WALMART- FOOD CERTIFICATION TEST
WITH COMPLETE SOLUTIONS
Population lat lRisk l- lcorrect lanswers l-Preschool lage lchildren, lolder ladults lin
lhealthcare lfacilities, lwomen lwho lare lpregnant, land lthose lwith limpaired limmune
lsystems.
Annual lcost lfor lfood lborne lillness l- lcorrect lanswers l-Between l10 land l83 lbillion
Surveillance lis lcomplicated lby lseveral lfactors l- lcorrect lanswers l-First- lUnderreporting
Second- lMany lpathogens ltransmitted lthrough lfood lare lalso lspread lthrough lwater lor
lfrom lperson lto lperson l
, Third- lPathogens lare lagents lthat lhave lnot lyet lbeen lidentified
CDC- lFive lMajor lRisk lFactors l- lcorrect lanswers l-Improper lHolding lTemperatures
Inadequate lCooking
Contaminated lEquipment l
Food lfrom lUnsafe lSources l
Poor lPersonal lHygiene
Five lKey lAreas lto lProtect lConsumer lHealth l- lcorrect lanswers l-Demonstration lof
lKnowledge l
Associate lHealth lControls l
Proper lCleaning lof lHands lto lPrevent lContamination
Time land lTemperature lParameters l
Proper luse lof lthe lConsumer lAdvisory
Food lSafety lHazards l- lcorrect lanswers l-
HACCP l(Hazards lAnalysis lCritical lControl lPoints) l- lcorrect lanswers l-Comprehensive
lfood lsafety lplan, lconsists lof lseven lprinciples
Principle l1 l- lcorrect lanswers l-Conduct la lhazard lanalysis, lprovides lblueprint lof lthe
loverall loperation
Principle l2 l- lcorrect lanswers l-Determine lcritical lcontrol lpoints l(CCPs), lexamples lare
lin lthe lcooking lprocesses land lchilling lprocesses
Principle l3 l- lcorrect lanswers l-Establish lCritical lLimits, lfor leach lCCP lthere lneeds lto
lbe la lmeasurable llimit lthat lmust lbe lmet, linternal lcooking ltemperature lfor lchicken lis
l165
Principle l4 l- lcorrect lanswers l-Establish lMonitoring lProcedures, lmake lsure lthe llimits
lare lconsistently lmet
Principle l5 l- lcorrect lanswers l-Establish lCorrective lAction, lif land lthen lplan lis
lestablished
Principle l6 l- lcorrect lanswers l-Establish lVerification lProcedures
Principle l7 l- lcorrect lanswers l-Establish lRecord lKeeping lin lProcedures
Biological lHazards l- lcorrect lanswers l-Bacterial, lViral, land lParasitic lMicroorganisms
Bacteria l- lcorrect lanswers l-Although lcooking ldestroys lfoodborne lbacteria lto
lacceptable llevels, lcertain lbacteria, lcan lform lspores lthat lsurvive lcooking land lmay
lgrow lif lfood lis lnot lproperly lcooled lor lheld lafter lcooking. lSpores lthat lare lcreated
WITH COMPLETE SOLUTIONS
Population lat lRisk l- lcorrect lanswers l-Preschool lage lchildren, lolder ladults lin
lhealthcare lfacilities, lwomen lwho lare lpregnant, land lthose lwith limpaired limmune
lsystems.
Annual lcost lfor lfood lborne lillness l- lcorrect lanswers l-Between l10 land l83 lbillion
Surveillance lis lcomplicated lby lseveral lfactors l- lcorrect lanswers l-First- lUnderreporting
Second- lMany lpathogens ltransmitted lthrough lfood lare lalso lspread lthrough lwater lor
lfrom lperson lto lperson l
, Third- lPathogens lare lagents lthat lhave lnot lyet lbeen lidentified
CDC- lFive lMajor lRisk lFactors l- lcorrect lanswers l-Improper lHolding lTemperatures
Inadequate lCooking
Contaminated lEquipment l
Food lfrom lUnsafe lSources l
Poor lPersonal lHygiene
Five lKey lAreas lto lProtect lConsumer lHealth l- lcorrect lanswers l-Demonstration lof
lKnowledge l
Associate lHealth lControls l
Proper lCleaning lof lHands lto lPrevent lContamination
Time land lTemperature lParameters l
Proper luse lof lthe lConsumer lAdvisory
Food lSafety lHazards l- lcorrect lanswers l-
HACCP l(Hazards lAnalysis lCritical lControl lPoints) l- lcorrect lanswers l-Comprehensive
lfood lsafety lplan, lconsists lof lseven lprinciples
Principle l1 l- lcorrect lanswers l-Conduct la lhazard lanalysis, lprovides lblueprint lof lthe
loverall loperation
Principle l2 l- lcorrect lanswers l-Determine lcritical lcontrol lpoints l(CCPs), lexamples lare
lin lthe lcooking lprocesses land lchilling lprocesses
Principle l3 l- lcorrect lanswers l-Establish lCritical lLimits, lfor leach lCCP lthere lneeds lto
lbe la lmeasurable llimit lthat lmust lbe lmet, linternal lcooking ltemperature lfor lchicken lis
l165
Principle l4 l- lcorrect lanswers l-Establish lMonitoring lProcedures, lmake lsure lthe llimits
lare lconsistently lmet
Principle l5 l- lcorrect lanswers l-Establish lCorrective lAction, lif land lthen lplan lis
lestablished
Principle l6 l- lcorrect lanswers l-Establish lVerification lProcedures
Principle l7 l- lcorrect lanswers l-Establish lRecord lKeeping lin lProcedures
Biological lHazards l- lcorrect lanswers l-Bacterial, lViral, land lParasitic lMicroorganisms
Bacteria l- lcorrect lanswers l-Although lcooking ldestroys lfoodborne lbacteria lto
lacceptable llevels, lcertain lbacteria, lcan lform lspores lthat lsurvive lcooking land lmay
lgrow lif lfood lis lnot lproperly lcooled lor lheld lafter lcooking. lSpores lthat lare lcreated
