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Walmart Food/Safety Test Questions And Answers Real Quiz 2024
Walmart Food/Safety Test Questions And Answers Real Quiz 2024
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Walmart Food/Safety Test QuestionsAnd Answers Real Quiz 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? - -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
-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
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