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Download WALMART FOOD SAFETY EXAM NEWEST ACTUAL EXAM COMPLETE 130 QUESTIONS AND CORRECT ANSWERS. and more Exams Food science in PDF only on Docsity!
Page | Whattemperatures do infrared thermometers measure? - .. .ANSWER...surface What temperature musta high-temp dishwashers final sanitizing rinse be? -... ANSWER...at least 180 F (82 C) A food handler comes to work with diarrhea. What should the manager tell the food handler to do? - ...ANSWER...go home Whatis cross contamination? -... ANSWER...Physical link between safe water and dirty water 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? -.... ANSWER...April 8th What information must be included on the label ofa container of ready-to-eat TCS food prepped on site for retail sale? -.... ANSWER...potential allergens Page 2 Whatrule forserving condiments shouldbe practiced? - ... ANSWER...serve condiments in original containers Whatsymptom requires a food handler to be excluded from the operation? -... ANSWER...Jaundice Whatshould staffdo when receiving a delivery of food and supplies? -... ANSWER...visually inspect all food items Single use gloves are notrequired when... - ... ANSWER...washing produce what myst food handlers do when handling ready-to-eat food? -... ANSWER...wear single use gloves Whatsymptom can indicate a customer is having an allergic reaction? -... ANSWER...wheezing or shortness ofbreath What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? - ... ANSWER...cleanand sanitize the utensils Inaself-service area, bulk unpackaged food does notneeda labelifthe products...-... ANSWER...does notmakeaclaim about health or nutrient content Page 4 What factors influence the effectiveness of a chemical sanitizer? - ... ANSWER...concentration, temperature, contact time, pH, and water hardness Bulk unpackaged food in self-service areas must be labeled when...-.... ANSWER...the manufacturer claims the food is healthy Which food item has been associated with Salmonella Typhi? - .. -ANSWER...beverages What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals? - ...ANSWER...Occupational safety and health administration Whatis the purpose of hand antiseptic? - ... ANSWER...Lowerthenumber of pathogens onthe skin Which organization includes inspecting food as one of its primary responsibilities? - .... ANSWER...U.S. department ofagriculture Page 5 How should an item that has been recalled by its manufacturer be stored in an operation? - .. . ANSWER...separately from food that will beserved What shoulda food handler do with food after itis thawed in the microwave? -.... ANSWER...cook it using conventional cooking equipment When musta food handler change gloves? - ...ANSWER...Assoonasthey become dirty ortorn Whattemperature must stuffed lobster be cooked to? - .. .ANSWER...165 F (74C) for 15 seconds Whatthermometer is best suited to be checking a dishwashing machines final rise temperature - ..- ANS WER...maximum registering temperature Whatstrategy can prevent cross-contamination? - ...ANSWER...Buying food that does notrequire prepping Whatshoulda food handler do to make gloves easier to put on?-... ANSWER...select correct size gloves Page 7 Whatpractice can help preventallergic reactions? - .. .ANSWER...Identifyingingredients forcustomers What information mustbe included on the label of food packaged on-site for retail sale? -.... ANSWER...list of ingredients Whencan glass thermometers be used? - ... ANSWER...Whenenclosedinashatterproofcasing Which item should be rejected? -... ANSWER...Bags of organic cookies in torn packaging What should be done witha package of flour thatis received with signs of dampness on the bag? - .. .ANSWER...rejectthe flour and return itto the supplier Whatinformation must be posted ona dishwasher? - ...ANSWER...correct settings A tuna salad is removed fromthe cooler at 9 AM and put out for buffetat 11 AM. By whattime must the tuna salad be served or thrown out? -.... ANSWER...3:00 PM Page 8& Whatscenario can lead to pest infestation? - .. .ANSWER...Storingrecyclablesinpaperbags Whatrule for serving bread should food handlers practice? -... ANSWER...donotre-serveuneaten bread Which process requires a variance from the regulatory authority? - .... ANSWER...sprouting seeds or beans Parasites are commonly associated with what food? - ... ANSWER...wild game Whatis the first step of cleaning and sanitizing stationary equipment? -.... ANSWER...unplug the unit What causes preschool aged kids to be atrisk for food- borne illness?-....ANSWER...their immune systems are not strong Nursing home cafeteria staffare creating new menu items fora breakfast for residents and their family members. Whatitem is not safe to serve? -.... ANSWER...soft boiled eggs Page 10 whatis the minimum internal temperature hot food must be held at to prevent pathogens from growing? - .. ANSWER...135F(57C) What should food handlers do after leaving andreturning the preparea? -... ANSWER...wash hands Whattype ofeggs must beused when preparing raw or undercooked dishes for high-risk populations? - .. . ANSWER...pasteurized what mustan operation do before packaging fresh juice on-site for later sale? -... ANSWER...obtaina variance A food handler has just finished storing dry food delivery. Whatstep was done correctly? -... ANSWER...stored food away from wall Whatis the minimum internal cooking temperature fora veal chop? -.... ANSWER...145 F(63C) Which responsibility is included in the Food and Drug administrations role? - .... ANSWER...regulating food transported across state lines Page 11 What temperature must cooked vegetables reach to be safely hot-held for service -.... ANSWER...135F (57C) Where shoulda food handler wash his or her hands after prepping food? -.... ANSWER...designated sink for hand- washing A food handler has cooled a container of chili to 70F (21 C)in 1 hour. How muchtime its leftto cool the chilito 41 F(5C)?- ... ANSWER...5 hours Whatcondition promotes the growth ofbacteria? - .. . ANSWER...Food held between 70 F and 125 F (21 Cand 52) How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? -... ANSWER...6hours Whatshoulda server do when taking a food order from customers who have concerns about food allergies? - ... ANSWER...describe each menuitem to customers who ask, including any "secret" ingredients Page 13 What must staffmembers do when transferring chemicals to anew container? -.... ANSWER...Label the container Why are people who take certain medications at risk for food-borne illness? -.... ANSWER...their immune systems are compromised Whatis the minimum internal cooking temperature for chicken breast? -.... ANSWER...165 F (74) for 15 seconds What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? -.... ANSWER...throw it out Whentransporting food offsite, how should information such asause by date and time be communicated to the offsite staff? - ... ANSWER... labels on food Whatpractice should be used to prevent seafood toxins from causing a foodborne illness? - ... ANSWER...purchasing food fromapproved, reputable suppliers Page 14 Which of the followingis NOT areportable foodborne illness condition? -.... ANSWER...Staphylococcus Aworker is diagnosed with Shigella. What should you do? -... ANSWER...Require the worker to obtain medical clearance to handle food Which of the following should a manager focus on when observing food workers? -.... ANSWER...Personal hygiene & helath habits, worker's use of thermometers, worker's observation of cooler temperatures, worker's handling of equipment Whatshould you do ifyou discover food service worker has AIDS? -.... ANSWER...Allow to work unless they havea secondary communicable disease Which of the following is an example ofa man-made chemical contamination? -.... ANSWER...Food additives (sulfites, MSG) What should youdo withaswollen can of food? - .. . ANSWER...Discard the can without opening it Aninfection is caused by eating food that contains: - .. .ANSWER...Disease causing microorganisms Allofthe following aboutE. coli0157:H7 EXCEPT: - .. .ANSWER...Jtisassociated with temperature abuse How can pathogenic bacteria be killed in ground beef? - .. . ANSWER...Heatto 155 F for 15 seconds Whatis the range of the pH Danger Zone? - ... ANSWER...Between4.6and9.0 Thetwo mostimportant factors to control the growth of bacteria are -.... ANSWER...temperature and time Whatis the FDA cooling requirement? - .. . ANSWER...135F -70F in2 hoursand 70 F - 41 Fin thenext 4 hours How should you measure the temperature of packaged foods? -... ANSWER...Place the thermometer stem between packages Page 16 Page 17 What shoulda thermometer read when placed in an ice slush? - ... ANSWER...32F Which of the following is NOT an acceptable method of thawing? - ....ANSWER...Defrost in the microwave then refrigerating If you must prepare a large batch of ham sandwiches for later service, make: - .... ANSWER...Several at one time, then cover andrefrigerate them During acatering job, if your customer asks you to serve home-canned tomatoes: -.... ANSWER...Reject the tomatoes because home-canned foods must never be used Whatare proper methods for rapid cooling? - .. -ANSWER...Icebaths+regular stirring, using shallow pans, cutting food into smaller pieces before cooling, adding ice as an ingredient What should youdo whenreceiving a shipment ofeggs that are obviously dirty? -.... ANSWER...Reject the delivery. Page 19 What is true about Air Gaps? -... ANSWER...They are the most effective type of backflow preventer, air gaps must be at least twice the diameter ofthe outlet, air gaps must bea minimum of | inch Whatshould that Air Gap distance be? - .. .ANSWER...Twice the diameter ofthe pipe coming down Whatare considerations when purchasing food service equipment? -.... ANSWER...Easy to clean, easy to disassemble/assemble, smooth and free ofcracks, round edges/corners Food preparation areas should NOT be located under - .. -ANSWER...overheadsewerpipes Whatare the steps in washing? -... ANSWER...Pre-scrape, wash, rinse, sanitize, air dry How high must equipment be ifitis not sealed to the floor to allow cleaning? -... ANSWER...6inches Whatis Backsiphonage? -.... ANSWER...Whennon- portable water is sucked into a potable water supply Page 20 Whatis true about wooden materials? - .. -ANSWER...Hard, close-grained wood may beused with limitations The most important activity for an effective pest control programisto:-....ANSWER...Eliminate sources of food, water, and shelter for pests Whatis the purpose of the HACCP approach? - .... ANSWER...Toreduce the likelihood of foodborne illness Which of the following is an example ofa monitoring procedure? -.... ANSWER...Check to see if the temperature of the cold holding case is the correct temperature Which of the following is an example ofacorrective action? -.... ANSWER...Throw away a product that has been left in the temperature danger zone too long Step 1 in HACCP isto performa hazard analysis. This involves: -.... ANSWER...Identifying the hazards that may be involved ina food handling process 
