Walmart- Food Certification Test 2024/2025 Questions with Complete Solutions

Population at Risk - Correct 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 - Correct Answer Between 10 and 83 billion Surveillance is complicated by several factors - Correct 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 - Correct Answer Improper Holding Temperatures Inadequate Cooking Contaminated Equipment Food from Unsafe Sources Poor Personal Hygiene Five Key Areas to Protect Consumer Health - Correct 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 - Correct Answer HACCP (Hazards Analysis Critical Control Points) - Correct Answer Comprehensive food safety plan, consists of seven principles Principle 1 - Correct Answer Conduct a hazard analysis, provides blueprint of the overall operation Principle 2 - Correct Answer Determine critical control points (CCPs), examples are in the cooking processes and chilling processes Principle 3 - Correct 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 - Correct Answer Establish Monitoring Procedures, make sure the limits are consistently met Principle 5 - Correct Answer Establish Corrective Action, if and then plan is established Principle 6 - Correct Answer Establish Verification Procedures Principle 7 - Correct Answer Establish Record Keeping in Procedures Biological Hazards - Correct Answer Bacterial, Viral, and Parasitic Microorganisms Bacteria - Correct 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 - Correct 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 -