Walmart Food TEST EXAM WITH REAL
QUESTIONS AND ANSWERS | ALREADY
GRADED A+ | GUARANTEED PASS | BEST!!!
The temperature of duck breast is checked during cooking. According to the operation's
policy, the duck breast must be cooked for 16 minutes to allow the internal temperature
to reach 165 F (74 C). What HACCP principle is addressed by cooking the duck breast
to 165 F (74 C)? - ANSWER-critical limit
What is the first step in developing a HACCP plan? - ANSWER-Conduct a hazard
analysis
Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than
how many hours? - ANSWER-24 hours
What practice can help prevent allergic reactions? - ANSWER-Identifying ingredients for
customers
What information must be included on the label of food packaged on-site for retail sale?
- ANSWER-list of ingredients
When can glass thermometers be used? - ANSWER-When enclosed in a shatterproof
casing
Which item should be rejected? - ANSWER-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? - ANSWER-reject the flour and return it to the supplier
What information must be posted on a dishwasher? - ANSWER-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? - ANSWER-3:00 PM
What scenario can lead to pest infestation? - ANSWER-Storing recyclables in paper
bags
, What rule for serving bread should food handlers’ practice? - ANSWER-do not re-serve
uneaten bread
Which process requires a variance from the regulatory authority? - ANSWER-sprouting
seeds or beans
What should a server do when taking a food order from customers who have concerns
about food allergies? - ANSWER-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? - ANSWER-corrective action
What temperature should the water be for manual dishwashing - ANSWER-must be at
least 110 F (43 C)
A local nursing home has a yearly barbecue for its residents. Which food item should
not be served? - ANSWER-rare hamburgers
When can a food handler diagnosed with jaundice return to work? - ANSWER-when
approved by the regulatory authority
When can raw, unpackaged meat be offered for self-service? - ANSWER-At Mongolian
barbeques
Lasagna was removed from hot holding for service at 11:00 am. By what time must it be
served or thrown out? - ANSWER-3:00 PM
What must staff members do when transferring chemicals to a new container? -
ANSWER-Label the container
Why are people who take certain medications at risk for food-borne illness? - ANSWER-
their immune systems are compromised
What is the minimum internal cooking temperature for chicken breast? - ANSWER-165
F (74 C) for 15 seconds
Parasites are commonly associated with what food? - ANSWER-wild game
What is the first step of cleaning and sanitizing stationary equipment? - ANSWER-
unplug the unit
What causes preschool aged kids to be at risk for food-borne illness? - ANSWER-their
immune systems are not strong
QUESTIONS AND ANSWERS | ALREADY
GRADED A+ | GUARANTEED PASS | BEST!!!
The temperature of duck breast is checked during cooking. According to the operation's
policy, the duck breast must be cooked for 16 minutes to allow the internal temperature
to reach 165 F (74 C). What HACCP principle is addressed by cooking the duck breast
to 165 F (74 C)? - ANSWER-critical limit
What is the first step in developing a HACCP plan? - ANSWER-Conduct a hazard
analysis
Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than
how many hours? - ANSWER-24 hours
What practice can help prevent allergic reactions? - ANSWER-Identifying ingredients for
customers
What information must be included on the label of food packaged on-site for retail sale?
- ANSWER-list of ingredients
When can glass thermometers be used? - ANSWER-When enclosed in a shatterproof
casing
Which item should be rejected? - ANSWER-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? - ANSWER-reject the flour and return it to the supplier
What information must be posted on a dishwasher? - ANSWER-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? - ANSWER-3:00 PM
What scenario can lead to pest infestation? - ANSWER-Storing recyclables in paper
bags
, What rule for serving bread should food handlers’ practice? - ANSWER-do not re-serve
uneaten bread
Which process requires a variance from the regulatory authority? - ANSWER-sprouting
seeds or beans
What should a server do when taking a food order from customers who have concerns
about food allergies? - ANSWER-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? - ANSWER-corrective action
What temperature should the water be for manual dishwashing - ANSWER-must be at
least 110 F (43 C)
A local nursing home has a yearly barbecue for its residents. Which food item should
not be served? - ANSWER-rare hamburgers
When can a food handler diagnosed with jaundice return to work? - ANSWER-when
approved by the regulatory authority
When can raw, unpackaged meat be offered for self-service? - ANSWER-At Mongolian
barbeques
Lasagna was removed from hot holding for service at 11:00 am. By what time must it be
served or thrown out? - ANSWER-3:00 PM
What must staff members do when transferring chemicals to a new container? -
ANSWER-Label the container
Why are people who take certain medications at risk for food-borne illness? - ANSWER-
their immune systems are compromised
What is the minimum internal cooking temperature for chicken breast? - ANSWER-165
F (74 C) for 15 seconds
Parasites are commonly associated with what food? - ANSWER-wild game
What is the first step of cleaning and sanitizing stationary equipment? - ANSWER-
unplug the unit
What causes preschool aged kids to be at risk for food-borne illness? - ANSWER-their
immune systems are not strong
