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WALMART FOOD SAFETY EXAM NEWEST 2026/2027
ACTUAL VERIFIED EXAM COMPLETE 100
QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED
A+||NEWEST EXAM!!!
Nursing home cafeteria staff are creating new menu items
for a breakfast for residents and their family members.
What item is not safe to serve? - ANSWER-soft boiled
eggs
What temperatures do infrared thermometers measure? -
ANSWER-surface
What temperature must a high-temp dishwashers final
sanitizing rinse be? - ANSWER-at least 180 F (82 C)
A food handler comes to work with diarrhea. What should
the manager tell the food handler to do? - ANSWER-go
home
What is cross contamination? - ANSWER-Physical link
between safe water and dirty water
A food handler is prepping a seafood dish on april 4, using
shrimp and scallops. The shrimp has a use-by date of
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April 8, and the scallops have a use-by date of April 10.
What is the use-by date for the seafood dish? - ANSWER-
April 8th
What information must be included on the label of a
container of ready-to-eat TCS food prepped on site for
retail sale? - ANSWER-potential allergens
What rule for serving condiments should be practiced? -
ANSWER-serve condiments in original containers
What temperature must cooked vegetables reach to be
safely hot-held for service - ANSWER-135 F (57 C)
Where should a food handler wash his or her hands after
prepping food? - ANSWER-designated sink for hand-
washing
A food handler has cooled a container of chili to 70F (21
C) in 1 hour. How much time is left to cool the chili to 41 F
(5 C)? - ANSWER-5 hours
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What condition promotes the growth of bacteria? -
ANSWER-Food held between 70 ̊F and 125 ̊F (21 C ̊ and
52 C
̊ )
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
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
WALMART FOOD SAFETY EXAM NEWEST 2026/2027
ACTUAL VERIFIED EXAM COMPLETE 100
QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED
A+||NEWEST EXAM!!!
Nursing home cafeteria staff are creating new menu items
for a breakfast for residents and their family members.
What item is not safe to serve? - ANSWER-soft boiled
eggs
What temperatures do infrared thermometers measure? -
ANSWER-surface
What temperature must a high-temp dishwashers final
sanitizing rinse be? - ANSWER-at least 180 F (82 C)
A food handler comes to work with diarrhea. What should
the manager tell the food handler to do? - ANSWER-go
home
What is cross contamination? - ANSWER-Physical link
between safe water and dirty water
A food handler is prepping a seafood dish on april 4, using
shrimp and scallops. The shrimp has a use-by date of
,2|Page
April 8, and the scallops have a use-by date of April 10.
What is the use-by date for the seafood dish? - ANSWER-
April 8th
What information must be included on the label of a
container of ready-to-eat TCS food prepped on site for
retail sale? - ANSWER-potential allergens
What rule for serving condiments should be practiced? -
ANSWER-serve condiments in original containers
What temperature must cooked vegetables reach to be
safely hot-held for service - ANSWER-135 F (57 C)
Where should a food handler wash his or her hands after
prepping food? - ANSWER-designated sink for hand-
washing
A food handler has cooled a container of chili to 70F (21
C) in 1 hour. How much time is left to cool the chili to 41 F
(5 C)? - ANSWER-5 hours
, 3|Page
What condition promotes the growth of bacteria? -
ANSWER-Food held between 70 ̊F and 125 ̊F (21 C ̊ and
52 C
̊ )
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
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
