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WALMART FOOD SAFETY TEST EXAM 80 QUESTIONS AND VERIFIED ANSWERS 2024. A+ GRADE
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WALMART FOOD SAFETY TEST EXAM 80 QUESTIONS AND VERIFIED ANSWERS 2024. A+ GRADE
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1 | P a g e WALMART FOOD SAFETY TEST EXAM 80 QUESTIONS AND VERIFIED ANSWERS 2024. A+ GRADE 1. What symptom requires a food handler to be excluded from the operation? - : Jaundice 2. What should staff do when receiving a delivery of food and supplies?: visually inspect all food items 3. Single use gloves are not required when...: washing produce 4. What myst food handlers do when handling ready -to-eat food?: wear single use gloves 5. What symptom can indicate a customer is having an allergic reaction?: wheezing or shortness of breath 6. What shoul d be done with preset, unwrapped utensils that appear to be unused after guests have left the table?: clean and sanitize the utensils 7. 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 8. What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?: 135 F (57 C) 9. What should food handlers do after leaving and returning the prep area?: wash hands 10. What type of eggs must be used when p reparing raw or undercooked dishes for high -risk populations?: pasteurized 11. What must an operation do before packaging fresh juice on -site for later sale?: obtain a variance 12. A food handler has just finished storing dry food delivery. What step was done corr ectly?: stored food away from wall 13. What is the minimum internal cooking temperature for a veal chop?: 145 F (63 C) 14. Which responsibility is included in the Food and Drug administrations role?: regulating food transported across state lines 15. What practice is useful for preventing norovirus from causing foodborne illness: correct handwashing 16. 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 17. What does L stand for int eh FDA's alert tool?: Look 18. Which item is a potential physical contaminant ?: jewelry 19. What factors influence the effectiveness of a chemical sanitizer?: concentration, temperature, contact time, ph, and water hardness 20. Bulk unpackaged food in self -servic e areas must be labeled when...: the manufacturer claims the food is healthyThe benefits of buying summaries with Stuvia:
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