WALMART FOOD/SAFETY EXAMINATION
SCRIPT 2026 COMPLETE QUESTION SET
WITH ANSWERS
◉ When must a food handler change gloves?
Answer: As soon as they become dirty or torn
◉ What temperature must stuffed lobster be cooked to?
Answer: 165 F (74 C) for 15 seconds
◉ What thermometer is best suited to be checking a dishwashing
machines final rise temperature
Answer: maximum registering temperature
◉ What strategy can prevent cross-contamination?
Answer: Buying food that does not require prepping
◉ What should a food handler do to make gloves easier to put on?
Answer: select correct size gloves
, ◉ Which of these food processes does not require variance from a
regulatory authority?
Answer: buying bean sprouts from a reputable supplier
◉ What should a server do after cleaning a table?
Answer: wash hands
◉ Why should food temperatures be taken in 2 different locations?
Answer: temperature may vary in food
◉ The temperature of duck breast is checked during cooking.
According to the operation's policy, the duck breast must be cooked
for 16 minutes to allow the internal temperature to reach 165 F (74
C). What HACCP principle is addressed by cooking the duck breast to
165 F (74 C)?
Answer: critical limit
◉ What is the first step in developing a HACCP plan?
Answer: Conduct a hazard analysis
◉ Ready-to-eat TCS food prepped in-house must be date marked if it
is held for more than how many hours?
Answer: 24 hours
SCRIPT 2026 COMPLETE QUESTION SET
WITH ANSWERS
◉ When must a food handler change gloves?
Answer: As soon as they become dirty or torn
◉ What temperature must stuffed lobster be cooked to?
Answer: 165 F (74 C) for 15 seconds
◉ What thermometer is best suited to be checking a dishwashing
machines final rise temperature
Answer: maximum registering temperature
◉ What strategy can prevent cross-contamination?
Answer: Buying food that does not require prepping
◉ What should a food handler do to make gloves easier to put on?
Answer: select correct size gloves
, ◉ Which of these food processes does not require variance from a
regulatory authority?
Answer: buying bean sprouts from a reputable supplier
◉ What should a server do after cleaning a table?
Answer: wash hands
◉ Why should food temperatures be taken in 2 different locations?
Answer: temperature may vary in food
◉ The temperature of duck breast is checked during cooking.
According to the operation's policy, the duck breast must be cooked
for 16 minutes to allow the internal temperature to reach 165 F (74
C). What HACCP principle is addressed by cooking the duck breast to
165 F (74 C)?
Answer: critical limit
◉ What is the first step in developing a HACCP plan?
Answer: Conduct a hazard analysis
◉ Ready-to-eat TCS food prepped in-house must be date marked if it
is held for more than how many hours?
Answer: 24 hours
