Walmart- Food Certification Test Questions and
Answers | Fall 2026 | 100% Correct
Save
Terms in this set (81)
Preschool age children, older adults in healthcare
Population at Risk facilities, women who are pregnant, and those with
impaired immune systems.
Annual cost for food Between 10 and 83 billion
borne illness
First- Underreporting
Second- Many pathogens transmitted through food
Surveillance is
are also spread through water or from person to
complicated by several
person
factors
Third- Pathogens are agents that have not yet been
identified
Improper Holding Temperatures
Inadequate Cooking
CDC- Five Major Risk
Contaminated Equipment
Factors
Food from Unsafe Sources
Poor Personal Hygiene
Demonstration of Knowledge
Associate Health Controls
Five Key Areas to Protect
Proper Cleaning of Hands to Prevent Contamination
Consumer Health
Time and Temperature Parameters
Proper use of the Consumer Advisory
Food Safety Hazards
HACCP (Hazards Analysis Comprehensive food safety plan, consists of seven
Critical Control Points) principles
Conduct a hazard analysis, provides blueprint of the
Principle 1
overall operation
, Establish Monitoring Procedures, make sure the limits
Principle 4
are consistently met
Establish Corrective Action, if and then plan is
Principle 5
established
Principle 6 Establish Verification Procedures
Principle 7 Establish Record Keeping in Procedures
Biological Hazards Bacterial, Viral, and Parasitic Microorganisms
Although cooking destroys foodborne bacteria to
acceptable levels, certain bacteria, can form spores
that survive cooking and may grow if food is not
Bacteria
properly cooled or held after cooking. Spores that
are created cannot be destroyed with reheating.
Salmonella and Campylobacter is a major concern
Small infectious agent that can replicate only inside
Virus the living cells of organisms. Most likely agents are
water, produce, shellfish, and other ready to eat foods
Associated with undercooking meat products or
cross-contamination of ready to eat food with raw
Parasites
animal food, untreated water, or contaminated
equipment or utensils
May occur naturally or may be added during the
Chemical Hazards
processing of food
Illness and injury can result from foreign objects in
Physical Hazards
food
Food- Foods with high protein, meats, poultry,
seafood, dairy
Acidity- Neutral to slightly acidic conditions, 4.6-7.0
FAT TOM Temperature- Danger zone 41-135
Time- Needs four hours
Oxygen
Moisture
Milk, eggs, fish, crustacean shellfish, tree nuts, wheat,
Allergerns
peanuts, soybeans
Skin may be red, wheezing/coughing, swelling of
Symptoms of allergic face, eyelids, lips, tongue or throat, headache, stuffy
reactions or runny nose, itchy, swollen, watery, stomach pain,
Answers | Fall 2026 | 100% Correct
Save
Terms in this set (81)
Preschool age children, older adults in healthcare
Population at Risk facilities, women who are pregnant, and those with
impaired immune systems.
Annual cost for food Between 10 and 83 billion
borne illness
First- Underreporting
Second- Many pathogens transmitted through food
Surveillance is
are also spread through water or from person to
complicated by several
person
factors
Third- Pathogens are agents that have not yet been
identified
Improper Holding Temperatures
Inadequate Cooking
CDC- Five Major Risk
Contaminated Equipment
Factors
Food from Unsafe Sources
Poor Personal Hygiene
Demonstration of Knowledge
Associate Health Controls
Five Key Areas to Protect
Proper Cleaning of Hands to Prevent Contamination
Consumer Health
Time and Temperature Parameters
Proper use of the Consumer Advisory
Food Safety Hazards
HACCP (Hazards Analysis Comprehensive food safety plan, consists of seven
Critical Control Points) principles
Conduct a hazard analysis, provides blueprint of the
Principle 1
overall operation
, Establish Monitoring Procedures, make sure the limits
Principle 4
are consistently met
Establish Corrective Action, if and then plan is
Principle 5
established
Principle 6 Establish Verification Procedures
Principle 7 Establish Record Keeping in Procedures
Biological Hazards Bacterial, Viral, and Parasitic Microorganisms
Although cooking destroys foodborne bacteria to
acceptable levels, certain bacteria, can form spores
that survive cooking and may grow if food is not
Bacteria
properly cooled or held after cooking. Spores that
are created cannot be destroyed with reheating.
Salmonella and Campylobacter is a major concern
Small infectious agent that can replicate only inside
Virus the living cells of organisms. Most likely agents are
water, produce, shellfish, and other ready to eat foods
Associated with undercooking meat products or
cross-contamination of ready to eat food with raw
Parasites
animal food, untreated water, or contaminated
equipment or utensils
May occur naturally or may be added during the
Chemical Hazards
processing of food
Illness and injury can result from foreign objects in
Physical Hazards
food
Food- Foods with high protein, meats, poultry,
seafood, dairy
Acidity- Neutral to slightly acidic conditions, 4.6-7.0
FAT TOM Temperature- Danger zone 41-135
Time- Needs four hours
Oxygen
Moisture
Milk, eggs, fish, crustacean shellfish, tree nuts, wheat,
Allergerns
peanuts, soybeans
Skin may be red, wheezing/coughing, swelling of
Symptoms of allergic face, eyelids, lips, tongue or throat, headache, stuffy
reactions or runny nose, itchy, swollen, watery, stomach pain,
