Walmart Food Safety Questions & Correct Answers

Walmart Food Safety Questions & Correct Answers Acidity - ANSWER-Bacteria, thrive and neutral to slightly acidic conditions PH 4.6 to 7.0 .Air dry - ANSWER-After cleaning and sanitizing, equipment and utensils should be air-dried. Equipment and utensils may NOT be cloth-dried. .Allergens - ANSWER-Milk, eggs, fish, crustacean, shellfish, tree, nuts, wheat peanuts, soybeans, sesame .Allergic reactions - ANSWER-Skin may be red, wheezing, shortness of breath, swelling of the face, headache, stuffy, nose, itchy, eyes, stomach, pain, vomiting, or diarrhea .Backflow prevention - ANSWER-An air gap can prevent the backflow of unsafe water into a safe water supply .Bacteria - ANSWER-Can form spores that survive, cooking and may grow if food is not properly cold, or held after cooking; non living surfaces .Beef & Veal - ANSWER-Ground 155; Steak & Roasts 145 .Biological Hazards - ANSWER-Bacterial, viral, and parasitic microorganisms .CDC 5 Major Risk Factors - ANSWER-•Improper Holding Temps •Inadequate cooking •Contaminated equipment •Food from unsafe sources •Poor personal hygiene .Chemical Hazards - ANSWER-High levels of toxic chemicals may cause acute cases of foodborne illness. Chronic illness may result from low levels. .Chicken & Turkey - ANSWER-Ground, pieces & whole bird 165 .Clean equipment and utensils should be stored - ANSWER-In a self draining position that allows air drain, covered or inverted .Clean-in-place (CIP) - ANSWER-Alternative to washing and sink, compartments, or a washing machine if equipment or utensils are too large .Cleaning maintenance tools - ANSWER-Food, prep, sinks, hand washing, sinks, and warewashing equipment may not be used for cleaning maintenance tools .Contamination from human feces - ANSWER-Viruses such as norovirus, hepatitis A and rotavirus .Cooling - ANSWER-Within two hours from 135°F to 70°F Within four hours from 70°F to 41°F or less Within a total of six hours from 135°F to 41°F .Eggs - ANSWER-145 .Equipment - ANSWER-Equipment components such as door seals, hinges, fasteners and kick plates shall be kept intact tight and adjusted in accordance with manufacturers specifications. .Equipment, utensils, linens, and single service and single use articles should be stored: - ANSWER-And a clean dry location where they are not exposed to splash, dust or other contamination at least 6 inches above the floor .FAT TOM - ANSWER-Food, Acidity, Temperature, Time, Oxygen, Moisture .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. .Fish & Shellfish - ANSWER-145 .Floors, walls, and ceilings - ANSWER-Design construct and install floors, floor coverings walls, wall, coverings and ceilings so they are smooth and easily cleanable .Food - ANSWER-Bacteria prefers food with high protein .Food establishment shall be protected against the entry of insects and rodents by: - ANSWER-Filling or closing holes and other gaps along floors, walls and ceilings, close tight, fitting windows, solid self closing, tight fitting doors