Walmart Food Safety 2025 Fully Updated Study
Guide with Correct Answers! Must Pass!!
How long should you wash your hands? - 20 seconds
What is a sign that food should be rejected at the loading dock when receiving? - Unlabelled items
What is the best way to prevent pest infestation? - Keep premises clean.
All foods can be measured on the pH scale to determine if they have the right amount of acidity to
support bacteria growth. 7.0 on the scale is neutral. Where on the scale is the bacteria most likely to
grow? - below 7.0
Some foods are preserved with heat and then cooled again before ever reaching a food service
establishment. This process, called _______, is used on foods like dairy products, eggs, and wine. -
pasteurizing
Which of the following statements is not true about thermometers and temperature taking? - Only
managers should take food temperatures.
Each employee has a responsibility to be sure the food prepared, cooked or served is safe. An
employee should notify the manager immediately if a swollen can is found, because the deadly toxin
that causes _______ could be inside. - botulism
When an employee does the work necessary to remove physical dirt or food residue from a surface,
that is referred to as _______. - cleaning
People handle food that others eat. That means it is possible for people to contaminate food. People
can contaminate food _______. - accidentally, deliberately, or with unwashed hands
Contamination of food items by other living organisms is known as: - Biological contamination
When a food safety inspector enters your establishment, you should: - Accompany him/her around
the kitchen and be as open as possible
, If an employee is receiving a food delivery and inspecting the items, which of the following is not a
reason to refuse food items? - the driver does not speak English
When receiving a food delivery _______ should be put away and stored first. - cold foods
To be certain that contamination from raw meats to other food or surfaces does not happen in a
kitchen a good practice would be to _______. - wash knives and cutting boards for raw meats
immediately after use
A cook who is doing a quality check on the serving lines by tasting sauces and sides must _______. -
use clean spoon for each item
Doors in a restaurant should be sealed tightly into the door frames. If you can see daylight in the
cracks, this should be repaired because food safety could be at risk if _______. - pests can enter the
building
Proper cooling of foods is very important to prevent an outbreak of foodborne illness. The Food Code
and science say that cooling foods must reach _______ in _______ as a first stage in cooling. - 70°F; 2
hours or less
You should wash your hands _______. - before putting on disposable gloves
A food handler's duties regarding food safety include all of the following practices EXCEPT: -
Periodically test food for illness causing microorganisms
Viruses like Hepatitis A and Norovirus come from human intestines. One of the easiest and most
effective ways to prevent spreading them is _______. - good, proper hand washing
Employees should wash their hands often, should handle food only when necessary, should taste
food only with clean utensils, should never _______ in preparation areas. - Spit or smoke
Which one of the following food contaminations is best prevented by cooking to safe temperatures?
- E. coli
Each year in the United States, approximately how many people get sick from foodborne illnesses? -
Millions of people
Guide with Correct Answers! Must Pass!!
How long should you wash your hands? - 20 seconds
What is a sign that food should be rejected at the loading dock when receiving? - Unlabelled items
What is the best way to prevent pest infestation? - Keep premises clean.
All foods can be measured on the pH scale to determine if they have the right amount of acidity to
support bacteria growth. 7.0 on the scale is neutral. Where on the scale is the bacteria most likely to
grow? - below 7.0
Some foods are preserved with heat and then cooled again before ever reaching a food service
establishment. This process, called _______, is used on foods like dairy products, eggs, and wine. -
pasteurizing
Which of the following statements is not true about thermometers and temperature taking? - Only
managers should take food temperatures.
Each employee has a responsibility to be sure the food prepared, cooked or served is safe. An
employee should notify the manager immediately if a swollen can is found, because the deadly toxin
that causes _______ could be inside. - botulism
When an employee does the work necessary to remove physical dirt or food residue from a surface,
that is referred to as _______. - cleaning
People handle food that others eat. That means it is possible for people to contaminate food. People
can contaminate food _______. - accidentally, deliberately, or with unwashed hands
Contamination of food items by other living organisms is known as: - Biological contamination
When a food safety inspector enters your establishment, you should: - Accompany him/her around
the kitchen and be as open as possible
, If an employee is receiving a food delivery and inspecting the items, which of the following is not a
reason to refuse food items? - the driver does not speak English
When receiving a food delivery _______ should be put away and stored first. - cold foods
To be certain that contamination from raw meats to other food or surfaces does not happen in a
kitchen a good practice would be to _______. - wash knives and cutting boards for raw meats
immediately after use
A cook who is doing a quality check on the serving lines by tasting sauces and sides must _______. -
use clean spoon for each item
Doors in a restaurant should be sealed tightly into the door frames. If you can see daylight in the
cracks, this should be repaired because food safety could be at risk if _______. - pests can enter the
building
Proper cooling of foods is very important to prevent an outbreak of foodborne illness. The Food Code
and science say that cooling foods must reach _______ in _______ as a first stage in cooling. - 70°F; 2
hours or less
You should wash your hands _______. - before putting on disposable gloves
A food handler's duties regarding food safety include all of the following practices EXCEPT: -
Periodically test food for illness causing microorganisms
Viruses like Hepatitis A and Norovirus come from human intestines. One of the easiest and most
effective ways to prevent spreading them is _______. - good, proper hand washing
Employees should wash their hands often, should handle food only when necessary, should taste
food only with clean utensils, should never _______ in preparation areas. - Spit or smoke
Which one of the following food contaminations is best prevented by cooking to safe temperatures?
- E. coli
Each year in the United States, approximately how many people get sick from foodborne illnesses? -
Millions of people
