WALMART FOOD SAFETY EXAM
Questions and Answers ALREADY
GRADED A+ Latest Updates 2025
Which food item has been associated with Salmonella
Typhi? - ....ANSWER...beverages
What organization requires a Safety Data Sheet (SDS) to
be included with hazardous chemicals? -
....ANSWER...Occupational safety and health
administration
What is the purpose of hand antiseptic? -
....ANSWER...Lower the number of pathogens on the skin
Which organization includes inspecting food as one of its
primary responsibilities? - ....ANSWER...U.S. department
of agriculture
,How should an item that has been recalled by its
manufacturer be stored in an operation? -
....ANSWER...separately from food that will be served
What should a food handler do with food after it is thawed
in the microwave? - ....ANSWER...cook it using
conventional cooking equipment
When must a food handler change gloves? -
....ANSWER...As soon as they become dirty or torn
What temperature must stuffed lobster be cooked to? -
....ANSWER...165 F (74 C) for 15 seconds
What thermometer is best suited to be checking a
dishwashing machines final rise temperature -
....ANSWER...maximum registering temperature
What strategy can prevent cross-contamination? -
....ANSWER...Buying food that does not require prepping
What should a food handler do to make gloves easier to
put on? - ....ANSWER...select correct size gloves
, Which of these food processes does not require variance
from a regulatory authority? - ....ANSWER...buying bean
sprouts from a reputable supplier
What should a server do after cleaning a table? -
....ANSWER...wash hands
Why should food temperatures be taken in 2 different
locations? - ....ANSWER...temperature may vary in food
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
Questions and Answers ALREADY
GRADED A+ Latest Updates 2025
Which food item has been associated with Salmonella
Typhi? - ....ANSWER...beverages
What organization requires a Safety Data Sheet (SDS) to
be included with hazardous chemicals? -
....ANSWER...Occupational safety and health
administration
What is the purpose of hand antiseptic? -
....ANSWER...Lower the number of pathogens on the skin
Which organization includes inspecting food as one of its
primary responsibilities? - ....ANSWER...U.S. department
of agriculture
,How should an item that has been recalled by its
manufacturer be stored in an operation? -
....ANSWER...separately from food that will be served
What should a food handler do with food after it is thawed
in the microwave? - ....ANSWER...cook it using
conventional cooking equipment
When must a food handler change gloves? -
....ANSWER...As soon as they become dirty or torn
What temperature must stuffed lobster be cooked to? -
....ANSWER...165 F (74 C) for 15 seconds
What thermometer is best suited to be checking a
dishwashing machines final rise temperature -
....ANSWER...maximum registering temperature
What strategy can prevent cross-contamination? -
....ANSWER...Buying food that does not require prepping
What should a food handler do to make gloves easier to
put on? - ....ANSWER...select correct size gloves
, Which of these food processes does not require variance
from a regulatory authority? - ....ANSWER...buying bean
sprouts from a reputable supplier
What should a server do after cleaning a table? -
....ANSWER...wash hands
Why should food temperatures be taken in 2 different
locations? - ....ANSWER...temperature may vary in food
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
