Walmart Food/Safety Test
A food handler comes to work with diarrhea. What should the manager tell
the food handler to do? - -go home
- A food handler has cooled a container of chili to 70F (21 C) in 1 hour.
How much time is left to cool the chili to 41 F (5 C)? - -5 hours
- A food handler has just finished storing dry food delivery. What step
was done correctly? - -stored food away from wall
- A food handler is prepping a seafood dish on april 4, using shrimp and
scallops. The shrimp has a use-by date of April 8, and the scallops have a
use-by date of April 10. What is the use-by date for the seafood dish? - -
April 8th
- A local nursing home has a yearly barbecue for its residents. Which
food item should not be served? - -rare hamburgers
- A tuna salad is removed from the cooler at 9 AM and put out for buffet
at 11 AM. By what time must the tuna salad be served or thrown out? - -
3:00 PM
- Bulk unpackaged food in self-service areas must be labeled when... - -
the manufacturer claims the food is healthy
- How many hours can cold food be held without refrigeration before it
must be sold, served, or thrown out? - -6 hours
- How should an item that has been recalled by its manufacturer be
stored in an operation? - -separately from food that will be served
- 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
- Lasagna was removed from hot holding for service at 11:00 am. By
what time must it be served or thrown out? - -3:00 PM
- Nursing home cafeteria staff are creating new menu items for a
breakfast for residents and their family members. What item is not safe to
serve? - -soft boiled eggs
- Parasites are commonly associated with what food? - -wild game
, - Ready-to-eat TCS food prepped in-house must be date marked if it is
held for more than how many hours? - -24 hours
- Single use gloves are not required when... - -washing produce
- The temperature of clam chowder is checked during holding. According
to the operation's policy, the chowder must be thrown away. What HACCP
principle is being practiced by throwing out the soup? - -corrective action
- The temperature of duck breast is checked during cooking. According
to the operation's policy, the duck breast must be cooked for 16 minutes
to allow the internal temperature to reach 165 F (74 C). What HACCP
principle is addressed by cooking the duck breast to 165 F (74 C)? - -
critical limit
- What causes preschool aged kids to be at risk for food-borne illness? -
-their immune systems are not strong
- What condition promotes the growth of bacteria? - -Food held between
70 ̊F and 125 ̊F (21 ̊C and 52 ̊C)
- What does L stand for int eh FDA's alert tool? - -Look
- What factors influence the effectiveness of a chemical sanitizer? - -
concentration, temperature, contact time, pH, and water hardness
- What information must be included on the label of a container of
ready-to-eat TCS food prepped on site for retail sale? - -potential allergens
- What information must be included on the label of food packaged on-
site for retail sale? - -list of ingredients
- What information must be posted on a dishwasher? - -correct settings
- What is cross contamination? - -Physical link between safe water and
dirty water
- What is the first step in developing a HACCP plan? - -Conduct a hazard
analysis
- What is the first step of cleaning and sanitizing stationary equipment? -
-unplug the unit
- What is the minimum internal cooking temperature for a veal chop? - -
145 F (63 C)
- What is the minimum internal cooking temperature for chicken breast?
- -165 F (74 C) for 15 seconds
A food handler comes to work with diarrhea. What should the manager tell
the food handler to do? - -go home
- A food handler has cooled a container of chili to 70F (21 C) in 1 hour.
How much time is left to cool the chili to 41 F (5 C)? - -5 hours
- A food handler has just finished storing dry food delivery. What step
was done correctly? - -stored food away from wall
- A food handler is prepping a seafood dish on april 4, using shrimp and
scallops. The shrimp has a use-by date of April 8, and the scallops have a
use-by date of April 10. What is the use-by date for the seafood dish? - -
April 8th
- A local nursing home has a yearly barbecue for its residents. Which
food item should not be served? - -rare hamburgers
- A tuna salad is removed from the cooler at 9 AM and put out for buffet
at 11 AM. By what time must the tuna salad be served or thrown out? - -
3:00 PM
- Bulk unpackaged food in self-service areas must be labeled when... - -
the manufacturer claims the food is healthy
- How many hours can cold food be held without refrigeration before it
must be sold, served, or thrown out? - -6 hours
- How should an item that has been recalled by its manufacturer be
stored in an operation? - -separately from food that will be served
- 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
- Lasagna was removed from hot holding for service at 11:00 am. By
what time must it be served or thrown out? - -3:00 PM
- Nursing home cafeteria staff are creating new menu items for a
breakfast for residents and their family members. What item is not safe to
serve? - -soft boiled eggs
- Parasites are commonly associated with what food? - -wild game
, - Ready-to-eat TCS food prepped in-house must be date marked if it is
held for more than how many hours? - -24 hours
- Single use gloves are not required when... - -washing produce
- The temperature of clam chowder is checked during holding. According
to the operation's policy, the chowder must be thrown away. What HACCP
principle is being practiced by throwing out the soup? - -corrective action
- The temperature of duck breast is checked during cooking. According
to the operation's policy, the duck breast must be cooked for 16 minutes
to allow the internal temperature to reach 165 F (74 C). What HACCP
principle is addressed by cooking the duck breast to 165 F (74 C)? - -
critical limit
- What causes preschool aged kids to be at risk for food-borne illness? -
-their immune systems are not strong
- What condition promotes the growth of bacteria? - -Food held between
70 ̊F and 125 ̊F (21 ̊C and 52 ̊C)
- What does L stand for int eh FDA's alert tool? - -Look
- What factors influence the effectiveness of a chemical sanitizer? - -
concentration, temperature, contact time, pH, and water hardness
- What information must be included on the label of a container of
ready-to-eat TCS food prepped on site for retail sale? - -potential allergens
- What information must be included on the label of food packaged on-
site for retail sale? - -list of ingredients
- What information must be posted on a dishwasher? - -correct settings
- What is cross contamination? - -Physical link between safe water and
dirty water
- What is the first step in developing a HACCP plan? - -Conduct a hazard
analysis
- What is the first step of cleaning and sanitizing stationary equipment? -
-unplug the unit
- What is the minimum internal cooking temperature for a veal chop? - -
145 F (63 C)
- What is the minimum internal cooking temperature for chicken breast?
- -165 F (74 C) for 15 seconds
