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Walmart Food/Safety Certification Test Questions and Answers | 100% Verified for 2025/2026, Exams of Nursing

Dominican University of CaliforniaNursing

Walmart Food/Safety Certification Test Questions and Answers | 100% Verified for 2025/2026 This document contains a complete set of questions and 100% verified answers for the Walmart Food/Safety Certification Test, updated for the 2025/2026 training and compliance cycle. It covers all essential areas including proper food handling, temperature control, cross-contamination prevention, sanitation procedures, personal hygiene, and food safety regulations. Perfect for Walmart associates and managers aiming to pass their certification with confidence.

Typology: Exams

2024/2025

Available from 06/11/2025

Nurseexcel
Nurseexcel 🇺🇸

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Walmart Food/Safety Certification Test Questions and Answers
100% Verified
1. PopulationbatbRisk:bPreschoolbagebchildren,bolderbadultsbinbhealthcarebfacilities,bwomenbw
hobarebpregnant,bandbthosebwithbimpairedbimmunebsystems.
2. Annualbcostbforbfoodbbornebillness:bBetweenb10bandb83bbillion
3. Surveillancebisbcomplicatedbbybseveralbfactors:bFirst-bUnderreportingbSecond-
bManybpathogensbtransmittedbthroughbfoodbarebalsobspreadbthroughbwaterborbfrombpersonbtob
person
Third-bPathogensbarebagentsbthatbhavebnotbyetbbeenbidentified
4. CDC-
bFivebMajorbRiskbFactors:bImproperbHoldingbTemperaturesbInadequatebCook
ing
ContaminatedbEquipmentbFoodbf
rombUnsafebSourcesbPoorbPerso
nalbHygiene
5. FivebKeybAreasbtobProtectbConsumerbHealth:bDemonstrationbofbKnowledgebAssociateb
HealthbControls
ProperbCleaningbofbHandsbtobPreventbContaminationbTimebandbT
emperaturebParameters
ProperbusebofbthebConsumerbAdvisory
6. FoodbSafetybHazards:
7. HACCPb(HazardsbAnalysisbCriticalbControlbPoints):bComprehensivebfoodbsafe-
btybplan,bconsistsbofbsevenbprinciples
8. Principleb1:bConductbabhazardbanalysis,bprovidesbblueprintbofbtheboverallboperation
9. Principleb2:bDeterminebcriticalbcontrolbpointsb(CCPs),bexamplesbarebinbthebcookingbprocesse
sbandbchillingbprocesses
10. Principleb3:bEstablishbCriticalbLimits,bforbeachbCCPbtherebneedsbtobbebabmeasur-
bableblimitbthatbmustbbebmet,binternalbcookingbtemperaturebforbchickenbisb165
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Download Walmart Food/Safety Certification Test Questions and Answers | 100% Verified for 2025/2026 and more Exams Nursing in PDF only on Docsity!

1 b/b 17

Walmart Food/Safety Certification Test Questions and Answers

100 % Verified

  1. PopulationbatbRisk:b Preschoolbagebchildren,bolderbadultsbinbhealthcarebfacilities,bwomenbw hobarebpregnant,bandbthosebwithbimpairedbimmunebsystems.
  2. Annualbcostbforbfoodbbornebillness:b Betweenb 10 bandb 83 bbillion
  3. Surveillancebisbcomplicatedbbybseveralbfactors:b First-bUnderreportingbSecond- bManybpathogensbtransmittedbthroughbfoodbarebalsobspreadbthroughbwaterborbfrombpersonbtob person Third-bPathogensbarebagentsbthatbhavebnotbyetbbeenbidentified
  4. CDC- bFivebMajorbRiskbFactors:b ImproperbHoldingbTemperaturesbInadequatebCook ing ContaminatedbEquipmentbFoodbf rombUnsafebSourcesbPoorbPerso nalbHygiene
  5. FivebKeybAreasbtobProtectbConsumerbHealth:b DemonstrationbofbKnowledgebAssociateb HealthbControls ProperbCleaningbofbHandsbtobPreventbContaminationbTimebandbT emperaturebParameters ProperbusebofbthebConsumerbAdvisory
  6. FoodbSafetybHazards:
  7. HACCPb(HazardsbAnalysisbCriticalbControlbPoints):b Comprehensivebfoodbsafe- btybplan,bconsistsbofbsevenbprinciples
  8. Principleb1:b Conductbabhazardbanalysis,bprovidesbblueprintbofbtheboverallboperation
  9. Principleb2:b Determinebcriticalbcontrolbpointsb(CCPs),bexamplesbarebinbthebcookingbprocesse sbandbchillingbprocesses
  10. Principleb3:b EstablishbCriticalbLimits,bforbeachbCCPbtherebneedsbtobbebabmeasur- bableblimitbthatbmustbbebmet,binternalbcookingbtemperaturebforbchickenbisb 165

2 b/b 17

  1. Principleb4:b EstablishbMonitoringbProcedures,bmakebsurebtheblimitsbarebconsis- btentlybmet
  2. Principleb5:b EstablishbCorrectivebAction,bifbandbthenbplanbisbestablished
  3. Principleb6:b EstablishbVerificationbProcedures
  4. Principleb7:b EstablishbRecordbKeepingbinbProcedures
  5. BiologicalbHazards:b Bacterial,bViral,bandbParasiticbMicroorganisms
  6. Bacteria:b Althoughbcookingbdestroysbfoodbornebbacteriabtobacceptableblevels,bcertainbba cteria,bcanbformbsporesbthatbsurvivebcookingbandbmaybgrowbifbfoodbisbnotbproperlybcooledborbh eldbafterbcooking.bSporesbthatbarebcreatedbcannotbbebdestroyedbwithbreheating.bSalmonellaban dbCampylobacterbisbabmajorbconcern
  7. Virus:b Smallbinfectiousbagentbthatbcanbreplicatebonlybinsidebtheblivingbcellsbofborganisms. bMostblikelybagentsbarebwater,bproduce,bshellfish,bandbotherbreadybtobeatbfoods

4 b/b 17

  1. Handbwashingbmaintenance:b KeptbcleanbMaintainedbatbab strengthbequivalentbtobatbleastb 100 bmg/L Appliedbonlybtobhandsbthatbarebcleanedbusingbthebfive-stepbhandbwashingbprocess
  2. Single- usebGloves:b Shallbbebusedbforbonlybonebtaskbsuchbasbworkingbwithbreadybtobeatbfoodborbwithbraw banimalbfood

5 b/b 17

  1. ServicebAnimals:b Foodbassociatesbmaybnotbcarebforborbhandlebanimalsbthatbmaybnotbbebpre sentbsuchbasbpatrolsbdogs,bservicebanimals,borbpets.bButbtheybcanbcarebforbfishbinbaquariumsbB UTbtheybmuchbwasbhitherbhandsbbeforebstartingbanybfoodbproduction
  2. Handbdrying,bWaste,bAvailability,bSignage,betc:b Eitherbdisposablebtowelsborbabheatedbhan dbdrying Disposablebtowels=bWastebreceptacle Supplybofbhandbcleaningbliquid,bpowder,borbbar Signbthatbnotifiesbfoodbassociatesbtobwashbtheirbhands
  3. FoodbornebIllness:b ThebbigbfivebillnessesbNorov irus Salmonella E.bColibS higella HepatitisbA-bcommonbsymptombisbJaundiceb(Yellow)
  4. FoodbornebIllnessbsymptoms:b Vomiting,bdiarrhea,bjaundice,bsorebthroatbwithbfever,band binfectedbcutsbandbburnsbwithbpus
  5. AssociatebIllness:b Theybshallbstopbworkingbimmediatelybandbreportbtobmanage- bment.bAssociatebmaybnotbreturnbtobworkbuntilbafterbreceivingbclearancebfrombhealthbpractitio ner,bifbjaundicedbforbmorebthanbsevenbdaysbtheybmustbreceivebclearancebfromblocalbhealthbdepa rtment.bIfbtherebisbabcutbtheybmustbreportbtobmanagerbanbcoverbitbwithbthebproperbbandagebandb absinglebusebglove.bIfbassociatebhasbsorebthroatborbfever,bmangerbshouldbconsiderbreassignme nt;bifbitsbabhighlybsusceptiblebplacebsuchbasbhospital,bdaycare,betc.bTheybmustbgobhome.
  6. Additionalbpersonalbhygienebconsiderations:b Fingernailsbmustbbebkeptbcleanedbandbtri mmed,bmaybnotbwearbfingernailbpolishborbartificialbnails.bMaybnotbwearbjewelry,bexceptbplainbwe ddingbband.bCleanbouterbclothing.bEat,bdrink,bandbsmokebinbdesignatedbareas.bMustbwearbhairb restraints.
  7. Properbhandbwashingbsteps:b 1.bWetbhandsbwithbwarmbwater
  8. Applybadequatebamountbofbsoap
  9. Workbsoapbintoblather,bwashingbfrontbandbbackbofbhands
  10. Rinsebhandsbandbforearms
  11. Drybhands

7 b/b 17

  1. PHFbandbnon- PHF:b PHFbRawbmeat FishbandbshellfishbPoult ry Cookedbfruitsbandbvegetablesbno n-PHF Raw,buncutbfruitsbRawbv egetables PeanutbbutterbandbjellybsandwichesbDrybfoo ds
  2. Additionalbfoodbguidelines:b Foodsbmustbbebmarkedborbotherbwisebidentifiedbtobindicatebt hebtimebthatbisbfourbhours Readybtobeatbfoodbmustbbebcookedbandbservedborbdiscardedbwithinbfourbhours Foodbinbunmarkedbcontainersborbpackagesbthatbexceedsbfourbhoursbshallbbebdiscard-bed
  3. Thawing:b UnderbrefrigerationbCompletelybsub mergedbunderbrunningbwater
  • Maintainsbfoodbatb 41 borbless
  • waterbtemperatureb 70 bdegreesborbless Thawedbinbabmicrowaveboven,bandbimmediatelybtransferredbtobconventionalbcookingbequipmentb withbnobinterruption
  1. Receiving,bstoring,bdisplaying:
  2. Receiving:b Checkbthatbthebfoodbhasbbeenbshippedbsafely
  • Temperaturebgaugebonbdeliverybtruck
  • Cleanlinessbofbtruck
  • Signsbofbpests
  • Inspectbfoodbandbpackaging
  • Takebfoodsbtemperature
  • RejectbanybfoodbthatbarrivesbunsafebReceivingb temperaturebmustbbeb 41 borbless Rawbeggsbmustbbebreceivedbinbrefrigeratedbequipmentbofb 45 borbless
  1. Storing:b FirstbstorebrefrigeratedbfoodsbSec

8 b/b 17 ondbstorebfrozenbfoods StorebdrybfoodsbafterballbPHFbhavebbeenbsafelybstored

  1. Storingbbestbpractices:b Temperaturesbmustbbebmaintainedbatb 41 borblessbDobnotbst orebrawbfoodsboverbreadybtobeatbfoods Freezersbmustbbebkeptbatb 32 borbless Drybfoodsbmustbbebcleanbdrybandbelevatedbatbleastb 6 binchesbofbthebfloor

10 b/b 17 Rinse- bafterbwashingbthebutensilsbtheybshouldbbebrinsedbsobtheybabrasivesbarebremovedbandbcleaningbc hemicalsbarebremoved Sanitize-btobabminimumbppmbifbusingbabquaternarybammoniumbsanitizer

  1. AirbDry:b Equipmentborbutensilsbshouldbbebairbdriedborbusedbafterbadequatebdrainingbb eforebcontactbwithbfood,btheybmaybnotbbebclothbdried.bInbabselfbdrainingbpositionbthatballow sbairbdrying,bcoveredborbinverted

11 b/b 17

  1. Fivebstepbprocess:b Pre- scrapebWash RinsebSaniti zebAirbdrying
  2. CookbitbandbChillbit:
  3. BeefbandbVeal:b Groundb 155 bSte akbandbroastsb 145
  4. ChickenbandbTurkey:b 165
  5. Eggs:b 145
  6. FishbandbShellfish:b 145
  7. Lamb:b 155
  8. Pork:b 145
  9. Rollover- bReheat,bfruitsbandbvegetablesbcookedbforbhotbholding:b Fullybcookedbhamb 165 Anyb 165 135
  10. Cooling:b PHF-bWithinbtwobhoursbfromb 135 - 70 bWithinbfourbhoursb 70 - 41 Withinbabtotalbofbsixbhoursbfromb 135 - 41
  11. Coolingbshallbbebaccomplishedbby:b PlacingbfoodbinbabshallowbpanbSeparati ngbfoodbintobsmallerbportions Usingbrapidbcoolingbtechniques StirringbthebfoodbinbabcontainerbplacedbinbanbicebwaterbbathbUsingbcontai nersbtobfacilitatebheatbtransfer Addingbicebasbanbingredient
  12. Microwavebcooking:b PHF- bRotatedborbstirredbthroughoutborbmidwaybduringbcooking,bcoveredbtobretainbsurfacebmoisture,b forbrawbanimalbfoodbitbshouldbbebheatedbtobatbleastb165,breheatedbatbabtemperaturebofb 165
  13. Insidebstorebfacilities:
  14. VentilationbHoodbSystems:b Filtersborbotherbteasebextractingbequipmentbshallbbebdesignedbt obbebreadilybremovablebforbcleaningbandbreplacement,bshouldbbebdesignedbsobthatbmakebupbairb

13 b/b 17 Abfloorbcoveringbsuchbasbcarpetborbsimilarbmaterialbmaybnotbbebinstalledbasbabfloorbcoveringbinbfo odbpreparationbareas

  1. Refuse,brecyclablesbandbreturnablesbenclosure:b Shallbbebdurable,bcleanable,binsectband brodentbresistant,bleakbproof,bandbnonabsorbent
  2. Plumbing:b Greasebcondensationbandbleakingbpipes- boverheadbwastewaterbpipesborbfirebsafetybsprinklersbcanbleakbandbbecomebabsourcebofbconta mination
  3. Lightbbulbs:b Shallbbebcoated,bshielded,borbotherwisebshatter- resistantbinbareasbwherebtherebinbexposedbfood,bcleanbequipment,butensils,betc. Lightbintensity- 108 bluxb(10bfootbcandles),babovebthebfloor,bwalkbinbrefrigerationbunits,bdrybfoodbstorages 215 bluxb(20bfootbcandles),bareasbusedbforbhandbwashing,bwarebwashing,bandbinbtoiletbrooms 540 bluxb(50bfootbcandles),bwherebfoodbassociatebisbworking,bwherebsafetybisbabfactor
  4. Cross- connections:b Physicalblinkbwherebcontaminantsbfrombdrains,bsewersborbwastewaterbcanbent erbabpotablebwaterbsupply
  5. Backflowbprevention:b Anbairbgapbcanbpreventbthebbackbflowbofbunsafebwaterbintobabsafebwat erbsupply.bMustbbebatbleastbtwicebthebdiameterbofbthebwaterbsupplybbutbnotblessbthanbonebinch
  6. Pestbmanagement:b Protectedbbybfillingborbclosingbholes,bclosebtightbfittingbwin- bdows,bsolid,bselfbclosing,btightbfittingbdoors
  7. KeepbitbColdbKeepbitbHot:b - Bacteriabgrowsbinbfoodsbcontainingbmoisture,bprotein,bandbslightlybacidicbpH
  • Inbthebtemperaturebdangerbzonebbacteriabcanbrisebtobunsafeblevelsbwithinbjustbfourbhours
  • Inbhotbholdingbareas,bstirbfoodsbandbkeepbthembcoveredbtobevenlybdistributebthebheat

Thawingbcanboccurbinbthebrefrigerator,bunderbcoldbrunningbwater,binbthebmicrowave,borbasbpartbof bthebcookingbprocess

cannedbfoodbcanbsitbsafelybtbroombtemperature,beggsbcannotbsitbatbroombtemperature,bthebsafebtem peraturebforbbeefbisb 41 borbbelow,bbreadbcanbbebkeptbatbroombtemperature,bthebsafebtemperaturebfor bmilkbisb 41 borbbelow,bhotbdelibitemsbcannotbbebatbroombtemperature

14 b/b 17

  1. Don'tbCrossbContaminate:b - Freshbfruitbandbvegetablesbarebconsideredbreadybtobeatbfoods,bideallybreadybtobeatbfoodsbshouldb bebstoredbonbthebtopbshelfbsincebtheybhavebtheblowestbinternalbcookingbtemperature,bkeepbrawb meatbseparatebfromballbreadybtobeatbfoods
  • Preparebreadybtobeatbfoodsbbeforebrawbfoods

Exceptbwhenbcombinedbtogetherbasbingredients,breadybtobeatbfoodsbshouldbbebpreparedbinbdiffer entbareasbthanbrawbfoods,bassigningbequipmentbtobspecificbfood

16 b/b 17 ebfoodbtobretainbsurfacebmoisture,bheatbthebfoodbatbleastb165,ballowbtobstandbcoveredbforbtwob minutesbafterbcooking,btakebthebtemperaturebtobensurebthatb 165 bhasbbeenbreached

  • Porkbchopsb145,bshrimpb145,bchickenbbreastb165,bgroundbbeefb155,bfrozenbpizzab135,
  • Youbmustbrapidlybcoolballbfoodbinbtwobstagesbtobkeepbbacteriabfrombreproducing,bfirstbthebtemp eraturebshouldbbebdroppedbfromb 135 - 70 bwithinbtwobhours
  • Rapidbcoolingbprocedures,busebshallowbcontainersbthatbarebtwobtobfourbinchesbdeep,bseparateb containersbtoballowbcirculationbofbcoldbairbaroundbeachbone,bseparatebfood

17 b/b 17 intobsmallerborbthinnerbportions,busebrapidbcoolingbequipment,bstirbthebfoodbinbabcontainerbplace dbinbanbicebwaterbbath,baddbicebasbanbingredient

  • Reheatingbguidelines,bwhenbreheatingbfoodbmustbreachbatbleastb165,bthebtimebfoodbisbbetwee nb 41 bandb 165 bmustbbeblessbthanbtwobhours,ballbPHFbmustbreachbatbleastb 165 bforb 15 bsecondsb,bc ommerciallybpreparedborbpackagedbreadybtobwatbfoodsbmustbreachbatbleastb 135 bforb 15 bsecond s
  1. GeneralbFoodbSafety:b - bMountbstationarybequipmentbonblegsbthatbarebatbleastbsixbinchesboffbthebfloor
  • Mountbtabletopbequipmentbonblegsbthatbarebatbleastbfourbinchesbbetweenbthebbasebofbthebeq uipmentbandbthebtabletop
  • Anbairbgapbmustbbebatbleastbtwicebthebdiameterbofbthebwaterbsupplybinletbbutbnotblessbthanboneb inch
  • Abbackflowbpreventionbdevicebpreventsbcrossbconnectionsbinbthebwaterbsupply,banbairbgapbm ustbbebatbleastbtwicebthebdiameterbofbthebwaterbsupply,babcrossbconnectionbisbwhenbabcontamina tedbsurfacebcomesbinbcontactbwithbanbuncontaminatedbone,bmanybfoodbestablishmentsbgetbth eirbwaterbfrombpublicbwaterbsystem,bbothbcoldbandbhotbwaterbpressurebmustbbebablebtobmeetbp eakbdemandsbwithbadequatebwaterbpressure,binbanbeventbofbanbemergencybbottledbwaterbcanb bebused

Anybopeningbthatbisbgreaterbthanb1/4binchbshouldbbebsealedbimmediatelybtobpreventbpestbharbora ge

Rememberbtheb 35 bcentbrule,babratbcanbenterbabholebthebsizebofbabquarterbandbabmousebcanbenterbab holebthebsizebofbabdime,banb18"bvegetation-freebzonebmustbbebmaintainedbaroundbthebfacility,

  • Productbtamperingbisbconsideredbabcrisisbsituation,byoubcanbcontactbalarmbcentralbforbguida ncebinbanybcrisisbevent,bifbanbitembisbrecalledbthebsignbneedsbtobstatebdobnotbsell,brecall,bcourte ouslybaskbforbinspectorsbcredentials
  • Abcrossbconnectionbwillbnotbpreventbbackflow
  • PESTbSOS,bPest,bstructural,boperational,bsanitation