Walmart Food Safety Exam | Questions & Answers (100 %Score) Latest Updated
2024/2025 Comprehensive Questions A+ Graded Answers | 100% Pass
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.
Contamination from human feces - Viruses such as norovirus, hepatitis A and rotavirus
Parasites - Parasitic infections are commonly associated with under cooking meat products or cross
contamination of ready to eat food with raw animal foods, untreated, water, or contaminated
equipment, or utensils
Chemical Hazards - High levels of toxic chemicals may cause acute cases of foodborne illness. Chronic
illness may result from low levels.
2024/2025 Comprehensive Questions A+ Graded Answers | 100% Pass
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.
Contamination from human feces - Viruses such as norovirus, hepatitis A and rotavirus
Parasites - Parasitic infections are commonly associated with under cooking meat products or cross
contamination of ready to eat food with raw animal foods, untreated, water, or contaminated
equipment, or utensils
Chemical Hazards - High levels of toxic chemicals may cause acute cases of foodborne illness. Chronic
illness may result from low levels.
