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WALMART FOOD/SAFETY TEST ACTUAL
SOLUTION!!
What symptom requires a food handler to be excluded from the operation?
- Answers Jaundice What should staff do when receiving a delivery of food and supplies? - Answers visually inspect all food items Single use gloves are not required when... - Answers washing produce what myst food handlers do when handling ready-to-eat food? - Answers wear single use gloves What symptom can indicate a customer is having an allergic reaction? - Answers wheezing or shortness of breath What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? - Answers clean and sanitize the utensils
In a self-service area, bulk unpackaged food does not need a label if the products... - Answers 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? - Answers 135 F (57 C) What should food handlers do after leaving and returning the prep area? - Answers wash hands What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? - Answers pasteurized what must an operation do before packaging fresh juice on-site for later sale? - Answers obtain a variance A food handler has just finished storing dry food delivery. What step was done correctly? - Answers stored food away from wall What is the minimum internal cooking temperature for a veal chop? - Answers 145 F (63 C) Which responsibility is included in the Food and Drug administrations role?
- Answers regulating food transported across state lines
What is the purpose of hand antiseptic? - Answers Lower the number of pathogens on the skin Which organization includes inspecting food as one of its primary responsibilities? - Answers U.S. department of agriculture How should an item that has been recalled by its manufacturer be stored in an operation? - Answers separately from food that will be served What should a food handler do with food after it is thawed in the microwave? - Answers cook it using conventional cooking equipment When must a food handler change gloves? - Answers As soon as they become dirty or torn What temperature must stuffed lobster be cooked to? - Answers 165 F (74 C) for 15 seconds What thermometer is best suited to be checking a dishwashing machines final rise temperature - Answers maximum registering temperature What strategy can prevent cross-contamination? - Answers Buying food that does not require prepping
What should a food handler do to make gloves easier to put on? - Answers select correct size gloves Which of these food processes does not require variance from a regulatory authority? - Answers buying bean sprouts from a reputable supplier What should a server do after cleaning a table? - Answers wash hands Why should food temperatures be taken in 2 different locations? - Answers temperature may vary in food The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duck breast to 165 F (74 C)? - Answers critical limit What is the first step in developing a HACCP plan? - Answers Conduct a hazard analysis Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours? - Answers 24 hours What practice can help prevent allergic reactions? - Answers Identifying ingredients for customers
Which process requires a variance from the regulatory authority? - Answers sprouting seeds or beans Parasites are commonly associated with what food? - Answers wild game What is the first step of cleaning and sanitizing stationary equipment? - Answers unplug the unit What causes preschool aged kids to be at risk for food-borne illness? - Answers 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? - Answers soft boiled eggs What temperatures do infrared thermometers measure? - Answers surface What temperature must a high-temp dishwashers final sanitizing rinse be? - Answers at least 180 F (82 C) A food handler comes to work with diarrhea. What should the manager tell the food handler to do? - Answers go home
What is cross contamination? - Answers Physical link between safe water and dirty water A food handler is prepping a seafood dish on april 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? - Answers April 8th What information must be included on the label of a container of ready-to- eat TCS food prepped on site for retail sale? - Answers potential allergens What rule for serving condiments should be practiced? - Answers serve condiments in original containers What temperature must cooked vegetables reach to be safely hot-held for service - Answers 135 F (57 C) Where should a food handler wash his or her hands after prepping food? - Answers 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)? - Answers 5 hours What condition promotes the growth of bacteria? - Answers Food held between 70 ̊ F and 125 ̊ F (21 ̊ C and 52 ̊ C)
What must staff members do when transferring chemicals to a new container? - Answers Label the container Why are people who take certain medications at risk for food-borne illness?
- Answers their immune systems are compromised What is the minimum internal cooking temperature for chicken breast? - Answers 165 F (74 C) for 15 seconds What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? - Answers throw it out When transporting food off site, how should information such as a use by date and time be communicated to the off site staff? - Answers labels on food What practice should be used to prevent seafood toxins from causing a foodborne illness? - Answers purchasing food from approved, reputable suppliers
