WALMART FOODSAFETY TEST

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WALMART FOOD/SAFETY TEST

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -76 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation

Question 1: When can a food handler diagnosed with jaundice return to work?

Answer:

when approved by the regulatory authority

Question 2: Single use gloves are not required when...

Answer:

washing produce Question 3: How should an item that has been recalled by its manufacturer be stored in an operation?

Answer:

separately from food that will be served

Question 4: Why should food temperatures be taken in 2 different locations?

Answer:

temperature may vary in food

Question 5: What should a food handler do to make gloves easier to put on?

Answer:

select correct size gloves Question 6: 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 Question 7: 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 8: Which responsibility is included in the Food and Drug administrations role?

Answer:

regulating food transported across state lines

Question 9: What factors influence the effectiveness of a chemical sanitizer?

Answer:

concentration, temperature, contact time, pH, and water hardness Question 10: What is the minimum internal cooking temperature for chicken breast?

Answer:

165 F (74 C) for 15 seconds Question 11: 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 Question 12: What should staff do when receiving a delivery of food and supplies?

Answer:

visually inspect all food items

Question 13: What symptom can indicate a customer is having an allergic reaction?

Answer:

wheezing or shortness of breath Question 14: What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

Answer:

clean and sanitize the utensils Question 15: 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 16: A food handler has just finished storing dry food delivery. What step was done correctly?

Answer:

stored food away from wall

Question 17: what myst food handlers do when handling ready-to-eat food?

Answer:

wear single use gloves Question 18: 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 19: What does L stand for int eh FDA's alert tool?

Answer:

Look Question 20: A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

Answer:

go home

Question 21: 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 Question 22: 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 Question 23: A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

Answer:

rare hamburgers Question 24: In a self-service area, bulk unpackaged food does not need a label if the products...

Answer:

does not make a claim about health or nutrient content Question 25: What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals?

Answer:

Occupational safety and health administration

Question 26: What temperature should the water be for manual dishwashing

Answer:

must be at least 110 F (43 C)

Question 27: When can raw, unpackaged meat be offered for self-service?

Answer:

At mongolian barbeques