NRFSP Walmart Food Safety Test Questions and Answers 100% Verified Latest Updated 2024/2025

NRFSP Walmart Food Safety Test Questions and Answers 100% Verified Latest Updated 2024/2025 1. What information must be included on the label of food packaged on-site for retail sale? - ANSWER-list of ingredients 2. When can glass thermometers be used? - ANSWER-When enclosed in a shatterproof casing 3. Which item should be rejected? - ANSWER-Bags of organic cookies in torn packaging 4. What should be done with a package of flour that is received with signs of dampness on the bag? - ANSWER-reject the flour and return it to the supplier 5. What information must be posted on a dishwasher? - ANSWER-correct settings 6. A tuna salad is removed from the cooler at 9 AM and put out for buffet at 11 AM. By what time must the tuna salad be served or thrown out? - ANSWER-3:00 PM 7. What scenario can lead to pest infestation? - ANSWER-Storing recyclables in paper bags 8. What rule for serving bread should food handlers practice? - ANSWER-do not re-serve uneaten bread 9. Which process requires a variance from the regulatory authority? - ANSWER-sprouting seeds or beans 10. Parasites are commonly associated with what food? - ANSWER-wild game 11. What is the first step of cleaning and sanitizing stationary equipment? - ANSWER-unplug the unit 12. What causes preschool aged kids to be at risk for food-borne illness? - ANSWER-their immune systems are not strong 13. Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? - ANSWER-soft boiled eggs 14. What temperatures do infrared thermometers measure? - ANSWER-surface 15. What temperature must a high-temp dishwashers final sanitizing rinse be? - ANSWER-at least 180 F (82 C) 16. A food handler comes to work with diarrhea. What should the manager tell the food handler to do? - ANSWER-go home 17. What is cross contamination? - ANSWER-Physical link between safe water and dirty water 18. A food handler is prepping a seafood dish on april 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? - ANSWER-April 8th 19. What information must be included on the label of a container of ready-to-eat TCS food prepped on site for retail sale? - ANSWER-potential allergens 20. What rule for serving condiments should be practiced? - ANSWER-serve condiments in original containers 21. What temperature must cooked vegetables reach to be safely hot-held for service - ANSWER-135 F (57 C) 22. Where should a food handler wash his or her hands after prepping food? - ANSWER-designated sink for hand-washing 23. A food handler has cooled a container of chili to 70F (21 C) in 1 hour. How much time is left to cool the chili to 41 F (5 C)? - ANSWER-5 hours 24. What condition promotes the growth of bacteria? - ANSWER-Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C) 25. How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? - ANSWER-6 hours 26. What should a server do when taking a food order from customers who have concerns about food allergies? - ANSWER-describe each menu item to customers who ask, including any "secret" ingredients 27. What symptom requires a food handler to be excluded from the operation? - ANSWER-Jaundice 28. What should staff do when receiving a delivery of food and supplies? - ANSWER-visually inspect all food items 29. Single use gloves are not required when... - ANSWER-washing produce 30. what myst food handlers do when handling ready-to-eat food? - ANSWER-wear single use gloves 31. What symptom can indicate a customer is having an allergic reaction? - ANSWER-wheezing or shortness of breath 32. 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 33. 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 34. what is the minimum internal temperature hot food must be held at to prevent pathogens from growing? - ANSWER-135 F (57 C) 35. What should food handlers do after leaving and returning the prep area? - ANSWER-wash hands 36. What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? - ANSWER-pasteurized 37. what must an operation do before packaging fresh juice on-site for later sale? - ANSWER-obtain a variance 38. A food handler has just finished storing dry food delivery. What step was done correctly? - ANSWER-stored food away from wall 39. What is the minimum internal cooking temperature for a veal chop? - ANSWER-145 F (63 C) 40. Which responsibility is included in the Food and Drug administrations role? - ANSWER-regulating food transported across state lines 41. What practice is useful for preventing norovirus from causing foodborne illness - ANSWER-correct handwashing 42. 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 43. What does L stand for int eh FDA's alert tool? - ANSWER-Look 44. Which item is a potential physical contaminant? - ANSWER-jewelry 45. What factors influence the effectiveness of a chemical sanitizer? - ANSWER-concentration, temperature, contact time, pH, and water hardness 46. Bulk unpackaged food in self-service areas must be labeled when... - ANSWER-the manufacturer claims the food is healthy 47. Which food item has been associated with Salmonella Typhi? - ANSWER-beverages 48. What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals? - ANSWER-Occupational safety and health administration 49. What is the purpose of hand antiseptic? - ANSWER-Lower the number of pathogens on the skin 50. Which organization includes inspecting food as one of its primary responsibilities? - ANSWER-U.S. department of agriculture 51. How should an item that has been recalled by its manufacturer be stored in an operation? - ANSWER-separately from food that will be served 52. What should a food handler do with food after it is thawed in the microwave? - ANSWER-cook it using conventional cooking equipment 53. When must a food handler change gloves? - ANSWER-As soon as they become dirty or torn 54. What temperature must stuffed lobster be cooked to? - ANSWER-165 F (74 C) for 15 seconds 55. What thermometer is best suited to be checking a dishwashing machines final rise temperature - ANSWER-maximum registering temperature