WALMART- FOOD CERTIFICATION TEST
QUESTIONS AND ANSWERS (GRADED
A+)
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-
Single-use Gloves - ANSWER-Shall be used for only one task such as working with
ready to eat food or with raw animal food
Service Animals - ANSWER-Food associates may not care for or handle animals that
may not be present such as patrols dogs, service animals, or pets. But they can care for
fish in aquariums BUT they much was hither hands before starting any food production
Hand drying, Waste, Availability, Signage, etc - ANSWER-Either disposable towels or a
heated hand drying
Disposable towels= Waste receptacle
Supply of hand cleaning liquid, powder, or bar
Sign that notifies food associates to wash their hands
, Foodborne Illness - ANSWER-The big five illnesses
Norovirus
Salmonella
E. Coli
Shigella
Hepatitis A- common symptom is Jaundice (Yellow)
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
QUESTIONS AND ANSWERS (GRADED
A+)
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-
Single-use Gloves - ANSWER-Shall be used for only one task such as working with
ready to eat food or with raw animal food
Service Animals - ANSWER-Food associates may not care for or handle animals that
may not be present such as patrols dogs, service animals, or pets. But they can care for
fish in aquariums BUT they much was hither hands before starting any food production
Hand drying, Waste, Availability, Signage, etc - ANSWER-Either disposable towels or a
heated hand drying
Disposable towels= Waste receptacle
Supply of hand cleaning liquid, powder, or bar
Sign that notifies food associates to wash their hands
, Foodborne Illness - ANSWER-The big five illnesses
Norovirus
Salmonella
E. Coli
Shigella
Hepatitis A- common symptom is Jaundice (Yellow)
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
