WALMART FOOD/SAFETY EXAM SCRIPT
FINAL PAPER 2026 COMPLETE QUESTIONS
AND ANSWERS
◉ Identify the Risk Factor: The purchasing manager bought frozen
steaks from his friend who raises and sells meat from his home. A)
Purchasing food from unsafe sources B) Failing to cook food
correctly C) Holding food at incorrect temperatures D) Using
contaminated equipment E) Practicing poor hygiene
Answer: A
◉ Identify the Risk Factor: A cook served rice at 120dF from a
holding unit. A) Purchasing food from unsafe sources B) Failing to
cook food correctly C) Holding food at incorrect temperatures D)
Using contaminated equipment E) Practicing poor hygiene
Answer: C
◉ Identify the Risk Factor: A Chef used a cutting board to prep fish
and then used it to prep fruit salad. A) Purchasing food from unsafe
sources B) Failing to cook food correctly C) Holding food at incorrect
temperatures D) Using contaminated equipment E) Practicing poor
hygiene
Answer: D
,◉ What are the six important steps to take when implementing
active managerial control?
Answer: Identify risks, monitor, corrective action, management
oversight, training, and re-evaluation
◉ What are Public Health Interventions?
Answer: FDA recommendations for controlling the common risk
factors for foodborne illnesses and are designed to protect public
health.
◉ What are HACCP systems based on?
Answer: They are based on identifying significant biological,
chemical, or physical hazards at specific points within a product's
flow. Once identified, the hazards can be prevented, eliminated, or
reduced to safe levels.
◉ A manager's responsibility to actively control risk factors for
foodborne illnesses is called: A) HAACP B) Quality control and
Assurance C) Food Safety management D) Active managerial control
Answer: D
◉ A pest-control program is an example of a(n): A) HACCP program
B) Workplace safety program C) Food Safety program D) Active
Managerial Control program
Answer: C
,◉ A cook preps a beef tenderloin on a cutting board and then
immediately cuts pies for dessert on the same cutting board. This is
an example of which risk factor? A) Purchasing food from unsafe
sources B) Holding food at incorrect temperatures C) Using
contaminated equipment D) Practicing poor personal hygiene
Answer: C
◉ The purpose of a food safety management system is to: A) keep
alla reas of the facility clean and pest-free B) identify, tag, and repair
faulty equipment within the facility C) prevent foodborne illness by
controlling risks and hazards D) use the correct methods for
purchasing and receiving food
Answer: C
◉ Three components of active managerial control include: A)
identifying risks, creating specifications, and training B) identifying
risks, corrective action, and training. C) identifying risks, creating
purchase orders, and training D) identifying risks, record keeping,
and training.
Answer: B
◉ A manager asks a chef to continue cooking chicken breasts after
seeing them cooked to an incorrect temperature. This is an example
of which step in active managerial control? A) Identifying risks B)
Monitoring C) Corrective Action D) Re-evaluation
, Answer: C
◉ A manager walks around the kitchen every hour to answer
questions and to see if staff members are following procedures. This
is an example of which step in active managerial control? A)
Identifying risks B) Corrective Action C) Management oversight D)
Re-evaluation
Answer: C
◉ One way for managers to show that they know how to keep food
safe is to: A) become certified in food safety B) take cooking
temperatures C) monitor employee behaviors D) conduct self-
inspections
Answer: A
◉ What are interior requirements for safe operation?
Answer: Choose flooring, wall, and ceiling materials that are smooth
and durable. This will make cleaning easier. Replace and maintain
these materials when necessary. Make sure equipment that will
come in contact with food is smooth, nonabsorbent, and easy to
clean. Floor-mounted equipment must be put on legs at least six
inches high or sealed to a masonry base. Tabletop equipment must
be put on legs at least four inches high or sealed to the countertop.
◉ What considerations should be given to dishwashing stations?
FINAL PAPER 2026 COMPLETE QUESTIONS
AND ANSWERS
◉ Identify the Risk Factor: The purchasing manager bought frozen
steaks from his friend who raises and sells meat from his home. A)
Purchasing food from unsafe sources B) Failing to cook food
correctly C) Holding food at incorrect temperatures D) Using
contaminated equipment E) Practicing poor hygiene
Answer: A
◉ Identify the Risk Factor: A cook served rice at 120dF from a
holding unit. A) Purchasing food from unsafe sources B) Failing to
cook food correctly C) Holding food at incorrect temperatures D)
Using contaminated equipment E) Practicing poor hygiene
Answer: C
◉ Identify the Risk Factor: A Chef used a cutting board to prep fish
and then used it to prep fruit salad. A) Purchasing food from unsafe
sources B) Failing to cook food correctly C) Holding food at incorrect
temperatures D) Using contaminated equipment E) Practicing poor
hygiene
Answer: D
,◉ What are the six important steps to take when implementing
active managerial control?
Answer: Identify risks, monitor, corrective action, management
oversight, training, and re-evaluation
◉ What are Public Health Interventions?
Answer: FDA recommendations for controlling the common risk
factors for foodborne illnesses and are designed to protect public
health.
◉ What are HACCP systems based on?
Answer: They are based on identifying significant biological,
chemical, or physical hazards at specific points within a product's
flow. Once identified, the hazards can be prevented, eliminated, or
reduced to safe levels.
◉ A manager's responsibility to actively control risk factors for
foodborne illnesses is called: A) HAACP B) Quality control and
Assurance C) Food Safety management D) Active managerial control
Answer: D
◉ A pest-control program is an example of a(n): A) HACCP program
B) Workplace safety program C) Food Safety program D) Active
Managerial Control program
Answer: C
,◉ A cook preps a beef tenderloin on a cutting board and then
immediately cuts pies for dessert on the same cutting board. This is
an example of which risk factor? A) Purchasing food from unsafe
sources B) Holding food at incorrect temperatures C) Using
contaminated equipment D) Practicing poor personal hygiene
Answer: C
◉ The purpose of a food safety management system is to: A) keep
alla reas of the facility clean and pest-free B) identify, tag, and repair
faulty equipment within the facility C) prevent foodborne illness by
controlling risks and hazards D) use the correct methods for
purchasing and receiving food
Answer: C
◉ Three components of active managerial control include: A)
identifying risks, creating specifications, and training B) identifying
risks, corrective action, and training. C) identifying risks, creating
purchase orders, and training D) identifying risks, record keeping,
and training.
Answer: B
◉ A manager asks a chef to continue cooking chicken breasts after
seeing them cooked to an incorrect temperature. This is an example
of which step in active managerial control? A) Identifying risks B)
Monitoring C) Corrective Action D) Re-evaluation
, Answer: C
◉ A manager walks around the kitchen every hour to answer
questions and to see if staff members are following procedures. This
is an example of which step in active managerial control? A)
Identifying risks B) Corrective Action C) Management oversight D)
Re-evaluation
Answer: C
◉ One way for managers to show that they know how to keep food
safe is to: A) become certified in food safety B) take cooking
temperatures C) monitor employee behaviors D) conduct self-
inspections
Answer: A
◉ What are interior requirements for safe operation?
Answer: Choose flooring, wall, and ceiling materials that are smooth
and durable. This will make cleaning easier. Replace and maintain
these materials when necessary. Make sure equipment that will
come in contact with food is smooth, nonabsorbent, and easy to
clean. Floor-mounted equipment must be put on legs at least six
inches high or sealed to a masonry base. Tabletop equipment must
be put on legs at least four inches high or sealed to the countertop.
◉ What considerations should be given to dishwashing stations?
