NRFSP WALMART FOOD SAFETY TEST QUESTIONS AND CORRECT VERIFIED ANSWERS 100%
GUARANTEED PASS VERIFIED LATEST UPDATED
What symptom requires a food handler to be excluded from the operation? - (ANSWER)Jaundice
What should staff do when receiving a delivery of food and supplies? - (ANSWER)visually inspect all food
items
Single use gloves are not required when... - (ANSWER)washing produce
what myst food handlers do when handling ready-to-eat food? - (ANSWER)wear single use gloves
What symptom can indicate a customer is having an allergic reaction? - (ANSWER)wheezing or shortness
of breath
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
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
what is the minimum internal temperature hot food must be held at to prevent pathogens from
growing? - (ANSWER)135 F (57 C)
What should food handlers do after leaving and returning the prep area? - (ANSWER)wash hands
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? -
(ANSWER)pasteurized
what must an operation do before packaging fresh juice on-site for later sale? - (ANSWER)obtain a
variance
, NRFSP WALMART FOOD SAFETY TEST QUESTIONS AND CORRECT VERIFIED ANSWERS 100%
GUARANTEED PASS VERIFIED LATEST UPDATED
A food handler has just finished storing dry food delivery. What step was done correctly? -
(ANSWER)stored food away from wall
What is the minimum internal cooking temperature for a veal chop? - (ANSWER)145 F (63 C)
Which responsibility is included in the Food and Drug administrations role? - (ANSWER)regulating food
transported across state lines
What practice is useful for preventing norovirus from causing foodborne illness - (ANSWER)correct
handwashing
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
What does L stand for int eh FDA's alert tool? - (ANSWER)Look
Which item is a potential physical contaminant? - (ANSWER)jewelry
What factors influence the effectiveness of a chemical sanitizer? - (ANSWER)concentration,
temperature, contact time, pH, and water hardness
Bulk unpackaged food in self-service areas must be labeled when... - (ANSWER)the manufacturer claims
the food is healthy
Which food item has been associated with Salmonella Typhi? - (ANSWER)beverages
GUARANTEED PASS VERIFIED LATEST UPDATED
What symptom requires a food handler to be excluded from the operation? - (ANSWER)Jaundice
What should staff do when receiving a delivery of food and supplies? - (ANSWER)visually inspect all food
items
Single use gloves are not required when... - (ANSWER)washing produce
what myst food handlers do when handling ready-to-eat food? - (ANSWER)wear single use gloves
What symptom can indicate a customer is having an allergic reaction? - (ANSWER)wheezing or shortness
of breath
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
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
what is the minimum internal temperature hot food must be held at to prevent pathogens from
growing? - (ANSWER)135 F (57 C)
What should food handlers do after leaving and returning the prep area? - (ANSWER)wash hands
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? -
(ANSWER)pasteurized
what must an operation do before packaging fresh juice on-site for later sale? - (ANSWER)obtain a
variance
, NRFSP WALMART FOOD SAFETY TEST QUESTIONS AND CORRECT VERIFIED ANSWERS 100%
GUARANTEED PASS VERIFIED LATEST UPDATED
A food handler has just finished storing dry food delivery. What step was done correctly? -
(ANSWER)stored food away from wall
What is the minimum internal cooking temperature for a veal chop? - (ANSWER)145 F (63 C)
Which responsibility is included in the Food and Drug administrations role? - (ANSWER)regulating food
transported across state lines
What practice is useful for preventing norovirus from causing foodborne illness - (ANSWER)correct
handwashing
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
What does L stand for int eh FDA's alert tool? - (ANSWER)Look
Which item is a potential physical contaminant? - (ANSWER)jewelry
What factors influence the effectiveness of a chemical sanitizer? - (ANSWER)concentration,
temperature, contact time, pH, and water hardness
Bulk unpackaged food in self-service areas must be labeled when... - (ANSWER)the manufacturer claims
the food is healthy
Which food item has been associated with Salmonella Typhi? - (ANSWER)beverages
