WALMART FOOD SAFETY STUDY
GUIDE QUESTIONS AND CORRECT
ANSWERS
Inadequate Cooking ✅✅CORRECT ANSW-Undercooking food, like raw shell eggs.
Contaminated Equipment ✅✅CORRECT ANSW-Equipment that introduces pathogens to food.
Unsafe Food Sources ✅✅CORRECT ANSW-Food obtained from unreliable or hazardous sources.
Poor Personal Hygiene ✅✅CORRECT ANSW-Inadequate hygiene practices by food handlers.
FDA Food Code ✅✅CORRECT ANSW-Regulations to ensure food safety in establishments.
Demonstration of Knowledge ✅✅CORRECT ANSW-Understanding of food safety controls and
processes.
Associate Health Controls ✅✅CORRECT ANSW-Protocols for reporting illness symptoms by staff.
Proper Hand Cleaning ✅✅CORRECT ANSW-Essential to prevent food contamination.
Foodborne Illness ✅✅CORRECT ANSW-Illness caused by contaminated food consumption.
Highly Susceptible Population (HSP) ✅✅CORRECT ANSW-Groups at higher risk for severe
foodborne illness.
Annual Cost of Foodborne Illness ✅✅CORRECT ANSW-Estimated between $10 billion and $83
billion.
Underreporting ✅✅CORRECT ANSW-Milder foodborne illness cases often go unreported.
, Five Major Risk Factors ✅✅CORRECT ANSW-Key behaviors contributing to foodborne illness.
Time and Temperature Parameters ✅✅CORRECT ANSW-Critical for controlling foodborne
pathogens.
Consumer Advisory ✅✅CORRECT ANSW-Guidelines to inform consumers about food risks.
HACCP ✅✅CORRECT ANSW-Food safety plan from farm to fork.
Critical Control Points (CCPs) ✅✅CORRECT ANSW-Steps to prevent identifiable food hazards.
Establish Critical Limits ✅✅CORRECT ANSW-Set required thresholds for food safety.
Monitoring Procedures ✅✅CORRECT ANSW-Methods to ensure critical limits are met.
Corrective Action ✅✅CORRECT ANSW-Plans for addressing food safety failures.
Verification Procedures ✅✅CORRECT ANSW-Ensure HACCP processes are functioning correctly.
Record Keeping Procedures ✅✅CORRECT ANSW-Documentation of HACCP process and critical
limits.
Biological Hazards ✅✅CORRECT ANSW-Microorganisms causing foodborne illnesses.
Bacillus cereus ✅✅CORRECT ANSW-Bacteria that can survive cooking and cause illness.
Clostridium botulinum ✅✅CORRECT ANSW-Bacteria producing toxins in improperly stored food.
Clostridium perfringens ✅✅CORRECT ANSW-Bacteria associated with foodborne illness
outbreaks.
Viruses ✅✅CORRECT ANSW-Infectious agents requiring living hosts to replicate.
GUIDE QUESTIONS AND CORRECT
ANSWERS
Inadequate Cooking ✅✅CORRECT ANSW-Undercooking food, like raw shell eggs.
Contaminated Equipment ✅✅CORRECT ANSW-Equipment that introduces pathogens to food.
Unsafe Food Sources ✅✅CORRECT ANSW-Food obtained from unreliable or hazardous sources.
Poor Personal Hygiene ✅✅CORRECT ANSW-Inadequate hygiene practices by food handlers.
FDA Food Code ✅✅CORRECT ANSW-Regulations to ensure food safety in establishments.
Demonstration of Knowledge ✅✅CORRECT ANSW-Understanding of food safety controls and
processes.
Associate Health Controls ✅✅CORRECT ANSW-Protocols for reporting illness symptoms by staff.
Proper Hand Cleaning ✅✅CORRECT ANSW-Essential to prevent food contamination.
Foodborne Illness ✅✅CORRECT ANSW-Illness caused by contaminated food consumption.
Highly Susceptible Population (HSP) ✅✅CORRECT ANSW-Groups at higher risk for severe
foodborne illness.
Annual Cost of Foodborne Illness ✅✅CORRECT ANSW-Estimated between $10 billion and $83
billion.
Underreporting ✅✅CORRECT ANSW-Milder foodborne illness cases often go unreported.
, Five Major Risk Factors ✅✅CORRECT ANSW-Key behaviors contributing to foodborne illness.
Time and Temperature Parameters ✅✅CORRECT ANSW-Critical for controlling foodborne
pathogens.
Consumer Advisory ✅✅CORRECT ANSW-Guidelines to inform consumers about food risks.
HACCP ✅✅CORRECT ANSW-Food safety plan from farm to fork.
Critical Control Points (CCPs) ✅✅CORRECT ANSW-Steps to prevent identifiable food hazards.
Establish Critical Limits ✅✅CORRECT ANSW-Set required thresholds for food safety.
Monitoring Procedures ✅✅CORRECT ANSW-Methods to ensure critical limits are met.
Corrective Action ✅✅CORRECT ANSW-Plans for addressing food safety failures.
Verification Procedures ✅✅CORRECT ANSW-Ensure HACCP processes are functioning correctly.
Record Keeping Procedures ✅✅CORRECT ANSW-Documentation of HACCP process and critical
limits.
Biological Hazards ✅✅CORRECT ANSW-Microorganisms causing foodborne illnesses.
Bacillus cereus ✅✅CORRECT ANSW-Bacteria that can survive cooking and cause illness.
Clostridium botulinum ✅✅CORRECT ANSW-Bacteria producing toxins in improperly stored food.
Clostridium perfringens ✅✅CORRECT ANSW-Bacteria associated with foodborne illness
outbreaks.
Viruses ✅✅CORRECT ANSW-Infectious agents requiring living hosts to replicate.
