2025 /2026 WALMART FOOD/SAFETY TEST QUESTIONS WITH
100% CORRECT ANSWERS!!
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
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
, 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)
100% CORRECT ANSWERS!!
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
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
, 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)
