WALMART FOOD/SAFETY EVALUATION QUESTIONS WITH
ANSWERS GRADED A+
✔✔How should you measure the temperature of packaged foods? - ✔✔Place the
thermometer stem between packages
✔✔What should a thermometer read when placed in an ice slush? - ✔✔32 F
✔✔Which of the following is NOT an acceptable method of thawing? - ✔✔Defrost in the
microwave then refrigerating
✔✔If you must prepare a large batch of ham sandwiches for later service, make: -
✔✔Several at one time, then cover and refrigerate them
✔✔During a catering job, if your customer asks you to serve home-canned tomatoes: -
✔✔Reject the tomatoes because home-canned foods must never be used
✔✔What are proper methods for rapid cooling? - ✔✔Ice baths + regular stirring, using
shallow pans, cutting food into smaller pieces before cooling, adding ice as an
ingredient
✔✔What should you do when receiving a shipment of eggs that are obviously dirty? -
✔✔Reject the delivery.
✔✔What are signs that food has been allowed to thaw and refreeze - ✔✔Ice crystals,
clumping of food, frozen liquids at the bottom of a package or pallet load
✔✔Which of the following is true about refrigerated storage? - ✔✔Food should be at
least 6" off the floor, shelves should be slatted for air flow, foods that are received first
should be sold first
✔✔To minimize cross-contamination, store: - ✔✔Raw beef below vegetables
✔✔For manual hot water sanitation, the temperature must be - ✔✔171 F
✔✔For dishwasher hot water sanitation, the temperature must be: - ✔✔180 F
✔✔For the chemical sanitizer Chlorine, the MINIMUM concentration should be: -
✔✔200 parts per million
✔✔How should you store clean glasses and cups? - ✔✔Bottom up in a clean, dry
location
ANSWERS GRADED A+
✔✔How should you measure the temperature of packaged foods? - ✔✔Place the
thermometer stem between packages
✔✔What should a thermometer read when placed in an ice slush? - ✔✔32 F
✔✔Which of the following is NOT an acceptable method of thawing? - ✔✔Defrost in the
microwave then refrigerating
✔✔If you must prepare a large batch of ham sandwiches for later service, make: -
✔✔Several at one time, then cover and refrigerate them
✔✔During a catering job, if your customer asks you to serve home-canned tomatoes: -
✔✔Reject the tomatoes because home-canned foods must never be used
✔✔What are proper methods for rapid cooling? - ✔✔Ice baths + regular stirring, using
shallow pans, cutting food into smaller pieces before cooling, adding ice as an
ingredient
✔✔What should you do when receiving a shipment of eggs that are obviously dirty? -
✔✔Reject the delivery.
✔✔What are signs that food has been allowed to thaw and refreeze - ✔✔Ice crystals,
clumping of food, frozen liquids at the bottom of a package or pallet load
✔✔Which of the following is true about refrigerated storage? - ✔✔Food should be at
least 6" off the floor, shelves should be slatted for air flow, foods that are received first
should be sold first
✔✔To minimize cross-contamination, store: - ✔✔Raw beef below vegetables
✔✔For manual hot water sanitation, the temperature must be - ✔✔171 F
✔✔For dishwasher hot water sanitation, the temperature must be: - ✔✔180 F
✔✔For the chemical sanitizer Chlorine, the MINIMUM concentration should be: -
✔✔200 parts per million
✔✔How should you store clean glasses and cups? - ✔✔Bottom up in a clean, dry
location
