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NRFSP WALMART FOOD
SAFETY ACTUAL FINAL EXAM 2026 ALL
QUESTIONS AND CORRECT DETAILED
ANSWERS ALREADY A GRADED WITH
EXPERT FEEDBACK|NEW AND REVISED
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
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
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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)
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Which responsibility is included in the Food and Drug administrations
role? - ANSWER- regulating food transported across state lines
What practice is useful for preventing norovirus from causing foodborne
illness - ANSWER- correct handwashing
What must a food handler with an infected hand wound do to work
safely with food? - ANSWER- cover the wound with an impermeable
cover and wear single-use glove
What does L stand for int eh FDA's alert tool? - ANSWER- Look
Which item is a potential physical contaminant? - ANSWER- jewelry
What factors influence the effectiveness of a chemical sanitizer? -
ANSWER- concentration, temperature, contact time, pH, and water
hardness
Bulk unpackaged food in self-service areas must be labeled when... -
ANSWER- the manufacturer claims the food is healthy
Which food item has been associated with Salmonella Typhi? -
ANSWER- beverages
NRFSP WALMART FOOD
SAFETY ACTUAL FINAL EXAM 2026 ALL
QUESTIONS AND CORRECT DETAILED
ANSWERS ALREADY A GRADED WITH
EXPERT FEEDBACK|NEW AND REVISED
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
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
,2|Page
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)
, 3|Page
Which responsibility is included in the Food and Drug administrations
role? - ANSWER- regulating food transported across state lines
What practice is useful for preventing norovirus from causing foodborne
illness - ANSWER- correct handwashing
What must a food handler with an infected hand wound do to work
safely with food? - ANSWER- cover the wound with an impermeable
cover and wear single-use glove
What does L stand for int eh FDA's alert tool? - ANSWER- Look
Which item is a potential physical contaminant? - ANSWER- jewelry
What factors influence the effectiveness of a chemical sanitizer? -
ANSWER- concentration, temperature, contact time, pH, and water
hardness
Bulk unpackaged food in self-service areas must be labeled when... -
ANSWER- the manufacturer claims the food is healthy
Which food item has been associated with Salmonella Typhi? -
ANSWER- beverages
