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WALMART FOOD SAFETY TEST |
QUESTIONS AND ANSWERS | VERIFIED
ANSWERS (100% CORRECT) | LATEST
EXAM UPDATE
What symptom requires a food handler to be excluded from the operation? -
(answers)Jaundice
What should staff do when receiving a delivery of food and supplies? -
(answers)visually inspect all food items
Single use gloves are not required when... - (answers)washing produce
what myst food handlers do when handling ready-to-eat food? - (answers)wear
single use gloves
What symptom can indicate a customer is having an allergic reaction? -
(answers)wheezing or shortness of breath
What should be done with preset, unwrapped utensils that appear to be unused
after guests have left the table? - (answers)clean and sanitize the utensils
In a self-service area, bulk unpackaged food does not need a label if the
products... - (answers)does not make a claim about health or nutrient content
, 2
what is the minimum internal temperature hot food must be held at to prevent
pathogens from growing? - (answers)135 F (57 C)
What should food handlers do after leaving and returning the prep area? -
(answers)wash hands
What type of eggs must be used when preparing raw or undercooked dishes for
high-risk populations? - (answers)pasteurized
what must an operation do before packaging fresh juice on-site for later sale? -
(answers)obtain a variance
A food handler has just finished storing dry food delivery. What step was done
correctly? - (answers)stored food away from wall
What is the minimum internal cooking temperature for a veal chop? -
(answers)145 F (63 C)
Which responsibility is included in the Food and Drug administrations role? -
(answers)regulating food transported across state lines
What practice is useful for preventing norovirus from causing foodborne illness -
(answers)correct handwashing
WALMART FOOD SAFETY TEST |
QUESTIONS AND ANSWERS | VERIFIED
ANSWERS (100% CORRECT) | LATEST
EXAM UPDATE
What symptom requires a food handler to be excluded from the operation? -
(answers)Jaundice
What should staff do when receiving a delivery of food and supplies? -
(answers)visually inspect all food items
Single use gloves are not required when... - (answers)washing produce
what myst food handlers do when handling ready-to-eat food? - (answers)wear
single use gloves
What symptom can indicate a customer is having an allergic reaction? -
(answers)wheezing or shortness of breath
What should be done with preset, unwrapped utensils that appear to be unused
after guests have left the table? - (answers)clean and sanitize the utensils
In a self-service area, bulk unpackaged food does not need a label if the
products... - (answers)does not make a claim about health or nutrient content
, 2
what is the minimum internal temperature hot food must be held at to prevent
pathogens from growing? - (answers)135 F (57 C)
What should food handlers do after leaving and returning the prep area? -
(answers)wash hands
What type of eggs must be used when preparing raw or undercooked dishes for
high-risk populations? - (answers)pasteurized
what must an operation do before packaging fresh juice on-site for later sale? -
(answers)obtain a variance
A food handler has just finished storing dry food delivery. What step was done
correctly? - (answers)stored food away from wall
What is the minimum internal cooking temperature for a veal chop? -
(answers)145 F (63 C)
Which responsibility is included in the Food and Drug administrations role? -
(answers)regulating food transported across state lines
What practice is useful for preventing norovirus from causing foodborne illness -
(answers)correct handwashing
