Walmart- Food Certification Test
QUESTIONS & ANSWERS 100%
CORRECT
Population at Risk - ANSWERPreschool age children, older adults in healthcare
facilities, women who are pregnant, and those with impaired immune systems.
Annual cost for food borne illness - ANSWERBetween 10 and 83 billion
Surveillance is complicated by several factors - ANSWERFirst- 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 - ANSWERImproper Holding Temperatures
Inadequate Cooking
Contaminated Equipment
Food from Unsafe Sources
Poor Personal Hygiene
Principle 2 - ANSWERDetermine critical control points (CCPs), examples are in the
cooking processes and chilling processes
Principle 3 - ANSWEREstablish 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 - ANSWEREstablish Monitoring Procedures, make sure the limits are
consistently met
Principle 5 - ANSWEREstablish Corrective Action, if and then plan is established
Principle 6 - ANSWEREstablish Verification Procedures
Principle 7 - ANSWEREstablish Record Keeping in Procedures
Biological Hazards - ANSWERBacterial, Viral, and Parasitic Microorganisms
Bacteria - ANSWERAlthough 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 - ANSWERSmall 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 - ANSWERAssociated 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 - ANSWERMay occur naturally or may be added during the
processing of food
Physical Hazards - ANSWERIllness and injury can result from foreign objects in food
FAT TOM - ANSWERFood- Foods with high protein, meats, poultry, seafood, dairy
Acidity- Neutral to slightly acidic conditions, 4.6-7.0 Temperature- Danger zone 41-
135
Time- Needs four hours
Oxygen
Moisture
Allergerns - ANSWERMilk, eggs, fish, crustacean shellfish, tree nuts, wheat,
peanuts, soybeans
Symptoms of allergic reactions - ANSWERSkin may be red, wheezing/coughing,
swelling of face, eyelids, lips, tongue or throat, headache, stuffy or runny nose, itchy,
swollen, watery, stomach pain, nausea, vomiting, diarrhea
Allergic reactions occur because of - ANSWERProduct labeling was misinformed or
cross contact of a food with an allergenic substance
Be clean, Be Healthy - ANSWER
Location and Number - ANSWERLocate at least one hand-washing sink, must be
accessible, at all times
Hand-washing Sink Don'ts - ANSWERDo not block
Do not use hand washing sink for anything else
Do not store items in a hand washing sink
Additional hand washing specifications - ANSWERA steam mixing valve may not be
used at a hand washing sink
Faucets must provide an uninterrupted stream of 15 seconds
Automatic hand washing facilities - ANSWER
Hand washing alternatives - ANSWERHand antiseptics (Hand sanitizers)
Used as a topical application
Antiseptic solution used as a hand dip
Antiseptic soap
Hand washing maintenance - ANSWERKept clean
Maintained at a strength equivalent to at least 100 mg/L
Applied only to hands that are cleaned using the five-step hand washing process
QUESTIONS & ANSWERS 100%
CORRECT
Population at Risk - ANSWERPreschool age children, older adults in healthcare
facilities, women who are pregnant, and those with impaired immune systems.
Annual cost for food borne illness - ANSWERBetween 10 and 83 billion
Surveillance is complicated by several factors - ANSWERFirst- 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 - ANSWERImproper Holding Temperatures
Inadequate Cooking
Contaminated Equipment
Food from Unsafe Sources
Poor Personal Hygiene
Principle 2 - ANSWERDetermine critical control points (CCPs), examples are in the
cooking processes and chilling processes
Principle 3 - ANSWEREstablish 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 - ANSWEREstablish Monitoring Procedures, make sure the limits are
consistently met
Principle 5 - ANSWEREstablish Corrective Action, if and then plan is established
Principle 6 - ANSWEREstablish Verification Procedures
Principle 7 - ANSWEREstablish Record Keeping in Procedures
Biological Hazards - ANSWERBacterial, Viral, and Parasitic Microorganisms
Bacteria - ANSWERAlthough 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 - ANSWERSmall 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 - ANSWERAssociated 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 - ANSWERMay occur naturally or may be added during the
processing of food
Physical Hazards - ANSWERIllness and injury can result from foreign objects in food
FAT TOM - ANSWERFood- Foods with high protein, meats, poultry, seafood, dairy
Acidity- Neutral to slightly acidic conditions, 4.6-7.0 Temperature- Danger zone 41-
135
Time- Needs four hours
Oxygen
Moisture
Allergerns - ANSWERMilk, eggs, fish, crustacean shellfish, tree nuts, wheat,
peanuts, soybeans
Symptoms of allergic reactions - ANSWERSkin may be red, wheezing/coughing,
swelling of face, eyelids, lips, tongue or throat, headache, stuffy or runny nose, itchy,
swollen, watery, stomach pain, nausea, vomiting, diarrhea
Allergic reactions occur because of - ANSWERProduct labeling was misinformed or
cross contact of a food with an allergenic substance
Be clean, Be Healthy - ANSWER
Location and Number - ANSWERLocate at least one hand-washing sink, must be
accessible, at all times
Hand-washing Sink Don'ts - ANSWERDo not block
Do not use hand washing sink for anything else
Do not store items in a hand washing sink
Additional hand washing specifications - ANSWERA steam mixing valve may not be
used at a hand washing sink
Faucets must provide an uninterrupted stream of 15 seconds
Automatic hand washing facilities - ANSWER
Hand washing alternatives - ANSWERHand antiseptics (Hand sanitizers)
Used as a topical application
Antiseptic solution used as a hand dip
Antiseptic soap
Hand washing maintenance - ANSWERKept clean
Maintained at a strength equivalent to at least 100 mg/L
Applied only to hands that are cleaned using the five-step hand washing process
