ServSafe Food Safety Training Program (SERVSAFE) > EXAM > WALMART FOOD AND SAFETY TEST EXAM NEWEST 2026 STUDY QUESTIONS WITH VERIFIED CORRECT ANSWERS 100% GUA (All)

WALMART FOOD AND SAFETY TEST EXAM NEWEST 2026 STUDY QUESTIONS WITH VERIFIED CORRECT ANSWERS 100% GUARANTEED PASS | ASSURED A+

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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 t ... he seafood dish? - Answer>>> April 8th Which of these food processes does not require variance from a regulatory authority? - Answer>>> buying bean sprouts from a reputable supplier 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 What must a food handler with an infected hand wound do to work safely with food? - Answer>>> cover the wound with an impermeable cover and wear single-use glove What should a food handler do with food after it is thawed in the microwave? - Answer>>> cook it using conventional cooking equipment When must a food handler change gloves? - Answer>>> As soon as they become dirty or torn Why are people who take certain medications at risk for food-borne illness? - Answer>>> their immune systems are compromised What does L stand for int eh FDA's alert tool? - Answer>>> Look 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)? - Answer>>> critical limit Which item is a potential physical contaminant? - Answer>>> jewelry 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? - Answer>>> soft boiled eggs [Show More]

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