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Food Safety: Questions and Answers for Safe Food Handling, Exams of Nursing

Dominican University of CaliforniaNursing

This resource features food safety Q&As, focusing on preventing foodborne illnesses through proper handling, hygiene, and temperature control. Structured as a quiz, it reinforces knowledge and assesses understanding of food safety principles, addressing cross-contamination, time-temperature abuse, and allergen management. It offers practical guidance for food handlers and establishments, serving as a valuable training resource. Emphasizing personal hygiene, cleaning, and adherence to regulations, it protects consumers and promotes safer food preparation. The quiz format encourages active learning, making it an effective tool for food safety training programs.

Typology: Exams

2024/2025

Available from 06/11/2025

Nurseexcel
Nurseexcel 🇺🇸

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Walmart Food Safety Questions and Answers 100% Correct
1. 1.sWhichsissTRUEsregardingsfoodssafetystraining?
a. Thesidealslengthsforsastrainingssessionsissonestostwoshours
b. Trainingsrecordssshouldsbesusedstosdocumentstraining
c. Employeessonlysrequiresfoodssafetysknowledgesthatsissspecificstostheirstasks.
d. Furtherstrainingsissunnecessarysifsemployeessreceivedstrainingsuponsbeingshired.:sB
2. Whatsaresthesthreescategoriessofscontaminationstosfoodssafety?
a. Biological,sChemical,sEnvironmental
b. Biological,sChemical,sPhysical
c. Biological,sPractical,sPoisons
d. Infectious,sChemical,sHazardous:sB
3. Whichsfoodswouldsmostslikelyscausesasfoodbornesillness?
a. Grapesjuice
b. Dicedstomatoes
c. Wholeswheatsflour
d. Powderedsmilk:sB
4. Cross-contaminationswouldslikelysoccursif...
a. Carrotssaresundercooked
b. Meatsissleftsoutsatsroomstemperature
c. Employeessfailstoswashstheirshandssreturningsfromsthesrestroom
d. Cuttingsboardssaresnotswashed,srinsedsandssanitizedsbetweensuse:sD
5. Asfoodhandlersscratchessascutsandscontinuesstospreparesassandwich.sThississansexamples
of
a. Time-TemperaturesAbuse
b. PoorsPersonalsHygiene
c. CrosssContamination
d. AcceptablesSafesFoodsPractices.:sB
6. Leftsoverschilisissleftssittingsoutstoscoolsonsthescounter,sthississansexamplesof?
a. Time-TemperaturesAbuse
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Download Food Safety: Questions and Answers for Safe Food Handling and more Exams Nursing in PDF only on Docsity!

Walmart Food Safety Questions and Answers 100% Correct

  1. 1.sWhichsissTRUEsregardingsfoodssafetystraining? a. Thesidealslengthsforsastrainingssessionsissonestostwoshours b. Trainingsrecordssshouldsbesusedstosdocumentstraining c. Employeessonlysrequiresfoodssafetysknowledgesthatsissspecificstostheirstasks. d. Furtherstrainingsissunnecessarysifsemployeessreceivedstrainingsuponsbeingshired.:sB
  2. Whatsaresthesthreescategoriessofscontaminationstosfoodssafety? a. Biological,sChemical,sEnvironmental b. Biological,sChemical,sPhysical c. Biological,sPractical,sPoisons d. Infectious,sChemical,sHazardous:sB
  3. Whichsfoodswouldsmostslikelyscausesasfoodbornesillness? a. Grapesjuice b. Dicedstomatoes c. Wholeswheatsflour d. Powderedsmilk:sB
  4. Cross-contaminationswouldslikelysoccursif... a. Carrotssaresundercooked b. Meatsissleftsoutsatsroomstemperature c. Employeessfailstoswashstheirshandssreturningsfromsthesrestroom d. Cuttingsboardssaresnotswashed,srinsedsandssanitizedsbetweensuse:sD
  5. Asfoodhandlersscratchessascutsandscontinuesstospreparesassandwich.sThississansexamples of a. Time-TemperaturesAbuse b. PoorsPersonalsHygiene c. CrosssContamination d. AcceptablesSafesFoodsPractices.:sB
  6. Leftsoverschilisissleftssittingsoutstoscoolsonsthescounter,sthississansexamplesof? a. Time-TemperaturesAbuse

b. CrosssContamination c. PoorsPersonalsHygiene d. PoorsCleaningsandsSanitizing:sA

  1. Asfoodhandlersspraysscleanersonsasprepstablesnextstosready-to- eatstunassalad;sthississansexamplesof a. Time-TemperaturesAbuse b. PoorsPersonalsHygiene c. CrosssContamination d. ChemicalsContamination:sD

b. Cookingsfoodscorrectlyscanspreventsme c. Isamscarriedsinsthesbloodstreamsandsintestinessofshumans d. Isamsfoundsinsrawsoystersscontaminatedswithsrawssewage:sD

  1. WhichsfoodsissmostslikelystosbescontaminatedswithsthesvirussthatscausessHepatitissA ?

a. Wildsmushrooms b. Rawsoysters c. Tuna d. Poultry:sB

  1. Symptomssofsfoodsallergiesscouldsinclude; a. Swelling,sitching,shives,stighteningsofsthesthroat,swheezing b. Dizzysspells,sblurrysvisionsandsheadaches c. Feversandsbloodysdiarrhea d. Vomitingsandslatersjaundice:sA
  2. Whatsissthesmostsimportantswaystospreventsasfoodbornesillnesssfromsbac-steria? a. Preventscross-contamination b. Practicesgoodscleaningsandssanitizing c. Practicesgoodspersonalshygiene d. Controlstimesandstemperature:sD
  3. Whichsstatementsissmoststrue? a. Physicalscontaminationsisswhenspeopleshandlesfoodsimproperlyswithstheirshands b. Chemicalscontaminationslikelyshappensswhensstoringsfloursinsaluminumscontainers c. Physicalscontaminationsincludessobjectssinsfoodslikeshair,sbandages,sfinger- snails,sdirtsandsbones d. Biologicalscontaminationsincludessbacteria,sviruses,sparasites,sfungisandschemicalst oxins:sC
  4. ThesFDAshasscreatedsastoolstosbesusedsinsasfoodsdefensesprogram.sItsissbasedsonsthe sacronym a. MSDSs(MaterialsSafetysDatasSheet) b. OSHAs(OccupationalsSafetysHealthsAdministration) c. FAT-TOMs(FoodsAciditysTemperaturesTimesOxygensMoisture) d. ALERTs(AssuresLooksEmployeessReportssThreats):sD
  5. WhatstypesofscontainersshouldsNOTsbesusedstoscooksacidicsfoods? a. Wood b. Plastic c. Copper

c. Shellfish d. Tomatoes:sD

  1. Inswhatswayscansasfoodhandlerschemicallyscontaminatesfood? a. Notswashingsfloorssproperly b. Notswashingswallssproperly c. Notswashingsfoodspreparationsequipmentsproperly d. Notswashingsthesutilityssinkscorrectly:sC
  2. PreventsfoodsallergiessbysdoingsallsofsthesfollowingsEXCEPT: a. Preparesfoodsseparateswithswashed,srinsedsandssanitizedsequipment b. Labelsmenusitemsswithsanyspotentialsfoodsallergens c. Trainsyoursstaffstosbesablestosdescribesmenusitemsstoscustomers d. Takesthestemperaturesofsfoodseverys 4 shours:sD
  3. AscustomersorderssasCaesarssaladswithoutscheese.sWhatsshouldstheskitchensstaffsdo? a. Wipesoutsthesbowlswithsascleansclothsandspreparesthessalad b. Usesthessamesbowl,sbutsensurestheresaresnoscheesesparticlessinside. c. Wash,srinsesandssanitizesthesmixingsbowlsandstongssandsproceedstospreparesthessalad d. Wipesthestongsswithsassanitizedsclothsandspreparesthessalad:sC
  4. Parasitessareslinkstoswhatstypesofsfood? a. ReducedsOxygensPackeds(ROP)sFood b. PreparedsSalads c. Seafood d. Poultry:sC
  5. Mostsfoodbornesillnesssisscausedsbysbiologicalscontamination:sT
  6. TofusandsSoysaresTCSsfoodssandsmajorsfoodsallergens:sT
  7. Aswildstoxicsmushroomsissansexamplesofsaschemicalscontamination:sF
  8. Cookingsbothsfishsandsoysterssinsthessamesfryersoilscanscausescross-con- stactsofsallergens:sT
  9. FATsTOMsissansabbreviationsforsthessixsconditionssbacteriasneedstosgrow:sT
  10. Asbonesfoundsinsasfilletsofsfishsissasphysicalshazard:sT
  11. SalmonellasTyphisissmostscommonsinsundercookedspoultry:sF
  12. Thesbestswaystospreventsthesspreadsofsvirusessissthroughspropershandwash-sing:sT
  1. "SushisGrade"smeanssrawsseafoodshassbeenstreatedsforsviruses:sF
  2. Mostsdisease-causingsbacteriascansgrowswithinsastemperaturesrangesofs41°F- 135°F:sT
  3. ThesLsinsthesacronymsA.L.E.R.Tsstandssforslook:sT

gswhichssymptoms?:sB

  1. Ansemployeeshassjuststrimmedsrawschickensonsascuttingsboardsandsmustsnowsusesthats boardstospreparesvegetables.sWhatsshouldsthesemployeesdoswithsthesboardsbeforespreparin gsthesvegetables? a. Wash,srinsesandssanitizesthescuttingsboard b. Drysitswithsaspaperstowel

c. Rinsesitsundersveryshotswater d. Turnsitsoversandsusesthesreversesside:sD

  1. WhichspracticeswillsNOTspreventscross-contamination? a. Preparingsrawsmeatsseparatelysfromsready-to-eatsfood b. Assigningsspecificsequipmentsforspreparingsspecificsfood c. Rinsescuttingsboardssbetweenspreparingsrawsfoodsandsready-to-eatsfood d. Usingsspecificsstoragescontainerssforsspecificsfood:sA
  2. Whichsissthesbeststhermometerstosmeasuresthesinternalstemperaturesofsfoods? a. TTIs(timestemperaturesindicator) b. Infraredsthermometer c. Thestemperaturesgagesonsthesoutsidesofsthesrefrigerator d. Asdigitalsthermocouple:sC
  3. WhichspracticeswillsNOTspreventstime-temperaturesabuse? a. Holdingsthesingredientssforstunassaladsats39°F b. Storingsshelledseggssats45°F c. Placingsrawsgroundsbeefsinsthescoolersbeforesgoingsonsbreak d. Holdingsvegetablessoupsonsaswarmingsunitsats125°F:sD
  4. Whichspracticescouldshelpspreventscrossscontamination? a. Calibratingsasthermometersbeforesusingsit b. Purchasingspre-cookedschickensbreasts c. Preparingssmallsbatchessofsfoodsatsonestime d. Takingstemperaturesseverys 4 shours:sD
  5. Yousmustspurchasesasnewsthermometersforsyoursrestaurant.sWhichstypeswouldsNOTs besasproperschoice? a. Bimetallicsstemmedsthermometer b. Thermistor c. Thermocouple d. Glasssthermometer:sB
  6. Washingsandsrinsingsascuttingsboardswillspreventscross-contamination:sD
  7. Asthermometerscalibratedsbysthesice-pointsmethodsshouldsbessetstos41°F:sF
  8. InfraredsThermometerssaresbestsforsmeasuringsthesinternalstemperaturesofsfood:sF
  1. .sStoringsas25lbsbagsofsdrysricesats65°Fsissacceptable:sT
  2. Watersonsthesfloorsinsthesdrysstoragesareasissacceptable,sonlysifsyousaresverysbusy:sT
  3. Icescrystalssonsfrozensfoodsaresacceptablesasslongsassthesproductsissfrozensuponsreceivi ng:sF
  4. Foodscansbesstoredsnextstossanitizer,sasslongsassthessanitizersbottlessaresclosedsandsl abeled:sF
  5. UHTsasepticallyssealedsproductsscansbesstoredsinsdrysstoragesuntilsopened- :sF
  6. Thermometerssshouldsbesplacedsinsthescoldestspartsofsasrefrigerator:sT
  7. Ready-to-eatsfoodsspreparedsonsitescansbesstoredsforsasmaximumsofs 7 sdays:sF
  8. Rawscarrotssshouldsbesstoredsbelowsrawsfishsinsascooler:sT
  9. Receivingsfoodsatsthescorrectstemperaturesandsconditionsissthesfirstsstepsinsfoodssafety:s F
  10. Whatsissthesmostsimportantsfactorsinschoosingsasfoodssupplier? a. It'sspricessarestheslowest b. It'sswarehousesissclosestosyoursestablishment c. ItshassasHACCPsprogram d. Itshassbeensinspectedsandsisscompliantswithslocal,sstatesandsfederalslaws:sD
  11. Whichsshipmentsshouldsbesrejected? a. Beefsthatsissbright,scherrysredscolor b. Poultryswithsfleshsthatsissfirmsandsspringssbackswhenstouched c. Fishsthatsarrivesswithssunkenscloudyseyes d. GradesAsMilksreceivedsats45°F:sC
  12. WhatsdoessNOTshavestosbesreceivedsats41°Fsorsbelow? a. Beefsandspoultry b. Livesshellfishsandsshellseggs c. Porksandsrawssprouts d. Slicedstomatoessandsslicedsmelons:sB
  13. 4.sWhatsissthesbestsmethodsforstakingsthestemperaturesofsaschickensbreast? a. Insertsthesthermometersintosthesthinnestspart b. Insertsthesthermometersintosthesthickestspart

c. Takesthessurfacestemperaturesonly d. Takesthestemperaturesofsthescooler:sB

  1. AsshipmentsofseggssshouldsbesrejectedsforsallsofsthesesreasonssEXCEPTsa. Thesshellssarescracked b. Theyshavesassulfurssmell

c. 155°Fsfors 15 ssecondsswithinstwoshours d. 165°Fsfors 15 ssecondsswithinstwoshours:sC

  1. Eggsscookedsandsheldsonshot- holdingsequipmentsmustsbescookedstosansinternalstemperaturesof a. 140°Fsfors 15 sseconds b. 145°Fsfors 15 sseconds

c. 155°Fsfors 15 sseconds d. 165°Fsfors 15 sseconds:sD

  1. Whatsissthescorrectsmethodstoshelpscoolsasporksroastsfaster? a. Putsthesroastsinsthesfreezersfors 30 sminutesstoscoolsitsquickly,sandsthensputsitsinsthesrefrige rator b. Putsthesroastsinsansiceswatersbath c. Cutsthesroastsintossmallerspieces d. Putsthesroastsonsasshallowspansonsthescounter:sD
  2. Bakedssalmonsandsporkschopssshouldsbescookedstosansinternalstempera- sturesofs145°F:sC
  3. HamburgerssandsTunasburgerssshouldsbescookedstosasminimumsofs155°Fsfors 15 sseconds:s C
  4. Insasmicrowave,ssteakssmustsbescookedstos145°F:sT
  5. Thesfinalstemperaturesofsascookedsroastsiss145°Fsfors 15 sseconds:sT
  6. AshospitalsservingseggsdishessshouldsusespasteurizedsliquidseggssorsGradesAsshellseggs:s F
  7. Glazedscarrotsscookedsforshot-heldsservicesshouldsbescookedstosasminimumsofs145°F:sF
  8. Asconsumersadvisorysshouldsbespostedsforsasrestaurantsofferingsrareshamburger s:sT
  9. 1)sWhichsissansUNSAFEsservingspractice? a. Carryingsmultiplesplatessofsfoodsonsastray b. Holdingsflatwaresbystheshandlesswhenssettingsastable c. Servingssoupswithsaslong-handledsladle d. Holdingsglasswaresbysthesrims:sF
  10. WhichsstatementsaboutsservingsutensilssissNOTstrue? a. Theysshouldsbescleanedsandssanitizedsatsleastsonceseverysfourshourssduringscontinuoussu se b. Theyscansbesusedstoshandlesmoresthansonesfoodsitemsatsastime c. Theyscansbesstoredsinsthesfoodswithstheshandlesextendedsabovesthesrimsofsthescontaine r d. Theysmustsbescleanedsandssanitizedsafterseachstask:sT
  1. Tosholdscoldsfoodssafely,syousmust a. Storesitsdirectlysonsice b. Storesitsats41°Fsorslower c. Stirsitsregularly d. Leavesitsuncovered:sB
  2. Whichsissansacceptablesservingspracticesatsasself-servicesbar? a. Holdingshot,spotentiallyshazardous-TCSsfoodsats120°F b. Storingsrawsmeatsnextstosready-to-eatsfood c. Allowingscustomersstosusesthessamesplatesforsasreturnstripstosthesservicesbar d. Allowingscustomersstosreusesglasswaresforsbeveragesrefills:sC
  3. HotsTCSsfoodsshouldsbesheldsatsansinternalstemperaturesof a. 135°Fsorshigher b. 130°Fsorshigher c. 120°Fsorshigher d. 110°Fsorshigher:sB
  4. WhichsstatementsissNOTstruesaboutsTCSscoldsfoodsholdingsusingsonlys"TimesassasHealthsC ontrol?" a. Thestemperaturesofsthesproductsmustsnotsexceeds50°F b. Thesfoodsmustsbessold,sservedsorsdiscardedswithinssixshours c. Thesfoodsmustscontainsaslabelsspecifyingsthestimesitswassremovedsfromsrefrigeratio n d. Thesfoodsmustscontainsaslabelsspecifyingsthestimesitsmustsbesthrownsout:sD
  5. Thestemperaturesofsasroastsisscheckedstosseesifsitshassmetsitsscriticalscontrolslimitsofs145° F.sThississansexamplesof a. Verification b. Monitoring c. Recordskeeping d. Hazardsanalysis:sA
  6. Thestemperaturesofsaspotsofsbeefsstewsisscheckedsduringsholding.sThesstewshassNOTsmet sthescriticalslimitsofs135°Fsandsissdiscardedsaccordingstoshousespolicy.sDiscardingsthesstew sissansexamplesofswhichsHACCPsprinciple?

a. Monitoring b. Correctivesaction c. Hazardsanalysis d. Verification:sA

  1. Whichsissansexamplesofsverifying? a. Analyzingsmenusitemssforspotentialshazardssthroughoutsthesflowsofsfood. b. Throwingsoutssoupsthatsdoesn'tsmeetsthespropersreheatingstemperature