Docsity
Docsity

Prepare for your exams
Prepare for your exams

Study with the several resources on Docsity


Earn points to download
Earn points to download

Earn points by helping other students or get them with a premium plan


Guidelines and tips
Guidelines and tips

Walmart Food/Safety Manager Exam (Multiple Choice) Questions & Answers 100% Guaranteed Pas, Exams of Nursing

Walmart Food/Safety Manager Exam (Multiple Choice) Questions & Answers 100% Guaranteed Pass This document features multiple choice questions and 100% correct answers for the Walmart Food/Safety Manager Exam, designed to ensure a guaranteed pass. It covers key food safety management topics including HACCP principles, temperature control, cross-contamination prevention, cleaning and sanitizing procedures, employee hygiene, and compliance with food safety regulations. Ideal for Walmart managers preparing for certification or annual assessments.

Typology: Exams

2024/2025

Available from 06/11/2025

Nurseexcel
Nurseexcel 🇺🇸

5

(1)

832 documents

1 / 52

Toggle sidebar

This page cannot be seen from the preview

Don't miss anything!

bg1
1
y
/
y
52
Walmart Food/Safety Manager Exam (Multiple Choice)
Questions and Answers 100% Guaranteed Pass
1. TheyPersonyInyChargey(PIC)yisyresponsibleyforyallyofytheyfollowingyexcept
a) trainingyallystaffyinyfoodysafety
b) complyingywithyallystateyandylocalyregulations
c) correctlyyansweryquestionsyregardingyfoodysafety
d) complyingywithystaff'syvacationyrequests:yd)ycomplyingywithystaff'syvacationyrequests
2. Inyorderytoycontinueyworking,ywhatyshouldyayFoodyEmployeeywithyayminorycutyonytheiryhandy
do?
a) Notyallowedytoyworkywithyayminorycut
b) Mustybeycheckedybyyaydoctoryfirst
c) Nothingyneedsytoybeydone
d) Coverycutywithyaywatertightybandageyandyayglove:yd)yCoverycutywithyaywatertightybandageyandy
ayglove
3. IfyayFoodyEmployeeyhasyanyinfectedyopenywound,ytheyFoodyManagerymust
a) Restrictytheyemployeeyfromyworkingywithytheyopenyfood
b) Sendytheyemployeeytoyaydoctor
c) Allowytheyemployeeytoyworkyonlyywithysalads
d) Excludeytheyemployeeyforyworkingyuntilyayletteryfromyaydoctoryisyreceived:ya)yRestrictytheye
mployeeyfromyworkingywithytheyopenyfood
4. Allyofytheyfollowingyareyusedytoyhandleyready-to-eatyfoodsyexcept
a) bareyhands
b) tongs
c) glovedyhands
d) deliypaper:ya)ybareyhands
pf3
pf4
pf5
pf8
pf9
pfa
pfd
pfe
pff
pf12
pf13
pf14
pf15
pf16
pf17
pf18
pf19
pf1a
pf1b
pf1c
pf1d
pf1e
pf1f
pf20
pf21
pf22
pf23
pf24
pf25
pf26
pf27
pf28
pf29
pf2a
pf2b
pf2c
pf2d
pf2e
pf2f
pf30
pf31
pf32
pf33
pf34

Partial preview of the text

Download Walmart Food/Safety Manager Exam (Multiple Choice) Questions & Answers 100% Guaranteed Pas and more Exams Nursing in PDF only on Docsity!

Walmart Food/Safety Manager Exam (Multiple Choice)

Questions and Answers 100% Guaranteed Pass

  1. TheyPersonyInyChargey(PIC)yisyresponsibleyforyallyofytheyfollowingyexcept a) trainingyallystaffyinyfoodysafety b) complyingywithyallystateyandylocalyregulations c) correctlyyansweryquestionsyregardingyfoodysafety d) complyingywithystaff'syvacationyrequests:yd)ycomplyingywithystaff'syvacationyrequests
  2. Inyorderytoycontinueyworking,ywhatyshouldyayFoodyEmployeeywithyayminorycutyonytheiryhandy do? a) Notyallowedytoyworkywithyayminorycut b) Mustybeycheckedybyyaydoctoryfirst c) Nothingyneedsytoybeydone d) Coverycutywithyaywatertightybandageyandyayglove:yd)yCoverycutywithyaywatertightybandageyandy ayglove
  3. IfyayFoodyEmployeeyhasyanyinfectedyopenywound,ytheyFoodyManagerymust a) Restrictytheyemployeeyfromyworkingywithytheyopenyfood b) Sendytheyemployeeytoyaydoctor c) Allowytheyemployeeytoyworkyonlyywithysalads d) Excludeytheyemployeeyforyworkingyuntilyayletteryfromyaydoctoryisyreceived:ya)yRestrictytheye mployeeyfromyworkingywithytheyopenyfood
  4. Allyofytheyfollowingyareyusedytoyhandleyready-to-eatyfoodsyexcept a) bareyhands b) tongs c) glovedyhands d) deliypaper:ya)ybareyhands
  1. Ityisymostyimportantyforyanyemployeeytoyuseyproperyhandwashingytechniquesyafterythey a) talkyonytheyphone b) useyayrestroom c) takeyanyorder d) drinkyfromyayclosedycontainer:yb)yuseyayrestroom
  2. Anyinspectionycanyoccuryonly a) whenytheyPersonyinyChargeyisypresent b) whenytheyinspectorynotifiesytheyfacilityy 24 yhoursyinyadvance

d) Chemicalyhazard:yb)yEnvironmentalyhazard

  1. Anyexampleyofyaychemicalyhazardywouldynotyinclude a) Lemonadeyservedyinyaycopperypitcher b) Cleaningycompoundsystoredyaboveytheyfoodyprepycounter

c) Bonyyfragmentsyinytheymeat d) Pesticideysprayedydirectlyyontoyaycuttingyboard:yc)yBonyyfragmentsyinytheymeat

  1. Ayparasiteyfoundyinyrawyorylightlyycookedyseafoodyis a) StaphylococcusyAureus b) Norwalk c) Anisakiasis d) TrichinaySpiralis:yc)yAnisakiasis
  2. Whenyremovingyaycanyfromydryystorage,yyouynoticeytheycanyisyswollen.yYouydiscardytheyc anyimmediatelyydueytoytheyriskyof a) Salmonella b) HepatitisyA c) Listeria d) ClostridiumyBotulinum:yd)yClostridiumyBotulinum
  3. Theyfollowingywouldybeyanyexampleyofyayhighlyysusceptibleypopulation a) teachersyatyanyelementaryyschool b) nursesyatyayhospital c) elderlyypeopleylivingyinyanynursingyhome d) collegeystudentsylivingyinyanyapartment:yc)yelderlyypeopleylivingyinyanynursingyhome
  4. TheymostycommonyplaceytoyfindyStaphylococcusyAureusyis a) Rawyvegetables b) Shellfish c) Groundymeat d) People:yd)yPeople
  5. Aymajoryfoodyallergenycouldyincludeyallyofytheyfollowingyexcept a) shellfish b) peanuts c) treeypollen

c) minimizeyjewelryythroughoutytheyfacility d) keepynailsytrimmedyandyclean:yb)yrefrigerateypotentiallyyhazardousyfoods

  1. HepatitisyAycanybeyfoundyinyallyofytheyfollowingyexcept a) rawyshellfish b) cookedymeat c) unwashedyhands d) rawyvegetables:yb)ycookedymeat
  2. Allyofytheyfollowingyareyanyexampleyofyayphysicalyhazardyexcept a) pesticideyonytheyfoodyprepycounter b) metalyshavingsyfromytheycanyopener c) gemstoneyfromyayring d) brokenyglassyinytheyice:ya)ypesticideyonytheyfoodyprepycounter
  3. PotentiallyyHazardousyFoodsy(PHF)ymustybeyreheatedytoyaytemperatureyof a) 155°F b) 135°F c) 165°F d) 175°F:yc)y165°F
  4. Foodythatyisybeingyreheatedytoyhotyholdymustyreachyaytemperatureyof a) 135°F b) 155°F c) 165°F d) 175°F:yc)y165°F
  5. Whatytemperatureyisyrequiredywhenycookingychiliycontainingytomatoes,ykidneyybea ns,ygroundychickenyandyspices? a) 135°F b) 145°F c) 155°F

d) 165°F:yd)y165°F

  1. Whenycoolingyfoodytheyfoodymustycooledyfrom a) 135°Fytoy50°Fywithiny 2 yhours,yandy135°Fytoy41°Fywithiny 6 yhours b) 135°Fytoy70°Fywithiny 4 yhours,yandy135°Fytoy41°Fywithiny 6 yhours c) 135°Fytoy50°Fywithiny 4 yhours,yandy135°Fytoy41°Fywithiny 6 yhours

d) 150°Fyoryhigher:yb)y135°Fyoryhigher

  1. Foodyshouldybeyraisedyayminimumyofy inchesyoffytheyfloor. a) 4 b) 6 c) 8 d) 12:yb)y 6
  1. Materialsyusedyforyfoodycontactysurfacesyshouldybeyallyofytheyfollowingyexcept a) Darkyinycolorytoyhideytheydirt b) Smoothyandyeasilyycleanable c) Safeyandydurable d) Resistantytoychippingyandycracking:ya)yDarkyinycolorytoyhideytheydirt
  2. Woodymayybeyusedyforyaycuttingyblockyorybaker'sytableyonlyyif a) Ityisymadeyfromyplywood b) Ityisymadeyfromyhardymaple c) Ityisyusedyforyvegetablesyonly d) Woodymayynotybeyusedyasyaycuttingyblockyorybaker'sytable:yb)yItyisymadeyfromyhardymaple
  3. ThermometersythatymeasureytemperaturesyinyFahrenheityonlyymustybeyaccurateyt o a) ±y1°F b) ±y4°F c) ±y10°F d) ±y2°F:yd)y±y2°F
  4. Whenycheckingytheytemperatureyofyayturkeyyasyitycooks,yityisyimportantytoymakeysureya nyemployeeychecksythe a) coreytemperature b) surfaceytemperature c) ovenytemperature d) temperatureyofytheyjuicesythatyrunyout:ya)ycoreytemperature
  5. Theyfiveystepsytoyaymanualywareywashingysinkyinyorderyare a) scrape,ywash,yrinse,ysanitize,yairydry b) scrape,yrinse,ywash,ysanitize,yairydry c) scrape,ywash,yrinse,ysanitize,ytowelydry d) scrape,yrinse,ywash,ysanitize,ytowelydry:ya)yscrape,ywash,yrinse,ysanitize,yairydry

c) takeyaydrinkyorder d) removeyanyyexcessytableware:yd)yremoveyanyyexcessytableware

  1. Acidicyfoodsycannotybeyplacedyinyoryon a) coolers b) copperyorygalvanizedymetalycontainers c) cuttingyboards d) servingytrays:yb)ycopperyorygalvanizedymetalycontainers
  2. Whenysanitizingywithychlorine,ytheychlorineyshouldybeycheckedyandybeyatyaytemperatur eyof a) 100°F b) 171°F c) 75°F d) 50°F:yc)y75°F
  3. AyCleanyInyPlacey(CIP)yitemymust a) beyeasilyydisassembledyforydailyycleaningyandysanitizing b) beydesignedysoycleaningyandysanitizingysolutionywillycirculateyandycontactyallyfoodycon tactysurfacesyinyCIPyitem c) beyableytoyfityinytheymechanicalywareywashingymachine d) beyableytoyfityinytheymanualywareywashingysink:yb)ybeydesignedysoycleaningyandysanitizingysol utionywillycirculateyandycontactyallyfoodycontactysurfacesyinyCIPyitem
  4. Whenyusingytheyslushymethodytoycalibrateyaythermometer,ytheythermometeryshouldybey placeyinto a) Aybowlyfilledywithyiceycubesyandywater b) Aybowlyfilledywithyveryycoldywater c) Aybowlyfilledywithyiceycubesyonly d) Aybowlyfilledywithycrushedyiceyandywater:yd)yAybowlyfilledywithycrushedyiceyandywater
  5. Aydumpsteryshouldyhaveyallyofytheyfollowingyexcept

a) Tightyfittingylidsykeptyclosed b) Locatedyonyaysmooth,ysloped,ynon-absorbentypad c) Scheduledypickyupsyasyneededytoypreventyoverflow d) Drainyholesytoyremoveytheyexcessyliquid:yd)yDrainyholesytoyremoveytheyexcessyliquid

yityis. d) Theymedicationymustybeyclearlyylabeledyandystoredyawayyfromyfoodyandyfoodyprepyareas.:y d)yTheymedicationymustybeyclearlyylabeledyandystoredyawayyfromyfoodyandyfoodyprepyareas.

  1. Ayrecallywasyannouncedyforyayspecificyfood.yTheyFoodyManagerygathersyupyallythatytheyyh aveyandykeepsythisyfoodyforyreturnytoytheyvendoryin a) theycooler b) theydryystorageyarea c) aylocationyawayyfromyanyyotheryfood d) theyfreezer:yc)yaylocationyawayyfromyanyyotheryfood
  2. Allyofytheyfollowingyanimalsyareyallowedyinyayretailyfoodyestablishmentyexcept a) ayserviceyanimalyunderytheycontrolyofyaydisabledyperson b) aysmallydogybeingykeptyinyaydogycarrier c) fishyinyanyaquarium d) aypatrolydogyaccompanyingypolice:yb)yaysmallydogybeingykeptyinyaydogycarrier
  3. Ayventilationyunityisylocatedyinytheykitchenytoyprevent a) Ayfire b) Theychefyfromygettingytooyhot c) Greaseycollectingyonytheywalls d) Theyemployeesytalkingytooymuch:yc)yGreaseycollectingyonytheywalls
  4. Aypestyinfestationyisyfoundyinyayfacility.yAfteryresolvingytheyproblem,ytheyFoodyManag eryestablishesyproceduresyforyallyofytheyfollowingyexcept a) maintainingycleanyworkyareas b) trainingyemployeesyonyusingypesticides c) inspectingydeliveriesyuponyarrival d) checkingyallyareasyforycracksyorycrevicesyandysealingythemyifyfound:yb)ytrainingyemp loyeesyonyusingypesticides
  5. Thereyarey principlesyinyayHACCPyPlan. a) 10 b) 7 c) 5

c) Effectiveypestycontrol d) Inventoryycontrol:ya)yCheckingyaycookingytemperature

  1. TheyFoodyManageryusesyaycalibratedythermometerytoycheckytheytempera- ytureyofyfishywhenyityisyfinishedycooking.yThisyisyanyexampleyofywhichyprincipleyinyayHACCPyP lan? a) HazardyAnalysis b) MonitoringytheyCriticalyControlyPoint c) CorrectiveyAction d) Verification:yb)yMonitoringytheyCriticalyControlyPoint
  2. Theyvalueythatymustybeymetytoyensureytheyfood'sysafetyyisywhichyprincipleyinyayHACCPy plan? a) CriticalyLimit b) CorrectiveyAction c) HazardyAnalysis d) Documentation:yb)yCorrectiveyAction
  3. TheyFoodyManagerychecksytheyhamyasyitycoolsyinytheycooler.yAfteryanyhouryheynoticesyth eyhamyhasyonlyycooledyayfewydegrees.yHeycutsytheyhamyintoysmalleryportionsyandyplacesyth emybackyintoytheycoolerytoycoolyquicker.yThisyisyanyexampleyofywhichyHACCPyprinciple? a) HazardyAnalysis b) CriticalyControlyPoint c) Verification d) CorrectiveyAction:yb)yCriticalyControlyPoint
  4. Afterycheckingytheycoolerytoymakeysureyityisytheycorrectytemperature,ytheyFoodyManag erywillymarkyaychartywithytheydate,ytemperatureyandytheiryinitials.yTheyFoodyManageryisyco mpletingywhichystepyinyayHACCPyplan? a) Verification b) Documentation c) CorrectiveyAction

d) CriticalyControlyPoint:yb)yDocumentation

  1. AyHACCPyplanywillyassistyinyallyofytheyfollowingyexcept a) Decreaseyincidentsyofyfoodyborneyillness b) Increaseyfoodysafety