Walmart Food/Safety Test

What symptom requires a food handler to be excluded from the operation?

What should staff do when receiving a delivery of food and supplies?

Single use gloves are not required when...

what myst food handlers do when handling ready-to-eat food?

What symptom can indicate a customer is having an allergic reaction?

What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

In a self-service area, bulk unpackaged food does not need a label if the products...

what is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

What should food handlers do after leaving and returning the prep area?

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

what must an operation do before packaging fresh juice on-site for later sale?

A food handler has just finished storing dry food delivery. What step was done correctly?

What is the minimum internal cooking temperature for a veal chop?

Which responsibility is included in the Food and Drug administrations role?

What practice is useful for preventing norovirus from causing foodborne illness

What must a food handler with an infected hand wound do to work safely with food?

What does L stand for int eh FDA's alert tool?

Which item is a potential physical contaminant?

What factors influence the effectiveness of a chemical sanitizer?

Bulk unpackaged food in self-service areas must be labeled when...

Which food item has been associated with Salmonella Typhi?

What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals?

What is the purpose of hand antiseptic?

Which organization includes inspecting food as one of its primary responsibilities?

How should an item that has been recalled by its manufacturer be stored in an operation?

What should a food handler do with food after it is thawed in the microwave?

When must a food handler change gloves?

What temperature must stuffed lobster be cooked to?

What thermometer is best suited to be checking a dishwashing machines final rise temperature

What strategy can prevent cross-contamination?

What should a food handler do to make gloves easier to put on?

Which of these food processes does not require variance from a regulatory authority?

What should a server do after cleaning a table?

Why should food temperatures be taken in 2 different locations?

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)?

What is the first step in developing a HACCP plan?

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

What practice can help prevent allergic reactions?

What information must be included on the label of food packaged on-site for retail sale?

When can glass thermometers be used?

Which item should be rejected?

What should be done with a package of flour that is received with signs of dampness on the bag?

What information must be posted on a dishwasher?

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?

What scenario can lead to pest infestation?

What rule for serving bread should food handlers practice?

Which process requires a variance from the regulatory authority?

Parasites are commonly associated with what food?

What is the first step of cleaning and sanitizing stationary equipment?

What causes preschool aged kids to be at risk for food-borne illness?

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?

What temperatures do infrared thermometers measure?

What temperature must a high-temp dishwashers final sanitizing rinse be?

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

What is cross contamination?

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?

What information must be included on the label of a container of ready-to-eat TCS food prepped on site for retail sale?

What rule for serving condiments should be practiced?

What temperature must cooked vegetables reach to be safely hot-held for service

Where should a food handler wash his or her hands after prepping food?

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)?

What condition promotes the growth of bacteria?

How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

What should a server do when taking a food order from customers who have concerns about food allergies?

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?

What temperature should the water be for manual dishwashing

A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

When can a food handler diagnosed with jaundice return to work?

When can raw, unpackaged meat be offered for self-service?

Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?

What must staff members do when transferring chemicals to a new container?

Why are people who take certain medications at risk for food-borne illness?

What is the minimum internal cooking temperature for chicken breast?

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?

When transporting food off site, how should information such as a use by date and time be communicated to the off site staff?

What practice should be used to prevent seafood toxins from causing a foodborne illness?