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Walmart- Food Certification Test Questions and Answers | Latest Update $11.19   Add to cart

Exam (elaborations)

Walmart- Food Certification Test Questions and Answers | Latest Update

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  • Walmart Food/
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  • Walmart Food/

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...

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  • September 27, 2024
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  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Walmart Food/
  • Walmart Food/
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2024/ 2025 | © copyright | This work may not be copied for profit gain Excel!

Walmart- Food Certification Test
Questions and Answers | Latest Update
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


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,2024/ 2025 | © copyright | This work may not be copied for profit gain Excel!
Food from Unsafe Sources


Poor Personal Hygiene




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



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, 2024/ 2025 | © copyright | This work may not be copied for profit gain Excel!


Principle 2


✓ Determine critical control points (CCPs), examples are in the cooking

processes and chilling processes




Principle 3


✓ Establish Critical Limits, for each CC P 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 th en plan is established




Principle 6


✓ Establish Verification Procedures




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