Walmart- Food Certification Test 100% Solved Correctly

Walmart- Food Certification Test 100% Solved Correctly Population at Risk - Answer- Preschool age children, older adults in healthcare facilities, women who are pregnant, and those with impaired immune systems. Annual cost for food borne illness - Answer- Between 10 and 83 billion Surveillance is complicated by several factors - Answer- First- Underreporting Second- Many pathogens transmitted through food are also spread through water or from person to person Third- Pathogens are agents that have not yet been identified CDC- Five Major Risk Factors - Answer- Improper Holding Temperatures Inadequate Cooking Contaminated Equipment Food from Unsafe Sources Poor Personal Hygiene Five Key Areas to Protect Consumer Health - Answer- Demonstration of Knowledge Associate Health Controls Proper Cleaning of Hands to Prevent Contamination Time and Temperature Parameters Proper use of the Consumer Advisory Food Safety Hazards - Answer- HACCP (Hazards Analysis Critical Control Points) - Answer- Comprehensive food safety plan, consists of seven principles Principle 1 - Answer- Conduct a hazard analysis, provides blueprint of the overall operation Principle 2 - Answer- Determine critical control points (CCPs), examples are in the cooking processes and chilling processes Principle 3 - Answer- Establish Critical Limits, for each CCP there needs to be a measurable limit that must be met, internal cooking temperature for chicken is 165 Principle 4 - Answer- Establish Monitoring Procedures, make sure the limits are consistently met Principle 5 - Answer- Establish Corrective Action, if and then plan is established Principle 6 - Answer- Establish Verification Procedures Principle 7 - Answer- Establish Record Keeping in Procedures Biological Hazards - Answer- Bacterial, Viral, and Parasitic Microorganisms Bacteria - Answer- Although cooking destroys foodborne bacteria to acceptable levels, certain bacteria, can form spores that survive cooking and may grow if food is not properly cooled or held after cooking. Spores that are created cannot be destroyed with reheating. Salmonella and Campylobacter is a major concern Virus - Answer- Small infectious agent that can replicate only inside the living cells of organisms. Most likely agents are water, produce, shellfish, and other ready to eat foods Parasites - Answer- Associated with undercooking meat products or cross- contamination of ready to eat food with raw animal food, untreated water, or contaminated equipment or utensils Chemical Hazards - Answer- May occur naturally or may be added during the processing of food Physical Hazards - Answer- Illness and injury can result from foreign objects in food FAT TOM - Answer- Food- Foods with high protein, meats, poultry, seafood, dairy Acidity- Neutral to slightly acidic conditions, 4.6-7.0 Temperature- Danger zone 41-135 Time- Needs four hours Oxygen Moisture Allergerns - Answer- Milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts, soybeans Symptoms of allergic reactions - Answer- Skin may be red, wheezing/coughing, swelling of face, eyelids, lips, tongue or throat, headache, stuffy or run