Walmart Food Test Quiz 2024 - 2025
Upgraded Exam with Finalised
Answers.
Foodbourne Diseases cause approximately - 48 million illnesses, 128,000 hospitalizations & 3,000
deaths
Highly Susceptible Population (HSP) - Preschool age children, older adults in healthcare Facilities,
women who are pregnant and those with impaired immune systems
CDC 5 Major Risk Factors -
•Improper Holding Temps
•Inadequate cooking
•Contaminated equipment
•Food from unsafe sources
•Poor personal hygiene
FDA Food Code -
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.
Hazards Analysis Critical Control Points (HACCP) - A food safety plan designed to keep food safe from
form to fork
, HACCP 7 principles - Principal one conduct a hazard analysis principle to determine critical control,
points principle three establish critical limits principle four establish monitoring procedures principle
five, establish corrective action principle six establish verification procedures, principal seven,
establish record keeping procedures
Principle 1 - Conduct a hazard analysis
Principle 3 - Establish critical limits
Principle 2 - Determine critical control points (CCPs)
Principle 4 - establish monitoring procedures
Principle 5 - Establish corrective action
Principle 6 - Established verification procedures
Principle 7 - Establish recordkeeping procedures
Biological Hazards - Bacterial, viral, and parasitic microorganisms
Bacteria - Can form spores that survive, cooking and may grow if food is not properly cold, or held
after cooking; non living surfaces
Virus - A small, infectious agent that can replicate only inside the living cells of organisms; needs
living host to multiply
The most likely sources of viral foodborne illnesses - Water produce shellfish and other ready to eat
foods. Food workers can also be a source.
Upgraded Exam with Finalised
Answers.
Foodbourne Diseases cause approximately - 48 million illnesses, 128,000 hospitalizations & 3,000
deaths
Highly Susceptible Population (HSP) - Preschool age children, older adults in healthcare Facilities,
women who are pregnant and those with impaired immune systems
CDC 5 Major Risk Factors -
•Improper Holding Temps
•Inadequate cooking
•Contaminated equipment
•Food from unsafe sources
•Poor personal hygiene
FDA Food Code -
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.
Hazards Analysis Critical Control Points (HACCP) - A food safety plan designed to keep food safe from
form to fork
, HACCP 7 principles - Principal one conduct a hazard analysis principle to determine critical control,
points principle three establish critical limits principle four establish monitoring procedures principle
five, establish corrective action principle six establish verification procedures, principal seven,
establish record keeping procedures
Principle 1 - Conduct a hazard analysis
Principle 3 - Establish critical limits
Principle 2 - Determine critical control points (CCPs)
Principle 4 - establish monitoring procedures
Principle 5 - Establish corrective action
Principle 6 - Established verification procedures
Principle 7 - Establish recordkeeping procedures
Biological Hazards - Bacterial, viral, and parasitic microorganisms
Bacteria - Can form spores that survive, cooking and may grow if food is not properly cold, or held
after cooking; non living surfaces
Virus - A small, infectious agent that can replicate only inside the living cells of organisms; needs
living host to multiply
The most likely sources of viral foodborne illnesses - Water produce shellfish and other ready to eat
foods. Food workers can also be a source.
