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WALMART FOOD/SAFETY TEST EXAM, /GET IT 100%
ACCURATE!! 2026!! MOST TESTED QUESTIONS AND
VERIFIED SOLUTIONS
What symptom requires a food handler to be excluded from the
operation? ......ANSWER......Jaundice
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
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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
A food handler has just finished storing dry food delivery. What step
was done correctly? ......ANSWER......stored food away from wall
What is the minimum internal cooking temperature for a veal chop?
......ANSWER......145 F (63 C)
Which responsibility is included in the Food and Drug administrations
role? ......ANSWER......regulating food transported across state lines
WALMART FOOD/SAFETY TEST EXAM, /GET IT 100%
ACCURATE!! 2026!! MOST TESTED QUESTIONS AND
VERIFIED SOLUTIONS
What symptom requires a food handler to be excluded from the
operation? ......ANSWER......Jaundice
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
, 2|Page
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
A food handler has just finished storing dry food delivery. What step
was done correctly? ......ANSWER......stored food away from wall
What is the minimum internal cooking temperature for a veal chop?
......ANSWER......145 F (63 C)
Which responsibility is included in the Food and Drug administrations
role? ......ANSWER......regulating food transported across state lines
