Walmart Food Safety Exam Questions With Reviewed 100% Correct Deta
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1. Which of the following is NOT a reportable foodborne illness condition?: Staphy-
lococcus
2. A worker is diagnosed with Shigella. What should you do?: Require the worker to obtain
medical clearance to handle food
3. Which of the following should a manager focus on when observing food work-
ers?: Personal hygiene & helath habits, worker's use of thermometers, worker's observation of cooler temperatures,
worker's handling of equipment
4. What should you do if you discover food service worker has AIDS?: Allow to work
unless they have a secondary communicable disease
5. Which of the following is an example of a man-made chemical contamina-
tion?: Food additives (sulfites, MSG)
6. What should you do with a swollen can of food?: Discard the can without opening it
7. Which of the following is NOT an example of a biological hazard?: A piece of meta
falls into the salad
8. The MOST common cause of food contamination is:: Poor personal hygiene
9. Which of the following is most likely to cause foodborne illness?: A worker who did
not wash their hands after using the toilet
10. Which of the following is NOT true about molds?: their toxins can be killed by freezing
11. cross-contamination is the:: Transfer of harmful substances or microorganisms to food
12. Which is NOT true about Salmonella?: Can for spores
13. Staphylococcus bacteria is commonly found:: On the skin, nose, mouth and throat of people
14. An infection is caused by eating food that contains:: Disease causing microorganisms
15. All of the following about E. coli 0157:H7 EXCEPT:: It is associated with temperature abuse
16. How can pathogenic bacteria be killed in ground beef?: Heat to 155 F for 15 seconds
17. What is the range of the pH Danger Zone?: Between 4.6 and 9.0
18. The two most important factors to control the growth of bacteria are: temper-
ature and time
19. What is the FDA cooling requirement?: 135 F - 70 F in 2 hours and 70 F - 41 F in the next 4 hours
20. How should you measure the temperature of packaged foods?: Place the ther-
mometer stem between packages
21. What should a thermometer read when placed in an ice slush?: 32 F
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Answers Guaranteed Pass!!
Study online at https://quizlet.com/_hpt6hd
1. Which of the following is NOT a reportable foodborne illness condition?: Staphy-
lococcus
2. A worker is diagnosed with Shigella. What should you do?: Require the worker to obtain
medical clearance to handle food
3. Which of the following should a manager focus on when observing food work-
ers?: Personal hygiene & helath habits, worker's use of thermometers, worker's observation of cooler temperatures,
worker's handling of equipment
4. What should you do if you discover food service worker has AIDS?: Allow to work
unless they have a secondary communicable disease
5. Which of the following is an example of a man-made chemical contamina-
tion?: Food additives (sulfites, MSG)
6. What should you do with a swollen can of food?: Discard the can without opening it
7. Which of the following is NOT an example of a biological hazard?: A piece of meta
falls into the salad
8. The MOST common cause of food contamination is:: Poor personal hygiene
9. Which of the following is most likely to cause foodborne illness?: A worker who did
not wash their hands after using the toilet
10. Which of the following is NOT true about molds?: their toxins can be killed by freezing
11. cross-contamination is the:: Transfer of harmful substances or microorganisms to food
12. Which is NOT true about Salmonella?: Can for spores
13. Staphylococcus bacteria is commonly found:: On the skin, nose, mouth and throat of people
14. An infection is caused by eating food that contains:: Disease causing microorganisms
15. All of the following about E. coli 0157:H7 EXCEPT:: It is associated with temperature abuse
16. How can pathogenic bacteria be killed in ground beef?: Heat to 155 F for 15 seconds
17. What is the range of the pH Danger Zone?: Between 4.6 and 9.0
18. The two most important factors to control the growth of bacteria are: temper-
ature and time
19. What is the FDA cooling requirement?: 135 F - 70 F in 2 hours and 70 F - 41 F in the next 4 hours
20. How should you measure the temperature of packaged foods?: Place the ther-
mometer stem between packages
21. What should a thermometer read when placed in an ice slush?: 32 F
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