Walmart Food/Safety Test
1. What symptom requires a food handler to be excluded from the operation?
Answer: Jaundice
Explanation: Jaundice, which causes yellowing of the skin and eyes, indicates possible liver
infection and can be a sign of hepatitis A, a contagious illness. Food handlers with jaundice must
be excluded to prevent spreading illness.
2. What should staff do when receiving a delivery of food and supplies?
Answer: Visually inspect all food items
Explanation: Staff should check deliveries carefully for signs of damage, contamination, or
spoilage before accepting them to ensure food safety.
3. Single-use gloves are not required when...
Answer: Washing produce
Explanation: Gloves are recommended when handling ready-to-eat foods, but when washing
produce, proper handwashing is sufficient and gloves are not mandatory.
4. What must food handlers do when handling ready-to-eat food?
Answer: Wear single-use gloves
Explanation: Wearing gloves helps prevent contamination from hands to ready-to-eat foods that
won’t be cooked before serving.
5. What symptom can indicate a customer is having an allergic reaction?
Answer: Wheezing or shortness of breath
Explanation: Respiratory symptoms like wheezing indicate a severe allergic reaction
(anaphylaxis) and require immediate attention.
6. 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
Explanation: Utensils exposed to the environment should be cleaned and sanitized before reuse
to prevent contamination.
, 7. In a self-service area, bulk unpackaged food does not need a label if the products...
Answer: Do not make a claim about health or nutrient content
Explanation: Labels are required to provide allergen or health information; if there are no such
claims, labeling may not be necessary.
8. What is the minimum internal temperature hot food must be held at to prevent
pathogens from growing?
Answer: 135°F (57°C)
Explanation: Holding hot food at or above 135°F prevents the growth of harmful bacteria.
9. What should food handlers do after leaving and returning to the prep area?
Answer: Wash hands
Explanation: Handwashing after leaving the prep area prevents cross-contamination when
returning to food handling.
10. What type of eggs must be used when preparing raw or undercooked dishes for high-
risk populations?
Answer: Pasteurized
Explanation: Pasteurized eggs have been heat-treated to kill pathogens, reducing risk for
vulnerable populations.
11. What must an operation do before packaging fresh juice on-site for later sale?
Answer: Obtain a variance
Explanation: A variance is a special permission from regulatory authorities to ensure safety
when performing certain operations like juice packaging.
12. A food handler has just finished storing dry food delivery. What step was done
correctly?
Answer: Stored food away from the wall
Explanation: Food should be stored away from walls and off the floor to allow proper air
circulation and prevent contamination.
1. What symptom requires a food handler to be excluded from the operation?
Answer: Jaundice
Explanation: Jaundice, which causes yellowing of the skin and eyes, indicates possible liver
infection and can be a sign of hepatitis A, a contagious illness. Food handlers with jaundice must
be excluded to prevent spreading illness.
2. What should staff do when receiving a delivery of food and supplies?
Answer: Visually inspect all food items
Explanation: Staff should check deliveries carefully for signs of damage, contamination, or
spoilage before accepting them to ensure food safety.
3. Single-use gloves are not required when...
Answer: Washing produce
Explanation: Gloves are recommended when handling ready-to-eat foods, but when washing
produce, proper handwashing is sufficient and gloves are not mandatory.
4. What must food handlers do when handling ready-to-eat food?
Answer: Wear single-use gloves
Explanation: Wearing gloves helps prevent contamination from hands to ready-to-eat foods that
won’t be cooked before serving.
5. What symptom can indicate a customer is having an allergic reaction?
Answer: Wheezing or shortness of breath
Explanation: Respiratory symptoms like wheezing indicate a severe allergic reaction
(anaphylaxis) and require immediate attention.
6. 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
Explanation: Utensils exposed to the environment should be cleaned and sanitized before reuse
to prevent contamination.
, 7. In a self-service area, bulk unpackaged food does not need a label if the products...
Answer: Do not make a claim about health or nutrient content
Explanation: Labels are required to provide allergen or health information; if there are no such
claims, labeling may not be necessary.
8. What is the minimum internal temperature hot food must be held at to prevent
pathogens from growing?
Answer: 135°F (57°C)
Explanation: Holding hot food at or above 135°F prevents the growth of harmful bacteria.
9. What should food handlers do after leaving and returning to the prep area?
Answer: Wash hands
Explanation: Handwashing after leaving the prep area prevents cross-contamination when
returning to food handling.
10. What type of eggs must be used when preparing raw or undercooked dishes for high-
risk populations?
Answer: Pasteurized
Explanation: Pasteurized eggs have been heat-treated to kill pathogens, reducing risk for
vulnerable populations.
11. What must an operation do before packaging fresh juice on-site for later sale?
Answer: Obtain a variance
Explanation: A variance is a special permission from regulatory authorities to ensure safety
when performing certain operations like juice packaging.
12. A food handler has just finished storing dry food delivery. What step was done
correctly?
Answer: Stored food away from the wall
Explanation: Food should be stored away from walls and off the floor to allow proper air
circulation and prevent contamination.
