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WALMART FOOD/SAFETY ACTUAL EXAM WITH QUESTIONS AND CORRECT VERIFIED
ANSWERS|BRAND NEW|
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 A food handler has just finished storing dry food delivery. What step was done correctly? - CORRECT ANSWER-stored food away from wall What is the minimum internal cooking temperature for a veal chop? - CORRECT ANSWER- 145 F (63 C) Which responsibility is included in the Food and Drug administrations role? - CORRECT ANSWER-regulating food transported across state lines What practice is useful for preventing norovirus from causing foodborne illness - CORRECT ANSWER-correct handwashing What must a food handler with an infected hand wound do to work safely with food? - CORRECT ANSWER-cover the wound with an impermeable cover and wear single-use glove What does L stand for int eh FDA's alert tool? - CORRECT ANSWER-Look Which item is a potential physical contaminant? - CORRECT ANSWER-jewelry
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 Why should food temperatures be taken in 2 different locations? - CORRECT ANSWER- 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)? - CORRECT ANSWER-critical limit What is the first step in developing a HACCP plan? - CORRECT ANSWER-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? - CORRECT ANSWER-24 hours 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
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 is the minimum internal cooking temperature for chicken breast? - CORRECT ANSWER- 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? - CORRECT ANSWER-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? - CORRECT ANSWER-labels on food What practice should be used to prevent seafood toxins from causing a foodborne illness? - CORRECT ANSWER-purchasing food from approved, reputable suppliers
