Walmart- Food Certification Test
Questions With Coreect
Answers(Already Passed!!!)
Population at Risk - correct answer...✔✔Preschool age children, older adults in
healthcare facilities, women who are pregnant, and those with impaired immune
systems.
Annual cost for food borne illness - correct answer...✔✔Between 10 and 83 billion
Surveillance is complicated by several factors - correct answer...✔✔First-
Underreporting
Second- Many pathogens transmitted through food are also spread through water or
from person to person
Third- Pathogens are agents that have not yet been identified
CDC- Five Major Risk Factors - correct answer...✔✔Improper Holding Temperatures
Inadequate Cooking
Contaminated Equipment
Food from Unsafe Sources
Poor Personal Hygiene
Five Key Areas to Protect Consumer Health - correct answer...✔✔Demonstration of
Knowledge
Associate Health Controls
Proper Cleaning of Hands to Prevent Contamination
Time and Temperature Parameters
Proper use of the Consumer Advisory
Food Safety Hazards - correct answer...✔✔
HACCP (Hazards Analysis Critical Control Points) - correct answer...✔✔
Comprehensive food safety plan, consists of seven principles
Principle 1 - correct answer...✔✔Conduct a hazard analysis, provides blueprint of the
overall operation
Principle 2 - correct answer...✔✔Determine critical control points (CCPs), examples
are in the cooking processes and chilling processes
Principle 3 - correct answer...✔✔Establish Critical Limits, for each CCP there needs to
be a measurable limit that must be met, internal cooking temperature for chicken is 165
AGRADESOLTIONS
, Principle 4 - correct answer...✔✔Establish Monitoring Procedures, make sure the limits
are consistently met
Principle 5 - correct answer...✔✔Establish Corrective Action, if and then plan is
established
Principle 6 - correct answer...✔✔Establish Verification Procedures
Principle 7 - correct answer...✔✔Establish Record Keeping in Procedures
Biological Hazards - correct answer...✔✔Bacterial, Viral, and Parasitic Microorganisms
Bacteria - correct answer...✔✔Although cooking destroys foodborne bacteria to
acceptable levels, certain bacteria, can form spores that survive cooking and may grow
if food is not properly cooled or held after cooking. Spores that are created cannot be
destroyed with reheating. Salmonella and Campylobacter is a major concern
Virus - correct answer...✔✔Small infectious agent that can replicate only inside the
living cells of organisms. Most likely agents are water, produce, shellfish, and other
ready to eat foods
Parasites - correct answer...✔✔Associated with undercooking meat products or cross-
contamination of ready to eat food with raw animal food, untreated water, or
contaminated equipment or utensils
Chemical Hazards - correct answer...✔✔May occur naturally or may be added during
the processing of food
Physical Hazards - correct answer...✔✔Illness and injury can result from foreign
objects in food
FAT TOM - correct answer...✔✔Food- Foods with high protein, meats, poultry,
seafood, dairy
Acidity- Neutral to slightly acidic conditions, 4.6-7.0 Temperature- Danger zone 41-135
Time- Needs four hours
Oxygen
Moisture
Allergerns - correct answer...✔✔Milk, eggs, fish, crustacean shellfish, tree nuts, wheat,
peanuts, soybeans
Symptoms of allergic reactions - correct answer...✔✔Skin may be red,
wheezing/coughing, swelling of face, eyelids, lips, tongue or throat, headache, stuffy or
runny nose, itchy, swollen, watery, stomach pain, nausea, vomiting, diarrhea
AGRADESOLTIONS
