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Walmart Food Safety – Questions and Answers | 100% Correct for 2025/2026, Exams of Nursing

Dominican University of CaliforniaNursing

Walmart Food Safety – Questions and Answers | 100% Correct for 2025/2026 This document contains a comprehensive set of food safety questions and 100% correct answers based on Walmart’s food handling and safety protocols, updated for the 2025/2026 training cycle. It includes topics such as temperature control, cross-contamination prevention, cleaning and sanitizing procedures, food storage guidelines, and personal hygiene requirements. An essential resource for Walmart associates preparing for food safety assessments or certification.

Typology: Exams

2024/2025

Available from 06/11/2025

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Nurseexcel 🇺🇸

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Walmart Food Safety Questions and Answers 100% Correct
1. 1.sWhichsissTRUEsregardingsfoodssafetystraining?
a. Thesidealslengthsforsastrainingssessionsissonestostwoshours
b. Trainingsrecordssshouldsbesusedstosdocumentstraining
c. Employeessonlysrequiresfoodssafetysknowledgesthatsissspecificstostheirstasks.
d. Furtherstrainingsissunnecessarysifsemployeessreceivedstrainingsuponsbeingshired.:sB
2. Whatsaresthesthreescategoriessofscontaminationstosfoodssafety?
a. Biological,sChemical,sEnvironmental
b. Biological,sChemical,sPhysical
c. Biological,sPractical,sPoisons
d. Infectious,sChemical,sHazardous:sB
3. Whichsfoodswouldsmostslikelyscausesasfoodbornesillness?
a. Grapesjuice
b. Dicedstomatoes
c. Wholeswheatsflour
d. Powderedsmilk:sB
4. Cross-contaminationswouldslikelysoccursif...
a. Carrotssaresundercooked
b. Meatsissleftsoutsatsroomstemperature
c. Employeessfailstoswashstheirshandssreturningsfromsthesrestroom
d. Cuttingsboardssaresnotswashed,srinsedsandssanitizedsbetweensuse:sD
5. Asfoodhandlersscratchessascutsandscontinuesstospreparesassandwich.sThississansexamples
of
a. Time-TemperaturesAbuse
b. PoorsPersonalsHygiene
c. CrosssContamination
d. AcceptablesSafesFoodsPractices.:sB
6. Leftsoverschilisissleftssittingsoutstoscoolsonsthescounter,sthississansexamplesof?
a. Time-TemperaturesAbuse
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Download Walmart Food Safety – Questions and Answers | 100% Correct for 2025/2026 and more Exams Nursing in PDF only on Docsity!

Walmart Food Safety Questions and Answers 100% Correct

  1. 1.sWhichsissTRUEsregardingsfoodssafetystraining? a. Thesidealslengthsforsastrainingssessionsissonestostwoshours b. Trainingsrecordssshouldsbesusedstosdocumentstraining c. Employeessonlysrequiresfoodssafetysknowledgesthatsissspecificstostheirstasks. d. Furtherstrainingsissunnecessarysifsemployeessreceivedstrainingsuponsbeingshired.:sB
  2. Whatsaresthesthreescategoriessofscontaminationstosfoodssafety? a. Biological,sChemical,sEnvironmental b. Biological,sChemical,sPhysical c. Biological,sPractical,sPoisons d. Infectious,sChemical,sHazardous:sB
  3. Whichsfoodswouldsmostslikelyscausesasfoodbornesillness? a. Grapesjuice b. Dicedstomatoes c. Wholeswheatsflour d. Powderedsmilk:sB
  4. Cross-contaminationswouldslikelysoccursif... a. Carrotssaresundercooked b. Meatsissleftsoutsatsroomstemperature c. Employeessfailstoswashstheirshandssreturningsfromsthesrestroom d. Cuttingsboardssaresnotswashed,srinsedsandssanitizedsbetweensuse:sD
  5. Asfoodhandlersscratchessascutsandscontinuesstospreparesassandwich.sThississansexamples of a. Time-TemperaturesAbuse b. PoorsPersonalsHygiene c. CrosssContamination d. AcceptablesSafesFoodsPractices.:sB
  6. Leftsoverschilisissleftssittingsoutstoscoolsonsthescounter,sthississansexamplesof? a. Time-TemperaturesAbuse

b. CrosssContamination c. PoorsPersonalsHygiene d. PoorsCleaningsandsSanitizing:sA

  1. Asfoodhandlersspraysscleanersonsasprepstablesnextstosready-to- eatstunassalad;sthississansexamplesof a. Time-TemperaturesAbuse b. PoorsPersonalsHygiene c. CrosssContamination d. ChemicalsContamination:sD

b. Cookingsfoodscorrectlyscanspreventsme c. Isamscarriedsinsthesbloodstreamsandsintestinessofshumans d. Isamsfoundsinsrawsoystersscontaminatedswithsrawssewage:sD

  1. WhichsfoodsissmostslikelystosbescontaminatedswithsthesvirussthatscausessHepatitissA ?

a. Wildsmushrooms b. Rawsoysters c. Tuna d. Poultry:sB

  1. Symptomssofsfoodsallergiesscouldsinclude; a. Swelling,sitching,shives,stighteningsofsthesthroat,swheezing b. Dizzysspells,sblurrysvisionsandsheadaches c. Feversandsbloodysdiarrhea d. Vomitingsandslatersjaundice:sA
  2. Whatsissthesmostsimportantswaystospreventsasfoodbornesillnesssfromsbac-steria? a. Preventscross-contamination b. Practicesgoodscleaningsandssanitizing c. Practicesgoodspersonalshygiene d. Controlstimesandstemperature:sD
  3. Whichsstatementsissmoststrue? a. Physicalscontaminationsisswhenspeopleshandlesfoodsimproperlyswithstheirshands b. Chemicalscontaminationslikelyshappensswhensstoringsfloursinsaluminumscontainers c. Physicalscontaminationsincludessobjectssinsfoodslikeshair,sbandages,sfinger- snails,sdirtsandsbones d. Biologicalscontaminationsincludessbacteria,sviruses,sparasites,sfungisandschemicalst oxins:sC
  4. ThesFDAshasscreatedsastoolstosbesusedsinsasfoodsdefensesprogram.sItsissbasedsonsthe sacronym a. MSDSs(MaterialsSafetysDatasSheet) b. OSHAs(OccupationalsSafetysHealthsAdministration) c. FAT-TOMs(FoodsAciditysTemperaturesTimesOxygensMoisture) d. ALERTs(AssuresLooksEmployeessReportssThreats):sD
  5. WhatstypesofscontainersshouldsNOTsbesusedstoscooksacidicsfoods? a. Wood b. Plastic c. Copper

c. Shellfish d. Tomatoes:sD

  1. Inswhatswayscansasfoodhandlerschemicallyscontaminatesfood? a. Notswashingsfloorssproperly b. Notswashingswallssproperly c. Notswashingsfoodspreparationsequipmentsproperly d. Notswashingsthesutilityssinkscorrectly:sC
  2. PreventsfoodsallergiessbysdoingsallsofsthesfollowingsEXCEPT: a. Preparesfoodsseparateswithswashed,srinsedsandssanitizedsequipment b. Labelsmenusitemsswithsanyspotentialsfoodsallergens c. Trainsyoursstaffstosbesablestosdescribesmenusitemsstoscustomers d. Takesthestemperaturesofsfoodseverys 4 shours:sD
  3. AscustomersorderssasCaesarssaladswithoutscheese.sWhatsshouldstheskitchensstaffsdo? a. Wipesoutsthesbowlswithsascleansclothsandspreparesthessalad b. Usesthessamesbowl,sbutsensurestheresaresnoscheesesparticlessinside. c. Wash,srinsesandssanitizesthesmixingsbowlsandstongssandsproceedstospreparesthessalad d. Wipesthestongsswithsassanitizedsclothsandspreparesthessalad:sC
  4. Parasitessareslinkstoswhatstypesofsfood? a. ReducedsOxygensPackeds(ROP)sFood b. PreparedsSalads c. Seafood d. Poultry:sC
  5. Mostsfoodbornesillnesssisscausedsbysbiologicalscontamination:sT
  6. TofusandsSoysaresTCSsfoodssandsmajorsfoodsallergens:sT
  7. Aswildstoxicsmushroomsissansexamplesofsaschemicalscontamination:sF
  8. Cookingsbothsfishsandsoysterssinsthessamesfryersoilscanscausescross-con- stactsofsallergens:sT
  9. FATsTOMsissansabbreviationsforsthessixsconditionssbacteriasneedstosgrow:sT
  10. Asbonesfoundsinsasfilletsofsfishsissasphysicalshazard:sT
  11. SalmonellasTyphisissmostscommonsinsundercookedspoultry:sF
  12. Thesbestswaystospreventsthesspreadsofsvirusessissthroughspropershandwash-sing:sT
  1. "SushisGrade"smeanssrawsseafoodshassbeenstreatedsforsviruses:sF
  2. Mostsdisease-causingsbacteriascansgrowswithinsastemperaturesrangesofs41°F- 135°F:sT
  3. ThesLsinsthesacronymsA.L.E.R.Tsstandssforslook:sT

gswhichssymptoms?:sB

  1. Ansemployeeshassjuststrimmedsrawschickensonsascuttingsboardsandsmustsnowsusesthats boardstospreparesvegetables.sWhatsshouldsthesemployeesdoswithsthesboardsbeforespreparin gsthesvegetables? a. Wash,srinsesandssanitizesthescuttingsboard b. Drysitswithsaspaperstowel

c. Rinsesitsundersveryshotswater d. Turnsitsoversandsusesthesreversesside:sD

  1. WhichspracticeswillsNOTspreventscross-contamination? a. Preparingsrawsmeatsseparatelysfromsready-to-eatsfood b. Assigningsspecificsequipmentsforspreparingsspecificsfood c. Rinsescuttingsboardssbetweenspreparingsrawsfoodsandsready-to-eatsfood d. Usingsspecificsstoragescontainerssforsspecificsfood:sA
  2. Whichsissthesbeststhermometerstosmeasuresthesinternalstemperaturesofsfoods? a. TTIs(timestemperaturesindicator) b. Infraredsthermometer c. Thestemperaturesgagesonsthesoutsidesofsthesrefrigerator d. Asdigitalsthermocouple:sC
  3. WhichspracticeswillsNOTspreventstime-temperaturesabuse? a. Holdingsthesingredientssforstunassaladsats39°F b. Storingsshelledseggssats45°F c. Placingsrawsgroundsbeefsinsthescoolersbeforesgoingsonsbreak d. Holdingsvegetablessoupsonsaswarmingsunitsats125°F:sD
  4. Whichspracticescouldshelpspreventscrossscontamination? a. Calibratingsasthermometersbeforesusingsit b. Purchasingspre-cookedschickensbreasts c. Preparingssmallsbatchessofsfoodsatsonestime d. Takingstemperaturesseverys 4 shours:sD
  5. Yousmustspurchasesasnewsthermometersforsyoursrestaurant.sWhichstypeswouldsNOTs besasproperschoice? a. Bimetallicsstemmedsthermometer b. Thermistor c. Thermocouple d. Glasssthermometer:sB
  6. Washingsandsrinsingsascuttingsboardswillspreventscross-contamination:sD
  7. Asthermometerscalibratedsbysthesice-pointsmethodsshouldsbessetstos41°F:sF
  8. InfraredsThermometerssaresbestsforsmeasuringsthesinternalstemperaturesofsfood:sF
  1. .sStoringsas25lbsbagsofsdrysricesats65°Fsissacceptable:sT
  2. Watersonsthesfloorsinsthesdrysstoragesareasissacceptable,sonlysifsyousaresverysbusy:sT
  3. Icescrystalssonsfrozensfoodsaresacceptablesasslongsassthesproductsissfrozensuponsreceivi ng:sF
  4. Foodscansbesstoredsnextstossanitizer,sasslongsassthessanitizersbottlessaresclosedsandsl abeled:sF
  5. UHTsasepticallyssealedsproductsscansbesstoredsinsdrysstoragesuntilsopened- :sF
  6. Thermometerssshouldsbesplacedsinsthescoldestspartsofsasrefrigerator:sT
  7. Ready-to-eatsfoodsspreparedsonsitescansbesstoredsforsasmaximumsofs 7 sdays:sF
  8. Rawscarrotssshouldsbesstoredsbelowsrawsfishsinsascooler:sT
  9. Receivingsfoodsatsthescorrectstemperaturesandsconditionsissthesfirstsstepsinsfoodssafety:s F
  10. Whatsissthesmostsimportantsfactorsinschoosingsasfoodssupplier? a. It'sspricessarestheslowest b. It'sswarehousesissclosestosyoursestablishment c. ItshassasHACCPsprogram d. Itshassbeensinspectedsandsisscompliantswithslocal,sstatesandsfederalslaws:sD
  11. Whichsshipmentsshouldsbesrejected? a. Beefsthatsissbright,scherrysredscolor b. Poultryswithsfleshsthatsissfirmsandsspringssbackswhenstouched c. Fishsthatsarrivesswithssunkenscloudyseyes d. GradesAsMilksreceivedsats45°F:sC
  12. WhatsdoessNOTshavestosbesreceivedsats41°Fsorsbelow? a. Beefsandspoultry b. Livesshellfishsandsshellseggs c. Porksandsrawssprouts d. Slicedstomatoessandsslicedsmelons:sB
  13. 4.sWhatsissthesbestsmethodsforstakingsthestemperaturesofsaschickensbreast? a. Insertsthesthermometersintosthesthinnestspart b. Insertsthesthermometersintosthesthickestspart

c. Takesthessurfacestemperaturesonly d. Takesthestemperaturesofsthescooler:sB

  1. AsshipmentsofseggssshouldsbesrejectedsforsallsofsthesesreasonssEXCEPTsa. Thesshellssarescracked b. Theyshavesassulfurssmell

c. 155°Fsfors 15 ssecondsswithinstwoshours d. 165°Fsfors 15 ssecondsswithinstwoshours:sC

  1. Eggsscookedsandsheldsonshot- holdingsequipmentsmustsbescookedstosansinternalstemperaturesof a. 140°Fsfors 15 sseconds b. 145°Fsfors 15 sseconds

c. 155°Fsfors 15 sseconds d. 165°Fsfors 15 sseconds:sD

  1. Whatsissthescorrectsmethodstoshelpscoolsasporksroastsfaster? a. Putsthesroastsinsthesfreezersfors 30 sminutesstoscoolsitsquickly,sandsthensputsitsinsthesrefrige rator b. Putsthesroastsinsansiceswatersbath c. Cutsthesroastsintossmallerspieces d. Putsthesroastsonsasshallowspansonsthescounter:sD
  2. Bakedssalmonsandsporkschopssshouldsbescookedstosansinternalstempera- sturesofs145°F:sC
  3. HamburgerssandsTunasburgerssshouldsbescookedstosasminimumsofs155°Fsfors 15 sseconds:s C
  4. Insasmicrowave,ssteakssmustsbescookedstos145°F:sT
  5. Thesfinalstemperaturesofsascookedsroastsiss145°Fsfors 15 sseconds:sT
  6. AshospitalsservingseggsdishessshouldsusespasteurizedsliquidseggssorsGradesAsshellseggs:s F
  7. Glazedscarrotsscookedsforshot-heldsservicesshouldsbescookedstosasminimumsofs145°F:sF
  8. Asconsumersadvisorysshouldsbespostedsforsasrestaurantsofferingsrareshamburger s:sT
  9. 1)sWhichsissansUNSAFEsservingspractice? a. Carryingsmultiplesplatessofsfoodsonsastray b. Holdingsflatwaresbystheshandlesswhenssettingsastable c. Servingssoupswithsaslong-handledsladle d. Holdingsglasswaresbysthesrims:sF
  10. WhichsstatementsaboutsservingsutensilssissNOTstrue? a. Theysshouldsbescleanedsandssanitizedsatsleastsonceseverysfourshourssduringscontinuoussu se b. Theyscansbesusedstoshandlesmoresthansonesfoodsitemsatsastime c. Theyscansbesstoredsinsthesfoodswithstheshandlesextendedsabovesthesrimsofsthescontaine r d. Theysmustsbescleanedsandssanitizedsafterseachstask:sT
  1. Tosholdscoldsfoodssafely,syousmust a. Storesitsdirectlysonsice b. Storesitsats41°Fsorslower c. Stirsitsregularly d. Leavesitsuncovered:sB
  2. Whichsissansacceptablesservingspracticesatsasself-servicesbar? a. Holdingshot,spotentiallyshazardous-TCSsfoodsats120°F b. Storingsrawsmeatsnextstosready-to-eatsfood c. Allowingscustomersstosusesthessamesplatesforsasreturnstripstosthesservicesbar d. Allowingscustomersstosreusesglasswaresforsbeveragesrefills:sC
  3. HotsTCSsfoodsshouldsbesheldsatsansinternalstemperaturesof a. 135°Fsorshigher b. 130°Fsorshigher c. 120°Fsorshigher d. 110°Fsorshigher:sB
  4. WhichsstatementsissNOTstruesaboutsTCSscoldsfoodsholdingsusingsonlys"TimesassasHealthsC ontrol?" a. Thestemperaturesofsthesproductsmustsnotsexceeds50°F b. Thesfoodsmustsbessold,sservedsorsdiscardedswithinssixshours c. Thesfoodsmustscontainsaslabelsspecifyingsthestimesitswassremovedsfromsrefrigeratio n d. Thesfoodsmustscontainsaslabelsspecifyingsthestimesitsmustsbesthrownsout:sD
  5. Thestemperaturesofsasroastsisscheckedstosseesifsitshassmetsitsscriticalscontrolslimitsofs145° F.sThississansexamplesof a. Verification b. Monitoring c. Recordskeeping d. Hazardsanalysis:sA
  6. Thestemperaturesofsaspotsofsbeefsstewsisscheckedsduringsholding.sThesstewshassNOTsmet sthescriticalslimitsofs135°Fsandsissdiscardedsaccordingstoshousespolicy.sDiscardingsthesstew sissansexamplesofswhichsHACCPsprinciple?

a. Monitoring b. Correctivesaction c. Hazardsanalysis d. Verification:sA

  1. Whichsissansexamplesofsverifying? a. Analyzingsmenusitemssforspotentialshazardssthroughoutsthesflowsofsfood. b. Throwingsoutssoupsthatsdoesn'tsmeetsthespropersreheatingstemperature