WALMART FOOD SAFETY EXAM
NEWEST ACTUAL EXAM QUESTIONS
AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) | ALREADY
GRADED A+
A food handler is prepping a seafood dish on april 4, using
shrimp and scallops. The shrimp has a use-by date of
April 8, and the scallops have a use-by date of April 10.
What is the use-by date for the seafood dish? Correct
Answer April 8th
What information must be included on the label of a
container of ready-to-eat TCS food prepped on site for
retail sale? Correct Answer potential allergens
What should a server do after cleaning a table? Correct
Answer wash hands
Why should food temperatures be taken in 2 different
locations? Correct Answer 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)?
Correct Answer critical limit
,What is the first step in developing a HACCP plan?
Correct Answer Conduct a hazard analysis
Ready-to-eat TCS food prepped in-house must be date
marked if it is held for more than how many hours?
Correct Answer 24 hours
What practice can help prevent allergic reactions? Correct
Answer Identifying ingredients for customers
What information must be included on the label of food
packaged on-site for retail sale? Correct Answer list of
ingredients
When can glass thermometers be used? Correct Answer
When enclosed in a shatterproof casing
Which item should be rejected? Correct Answer Bags of
organic cookies in torn packaging
What should be done with a package of flour that is
received with signs of dampness on the bag? Correct
Answer reject the flour and return it to the supplier
What information must be posted on a dishwasher?
Correct Answer correct settings
A tuna salad is removed from the cooler at 9 AM and put
out for buffet at 11 AM. By what time must the tuna salad
be served or thrown out? Correct Answer 3:00 PM
, What scenario can lead to pest infestation? Correct
Answer Storing recyclables in paper bags
What rule for serving bread should food handlers practice?
Correct Answer do not re-serve uneaten bread
Which process requires a variance from the regulatory
authority? Correct Answer sprouting seeds or beans
Parasites are commonly associated with what food?
Correct Answer wild game
What is the first step of cleaning and sanitizing stationary
equipment? Correct Answer unplug the unit
What causes preschool aged kids to be at risk for food-
borne illness? Correct Answer their immune systems are
not strong
Nursing home cafeteria staff are creating new menu items
for a breakfast for residents and their family members.
What item is not safe to serve? Correct Answer soft boiled
eggs
What temperatures do infrared thermometers measure?
Correct Answer surface
What temperature must a high-temp dishwashers final
sanitizing rinse be? Correct Answer at least 180 F (82 C)
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