NRFSP Walmart Food Safety Actual Final
Exam Newest / NRFSP Walmart Food
Safety Exam Preparation
Acidic foods cannot be placed in or on
a) coolers
b) copper or galvanized metal containers
c) cutting boards
d) serving trays - <<<<ANSWERS>>>b) copper or galvanized metal containers
When sanitizing with chlorine, the chlorine should be checked and be at a temperature of
A) 100 degrees
B) 171 degrees
C) 75 degrees
D) 50 degrees - <<<<ANSWERS>>>C) 75 degrees
A Clean In Place (CIP) item must
a) be easily disassembled for daily cleaning and sanitizing
b) be designed so cleaning and sanitizing solution will circulate and contact all food contact
surfaces in CIP item
c) be able to fit in the mechanical ware washing machine
d) be able to fit in the manual ware washing sink - <<<<ANSWERS>>>b) be designed so
cleaning and sanitizing solution will circulate and contact all food contact
When using the slush method to calibrate a thermometer, the thermometer should be place
into
a) A bowl filled with ice cubes and water
b) A bowl filled with very cold water
c) A bowl filled with ice cubes only
d) A bowl filled with crushed ice and water - <<<<ANSWERS>>>d) A bowl filled with crushed
ice and water
A dumpster should have all of the following except
a) Tight fitting lids kept closed
b) Located on a smooth, sloped, non-absorbent pad
c) Scheduled pick ups as needed to prevent overflow
,d) Drain holes to remove the excess liquid - <<<<ANSWERS>>>d) Drain holes to remove the
excess liquid
When eliminating pests, all of the following are acceptable except
a) Glueboards
except
b) Ultraviolet fly traps
c) Rodent bait traps
d) Tracking powder - <<<<ANSWERS>>>d) Tracking powder
A cross connection occurs when
a) Chicken drips onto lettuce in the cooler
b) An employee uses the same gloves for cleaning shrimp and making a sandwich
c) Potable water and non-potable water flow together
d) A customer takes a dirty plate back up to a buffet line - <<<<ANSWERS>>>c) Potable water
and non-potable water flow together
An air gap is required above the rim of a sink and a faucet equal to
a) 2 inches
b) 1 inch or twice the diameter of the faucet
c) 4 inches
d) 2 inches or four times the diameter of the faucet - <<<<ANSWERS>>>b) 1 inch or twice the
diameter of the faucet
Equipment mounted to the counter must be raised a minimum of
a) 2 inches
b) 4 inches
c) 6 inches
d) 8 inches - <<<<ANSWERS>>>b) 4 inches
An employee is required to have a medication at work. What must the Food Manager do to
comply with the Food Code and the employee's needs?
a) No medication is allowed in the workplace.
b) No medication is allowed in the workplace without a written letter from a doctor.
c) The medication must be kept on a shelf in the food prep area so everyone can see what it
is.
d) The medication must be clearly labeled and stored away from food and food prep areas. -
<<<<ANSWERS>>>d) The medication must be clearly labeled and stored away from food and
food prep areas.
A recall was announced for a specific food. The Food Manager gathers up all that they
have and keeps this food for return to the vendor in
a) the cooler
b) the dry storage area
,c) a location away from any other food
d) the freezer - <<<<ANSWERS>>>c) a location away from any other food
All of the following animals are allowed in a retail food establishment except
a) a service animal under the control of a disabled person
b) a small dog being kept in a dog carrier
c) fish in an aquarium
d) a patrol dog accompanying police - <<<<ANSWERS>>>b) a small dog being kept in a dog
carrier
A ventilation unit is located in the kitchen to prevent
A fire
b) The chef from getting too hot
c) Grease collecting on the walls
d) The employees talking too much - <<<<ANSWERS>>>c) Grease collecting on the walls
A pest infestation is found in a facility. After resolving the problem, the Food Manager
establishes procedures for all of the following except
a) maintaining clean work areas
b) training employees on using pesticides
c) inspecting deliveries upon arrival
d) checking all areas for cracks or crevices and sealing them if found - <<<<ANSWERS>>>b)
training employees on using pesticides
There are ___ principles in a HACCP Plan.
A) 10
B) 7
C) 5
D) 4 - <<<<ANSWERS>>>B) 7
An example of a Critical Control Point (CCP) is
a) Checking a cooking temperature
b) Cleaning procedures
c) Effective pest control
d) Inventory control - <<<<ANSWERS>>>a) Checking a cooking temperature
The Food Manager uses a calibrated thermometer to check the temperature of fish when it
Is finished cooking. This is an example of which principle in a HACCP Plan?
a) Hazard Analysis
b) Monitoring the Critical Control Point
c) Corrective Action
d) Verification - <<<<ANSWERS>>>b) Monitoring the Critical Control Point
The value that must be met to ensure the food's safety is which principle in a HACCP plan?
, a) Critical Limit
b) Corrective Action
c) Hazard Analysis
d) Documentation - <<<<ANSWERS>>>a) Critical Limit
The person in charge is responsible for all of the following except:
A. Training all staff in food safety
B. Complying with all state and local regulations
C. Correctly answer questions regarding food safety
D. Complying with staffs vacation requests - <<<<ANSWERS>>>D. Complying with staffs
vacation requests
In order to continue working, what should a food employee with a minor cut on their hand
do?
A. Not allowed to work with minor cut
B. Must be checked by a doctor first
C. Nothing needs to be done
D. Cover cut with a water tight bandage and a glove - <<<<ANSWERS>>>D. Cover cut with a
water tight bandage and a glove
If a food employee has an infected open wound, the food manager must:
A. Restrict the employee from working with the open food
B. Send employee to a doctor
C. Allow the employee to work only with salads
D. Exclude the employee for working until a letter from a doctor is received -
<<<<ANSWERS>>>A. Restrict the employee from working with the open food
All of the following are used to handle ready to eat foods except:
A. Bare hands
B. Tongs
C. Gloved hands
D. Deli paper - <<<<ANSWERS>>>A. Bare hands
Exam Newest / NRFSP Walmart Food
Safety Exam Preparation
Acidic foods cannot be placed in or on
a) coolers
b) copper or galvanized metal containers
c) cutting boards
d) serving trays - <<<<ANSWERS>>>b) copper or galvanized metal containers
When sanitizing with chlorine, the chlorine should be checked and be at a temperature of
A) 100 degrees
B) 171 degrees
C) 75 degrees
D) 50 degrees - <<<<ANSWERS>>>C) 75 degrees
A Clean In Place (CIP) item must
a) be easily disassembled for daily cleaning and sanitizing
b) be designed so cleaning and sanitizing solution will circulate and contact all food contact
surfaces in CIP item
c) be able to fit in the mechanical ware washing machine
d) be able to fit in the manual ware washing sink - <<<<ANSWERS>>>b) be designed so
cleaning and sanitizing solution will circulate and contact all food contact
When using the slush method to calibrate a thermometer, the thermometer should be place
into
a) A bowl filled with ice cubes and water
b) A bowl filled with very cold water
c) A bowl filled with ice cubes only
d) A bowl filled with crushed ice and water - <<<<ANSWERS>>>d) A bowl filled with crushed
ice and water
A dumpster should have all of the following except
a) Tight fitting lids kept closed
b) Located on a smooth, sloped, non-absorbent pad
c) Scheduled pick ups as needed to prevent overflow
,d) Drain holes to remove the excess liquid - <<<<ANSWERS>>>d) Drain holes to remove the
excess liquid
When eliminating pests, all of the following are acceptable except
a) Glueboards
except
b) Ultraviolet fly traps
c) Rodent bait traps
d) Tracking powder - <<<<ANSWERS>>>d) Tracking powder
A cross connection occurs when
a) Chicken drips onto lettuce in the cooler
b) An employee uses the same gloves for cleaning shrimp and making a sandwich
c) Potable water and non-potable water flow together
d) A customer takes a dirty plate back up to a buffet line - <<<<ANSWERS>>>c) Potable water
and non-potable water flow together
An air gap is required above the rim of a sink and a faucet equal to
a) 2 inches
b) 1 inch or twice the diameter of the faucet
c) 4 inches
d) 2 inches or four times the diameter of the faucet - <<<<ANSWERS>>>b) 1 inch or twice the
diameter of the faucet
Equipment mounted to the counter must be raised a minimum of
a) 2 inches
b) 4 inches
c) 6 inches
d) 8 inches - <<<<ANSWERS>>>b) 4 inches
An employee is required to have a medication at work. What must the Food Manager do to
comply with the Food Code and the employee's needs?
a) No medication is allowed in the workplace.
b) No medication is allowed in the workplace without a written letter from a doctor.
c) The medication must be kept on a shelf in the food prep area so everyone can see what it
is.
d) The medication must be clearly labeled and stored away from food and food prep areas. -
<<<<ANSWERS>>>d) The medication must be clearly labeled and stored away from food and
food prep areas.
A recall was announced for a specific food. The Food Manager gathers up all that they
have and keeps this food for return to the vendor in
a) the cooler
b) the dry storage area
,c) a location away from any other food
d) the freezer - <<<<ANSWERS>>>c) a location away from any other food
All of the following animals are allowed in a retail food establishment except
a) a service animal under the control of a disabled person
b) a small dog being kept in a dog carrier
c) fish in an aquarium
d) a patrol dog accompanying police - <<<<ANSWERS>>>b) a small dog being kept in a dog
carrier
A ventilation unit is located in the kitchen to prevent
A fire
b) The chef from getting too hot
c) Grease collecting on the walls
d) The employees talking too much - <<<<ANSWERS>>>c) Grease collecting on the walls
A pest infestation is found in a facility. After resolving the problem, the Food Manager
establishes procedures for all of the following except
a) maintaining clean work areas
b) training employees on using pesticides
c) inspecting deliveries upon arrival
d) checking all areas for cracks or crevices and sealing them if found - <<<<ANSWERS>>>b)
training employees on using pesticides
There are ___ principles in a HACCP Plan.
A) 10
B) 7
C) 5
D) 4 - <<<<ANSWERS>>>B) 7
An example of a Critical Control Point (CCP) is
a) Checking a cooking temperature
b) Cleaning procedures
c) Effective pest control
d) Inventory control - <<<<ANSWERS>>>a) Checking a cooking temperature
The Food Manager uses a calibrated thermometer to check the temperature of fish when it
Is finished cooking. This is an example of which principle in a HACCP Plan?
a) Hazard Analysis
b) Monitoring the Critical Control Point
c) Corrective Action
d) Verification - <<<<ANSWERS>>>b) Monitoring the Critical Control Point
The value that must be met to ensure the food's safety is which principle in a HACCP plan?
, a) Critical Limit
b) Corrective Action
c) Hazard Analysis
d) Documentation - <<<<ANSWERS>>>a) Critical Limit
The person in charge is responsible for all of the following except:
A. Training all staff in food safety
B. Complying with all state and local regulations
C. Correctly answer questions regarding food safety
D. Complying with staffs vacation requests - <<<<ANSWERS>>>D. Complying with staffs
vacation requests
In order to continue working, what should a food employee with a minor cut on their hand
do?
A. Not allowed to work with minor cut
B. Must be checked by a doctor first
C. Nothing needs to be done
D. Cover cut with a water tight bandage and a glove - <<<<ANSWERS>>>D. Cover cut with a
water tight bandage and a glove
If a food employee has an infected open wound, the food manager must:
A. Restrict the employee from working with the open food
B. Send employee to a doctor
C. Allow the employee to work only with salads
D. Exclude the employee for working until a letter from a doctor is received -
<<<<ANSWERS>>>A. Restrict the employee from working with the open food
All of the following are used to handle ready to eat foods except:
A. Bare hands
B. Tongs
C. Gloved hands
D. Deli paper - <<<<ANSWERS>>>A. Bare hands
