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Walmart Food/Safety Test| Actual Exam
Questions With Verified Solutions
Which of these food processes does not require variance from a regulatory
authority? - correct-answer -buying bean sprouts from a reputable supplier
What should a server do after cleaning a table? - correct-answer -wash hands
Why should food temperatures be taken in 2 different locations? - correct-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)? - correct-answer -critical limit
What is the first step in developing a HACCP plan? - correct-answer -Conduct a
hazard analysis
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Ready-to-eat TCS food prepped in-house must be date marked if it is held for
more than how many hours? - correct-answer -24 hours
What practice can help prevent allergic reactions? - correct-answer -Identifying
ingredients for customers
What information must be included on the label of food packaged on-site for
retail sale? - correct-answer -list of ingredients
When can glass thermometers be used? - correct-answer -When enclosed in a
shatterproof casing
Which item should be rejected? - correct-answer -Bags of organic cookies in torn
packaging
What should be done with a package of flour that is received with signs of
dampness on the bag? - correct-answer -reject the flour and return it to the
supplier
Walmart Food/Safety Test| Actual Exam
Questions With Verified Solutions
Which of these food processes does not require variance from a regulatory
authority? - correct-answer -buying bean sprouts from a reputable supplier
What should a server do after cleaning a table? - correct-answer -wash hands
Why should food temperatures be taken in 2 different locations? - correct-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)? - correct-answer -critical limit
What is the first step in developing a HACCP plan? - correct-answer -Conduct a
hazard analysis
, 2|Page
Ready-to-eat TCS food prepped in-house must be date marked if it is held for
more than how many hours? - correct-answer -24 hours
What practice can help prevent allergic reactions? - correct-answer -Identifying
ingredients for customers
What information must be included on the label of food packaged on-site for
retail sale? - correct-answer -list of ingredients
When can glass thermometers be used? - correct-answer -When enclosed in a
shatterproof casing
Which item should be rejected? - correct-answer -Bags of organic cookies in torn
packaging
What should be done with a package of flour that is received with signs of
dampness on the bag? - correct-answer -reject the flour and return it to the
supplier
