NRFSP Walmart Food Safety Test
Questions and Answers
100% Verified | updated
1. What symptom requires a food handler to be excluded from the operation?-
Answer: Jaundice
2. What should staff do when receiving a delivery of food and supplies?
Answer: visually inspect all food items
3. Single use gloves are not required when...
Answer: washing produce
4. what myst food handlers do when handling ready-to-eat food?
Answer: wear single use gloves
5. What symptom can indicate a customer is having an allergic reaction?
Answer: wheez- ing or shortness of breath
6. 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
7. 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
8. what is the minimum internal temperature hot food must be held at to
prevent pathogens from growing?
Answer: 135 F (57 C)
9. What should food handlers do after leaving and returning the prep area?
Answer: -
wash hands
10. What type of eggs must be used when preparing raw or undercooked
dishes for high-risk populations?
Answer: pasteurized
11. what must an operation do before packaging fresh juice on-site for later
sale?
Answer: obtain a variance
12. A food handler has just finished storing dry food delivery. What step was
done correctly?
Questions and Answers
100% Verified | updated
1. What symptom requires a food handler to be excluded from the operation?-
Answer: Jaundice
2. What should staff do when receiving a delivery of food and supplies?
Answer: visually inspect all food items
3. Single use gloves are not required when...
Answer: washing produce
4. what myst food handlers do when handling ready-to-eat food?
Answer: wear single use gloves
5. What symptom can indicate a customer is having an allergic reaction?
Answer: wheez- ing or shortness of breath
6. 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
7. 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
8. what is the minimum internal temperature hot food must be held at to
prevent pathogens from growing?
Answer: 135 F (57 C)
9. What should food handlers do after leaving and returning the prep area?
Answer: -
wash hands
10. What type of eggs must be used when preparing raw or undercooked
dishes for high-risk populations?
Answer: pasteurized
11. what must an operation do before packaging fresh juice on-site for later
sale?
Answer: obtain a variance
12. A food handler has just finished storing dry food delivery. What step was
done correctly?
