WALMAT FOOD SAFETY FINAL EXAM LATEST VERSION QUESTIONS AND CORRECT DETAILED ANSWERS /A+ GRADED
13 views 0 purchase
Course
WALMAT FOOD SAFETY
Institution
WALMAT FOOD SAFETY
1. Food borne illness - disease transmitted to humans by food
2. Outbreak - 2 or more people have same symptoms after eating the same food,
investigation of state & local regulatory authorities, confirmed by lab test
3. Common reported food preparation practices contribute to food borne illness...
WALMAT FOOD SAFETY FINAL EXAM 2024-
2025 LATEST VERSION QUESTIONS AND
CORRECT DETAILED ANSWERS /A+ GRADED
1. Food borne illness - disease transmitted to humans by food
2. Outbreak - 2 or more people have same symptoms after eating the same food,
investigation of state & local regulatory authorities, confirmed by lab test
3. Common reported food preparation practices contribute to food borne illness -
improper holding temperatures, poor personal hygiene, inadequate cooking,
contaminated equipment, unsafe food source
4. Potentially hazardous foods ( TCS: Temperature Control for Safety Foods) -
high-protein, low acid foods that can support rapid growth of infectious or disease
causing microorganisms: milk/milk products, shell eggs, meats, baked or boiled
potatoes, tofu/soy products, raw seed sprouts (alfalfa or bean sprouts)
5. Challenges to food safety - time & money to train employees, language & culture
barriers of employees, literacy/education level of employees, pathogens found
more frequent & getting stronger, unapproved suppliers, high-risk customers
(elderly, pre-school age, compromised immune systems), high staff turnover (hire
& train)
6. Costs $ to food borne illness - human life, loss work, medical/disability, media
exposure, loss reputation/legal fee, insurance premiums go up
7. High Risk Consumers - infants, young children, pregnant women, elderly, people
chronically ill
11. Cross-Contamination - transportation of harmful substances to food by: hands
(touch raw meat ~ then ready to eat foods), surfaces (cutting boards, cleaning
cloths), raw or contaminated foods (drip fluids on cooked ready to eat foods),
poor personal hygiene (wash hands after restroom, cough/sneeze, touch or
scratch face, do NOT work while sick)
12. Viruses - microorganism ~ cause of food borne illness, need living host to grow,
can survive for short time on door handles, etc..., can be resistant to extreme
heat/cold
13. Hepatitis A - virus contacted by fecal oral route, found in ready to eat foods,
shellfish, contaminated water. Use good hygiene, exclude workers who are sick:
vomiting, diarrhea, workers who have been diagnosed
, WALMAT FOOD SAFETY FINAL EXAM 2024-
2025 LATEST VERSION QUESTIONS AND
CORRECT DETAILED ANSWERS /A+ GRADED
14. Norovirus - airborne in vomit particles; Use good hygiene, exclude workers who
are sick: vomiting, diarrhea, workers who have been diagnosed
15. Parasites - need to live in a host; pork (trichinosis); fish (roundworm~Anisakis);
purchase from reputable approved supplier, cook at correct temperature, seafood
frozen correctly
16. Fungi - molds produce dangerous toxins in food
17. Bacteria - greatest threat to food, grow quickly at favorable temperatures. Some
bacteria useful: cheese, buttermilk, sauerkraut, pickles, yogurt. OTHERs are
infectious disease-causing agents = pathogens Bacteria can double every 10-30
minutes. Two become four, four become eight, etc.... A single cell can become
billions in 10-12 hours.
18. Botulism - improperly canned foods, temperature abused veg., meats, sausage,
fish
19. Escherichia Coli (E Coli) - found in cattle intestines, raw & undercooked ground
beef, raw milk, alfalfa sprouts, unpasteurized fruit juices, lettuce, spinach
20. Listeriosis - contaminated soil/manure, vegetables, unpasterized milk and dairy,
raw meat, ready to eat foods, deli meats
21. Salmonella Typhi - lives only in human feces, found in meat, poultry, egg or dairy
products
24. Temperature Danger Zone (TDZ) - bacteria grow in warm, moist, protein rich
environment between 41F and 135F KEEP FOODS BELOW 41F AND ABOVE
135F
25. Hazard Analysis Critical Control Points (HACCP) - critical points when foods are
susceptible to contamination from food borne pathogens. Purchasing, Storage,
Preparation, Cooking, Serving, Handling Left Overs
26. Good personal hygiene - wash hands after restroom, sneeze, cough, touch hair,
etc..., clean clothes, no baggy sweatshirts, coats, closed toed shoes
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller ANTONYCARLOS. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $25.29. You're not tied to anything after your purchase.
