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Walmart Food/Safety Test
COMPREHENSIVE QUESTIONS
AND VERIFIED ANSWERS
(DETAILED & ELABORATED)
ACTUAL EXAM 2025 TEST 100%
SOLVED 2025!!
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
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
What rule for serving condiments should be practiced? -
..........ANSWER.......serve condiments in original containers
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What temperature must cooked vegetables reach to be safely hot-
held for service - ..........ANSWER.......135 F (57 C)
Where should a food handler wash his or her hands after prepping
food? - ..........ANSWER.......designated sink for hand-washing
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
What condition promotes the growth of bacteria? -
..........ANSWER.......Food held between 70 ̊F and 125 ̊F (21 ̊C and
52 ̊C)
How many hours can cold food be held without refrigeration
before it must be sold, served, or thrown out? -
..........ANSWER.......6 hours
What should a server do when taking a food order from customers
who have concerns about food allergies? -
Walmart Food/Safety Test
COMPREHENSIVE QUESTIONS
AND VERIFIED ANSWERS
(DETAILED & ELABORATED)
ACTUAL EXAM 2025 TEST 100%
SOLVED 2025!!
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
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
What rule for serving condiments should be practiced? -
..........ANSWER.......serve condiments in original containers
, 2|Page
What temperature must cooked vegetables reach to be safely hot-
held for service - ..........ANSWER.......135 F (57 C)
Where should a food handler wash his or her hands after prepping
food? - ..........ANSWER.......designated sink for hand-washing
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
What condition promotes the growth of bacteria? -
..........ANSWER.......Food held between 70 ̊F and 125 ̊F (21 ̊C and
52 ̊C)
How many hours can cold food be held without refrigeration
before it must be sold, served, or thrown out? -
..........ANSWER.......6 hours
What should a server do when taking a food order from customers
who have concerns about food allergies? -
