NRFSP WALMART FOOD SAFETY TEST
FINAL PAPER 2026 COMPLETE SOLUTIONS
AND CORRECT ANSWERS GRADED A+
⩥ 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)?
Answer: critical limit
⩥ What is the first step in developing a HACCP plan? Answer: Conduct
a hazard analysis
⩥ Ready-to-eat TCS food prepped in-house must be date marked if it is
held for more than how many hours? Answer: 24 hours
⩥ What practice can help prevent allergic reactions? Answer: Identifying
ingredients for customers
⩥ What information must be included on the label of food packaged on-
site for retail sale? Answer: list of ingredients
⩥ When can glass thermometers be used? Answer: When enclosed in a
shatterproof casing
, ⩥ Which item should be rejected? Answer: Bags of organic cookies in
torn packaging
⩥ What should be done with a package of flour that is received with
signs of dampness on the bag? Answer: reject the flour and return it to
the supplier
⩥ What information must be posted on a dishwasher? Answer: correct
settings
⩥ 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? Answer: 3:00 PM
⩥ What scenario can lead to pest infestation? Answer: Storing
recyclables in paper bags
⩥ What rule for serving bread should food handlers practice? Answer:
do not re-serve uneaten bread
⩥ Which process requires a variance from the regulatory authority?
Answer: sprouting seeds or beans
FINAL PAPER 2026 COMPLETE SOLUTIONS
AND CORRECT ANSWERS GRADED A+
⩥ 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)?
Answer: critical limit
⩥ What is the first step in developing a HACCP plan? Answer: Conduct
a hazard analysis
⩥ Ready-to-eat TCS food prepped in-house must be date marked if it is
held for more than how many hours? Answer: 24 hours
⩥ What practice can help prevent allergic reactions? Answer: Identifying
ingredients for customers
⩥ What information must be included on the label of food packaged on-
site for retail sale? Answer: list of ingredients
⩥ When can glass thermometers be used? Answer: When enclosed in a
shatterproof casing
, ⩥ Which item should be rejected? Answer: Bags of organic cookies in
torn packaging
⩥ What should be done with a package of flour that is received with
signs of dampness on the bag? Answer: reject the flour and return it to
the supplier
⩥ What information must be posted on a dishwasher? Answer: correct
settings
⩥ 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? Answer: 3:00 PM
⩥ What scenario can lead to pest infestation? Answer: Storing
recyclables in paper bags
⩥ What rule for serving bread should food handlers practice? Answer:
do not re-serve uneaten bread
⩥ Which process requires a variance from the regulatory authority?
Answer: sprouting seeds or beans
