WALMART FOOD SAFETY EXAM NEWEST ACTUAL
EXAM COMPLETE 130 QUESTIONS AND CORRECT
DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY
GRADED A+
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
In a self-service area, bulk unpackaged food does not need a label if the products... -
ANSWER: does not make a claim about health or nutrient content
what is the minimum internal temperature hot food must be held at to prevent
pathogens from growing? - ANSWER: 135 F (57 C)
What should food handlers do after leaving and returning the prep area? - ANSWER:
wash hands
What type of eggs must be used when preparing raw or undercooked dishes for
high-risk populations? - ANSWER: pasteurized
what must an operation do before packaging fresh juice on-site for later sale? -
ANSWER: obtain a variance
A food handler has just finished storing dry food delivery. What step was done
correctly? - ANSWER: stored food away from wall
What is the minimum internal cooking temperature for a veal chop? - ANSWER: 145
F (63 C)
Which responsibility is included in the Food and Drug administrations role? -
ANSWER: regulating food transported across state lines
, What practice is useful for preventing norovirus from causing foodborne illness -
ANSWER: correct handwashing
What must a food handler with an infected hand wound do to work safely with
food? - ANSWER: cover the wound with an impermeable cover and wear single-use
glove
What does L stand for int eh FDA's alert tool? - ANSWER: Look
Which item is a potential physical contaminant? - ANSWER: jewelry
What factors influence the effectiveness of a chemical sanitizer? - ANSWER:
concentration, temperature, contact time, pH, and water hardness
Bulk unpackaged food in self-service areas must be labeled when... - ANSWER: the
manufacturer claims the food is healthy
Which food item has been associated with Salmonella Typhi? - ANSWER: beverages
What organization requires a Safety Data Sheet (SDS) to be included with hazardous
chemicals? - ANSWER: Occupational safety and health administration
What is the purpose of hand antiseptic? - ANSWER: Lower the number of pathogens
on the skin
Which organization includes inspecting food as one of its primary responsibilities? -
ANSWER: U.S. department of agriculture
How should an item that has been recalled by its manufacturer be stored in an
operation? - ANSWER: separately from food that will be served
What should a food handler do with food after it is thawed in the microwave? -
ANSWER: cook it using conventional cooking equipment
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
EXAM COMPLETE 130 QUESTIONS AND CORRECT
DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY
GRADED A+
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
In a self-service area, bulk unpackaged food does not need a label if the products... -
ANSWER: does not make a claim about health or nutrient content
what is the minimum internal temperature hot food must be held at to prevent
pathogens from growing? - ANSWER: 135 F (57 C)
What should food handlers do after leaving and returning the prep area? - ANSWER:
wash hands
What type of eggs must be used when preparing raw or undercooked dishes for
high-risk populations? - ANSWER: pasteurized
what must an operation do before packaging fresh juice on-site for later sale? -
ANSWER: obtain a variance
A food handler has just finished storing dry food delivery. What step was done
correctly? - ANSWER: stored food away from wall
What is the minimum internal cooking temperature for a veal chop? - ANSWER: 145
F (63 C)
Which responsibility is included in the Food and Drug administrations role? -
ANSWER: regulating food transported across state lines
, What practice is useful for preventing norovirus from causing foodborne illness -
ANSWER: correct handwashing
What must a food handler with an infected hand wound do to work safely with
food? - ANSWER: cover the wound with an impermeable cover and wear single-use
glove
What does L stand for int eh FDA's alert tool? - ANSWER: Look
Which item is a potential physical contaminant? - ANSWER: jewelry
What factors influence the effectiveness of a chemical sanitizer? - ANSWER:
concentration, temperature, contact time, pH, and water hardness
Bulk unpackaged food in self-service areas must be labeled when... - ANSWER: the
manufacturer claims the food is healthy
Which food item has been associated with Salmonella Typhi? - ANSWER: beverages
What organization requires a Safety Data Sheet (SDS) to be included with hazardous
chemicals? - ANSWER: Occupational safety and health administration
What is the purpose of hand antiseptic? - ANSWER: Lower the number of pathogens
on the skin
Which organization includes inspecting food as one of its primary responsibilities? -
ANSWER: U.S. department of agriculture
How should an item that has been recalled by its manufacturer be stored in an
operation? - ANSWER: separately from food that will be served
What should a food handler do with food after it is thawed in the microwave? -
ANSWER: cook it using conventional cooking equipment
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
