Walmart- Food Certification Test
Population at Risk - CORRECT ANSWERPreschool age children, older adults in
healthcare facilities, women who are pregnant, and those with impaired immune
systems.
Annual cost for food borne illness - CORRECT ANSWERBetween 10 and 83 billion
Surveillance is complicated by several factors - CORRECT ANSWERFirst-
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 ANSWERImproper Holding Temperatures
Inadequate Cooking
Contaminated Equipment
Food from Unsafe Sources
Poor Personal Hygiene
Five Key Areas to Protect Consumer Health - CORRECT ANSWERDemonstration 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
ANSWERComprehensive food safety plan, consists of seven principles
Principle 1 - CORRECT ANSWERConduct a hazard analysis, provides blueprint of the
overall operation
, Principle 2 - CORRECT ANSWERDetermine critical control points (CCPs), examples
are in the cooking processes and chilling processes
Principle 3 - CORRECT ANSWEREstablish 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 ANSWEREstablish Monitoring Procedures, make sure the
limits are consistently met
Principle 5 - CORRECT ANSWEREstablish Corrective Action, if and then plan is
established
Principle 6 - CORRECT ANSWEREstablish Verification Procedures
Principle 7 - CORRECT ANSWEREstablish Record Keeping in Procedures
Biological Hazards - CORRECT ANSWERBacterial, Viral, and Parasitic Microorganisms
Bacteria - CORRECT ANSWERAlthough 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 ANSWERSmall 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 - CORRECT ANSWERAssociated 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 - CORRECT ANSWERMay occur naturally or may be added during
the processing of food
Physical Hazards - CORRECT ANSWERIllness and injury can result from foreign
objects in food
FAT TOM - CORRECT ANSWERFood- 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 - CORRECT ANSWERMilk, eggs, fish, crustacean shellfish, tree nuts, wheat,
peanuts, soybeans
Population at Risk - CORRECT ANSWERPreschool age children, older adults in
healthcare facilities, women who are pregnant, and those with impaired immune
systems.
Annual cost for food borne illness - CORRECT ANSWERBetween 10 and 83 billion
Surveillance is complicated by several factors - CORRECT ANSWERFirst-
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 ANSWERImproper Holding Temperatures
Inadequate Cooking
Contaminated Equipment
Food from Unsafe Sources
Poor Personal Hygiene
Five Key Areas to Protect Consumer Health - CORRECT ANSWERDemonstration 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
ANSWERComprehensive food safety plan, consists of seven principles
Principle 1 - CORRECT ANSWERConduct a hazard analysis, provides blueprint of the
overall operation
, Principle 2 - CORRECT ANSWERDetermine critical control points (CCPs), examples
are in the cooking processes and chilling processes
Principle 3 - CORRECT ANSWEREstablish 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 ANSWEREstablish Monitoring Procedures, make sure the
limits are consistently met
Principle 5 - CORRECT ANSWEREstablish Corrective Action, if and then plan is
established
Principle 6 - CORRECT ANSWEREstablish Verification Procedures
Principle 7 - CORRECT ANSWEREstablish Record Keeping in Procedures
Biological Hazards - CORRECT ANSWERBacterial, Viral, and Parasitic Microorganisms
Bacteria - CORRECT ANSWERAlthough 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 ANSWERSmall 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 - CORRECT ANSWERAssociated 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 - CORRECT ANSWERMay occur naturally or may be added during
the processing of food
Physical Hazards - CORRECT ANSWERIllness and injury can result from foreign
objects in food
FAT TOM - CORRECT ANSWERFood- 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 - CORRECT ANSWERMilk, eggs, fish, crustacean shellfish, tree nuts, wheat,
peanuts, soybeans
