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Exam (elaborations)

Walmart- Food Certification Test Questions and Answers

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  • Course
  • Walmart Food Safety
  • Institution
  • Walmart Food Safety

Population at Risk  :-- Preschool age children, older adults in healthcare facilities, women who are pregnant, and those with impaired immune systems. Annual cost for food borne illness  :-- Between 10 and 83 billion Surveillance is complicated by several factors  :-- First- Underre...

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  • August 31, 2024
  • 22
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Walmart Food Safety
  • Walmart Food Safety
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Elscores: Aug. 27, 24- 2024/2025

Walmart- Food Certification Test Questions
and Answers
Population at Risk


 :-- Preschool age children, older adults in healthcare facilities, women who are pregnant,

and those with impaired immune systems.




Annual cost for food borne illness


 :-- Between 10 and 83 billion




Surveillance is complicated by several factors


 :-- 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


 :-- Improper Holding Temperatures

 Inadequate Cooking

 Contaminated Equipment

 Food from Unsafe Sources

 Poor Personal Hygiene




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, 2
Elscores: Aug. 27, 24- 2024/2025

Five Key Areas to Protect Consumer Health


 :-- 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


 :--




HACCP (Hazards Analysis Critical Control Points)


 :-- Comprehensive food safety plan, consists of seven principles




Principle 1


 :-- Conduct a hazard analysis, provides blueprint of the overall operation




Principle 2


 :-- Determine critical control points (CCPs), examples are in the cooking processes and

chilling processes




Principle 3




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, 3
Elscores: Aug. 27, 24- 2024/2025

 :-- Establish Critical Limits, for each CCP there needs to be a measurable limit that must

be met, internal cooking temperature for chicken is 165




Principle 4


 :-- Establish Monitoring Procedures, make sure the limits are consistently met




Principle 5


 :-- Establish Corrective Action, if and then plan is established




Principle 6


 :-- Establish Verification Procedures




Principle 7


 :-- Establish Record Keeping in Procedures




Biological Hazards


 :-- Bacterial, Viral, and Parasitic Microorganisms




Bacteria




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