1 | Page
Walmart Food/Safety Test Questions And
Correct Answers/ Latest Update / Already
Graded
What symptom requires a food handler to be excluded from the
operation?
Ans: Jaundice
What should staff do when receiving a delivery of food and
supplies?
Ans: visually inspect all food items
Single use gloves are not required when...
Ans: washing produce
,2 | Page
what myst food handlers do when handling ready-to-eat food?
Ans: wear single use gloves
What symptom can indicate a customer is having an allergic
reaction?
Ans: wheezing or shortness of breath
What should be done with preset, unwrapped utensils that appear
to be unused after guests have left the table?
Ans: clean and sanitize the utensils
In a self-service area, bulk unpackaged food does not need a label
if the products...
Ans: does not make a claim about health or nutrient content
, 3 | Page
what is the minimum internal temperature hot food must be held at
to prevent pathogens from growing?
Ans: 135 F (57 C)
What should food handlers do after leaving and returning the prep
area?
Ans: wash hands
What type of eggs must be used when preparing raw or
undercooked dishes for high-risk populations?
Ans: pasteurized
what must an operation do before packaging fresh juice on-site for
later sale?
Ans: obtain a variance
Walmart Food/Safety Test Questions And
Correct Answers/ Latest Update / Already
Graded
What symptom requires a food handler to be excluded from the
operation?
Ans: Jaundice
What should staff do when receiving a delivery of food and
supplies?
Ans: visually inspect all food items
Single use gloves are not required when...
Ans: washing produce
,2 | Page
what myst food handlers do when handling ready-to-eat food?
Ans: wear single use gloves
What symptom can indicate a customer is having an allergic
reaction?
Ans: wheezing or shortness of breath
What should be done with preset, unwrapped utensils that appear
to be unused after guests have left the table?
Ans: clean and sanitize the utensils
In a self-service area, bulk unpackaged food does not need a label
if the products...
Ans: does not make a claim about health or nutrient content
, 3 | Page
what is the minimum internal temperature hot food must be held at
to prevent pathogens from growing?
Ans: 135 F (57 C)
What should food handlers do after leaving and returning the prep
area?
Ans: wash hands
What type of eggs must be used when preparing raw or
undercooked dishes for high-risk populations?
Ans: pasteurized
what must an operation do before packaging fresh juice on-site for
later sale?
Ans: obtain a variance
