WALMART FOOD CERTIFICATION EXAM
SCRIPT 2026 QUESTIONS WITH VERIFIED
ANSWERS
◉ The most effective way to control the growth of bacteria in a retail
food establishment is by controlling: Answer: Time and temperature
◉ The number one contributing factor leading to bacterial
foodborne illness in retail food establishment is Answer: Improper
holding temperatures of food
◉ Which toxin is a histamine poisoning Answer: Scombrotoxin
◉ Which group is not considered a potentialy hazardous food group
Answer: Dried grains and spices
◉ Food worker should wash their hands after Answer: Taking out
the trash, touching their face, handling raw food
◉ Cross contamination is a term used to describe the transfer of a
foodborne hazard from one food to another: Answer: By a food
employees hands, from a cutting board, from a knife blade
,◉ Food borne illness can be caused by: Answer: Poor personal
hygiene, cross-contamination, temperature abuse
◉ Good personal hygiene includes Answer: Keeping hands and
clothes clean and sanitary
◉ After proper cooking, all foods that are to be held cold must be:
Answer: Cooled quickly and held at 41°F or below
◉ After proper cooking, all foods that are to be held hot must be
held at: Answer: 135°F or above
◉ A good way to prevent cross-contamination of foods is to: Answer:
Keep raw and cooked food separate, properly clean and sanitize food
contact surfaces, and properly wash hands
◉ Which practice is an excepted personal hygiene practice? Answer:
Wearing caps and hats
◉ Pork roasts should be cooked to an internal temperature of at
least ___ for 4 minutes to be considered safe Answer: 145°F
◉ Which method is considered the safest way to thaw potentially
hazardous food? Answer: In the refrigerator
, ◉ An acceptable method for measuring the temperature of packaged
food products is by Answer: Inserting the sensing probe between
two packages of food until recorded temperature stabilizes
◉ What storage practice should prompt a team leader to take
corrective action Answer: Raw poultry is stored above potato salad
in a walk in freezer
◉ All potentially hazardous food that have been cooked and cooled
need to be reheated to an internal temperature of ___ within two
hours to be considered safe Answer: 165°F
◉ Hot foods should be held at ___ or above and cold foods should be
held at ___ or below Answer: 135°F; 41°F
◉ Which of these criteria is least important when determining a
retail food establishments need for a particular piece of equipment?
Answer: Will the equipment make the facility more attractive to
customers
◉ When buying equipment retail food establishment managers
should look for equipment that Answer: Can meet the need and
demands of operation, can be used for a long time, does not require
excessive repair or upkeep
SCRIPT 2026 QUESTIONS WITH VERIFIED
ANSWERS
◉ The most effective way to control the growth of bacteria in a retail
food establishment is by controlling: Answer: Time and temperature
◉ The number one contributing factor leading to bacterial
foodborne illness in retail food establishment is Answer: Improper
holding temperatures of food
◉ Which toxin is a histamine poisoning Answer: Scombrotoxin
◉ Which group is not considered a potentialy hazardous food group
Answer: Dried grains and spices
◉ Food worker should wash their hands after Answer: Taking out
the trash, touching their face, handling raw food
◉ Cross contamination is a term used to describe the transfer of a
foodborne hazard from one food to another: Answer: By a food
employees hands, from a cutting board, from a knife blade
,◉ Food borne illness can be caused by: Answer: Poor personal
hygiene, cross-contamination, temperature abuse
◉ Good personal hygiene includes Answer: Keeping hands and
clothes clean and sanitary
◉ After proper cooking, all foods that are to be held cold must be:
Answer: Cooled quickly and held at 41°F or below
◉ After proper cooking, all foods that are to be held hot must be
held at: Answer: 135°F or above
◉ A good way to prevent cross-contamination of foods is to: Answer:
Keep raw and cooked food separate, properly clean and sanitize food
contact surfaces, and properly wash hands
◉ Which practice is an excepted personal hygiene practice? Answer:
Wearing caps and hats
◉ Pork roasts should be cooked to an internal temperature of at
least ___ for 4 minutes to be considered safe Answer: 145°F
◉ Which method is considered the safest way to thaw potentially
hazardous food? Answer: In the refrigerator
, ◉ An acceptable method for measuring the temperature of packaged
food products is by Answer: Inserting the sensing probe between
two packages of food until recorded temperature stabilizes
◉ What storage practice should prompt a team leader to take
corrective action Answer: Raw poultry is stored above potato salad
in a walk in freezer
◉ All potentially hazardous food that have been cooked and cooled
need to be reheated to an internal temperature of ___ within two
hours to be considered safe Answer: 165°F
◉ Hot foods should be held at ___ or above and cold foods should be
held at ___ or below Answer: 135°F; 41°F
◉ Which of these criteria is least important when determining a
retail food establishments need for a particular piece of equipment?
Answer: Will the equipment make the facility more attractive to
customers
◉ When buying equipment retail food establishment managers
should look for equipment that Answer: Can meet the need and
demands of operation, can be used for a long time, does not require
excessive repair or upkeep
