WALMART- FOOD CERTIFICATION
TEST- QUESTIONS AND CORRECT
ANSWERS
CDC- Five Major Risk Factors ✅✅CORRECT ANSW-Improper Holding Temperatures
Inadequate Cooking
Contaminated Equipment
Food from Unsafe Sources
Poor Personal Hygiene
Five Key Areas to Protect Consumer Health ✅✅CORRECT ANSW-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 ✅✅CORRECT ANSW-
HACCP (Hazards Analysis Critical Control Points) ✅✅CORRECT ANSW-Comprehensive food safety
plan, consists of seven principles
Principle 1 ✅✅CORRECT ANSW-Conduct a hazard analysis, provides blueprint of the overall
operation
Principle 2 ✅✅CORRECT ANSW-Determine critical control points (CCPs), examples are in the
cooking processes and chilling processes
Population at Risk ✅✅CORRECT ANSW-Preschool age children, older adults in healthcare
facilities, women who are pregnant, and those with impaired immune systems.
Annual cost for food borne illness ✅✅CORRECT ANSW-Between 10 and 83 billion
, Surveillance is complicated by several factors ✅✅CORRECT ANSW-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
Principle 3 ✅✅CORRECT ANSW-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 ✅✅CORRECT ANSW-Establish Monitoring Procedures, make sure the limits are
consistently met
Principle 5 ✅✅CORRECT ANSW-Establish Corrective Action, if and then plan is established
Principle 6 ✅✅CORRECT ANSW-Establish Verification Procedures
Principle 7 ✅✅CORRECT ANSW-Establish Record Keeping in Procedures
Biological Hazards ✅✅CORRECT ANSW-Bacterial, Viral, and Parasitic Microorganisms
Bacteria ✅✅CORRECT ANSW-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 ✅✅CORRECT ANSW-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 ✅✅CORRECT ANSW-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 ✅✅CORRECT ANSW-May occur naturally or may be added during the
processing of food
TEST- QUESTIONS AND CORRECT
ANSWERS
CDC- Five Major Risk Factors ✅✅CORRECT ANSW-Improper Holding Temperatures
Inadequate Cooking
Contaminated Equipment
Food from Unsafe Sources
Poor Personal Hygiene
Five Key Areas to Protect Consumer Health ✅✅CORRECT ANSW-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 ✅✅CORRECT ANSW-
HACCP (Hazards Analysis Critical Control Points) ✅✅CORRECT ANSW-Comprehensive food safety
plan, consists of seven principles
Principle 1 ✅✅CORRECT ANSW-Conduct a hazard analysis, provides blueprint of the overall
operation
Principle 2 ✅✅CORRECT ANSW-Determine critical control points (CCPs), examples are in the
cooking processes and chilling processes
Population at Risk ✅✅CORRECT ANSW-Preschool age children, older adults in healthcare
facilities, women who are pregnant, and those with impaired immune systems.
Annual cost for food borne illness ✅✅CORRECT ANSW-Between 10 and 83 billion
, Surveillance is complicated by several factors ✅✅CORRECT ANSW-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
Principle 3 ✅✅CORRECT ANSW-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 ✅✅CORRECT ANSW-Establish Monitoring Procedures, make sure the limits are
consistently met
Principle 5 ✅✅CORRECT ANSW-Establish Corrective Action, if and then plan is established
Principle 6 ✅✅CORRECT ANSW-Establish Verification Procedures
Principle 7 ✅✅CORRECT ANSW-Establish Record Keeping in Procedures
Biological Hazards ✅✅CORRECT ANSW-Bacterial, Viral, and Parasitic Microorganisms
Bacteria ✅✅CORRECT ANSW-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 ✅✅CORRECT ANSW-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 ✅✅CORRECT ANSW-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 ✅✅CORRECT ANSW-May occur naturally or may be added during the
processing of food
