1|Page
WALMART FOOD SAFETY TEST EXAM ||VERIFIED
EXAM!!|| MOST RECENT EXAM ACTUAL COMPLETE
REAL EXAM QUESTIONS AND CORRECT ANSWERS
(VERIFIED ANSWERS) ALREADY GRADED A+ |
GUARANTEED SUCCESS!! NEWEST EXAM!!!
Which of the following should a manager focus on when
observing food workers? - Answer-Personal hygiene &
health habits, worker's use of thermometers, worker's
observation of cooler temperatures, worker's handling of
equipment
What should you do if you discover food service worker
has AIDS? - Answer-Allow to work unless they have a
secondary communicable disease
Which of the following is an example of a man-made
chemical contamination? - Answer-Food additives
(sulfites, MSG)
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
,2|Page
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
Which of the following is NOT a reportable foodborne
illness condition? - Answer-Staphylococcus
A worker is diagnosed with Shigella. What should you do?
- Answer-Require the worker to obtain medical clearance
to handle food
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
, 3|Page
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
WALMART FOOD SAFETY TEST EXAM ||VERIFIED
EXAM!!|| MOST RECENT EXAM ACTUAL COMPLETE
REAL EXAM QUESTIONS AND CORRECT ANSWERS
(VERIFIED ANSWERS) ALREADY GRADED A+ |
GUARANTEED SUCCESS!! NEWEST EXAM!!!
Which of the following should a manager focus on when
observing food workers? - Answer-Personal hygiene &
health habits, worker's use of thermometers, worker's
observation of cooler temperatures, worker's handling of
equipment
What should you do if you discover food service worker
has AIDS? - Answer-Allow to work unless they have a
secondary communicable disease
Which of the following is an example of a man-made
chemical contamination? - Answer-Food additives
(sulfites, MSG)
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
,2|Page
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
Which of the following is NOT a reportable foodborne
illness condition? - Answer-Staphylococcus
A worker is diagnosed with Shigella. What should you do?
- Answer-Require the worker to obtain medical clearance
to handle food
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
, 3|Page
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
