Walmart Food Safety 2024/2025 Fully Updated
Study Guide with Correct Answers! Must Pass!!
How many people do you think get sick from a food borne related illness each year? - About 48
million (1 out of every 6 people)
Which of the following is NOT a high-risk population group for food borne illnesses? - Teenagers
Which of the following would NOT be considered a condition than can cause your immune system to
be impaired? - Muscle ache
Food borne illnesses are _____________ - Very contagious and dangerous
How long do you think it takes for bacteria to double or multiply? - Twenty minutes
The temperature danger zone is from _______ to ________ - 41°F, 135°F
When pathogens transfer from one place to another, we call it _________ - Cross-contamination
What is the acronym that describes conditions to promote bacterial growth? - FAT TOM
Using the same knife and cutting board to prep raw chicken and raw beef can be a threat for
___________ - Cross-contamination
Employees must wash their hands for a minimum of ___________ - 20 seconds
Before putting on clean globes, you should _____________ - Wash your hands
Gloves for preparing food should be _____________ - Single-use only, and charged when switching
tasks that could lead to cross-contamination
Sick employees should ___________ - Notify the person in charge (PIC) immediately
Study Guide with Correct Answers! Must Pass!!
How many people do you think get sick from a food borne related illness each year? - About 48
million (1 out of every 6 people)
Which of the following is NOT a high-risk population group for food borne illnesses? - Teenagers
Which of the following would NOT be considered a condition than can cause your immune system to
be impaired? - Muscle ache
Food borne illnesses are _____________ - Very contagious and dangerous
How long do you think it takes for bacteria to double or multiply? - Twenty minutes
The temperature danger zone is from _______ to ________ - 41°F, 135°F
When pathogens transfer from one place to another, we call it _________ - Cross-contamination
What is the acronym that describes conditions to promote bacterial growth? - FAT TOM
Using the same knife and cutting board to prep raw chicken and raw beef can be a threat for
___________ - Cross-contamination
Employees must wash their hands for a minimum of ___________ - 20 seconds
Before putting on clean globes, you should _____________ - Wash your hands
Gloves for preparing food should be _____________ - Single-use only, and charged when switching
tasks that could lead to cross-contamination
Sick employees should ___________ - Notify the person in charge (PIC) immediately
