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WALMART FOOD SAFETY TEST 2024 | ALL
QUESTIONS AND CORRECT ANSWERS |
ALREADY GRADED A+ | VERIFIED
ANSWERS | LATEST VERSION (JUST
RELEASED)
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 What information must be posted on a dishwasher? ------CORRECT ANSWER---------------correct settings
A tuna salad is removed from the cooler at 9 AM and put out for buffet at 11 AM. By what time must the tuna salad be served or thrown out? ------ CORRECT ANSWER---------------3:00 PM What scenario can lead to pest infestation? ------CORRECT ANSWER------- --------Storing recyclables in paper bags What rule for serving bread should food handlers practice? ------CORRECT ANSWER---------------do not re-serve uneaten bread Which process requires a variance from the regulatory authority? ------ CORRECT ANSWER---------------sprouting seeds or beans Parasites are commonly associated with what food? ------CORRECT ANSWER---------------wild game What is the first step of cleaning and sanitizing stationary equipment? ------ CORRECT ANSWER---------------unplug the unit What causes preschool aged kids to be at risk for food-borne illness? ------ CORRECT ANSWER---------------their immune systems are not strong Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? -----
- CORRECT ANSWER---------------soft boiled eggs
What temperature must cooked vegetables reach to be safely hot-held for service ------CORRECT ANSWER---------------135 F (57 C) Where should a food handler wash his or her hands after prepping food? --- ---CORRECT 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)? ------CORRECT ANSWER-- -------------5 hours What condition promotes the growth of bacteria? ------CORRECT 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? ------CORRECT ANSWER--------------- 6 hours What should a server do when taking a food order from customers who have concerns about food allergies? ------CORRECT ANSWER--------------- describe each menu item to customers who ask, including any "secret" ingredients The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown away. What HACCP principle is being practiced by throwing out the soup? ------CORRECT ANSWER---------------corrective action
What temperature should the water be for manual dishwashing ------ CORRECT ANSWER---------------must be at least 110 F (43 C) A local nursing home has a yearly barbecue for its residents. Which food item should not be served? ------CORRECT ANSWER---------------rare hamburgers When can a food handler diagnosed with jaundice return to work? ------ CORRECT ANSWER---------------when approved by the regulatory authority When can raw, unpackaged meat be offered for self-service? ------ CORRECT ANSWER---------------At mongolian barbeques Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out? ------CORRECT ANSWER--------------- 3:00 PM What must staff members do when transferring chemicals to a new container? ------CORRECT ANSWER---------------Label the container Why are people who take certain medications at risk for food-borne illness? ------CORRECT ANSWER---------------their immune systems are compromised
What should you do with a swollen can of food? ------CORRECT ANSWER- --------------Discard the can without opening it Which of the following is NOT an example of a biological hazard? ------ CORRECT ANSWER---------------A piece of metal falls into the salad The MOST common cause of food contamination is: ------CORRECT ANSWER---------------Poor personal hygiene Which of the following is most likely to cause foodborne illness? ------ CORRECT ANSWER---------------A worker who did not wash their hands after using the toilet Which of the following is NOT true about molds? ------CORRECT ANSWER---------------their toxins can be killed by freezing cross-contamination is the: ------CORRECT ANSWER---------------Transfer of harmful substances or microorganisms to food Which is NOT true about Salmonella? ------CORRECT ANSWER--------------
- Can for spores Staphylococcus bacteria is commonly found: ------CORRECT ANSWER----- ----------On the skin, nose, mouth and throat of people
An infection is caused by eating food that contains: ------CORRECT ANSWER---------------Disease causing microorganisms All of the following about E. coli 0157:H7 EXCEPT: ------CORRECT ANSWER---------------It is associated with temperature abuse How can pathogenic bacteria be killed in ground beef? ------CORRECT ANSWER---------------Heat to 155 F for 15 seconds What is the range of the pH Danger Zone? ------CORRECT ANSWER-------- -------Between 4.6 and 9. The two most important factors to control the growth of bacteria are ------ CORRECT ANSWER---------------temperature and time What is the FDA cooling requirement? ------CORRECT ANSWER------------- --135 F - 70 F in 2 hours and 70 F - 41 F in the next 4 hours How should you measure the temperature of packaged foods? ------ CORRECT ANSWER---------------Place the thermometer stem between packages
Which of the following is true about refrigerated storage? ------CORRECT ANSWER---------------Food should be at least 6" off the floor, shelves should be slatted for air flow, foods that are received first should be sold first To minimize cross-contamination, store: ------CORRECT ANSWER----------- ----Raw beef below vegetables For manual hot water sanitation, the temperature must be ------CORRECT ANSWER---------------171 F For dishwasher hot water sanitation, the temperature must be: ------ CORRECT ANSWER---------------180 F For the chemical sanitizer Chlorine, the MINIMUM concentration should be: ------CORRECT ANSWER---------------200 parts per million How should you store clean glasses and cups? ------CORRECT ANSWER-- -------------Bottom up in a clean, dry location What is true about Air Gaps? ------CORRECT ANSWER---------------They are the most effective type of backflow preventer, air gaps must be at least twice the diameter of the outlet, air gaps must be a minimum of 1 inch What should that Air Gap distance be? ------CORRECT ANSWER------------- --Twice the diameter of the pipe coming down
What are considerations when purchasing food service equipment? ------ CORRECT ANSWER---------------Easy to clean, easy to disassemble/assemble, smooth and free of cracks, round edges/corners Food preparation areas should NOT be located under ------CORRECT ANSWER---------------overhead sewer pipes What are the steps in washing? ------CORRECT ANSWER---------------Pre- scrape, wash, rinse, sanitize, air dry How high must equipment be if it is not sealed to the floor to allow cleaning? ------CORRECT ANSWER---------------6 inches What is Backsiphonage? ------CORRECT ANSWER---------------When non- portable water is sucked into a potable water supply What is true about wooden materials? ------CORRECT ANSWER--------------
- Hard, close-grained wood may be used with limitations The most important activity for an effective pest control program is to: ------ CORRECT ANSWER---------------Eliminate sources of food, water, and shelter for pests
True or False: Temperatures should be taken in the thinnest part of the product ------CORRECT ANSWER---------------False True or False: Food service utensils should be stored inside water after use ------CORRECT ANSWER---------------False True or False: The correct internal temperature of vegetables is 165 degrees. ------CORRECT ANSWER---------------False True or False: Freezing and refrigeration can kill bacteria ------CORRECT ANSWER---------------False What symptom requires a food handler to be excluded from the operation? ------CORRECT ANSWER---------------Jaundice What should staff do when receiving a delivery of food and supplies? ------ CORRECT ANSWER---------------visually inspect all food items Single use gloves are not required when... ------CORRECT ANSWER-------- -------washing produce what myst food handlers do when handling ready-to-eat food? ------ CORRECT ANSWER---------------wear single use gloves
What symptom can indicate a customer is having an allergic reaction? ------ CORRECT 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? ------CORRECT ANSWER------------ ---clean and sanitize the utensils In a self-service area, bulk unpackaged food does not need a label if the products... ------CORRECT 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? ------CORRECT ANSWER--------------- 135 F (57 C) What should food handlers do after leaving and returning the prep area? --- ---CORRECT ANSWER---------------wash hands What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? ------CORRECT ANSWER--------------- pasteurized what must an operation do before packaging fresh juice on-site for later sale? ------CORRECT ANSWER---------------obtain a variance
What factors influence the effectiveness of a chemical sanitizer? ------ CORRECT ANSWER---------------concentration, temperature, contact time, pH, and water hardness Bulk unpackaged food in self-service areas must be labeled when... ------ CORRECT ANSWER---------------the manufacturer claims the food is healthy Which food item has been associated with Salmonella Typhi? ------ CORRECT ANSWER---------------beverages What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals? ------CORRECT ANSWER---------------Occupational safety and health administration What is the purpose of hand antiseptic? ------CORRECT ANSWER----------- ----Lower the number of pathogens on the skin Which organization includes inspecting food as one of its primary responsibilities? ------CORRECT ANSWER---------------U.S. department of agriculture How should an item that has been recalled by its manufacturer be stored in an operation? ------CORRECT ANSWER---------------separately from food that will be served
What should a food handler do with food after it is thawed in the microwave? ------CORRECT ANSWER---------------cook it using conventional cooking equipment When must a food handler change gloves? ------CORRECT ANSWER------- --------As soon as they become dirty or torn What temperature must stuffed lobster be cooked to? ------CORRECT ANSWER---------------165 F (74 C) for 15 seconds What thermometer is best suited to be checking a dishwashing machines final rise temperature ------CORRECT ANSWER---------------maximum registering temperature What strategy can prevent cross-contamination? ------CORRECT ANSWER---------------Buying food that does not require prepping What should a food handler do to make gloves easier to put on? ------ CORRECT ANSWER---------------select correct size gloves 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
