Walmart Food Safety exam with complete solutions 2024_2025
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Course
Food Safety Management
Institution
Food Safety Management
Foodbourne Diseases cause approximately
48 million illnesses, 128,000 hospitalizations & 3,000 deaths
Highly Susceptible Population (HSP)
Preschool age children, older adults in healthcare Facilities, women who are pregnant and those with impaired immune systems
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Walmart Food Safety exam with complete
solutions 2024/2025
Foodborne Diseases cause approximately - ANSWER- 48 million illnesses, 128,000
hospitalizations & 3,000 deaths
Highly Susceptible Population (HSP) - ANSWER- Preschool age children, older adults
in healthcare Facilities, women who are pregnant and those with impaired immune
systems
CDC 5 Major Risk Factors - ANSWER- •Improper Holding Temps
•Inadequate cooking
•Contaminated equipment
•Food from unsafe sources
•Poor personal hygiene
FDA Food Code - ANSWER- 1. Demonstration of knowledge
2. Associate Health Controls
3. Proper cleaning of hands to prevent contamination.
4. Time and temperature parameters for controlling pathogens.
5. Proper use of the consumer advisory.
Hazards Analysis Critical Control Points (HACCP) - ANSWER- A food safety plan
designed to keep food safe from form to fork
HACCP 7 principles - ANSWER- Principal one conduct a hazard analysis principle to
determine critical control, points principle three establish critical limits principle four
establish monitoring procedures principle five, establish corrective action principle six
establish verification procedures, principal seven, establish record keeping procedures
Principle 1 - ANSWER- Conduct a hazard analysis
, Principle 3 - ANSWER- Establish critical limits
Principle 2 - ANSWER- Determine critical control points (CCPs)
Biological Hazards - ANSWER- Bacterial, viral, and parasitic microorganisms
Bacteria - ANSWER- Can form spores that survive, cooking and may grow if food is not
properly cold, or held after cooking; non living surfaces
Virus - ANSWER- A small, infectious agent that can replicate only inside the living cells
of organisms; needs living host to multiply
The most likely sources of viral foodborne illnesses - ANSWER- Water produce shellfish
and other ready to eat foods. Food workers can also be a source.
Contamination from human feces - ANSWER- Viruses such as norovirus, hepatitis A
and rotavirus
Parasites - ANSWER- Parasitic infections are commonly associated with under cooking
meat products or cross contamination of ready to eat food with raw animal foods,
untreated, water, or contaminated equipment, or utensils
Chemical Hazards - ANSWER- High levels of toxic chemicals may cause acute cases of
foodborne illness. Chronic illness may result from low levels.
Physical hazards - ANSWER- Illness and injury can result from foreign objects in food,
such as wood, metal or glass
FAT TOM - ANSWER- Food, Acidity, Temperature, Time, Oxygen, Moisture
Food - ANSWER- Bacteria prefers food with high protein
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