NRFSP Walmart Food Safety Test Questions with
100% Verified Correct Answers Latest Revised
Update 2025
What symptom requires a food handler to be excluded from the operation? -
-- correct answer ---Jaundice
What should staff do when receiving a delivery of food and supplies? ---
correct answer ---visually inspect all food items
Single use gloves are not required when... --- correct answer ---washing
produce
what myst food handlers do when handling ready-to-eat food? --- correct
answer ---wear single use gloves
What symptom can indicate a customer is having an allergic reaction? ---
correct 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? --- correct answer ---clean and
sanitize the utensils
, In a self-service area, bulk unpackaged food does not need a label if the
products... --- correct 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? --- correct answer ---135 F (57 C)
What should food handlers do after leaving and returning the prep area? ---
correct answer ---wash hands
What type of eggs must be used when preparing raw or undercooked dishes
for high-risk populations? --- correct answer ---pasteurized
what must an operation do before packaging fresh juice on-site for later
sale? --- correct answer ---obtain a variance
A food handler has just finished storing dry food delivery. What step was
done correctly? --- correct answer ---stored food away from wall
What is the minimum internal cooking temperature for a veal chop? ---
correct answer ---145 F (63 C)
100% Verified Correct Answers Latest Revised
Update 2025
What symptom requires a food handler to be excluded from the operation? -
-- correct answer ---Jaundice
What should staff do when receiving a delivery of food and supplies? ---
correct answer ---visually inspect all food items
Single use gloves are not required when... --- correct answer ---washing
produce
what myst food handlers do when handling ready-to-eat food? --- correct
answer ---wear single use gloves
What symptom can indicate a customer is having an allergic reaction? ---
correct 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? --- correct answer ---clean and
sanitize the utensils
, In a self-service area, bulk unpackaged food does not need a label if the
products... --- correct 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? --- correct answer ---135 F (57 C)
What should food handlers do after leaving and returning the prep area? ---
correct answer ---wash hands
What type of eggs must be used when preparing raw or undercooked dishes
for high-risk populations? --- correct answer ---pasteurized
what must an operation do before packaging fresh juice on-site for later
sale? --- correct answer ---obtain a variance
A food handler has just finished storing dry food delivery. What step was
done correctly? --- correct answer ---stored food away from wall
What is the minimum internal cooking temperature for a veal chop? ---
correct answer ---145 F (63 C)
