WALMART FOOD SAFETY ACTUAL EXAM
2026 QUESTIONS WITH CORRECT ANSWERS
GRADED A+
◉ What should staff do when receiving a delivery of food and supplies?
Answer: visually inspect all food items
◉ Single use gloves are not required when... Answer: washing produce
◉ what myst food handlers do when handling ready-to-eat food?
Answer: wear single use gloves
◉ What symptom can indicate a customer is having an allergic reaction?
Answer: wheezing or shortness of breath
◉ What should be done with preset, unwrapped utensils that appear to
be unused after guests have left the table? Answer: clean and sanitize the
utensils
, ◉ In a self-service area, bulk unpackaged food does not need a label if
the products... Answer: 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? Answer: 135 F (57 C)
◉ What should food handlers do after leaving and returning the prep
area? Answer: wash hands
◉ What type of eggs must be used when preparing raw or undercooked
dishes for high-risk populations? Answer: pasteurized
◉ what must an operation do before packaging fresh juice on-site for
later sale? Answer: obtain a variance
◉ A food handler has just finished storing dry food delivery. What step
was done correctly? Answer: stored food away from wall
◉ What is the minimum internal cooking temperature for a veal chop?
Answer: 145 F (63 C)
◉ Which responsibility is included in the Food and Drug
administrations role? Answer: regulating food transported across state
lines
2026 QUESTIONS WITH CORRECT ANSWERS
GRADED A+
◉ What should staff do when receiving a delivery of food and supplies?
Answer: visually inspect all food items
◉ Single use gloves are not required when... Answer: washing produce
◉ what myst food handlers do when handling ready-to-eat food?
Answer: wear single use gloves
◉ What symptom can indicate a customer is having an allergic reaction?
Answer: wheezing or shortness of breath
◉ What should be done with preset, unwrapped utensils that appear to
be unused after guests have left the table? Answer: clean and sanitize the
utensils
, ◉ In a self-service area, bulk unpackaged food does not need a label if
the products... Answer: 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? Answer: 135 F (57 C)
◉ What should food handlers do after leaving and returning the prep
area? Answer: wash hands
◉ What type of eggs must be used when preparing raw or undercooked
dishes for high-risk populations? Answer: pasteurized
◉ what must an operation do before packaging fresh juice on-site for
later sale? Answer: obtain a variance
◉ A food handler has just finished storing dry food delivery. What step
was done correctly? Answer: stored food away from wall
◉ What is the minimum internal cooking temperature for a veal chop?
Answer: 145 F (63 C)
◉ Which responsibility is included in the Food and Drug
administrations role? Answer: regulating food transported across state
lines
