECT ANSWER -
potential allergens
