Walmart Food/Safety Test

25 July 2022
4.7 (114 reviews)
76 test answers

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question
What symptom requires a food handler to be excluded from the operation?
answer
Jaundice
question
What should staff do when receiving a delivery of food and supplies?
answer
visually inspect all food items
question
Single use gloves are not required when...
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washing produce
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what myst food handlers do when handling ready-to-eat food?
answer
wear single use gloves
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What symptom can indicate a customer is having an allergic reaction?
answer
wheezing or shortness of breath
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What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?
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clean and sanitize the utensils
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In a self-service area, bulk unpackaged food does not need a label if the products...
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does not make a claim about health or nutrient content
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what is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
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135 F (57 C)
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What should food handlers do after leaving and returning the prep area?
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wash hands
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What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
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pasteurized
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what must an operation do before packaging fresh juice on-site for later sale?
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obtain a variance
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A food handler has just finished storing dry food delivery. What step was done correctly?
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stored food away from wall
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What is the minimum internal cooking temperature for a veal chop?
answer
145 F (63 C)
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Which responsibility is included in the Food and Drug administrations role?
answer
regulating food transported across state lines
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What practice is useful for preventing norovirus from causing foodborne illness
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correct handwashing
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What must a food handler with an infected hand wound do to work safely with food?
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cover the wound with an impermeable cover and wear single-use glove
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What does L stand for int eh FDA's alert tool?
answer
Look
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Which item is a potential physical contaminant?
answer
jewelry
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What factors influence the effectiveness of a chemical sanitizer?
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concentration, temperature, contact time, pH, and water hardness
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Bulk unpackaged food in self-service areas must be labeled when...
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the manufacturer claims the food is healthy
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Which food item has been associated with Salmonella Typhi?
answer
beverages
question
What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals?
answer
Occupational safety and health administration
question
What is the purpose of hand antiseptic?
answer
Lower the number of pathogens on the skin
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Which organization includes inspecting food as one of its primary responsibilities?
answer
U.S. department of agriculture
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How should an item that has been recalled by its manufacturer be stored in an operation?
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separately from food that will be served
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What should a food handler do with food after it is thawed in the microwave?
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cook it using conventional cooking equipment
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When must a food handler change gloves?
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As soon as they become dirty or torn
question
What temperature must stuffed lobster be cooked to?
answer
165 F (74 C) for 15 seconds
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What thermometer is best suited to be checking a dishwashing machines final rise temperature
answer
maximum registering temperature
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What strategy can prevent cross-contamination?
answer
Buying food that does not require prepping
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What should a food handler do to make gloves easier to put on?
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select correct size gloves
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Which of these food processes does not require variance from a regulatory authority?
answer
buying bean sprouts from a reputable supplier
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What should a server do after cleaning a table?
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wash hands
question
Why should food temperatures be taken in 2 different locations?
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temperature may vary in food
question
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)?
answer
critical limit
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What is the first step in developing a HACCP plan?
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Conduct a hazard analysis
question
Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?
answer
24 hours
question
What practice can help prevent allergic reactions?
answer
Identifying ingredients for customers
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What information must be included on the label of food packaged on-site for retail sale?
answer
list of ingredients
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When can glass thermometers be used?
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When enclosed in a shatterproof casing
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Which item should be rejected?
answer
Bags of organic cookies in torn packaging
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What should be done with a package of flour that is received with signs of dampness on the bag?
answer
reject the flour and return it to the supplier
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What information must be posted on a dishwasher?
answer
correct settings
question
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?
answer
3:00 PM
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What scenario can lead to pest infestation?
answer
Storing recyclables in paper bags
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What rule for serving bread should food handlers practice?
answer
do not re-serve uneaten bread
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Which process requires a variance from the regulatory authority?
answer
sprouting seeds or beans
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Parasites are commonly associated with what food?
answer
wild game
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What is the first step of cleaning and sanitizing stationary equipment?
answer
unplug the unit
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What causes preschool aged kids to be at risk for food-borne illness?
answer
their immune systems are not strong
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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?
answer
soft boiled eggs
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What temperatures do infrared thermometers measure?
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surface
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What temperature must a high-temp dishwashers final sanitizing rinse be?
answer
at least 180 F (82 C)
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A food handler comes to work with diarrhea. What should the manager tell the food handler to do?
answer
go home
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What is cross contamination?
answer
Physical link between safe water and dirty water
question
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?
answer
April 8th
question
What information must be included on the label of a container of ready-to-eat TCS food prepped on site for retail sale?
answer
potential allergens
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What rule for serving condiments should be practiced?
answer
serve condiments in original containers
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What temperature must cooked vegetables reach to be safely hot-held for service
answer
135 F (57 C)
question
Where should a food handler wash his or her hands after prepping food?
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designated sink for hand-washing
question
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)?
answer
5 hours
question
What condition promotes the growth of bacteria?
answer
Food held between 70 ĢŠF and 125 ĢŠF (21 ĢŠC and 52 ĢŠC)
question
How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
answer
6 hours
question
What should a server do when taking a food order from customers who have concerns about food allergies?
answer
describe each menu item to customers who ask, including any "secret" ingredients
question
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?
answer
corrective action
question
What temperature should the water be for manual dishwashing
answer
must be at least 110 F (43 C)
question
A local nursing home has a yearly barbecue for its residents. Which food item should not be served?
answer
rare hamburgers
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When can a food handler diagnosed with jaundice return to work?
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when approved by the regulatory authority
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When can raw, unpackaged meat be offered for self-service?
answer
At mongolian barbeques
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Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?
answer
3:00 PM
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What must staff members do when transferring chemicals to a new container?
answer
Label the container
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Why are people who take certain medications at risk for food-borne illness?
answer
their immune systems are compromised
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What is the minimum internal cooking temperature for chicken breast?
answer
165 F (74 C) for 15 seconds
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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?
answer
throw it out
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When transporting food off site, how should information such as a use by date and time be communicated to the off site staff?
answer
labels on food
question
What practice should be used to prevent seafood toxins from causing a foodborne illness?
answer
purchasing food from approved, reputable suppliers