Walmart Food/Safety Certification Test Questions and Answers 100% Verified

Walmart Food/Safety Certification Test Questions and Answer
100% Verified


1. Population at Risk: Preschool age children, older adults in healthcare facilities, women w
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ho are pregnant, and those with impaired immune systems.
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2. Annual cost for food borne illness: Between 10 and 83 billion
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3. Surveillance is complicated by several factors: First- Underreporting Second-
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bMany pathogens transmitted through food are also spread through water or from person to
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person
Third- Pathogens are agents that have not yet been identified
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4. CDC-
bFive Major Risk Factors: Improper Holding Temperatures Inadequate Cook
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ing
Contaminated Equipment Food f b b b


rom Unsafe Sources Poor Perso
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nal Hygiene b


5. Five Key Areas to Protect Consumer Health: Demonstration of Knowledge Associate
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Health Controls b


Proper Cleaning of Hands to Prevent Contamination Time and T
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emperature Parameters b


Proper use of the Consumer Advisory
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6. Food Safety Hazards: b b


7. HACCP (Hazards Analysis Critical Control Points): Comprehensive food safe-
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bty plan, consists of seven principles
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8. Principle 1: Conduct a hazard analysis, provides blueprint of the overall operation
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9. Principle 2: Determine critical control points (CCPs), examples are in the cooking processe
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s and chilling processes
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10. Principle 3: Establish Critical Limits, for each CCP there needs to be a measur-
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bable limit that must be met, internal cooking temperature for chicken is 165
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,11. Principle 4: Establish Monitoring Procedures, make sure the limits are consis-
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tently met
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12. Principle 5: Establish Corrective Action, if and then plan is established
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13. Principle 6: Establish Verification Procedures
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14. Principle 7: Establish Record Keeping in Procedures
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15. Biological Hazards: Bacterial, Viral, and Parasitic Microorganisms
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16. Bacteria: Although cooking destroys foodborne bacteria to acceptable levels, certain ba
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cteria, can form spores that survive cooking and may grow if food is not properly cooled or h
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eld after cooking. Spores that are created cannot be destroyed with reheating. Salmonella an
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d Campylobacter is a major concern
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17. Virus: Small infectious agent that can replicate only inside the living cells of organisms.
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Most likely agents are water, produce, shellfish, and other ready to eat foods
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, 18. Parasites: Associated with undercooking meat products or cross-b b b b b b b


contamination of ready to eat food with raw animal food, untreated water, or contaminated
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equip- ment or utensils b b b


19. Chemical Hazards: May occur naturally or may be added during the processing of food
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20. Physical Hazards: Illness and injury can result from foreign objects in food
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21. FAT TOM: Food- Foods with high protein, meats, poultry, seafood, dairy Acidity-
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bNeutral to slightly acidic conditions, 4.6-7.0 Temperature- Danger zone 41-135
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Time- Needs four hours Oxygen
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Moisture
22. Allergerns: Milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts, soybean
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s
23. Symptoms of allergic reactions: Skin may be red, wheezing/coughing, swelling of face,
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eyelids, lips, tongue or throat, headache, stuffy or runny nose, itchy, swollen, watery, stomach
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bpain, nausea, vomiting, diarrhea
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24. Allergic reactions occur because of: Product labeling was misinformed or cross con
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tact of a food with an allergenic substance
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25. Be clean, Be Healthy: b b b


26. Location and Number: Locate at least one hand-washing sink, must be acces-
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bsible, at all times b b b


27. Hand-
washing Sink Don'ts: Do not block Do not use hand
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washing sink for anything else Do not store items in a
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bhand washing sink b b


28. Additional hand washing specifications: A steam mixing valve may not be used at a h
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and washing sink
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Faucets must provide an uninterrupted stream of 15 seconds
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29. Automatic hand washing facilities: b b b


30. Hand washing alternatives: Hand antiseptics (Hand sanitizers) Used as
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ba topical application
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Antiseptic solution used as a hand dip Antis
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eptic soap b


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