NRFSP WALMART FOOD SAFETY ACTUAL TEST PAPER FULL QUESTIONS AND ACCURATE ANSWERS GRADED APLUS

NRFSP WALMART FOOD SAFETY ACTUAL
TEST PAPER FULL QUESTIONS AND
ACCURATE ANSWERS GRADED APLUS

●● 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)


●● Principle 4
Answer: establish monitoring procedures


●● Principle 5