Walmart /
Food
/ /
Safety
/ /
Test Questions With Correct Answers
/ // // // //
What //symptom //requires //a //food //handler //to //be //excluded //from //the //operation?
Jaundice
What //should //staff //do //when //receiving //a //delivery //of //food //and //supplies?
visually //inspect //all //food //items
Single //use //gloves //are //not //required //when...
washing //produce
what //myst //food //handlers //do //when //handling //ready-to-eat //food?
wear //single //use //gloves
,What //symptom //can //indicate //a //customer //is //having //an //allergic //reaction?
wheezing //or //shortness //of //breath
What /
/should //be //done //with //preset, //unwrapped //utensils //that //appear //to //be //unused //after //guests
//have //left //the //table?
clean //and //sanitize //the //utensils
In //a //self-service //area, //bulk //unpackaged //food //does //not //need //a //label //if //the //products...
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?
135 //F //(57 //C)
What //should //food //handlers //do //after //leaving //and //returning //the //prep //area?
, wash //hands
What //type //of //eggs //must //be //used //when //preparing //raw //or //undercooked //dishes //for //high-
risk //populations?
pasteurized
what //must //an //operation //do //before //packaging //fresh //juice //on-site //for //later //sale?
obtain //a //variance
A/
/food /
/handler //has //just //finished //storing //dry //food //delivery. //What //step //was //done //correctly?
stored //food //away //from //wall
What //is //the //minimum //internal //cooking //temperature //for //a //veal //chop?
145 //F //(63 //C)
Food
/ /
Safety
/ /
Test Questions With Correct Answers
/ // // // //
What //symptom //requires //a //food //handler //to //be //excluded //from //the //operation?
Jaundice
What //should //staff //do //when //receiving //a //delivery //of //food //and //supplies?
visually //inspect //all //food //items
Single //use //gloves //are //not //required //when...
washing //produce
what //myst //food //handlers //do //when //handling //ready-to-eat //food?
wear //single //use //gloves
,What //symptom //can //indicate //a //customer //is //having //an //allergic //reaction?
wheezing //or //shortness //of //breath
What /
/should //be //done //with //preset, //unwrapped //utensils //that //appear //to //be //unused //after //guests
//have //left //the //table?
clean //and //sanitize //the //utensils
In //a //self-service //area, //bulk //unpackaged //food //does //not //need //a //label //if //the //products...
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?
135 //F //(57 //C)
What //should //food //handlers //do //after //leaving //and //returning //the //prep //area?
, wash //hands
What //type //of //eggs //must //be //used //when //preparing //raw //or //undercooked //dishes //for //high-
risk //populations?
pasteurized
what //must //an //operation //do //before //packaging //fresh //juice //on-site //for //later //sale?
obtain //a //variance
A/
/food /
/handler //has //just //finished //storing //dry //food //delivery. //What //step //was //done //correctly?
stored //food //away //from //wall
What //is //the //minimum //internal //cooking //temperature //for //a //veal //chop?
145 //F //(63 //C)
