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Walmart food safety test 100 questions with answers correct and verified 2023 2024

HEAL100 Health Care — exam and revision material · Other

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Health Care exam material, 27 pages. Originally published on StudyMerit.

Pages
27
Academic year
2025/2026
Language
English

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WALMART FOOD/SAFETY TEST 100+ QUESTIONS WITH ANSWERS {CORRECT AND VERIFIED} 2023 - 2024 What symptom requires a food handler to be excluded from the operation? Jaundice What should staff do when receiving a delivery of food and supplies? visually inspect all food items Single use gloves are not required when... washing produce what myst food handlers do when handling ready-to-eat food? wear single use gloves 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?

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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 item is a potential physical contaminant? jewelry What factors influence the effectiveness of a chemical sanitizer? concentration, temperature, contact time, pH, and water hardness Bulk unpackaged food in self-service areas must be labeled when... the manufacturer claims the food is healthy Which food item has been associated with Salmonella Typhi? beverages What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals? Occupational safety and health administration What is the purpose of hand antiseptic? Lower the number of pathogens on the skin Which organization includes inspecting food as one of its primary responsibilities? 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? separately from food that will be served 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 (74 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 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)? critical limit What is the first step in developing a HACCP plan? Conduct a hazard analysis

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