WALMART FOOD/SAFETY TEST
QUESTIONS AND ANSWERS 100%
CORRECT
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
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
What practice is useful for preventing norovirus from causing foodborne illness -
ANSWER-correct handwashing
What must a food handler with an infected hand wound do to work safely with food? -
ANSWER-cover the wound with an impermeable cover and wear single-use glove
What does L stand for int eh FDA's alert tool? - ANSWER-Look
Which item is a potential physical contaminant? - ANSWER-jewelry
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
What factors influence the effectiveness of a chemical sanitizer? - ANSWER-
concentration, temperature, contact time, pH, and water hardness
Bulk unpackaged food in self-service areas must be labeled when... - ANSWER-the
manufacturer claims the food is healthy
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
QUESTIONS AND ANSWERS 100%
CORRECT
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
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
What practice is useful for preventing norovirus from causing foodborne illness -
ANSWER-correct handwashing
What must a food handler with an infected hand wound do to work safely with food? -
ANSWER-cover the wound with an impermeable cover and wear single-use glove
What does L stand for int eh FDA's alert tool? - ANSWER-Look
Which item is a potential physical contaminant? - ANSWER-jewelry
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
What factors influence the effectiveness of a chemical sanitizer? - ANSWER-
concentration, temperature, contact time, pH, and water hardness
Bulk unpackaged food in self-service areas must be labeled when... - ANSWER-the
manufacturer claims the food is healthy
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
