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WALMART FOOD/SAFETY TEST ACTUAL
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➢ What should a food handler do with food after it is thawed in the microwave? - cook it using conventional cooking equipment ➢ When must a food handler change gloves? - As soon as they become dirty or torn ➢ What temperature must stuffed lobster be cooked to? - 165 F ( C) for 15 seconds ➢ What thermometer is best suited to be checking a dishwashing machines final rise temperature - maximum registering temperature ➢ What strategy can prevent cross-contamination? - Buying food that does not require prepping
➢ What should a food handler do to make gloves easier to put on? - select correct size gloves ➢ Which of these food processes does not require variance from a regulatory authority? - buying bean sprouts from a reputable supplier ➢ What should a server do after cleaning a table? - wash hands ➢ Why should food temperatures be taken in 2 different locations? - temperature may vary in food ➢ 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? - 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? - potential allergens
➢ What should a server do when taking a food order from customers who have concerns about food allergies? - 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? - corrective action ➢ What temperature should the water be for manual dishwashing
- 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? - rare hamburgers ➢ When can a food handler diagnosed with jaundice return to work? - when approved by the regulatory authority ➢ When can raw, unpackaged meat be offered for self-service? - 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? - 3:00 PM ➢ What must staff members do when transferring chemicals to a new container? - Label the container ➢ Why are people who take certain medications at risk for food- borne illness? - their immune systems are compromised ➢ What is the minimum internal cooking temperature for chicken breast? - 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? - 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? - labels on food ➢ What practice should be used to prevent seafood toxins from causing a foodborne illness? - purchasing food from approved, reputable suppliers ➢ 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
➢ When can glass thermometers be used? - When enclosed in a shatterproof casing ➢ Which item should be rejected? - 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? - reject the flour and return it to the supplier ➢ What information must be posted on a dishwasher? - 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? - 3:00 PM ➢ What scenario can lead to pest infestation? - Storing recyclables in paper bags
➢ What rule for serving bread should food handlers practice? - do not re-serve uneaten bread ➢ Which process requires a variance from the regulatory authority? - sprouting seeds or beans ➢ Parasites are commonly associated with what food? - wild game ➢ What is the first step of cleaning and sanitizing stationary equipment? - unplug the unit ➢ What causes preschool aged kids to be at risk for food-borne illness? - 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? - soft boiled eggs ➢ What temperatures do infrared thermometers measure? - surface
➢ What symptom can indicate a customer is having an allergic reaction? - wheezing or shortness of breath ➢ What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? - clean and sanitize the utensils ➢ In a self-service area, bulk unpackaged food does not need a label if the products... - 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? - 135 F (57 C) ➢ What should food handlers do after leaving and returning the prep area? - wash hands ➢ What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? - pasteurized
➢ what must an operation do before packaging fresh juice on-site for later sale? - obtain a variance ➢ A food handler has just finished storing dry food delivery. What step was done correctly? - stored food away from wall ➢ What is the minimum internal cooking temperature for a veal chop? - 145 F (63 C) ➢ Which responsibility is included in the Food and Drug administrations role? - regulating food transported across state lines ➢ What practice is useful for preventing norovirus from causing foodborne illness - correct handwashing ➢ What must a food handler with an infected hand wound do to work safely with food? - cover the wound with an impermeable cover and wear single-use glove ➢ What does L stand for int eh FDA's alert tool? - Look
➢ Which organization includes inspecting food as one of its primary responsibilities? - U.S. department of agriculture ➢ How should an item that has been recalled by its manufacturer be stored in an operation? - separately from food that will be served
