WALMART FOOD SAFETY EXAM 2026
COMPLETE QUESTIONS AND VERIFIED
SOLUTIONS
◉ Principle 7. Answer: Establish Record Keeping in Procedures
◉ Biological Hazards. Answer: Bacterial, Viral, and Parasitic
Microorganisms
◉ Bacteria. Answer: Although cooking destroys foodborne bacteria
to acceptable levels, certain bacteria, can form spores that survive
cooking and may grow if food is not properly cooled or held after
cooking. Spores that are created cannot be destroyed with reheating.
Salmonella and Campylobacter is a major concern
◉ Virus. Answer: Small infectious agent that can replicate only
inside the living cells of organisms. Most likely agents are water,
produce, shellfish, and other ready to eat foods
◉ Parasites. Answer: Associated with undercooking meat products
or cross-contamination of ready to eat food with raw animal food,
untreated water, or contaminated equipment or utensils
,◉ Chemical Hazards. Answer: May occur naturally or may be added
during the processing of food
◉ Physical Hazards. Answer: Illness and injury can result from
foreign objects in food
◉ FAT TOM. Answer: Food- Foods with high protein, meats,
poultry, seafood, dairy
Acidity- Neutral to slightly acidic conditions, 4.6-7.0 Temperature-
Danger zone 41-135
Time- Needs four hours
Oxygen
Moisture
◉ Allergerns. Answer: Milk, eggs, fish, crustacean shellfish, tree nuts,
wheat, peanuts, soybeans
◉ Symptoms of allergic reactions. Answer: Skin may be red,
wheezing/coughing, swelling of face, eyelids, lips, tongue or throat,
headache, stuffy or runny nose, itchy, swollen, watery, stomach pain,
nausea, vomiting, diarrhea
◉ Allergic reactions occur because of. Answer: Product labeling was
misinformed or cross contact of a food with an allergenic substance
, ◉ Be clean, Be Healthy. Answer:
◉ Location and Number. Answer: Locate at least one hand-washing
sink, must be accessible, at all times
◉ Hand-washing Sink Don'ts. Answer: Do not block
Do not use hand washing sink for anything else
Do not store items in a hand washing sink
◉ Additional hand washing specifications. Answer: A steam mixing
valve may not be used at a hand washing sink
Faucets must provide an uninterrupted stream of 15 seconds
◉ Automatic hand washing facilities. Answer:
◉ Hand washing alternatives. Answer: Hand antiseptics (Hand
sanitizers)
Used as a topical application
Antiseptic solution used as a hand dip
Antiseptic soap
COMPLETE QUESTIONS AND VERIFIED
SOLUTIONS
◉ Principle 7. Answer: Establish Record Keeping in Procedures
◉ Biological Hazards. Answer: Bacterial, Viral, and Parasitic
Microorganisms
◉ Bacteria. Answer: Although cooking destroys foodborne bacteria
to acceptable levels, certain bacteria, can form spores that survive
cooking and may grow if food is not properly cooled or held after
cooking. Spores that are created cannot be destroyed with reheating.
Salmonella and Campylobacter is a major concern
◉ Virus. Answer: Small infectious agent that can replicate only
inside the living cells of organisms. Most likely agents are water,
produce, shellfish, and other ready to eat foods
◉ Parasites. Answer: Associated with undercooking meat products
or cross-contamination of ready to eat food with raw animal food,
untreated water, or contaminated equipment or utensils
,◉ Chemical Hazards. Answer: May occur naturally or may be added
during the processing of food
◉ Physical Hazards. Answer: Illness and injury can result from
foreign objects in food
◉ FAT TOM. Answer: Food- Foods with high protein, meats,
poultry, seafood, dairy
Acidity- Neutral to slightly acidic conditions, 4.6-7.0 Temperature-
Danger zone 41-135
Time- Needs four hours
Oxygen
Moisture
◉ Allergerns. Answer: Milk, eggs, fish, crustacean shellfish, tree nuts,
wheat, peanuts, soybeans
◉ Symptoms of allergic reactions. Answer: Skin may be red,
wheezing/coughing, swelling of face, eyelids, lips, tongue or throat,
headache, stuffy or runny nose, itchy, swollen, watery, stomach pain,
nausea, vomiting, diarrhea
◉ Allergic reactions occur because of. Answer: Product labeling was
misinformed or cross contact of a food with an allergenic substance
, ◉ Be clean, Be Healthy. Answer:
◉ Location and Number. Answer: Locate at least one hand-washing
sink, must be accessible, at all times
◉ Hand-washing Sink Don'ts. Answer: Do not block
Do not use hand washing sink for anything else
Do not store items in a hand washing sink
◉ Additional hand washing specifications. Answer: A steam mixing
valve may not be used at a hand washing sink
Faucets must provide an uninterrupted stream of 15 seconds
◉ Automatic hand washing facilities. Answer:
◉ Hand washing alternatives. Answer: Hand antiseptics (Hand
sanitizers)
Used as a topical application
Antiseptic solution used as a hand dip
Antiseptic soap
