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Walmart- Food Certification Test _ questions and answers graded A+.pdf
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8/25/24, 2:02 AMWalmart- Food Certification Test
Jeremiah
Practice questions for this set
Terms in this set (81)
Preschool age children, older adults in healthcare facilities, women who are pregnant,
Population at Risk
and those with impaired immune systems.
Annual cost for food borne illness Between 10 and 83 billion
First- Underreporting
Surveillance is complicated by several Second- Many pathogens transmitted through food are also spread through water or
factors from person to person
Third- Pathogens are agents that have not yet been identified
Walmart- Food Certification Test
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, 8/25/24, 2:02 AM
Improper Holding Temperatures
Inadequate Cooking
CDC- Five Major Risk Factors Contaminated Equipment
Food from Unsafe Sources
Poor Personal Hygiene
Demonstration of Knowledge
Associate Health Controls
Five Key Areas to Protect Consumer Health 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 Comprehensive food safety plan, consists of seven principles
Points)
Principle 1 Conduct a hazard analysis, provides blueprint of the overall operation
Determine critical control points (CCPs), examples are in the cooking processes and
Principle 2
chilling processes
Establish Critical Limits, for each CCP there needs to be a measurable limit that must be
Principle 3
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
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
Bacteria
held after cooking. Spores that are created cannot be destroyed with reheating.
Salmonella and Campylobacter is a major concern
Small infectious agent that can replicate only inside the living cells of organisms. Most
Virus
likely agents are water, produce, shellfish, and other ready to eat foods
Associated with undercooking meat products or cross-contamination of ready to eat
Parasites
food with raw animal food, untreated water, or contaminated equipment or utensils
Chemical Hazards May occur naturally or may be added during the processing of food
Physical Hazards Illness and injury can result from foreign objects in food
Food- Foods with high protein, meats, poultry, seafood, dairy
Acidity- Neutral to slightly acidic conditions, 4.6-7.0 Temperature- Danger zone 41-135
FAT TOM Time- Needs four hours
Oxygen
Moisture
Allergerns Milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts, soybeans
Skin may be red, wheezing/coughing, swelling of face, eyelids, lips, tongue or throat,
Symptoms of allergic reactions headache, stuffy or runny nose, itchy, swollen, watery, stomach pain, nausea, vomiting,
diarrhea
Product labeling was misinformed or cross contact of a food with an allergenic
Allergic reactions occur because of
substance
Walmart- Food Certification Test
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