NRFSP WALMART FOOD SAFETY TEST 2026
COMPREHENSIVE EXAM REVIEW WITH
CORRECT ANSWERS
◉ According to the CDC____% are reported food borne illnesses from
restaurants/ food service chains? Answer: 80
◉ Who is the number 1 report service? Answer: CDC (Center for
Disease Control); investigates causes of food borne illnesses
◉ Still as many as ____ million cases of food borne illness, which
causes____ deaths per year? Answer: 76 million; 5,000
◉ Only _____ percent chance of contracting food borne illness?
Answer: .0003
◉ _____ and ____ share responsibility for monitoring food supply?
Answer: FDA (Food and Drug Administration) and USDA (United
States Department of Agriculture)
◉ What are the symptoms of a food borne illness? Answer:
gastroenteritis, nausea, abdominal cramps, diarrhea, and vomiting
, ◉ Who is most vulnerable to food borne illnesses? Answer: very
young, old, or with compromised immune systems
◉ Most biological hazards can be inactivated or killed by __________?
Answer: adequate cooking
◉ What are the three categories of food borne illnesses? Answer:
biological
chemical
physical
◉ What are biological hazards? Answer: naturally occurring hazards
such as:
bacteria
molds
viruses
parasites
◉ True or false: water provides nourishment on food for bacteria
and mold to grow? Answer: True
◉ _______ the number 1 cause of food borne illness? Answer: bacteria
COMPREHENSIVE EXAM REVIEW WITH
CORRECT ANSWERS
◉ According to the CDC____% are reported food borne illnesses from
restaurants/ food service chains? Answer: 80
◉ Who is the number 1 report service? Answer: CDC (Center for
Disease Control); investigates causes of food borne illnesses
◉ Still as many as ____ million cases of food borne illness, which
causes____ deaths per year? Answer: 76 million; 5,000
◉ Only _____ percent chance of contracting food borne illness?
Answer: .0003
◉ _____ and ____ share responsibility for monitoring food supply?
Answer: FDA (Food and Drug Administration) and USDA (United
States Department of Agriculture)
◉ What are the symptoms of a food borne illness? Answer:
gastroenteritis, nausea, abdominal cramps, diarrhea, and vomiting
, ◉ Who is most vulnerable to food borne illnesses? Answer: very
young, old, or with compromised immune systems
◉ Most biological hazards can be inactivated or killed by __________?
Answer: adequate cooking
◉ What are the three categories of food borne illnesses? Answer:
biological
chemical
physical
◉ What are biological hazards? Answer: naturally occurring hazards
such as:
bacteria
molds
viruses
parasites
◉ True or false: water provides nourishment on food for bacteria
and mold to grow? Answer: True
◉ _______ the number 1 cause of food borne illness? Answer: bacteria
