Walmart- Food Certification Test 2024 with 100% complete solutions
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Course
Walmart- Food Certification T
Institution
Walmart- Food Certification T
Population at Risk correct answersPreschool age children, older adults in healthcare facilities, women who are pregnant, and those with impaired immune systems.
Annual cost for food borne illness correct answersBetween 10 and 83 billion
Surveillance is complicated by several factors correct a...
Population at Risk correct answersPreschool age children, older adults in healthcare facilities, women
who are pregnant, and those with impaired immune systems.
Annual cost for food borne illness correct answersBetween 10 and 83 billion
Surveillance is complicated by several factors correct answersFirst- 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 answersImproper Holding Temperatures
Inadequate Cooking
Contaminated Equipment
Food from Unsafe Sources
Poor Personal Hygiene
Five Key Areas to Protect Consumer Health correct answersDemonstration 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 answers
HACCP (Hazards Analysis Critical Control Points) correct answersComprehensive food safety plan,
consists of seven principles
, Principle 1 correct answersConduct a hazard analysis, provides blueprint of the overall operation
Principle 2 correct answersDetermine critical control points (CCPs), examples are in the cooking
processes and chilling processes
Principle 3 correct answersEstablish 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 correct answersEstablish Monitoring Procedures, make sure the limits are consistently met
Principle 5 correct answersEstablish Corrective Action, if and then plan is established
Principle 7 correct answersEstablish Record Keeping in Procedures
Biological Hazards correct answersBacterial, Viral, and Parasitic Microorganisms
Bacteria correct answersAlthough 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 answersSmall 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 answersAssociated 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 answersMay occur naturally or may be added during the processing of food
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