1|Page
NRFSP WALMART FOOD SAFETY FINAL EXAM LATEST 2026-2027 ACTUAL
EXAM WITH COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS
(100% VERIFIED ANSWERS) |ALREADY GRADED A+| ||PROFESSOR VERIFIED||
||BRANDNEW!!!||
Which of the following is most likely to cause foodborne illness? -
ANSWER-A worker who did not wash their hands after using the
toilet
Which of the following is NOT true about molds? - ANSWER-their
toxins can be killed by freezing
cross-contamination is the: - ANSWER-Transfer of harmful
substances or microorganisms to food
Which is NOT true about Salmonella? - ANSWER-Can for spores
Staphylococcus bacteria is commonly found: - ANSWER-On the
skin, nose, mouth and throat of people
An infection is caused by eating food that contains: - ANSWER-
Disease causing microorganisms
,2|Page
All of the following about E. coli 0157:H7 EXCEPT: - ANSWER-It
is associated with temperature abuse
How can pathogenic bacteria be killed in ground beef? -
ANSWER-Heat to 155 F for 15 seconds
What is the range of the pH Danger Zone? - ANSWER-Between
4.6 and 9.0
The two most important factors to control the growth of bacteria
are - ANSWER-temperature and time
What is the FDA cooling requirement? - ANSWER-135 F - 70 F in
2 hours and 70 F - 41 F in the next 4 hours
Which of the following is an example of a corrective action? -
ANSWER-Throw away a product that has been left in the
temperature danger zone too long
, 3|Page
Step 1 in HACCP is to perform a hazard analysis. This involves: -
ANSWER-Identifying the hazards that may be involved in a food
handling process
True or False: Food can be produced in a warehouse washing
sink - ANSWER-False
True or False: Hands must be waged before putting on gloves -
ANSWER-True
True or False: You should cooperate with Health Department
when they are conducting a foodborne illness investigation -
ANSWER-True
True or False: Temperatures should be taken in the thinnest part
of the product - ANSWER-False
True or False: Food service utensils should be stored inside water
after use - ANSWER-False
NRFSP WALMART FOOD SAFETY FINAL EXAM LATEST 2026-2027 ACTUAL
EXAM WITH COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS
(100% VERIFIED ANSWERS) |ALREADY GRADED A+| ||PROFESSOR VERIFIED||
||BRANDNEW!!!||
Which of the following is most likely to cause foodborne illness? -
ANSWER-A worker who did not wash their hands after using the
toilet
Which of the following is NOT true about molds? - ANSWER-their
toxins can be killed by freezing
cross-contamination is the: - ANSWER-Transfer of harmful
substances or microorganisms to food
Which is NOT true about Salmonella? - ANSWER-Can for spores
Staphylococcus bacteria is commonly found: - ANSWER-On the
skin, nose, mouth and throat of people
An infection is caused by eating food that contains: - ANSWER-
Disease causing microorganisms
,2|Page
All of the following about E. coli 0157:H7 EXCEPT: - ANSWER-It
is associated with temperature abuse
How can pathogenic bacteria be killed in ground beef? -
ANSWER-Heat to 155 F for 15 seconds
What is the range of the pH Danger Zone? - ANSWER-Between
4.6 and 9.0
The two most important factors to control the growth of bacteria
are - ANSWER-temperature and time
What is the FDA cooling requirement? - ANSWER-135 F - 70 F in
2 hours and 70 F - 41 F in the next 4 hours
Which of the following is an example of a corrective action? -
ANSWER-Throw away a product that has been left in the
temperature danger zone too long
, 3|Page
Step 1 in HACCP is to perform a hazard analysis. This involves: -
ANSWER-Identifying the hazards that may be involved in a food
handling process
True or False: Food can be produced in a warehouse washing
sink - ANSWER-False
True or False: Hands must be waged before putting on gloves -
ANSWER-True
True or False: You should cooperate with Health Department
when they are conducting a foodborne illness investigation -
ANSWER-True
True or False: Temperatures should be taken in the thinnest part
of the product - ANSWER-False
True or False: Food service utensils should be stored inside water
after use - ANSWER-False
