Walmart- Food Certification Test UPDATED ACTUAL Questions and
CORRECT Answers
Preschool age children, older adults in healthcare facili-
Population at Risk ties, women who are pregnant, and those with impaired
immune systems.
Annual cost for food borne illness Between 10 and 83 billion
First- Underreporting
Second- Many pathogens transmitted through food are
Surveillance is complicated by several factors also spread through water or from person to person
Third- Pathogens are agents that have not yet been iden-
tified
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
Comprehensive food safety plan, consists of seven princi-
HACCP (Hazards Analysis Critical Control Points)
ples
Conduct a hazard analysis, provides blueprint of the over-
Principle 1
all operation
Determine critical control points (CCPs), examples are in
Principle 2
the cooking processes and chilling processes
Establish Critical Limits, for each CCP there needs to be
Principle 3 a measurable limit that must be met, internal cooking
, temperature for chicken is 165
CORRECT Answers
Preschool age children, older adults in healthcare facili-
Population at Risk ties, women who are pregnant, and those with impaired
immune systems.
Annual cost for food borne illness Between 10 and 83 billion
First- Underreporting
Second- Many pathogens transmitted through food are
Surveillance is complicated by several factors also spread through water or from person to person
Third- Pathogens are agents that have not yet been iden-
tified
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
Comprehensive food safety plan, consists of seven princi-
HACCP (Hazards Analysis Critical Control Points)
ples
Conduct a hazard analysis, provides blueprint of the over-
Principle 1
all operation
Determine critical control points (CCPs), examples are in
Principle 2
the cooking processes and chilling processes
Establish Critical Limits, for each CCP there needs to be
Principle 3 a measurable limit that must be met, internal cooking
, temperature for chicken is 165
