Docsity
Log inSign up
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
Sell on Docsity
Sell on Docsity
Log inSign up

Prepare for your exams

Study with the several resources on Docsity

Find documents

Prepare for your exams with the study notes shared by other students like you on Docsity

Search Store documents

The best documents sold by students who completed their studies

Search through all study resources
Docsity AINEW

Summarize your documents, ask them questions, convert them into quizzes and concept maps

Explore questions

Clear up your doubts by reading the answers to questions asked by your fellow students

Earn points to download

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

Share documents
download point icon20 Points

For each uploaded document

Answer questions
download point icon5 Points

For each given answer (max 1 per day)

All the ways to get free points
Get points immediately

Choose a premium plan with all the points you need

Study Opportunities

Choose your next study program

Get in touch with the best universities in the world. Search through thousands of universities and official partners

Community

Ask the community

Ask the community for help and clear up your study doubts

University Rankings

Discover the best universities in your country according to Docsity users

Free resources

Our save-the-student-ebooks!

Download our free guides on studying techniques, anxiety management strategies, and thesis advice from Docsity tutors

From our blog

Exams and Study
Go to the blog

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

Dominican University of CaliforniaNursing

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