WALMART FOOD SAFETY TEST PAPER
FULL QUESTIONS AND COMPLETE
ANSWERS
⩥ What should staff do when receiving a delivery of food and
supplies?
Answer: visually inspect all food items
⩥ Single use gloves are not required when...
Answer: washing produce
⩥ what myst food handlers do when handling ready-to-eat food?
Answer: wear single use gloves
⩥ What symptom can indicate a customer is having an allergic
reaction?
Answer: wheezing or shortness of breath
⩥ What should be done with preset, unwrapped utensils that
appear to be unused after guests have left the table?
Answer: clean and sanitize the utensils
, ⩥ In a self-service area, bulk unpackaged food does not need a
label if the products...
Answer: does not make a claim about health or nutrient content
⩥ what is the minimum internal temperature hot food must be
held at to prevent pathogens from growing?
Answer: 135 F (57 C)
⩥ What should food handlers do after leaving and returning the
prep area?
Answer: wash hands
⩥ What type of eggs must be used when preparing raw or
undercooked dishes for high-risk populations?
Answer: pasteurized
⩥ what must an operation do before packaging fresh juice on-
site for later sale?
Answer: obtain a variance
FULL QUESTIONS AND COMPLETE
ANSWERS
⩥ What should staff do when receiving a delivery of food and
supplies?
Answer: visually inspect all food items
⩥ Single use gloves are not required when...
Answer: washing produce
⩥ what myst food handlers do when handling ready-to-eat food?
Answer: wear single use gloves
⩥ What symptom can indicate a customer is having an allergic
reaction?
Answer: wheezing or shortness of breath
⩥ What should be done with preset, unwrapped utensils that
appear to be unused after guests have left the table?
Answer: clean and sanitize the utensils
, ⩥ In a self-service area, bulk unpackaged food does not need a
label if the products...
Answer: does not make a claim about health or nutrient content
⩥ what is the minimum internal temperature hot food must be
held at to prevent pathogens from growing?
Answer: 135 F (57 C)
⩥ What should food handlers do after leaving and returning the
prep area?
Answer: wash hands
⩥ What type of eggs must be used when preparing raw or
undercooked dishes for high-risk populations?
Answer: pasteurized
⩥ what must an operation do before packaging fresh juice on-
site for later sale?
Answer: obtain a variance
