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NRFSP WALMART FOOD SAFETY FINAL EXAM NEWEST 2026
ACTUAL EXAM WITH COMPLETE QUESTIONS AND CORRECT
DETAILED ANSWERS (100% VERIFIED ANSWERS) |ALREADY
GRADED A+| ||PROFESSOR VERIFIED||
Which of the following is an example of a corrective action? -
ANSWER-Throw away a product that has been left in the
temperature danger zone too long
Step 1 in HACCP is to perform a hazard analysis. This involves: -
ANSWER-Identifying the hazards that may be involved in a food
handling process
True or False: Food can be produced in a warehouse washing
sink - ANSWER-False
True or False: Hands must be waged before putting on gloves -
ANSWER-True
True or False: You should cooperate with Health Department
when they are conducting a foodborne illness investigation -
ANSWER-True
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True or False: Temperatures should be taken in the thinnest part
of the product - ANSWER-False
True or False: Food service utensils should be stored inside water
after use - ANSWER-False
True or False: The correct internal temperature of vegetables is
165 degrees. - ANSWER-False
True or False: Freezing and refrigeration can kill bacteria -
ANSWER-False
What symptom requires a food handler to be excluded from the
operation? - ANSWER-Jaundice
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
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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
NRFSP WALMART FOOD SAFETY FINAL EXAM NEWEST 2026
ACTUAL EXAM WITH COMPLETE QUESTIONS AND CORRECT
DETAILED ANSWERS (100% VERIFIED ANSWERS) |ALREADY
GRADED A+| ||PROFESSOR VERIFIED||
Which of the following is an example of a corrective action? -
ANSWER-Throw away a product that has been left in the
temperature danger zone too long
Step 1 in HACCP is to perform a hazard analysis. This involves: -
ANSWER-Identifying the hazards that may be involved in a food
handling process
True or False: Food can be produced in a warehouse washing
sink - ANSWER-False
True or False: Hands must be waged before putting on gloves -
ANSWER-True
True or False: You should cooperate with Health Department
when they are conducting a foodborne illness investigation -
ANSWER-True
,2|Page
True or False: Temperatures should be taken in the thinnest part
of the product - ANSWER-False
True or False: Food service utensils should be stored inside water
after use - ANSWER-False
True or False: The correct internal temperature of vegetables is
165 degrees. - ANSWER-False
True or False: Freezing and refrigeration can kill bacteria -
ANSWER-False
What symptom requires a food handler to be excluded from the
operation? - ANSWER-Jaundice
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
, 3|Page
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
