Walmart- Food Certification Test

Population at Risk - Answer-Preschool age children, older adults in healthcare facilities, women who are pregnant, and those with impaired immune systems. Annual cost for food borne illness - Answer-Between 10 and 83 billion Surveillance is complicated by several factors - Answer-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 - Answer-Improper Holding Temperatures Inadequate Cooking Contaminated Equipment Food from Unsafe Sources Poor Personal Hygiene Five Key Areas to Protect Consumer Health - Answer-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 - AnswerHACCP (Hazards Analysis Critical Control Points) - Answer-Comprehensive food safety plan, consists of seven principles Principle 1 - Answer-Conduct a hazard analysis, provides blueprint of the overall operation Principle 2 - Answer-Determine critical control points (CCPs), examples are in the cooking processes and chilling processes Principle 3 - Answer-Establish 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 - Answer-Establish Monitoring Procedures, make sure the limits are consistently met Principle 5 - Answer-Establish Corrective Action, if and then plan is established Principle 6 - Answer-Establish Verification Procedures Principle 7 - Answer-Establish Record Keeping in Procedures