Walmart- Food Certification Exam Test With 100% Correct And Verified Answers

Walmart- Food Certification Exam Test
With 100% Correct And Verified Answers
Population at Risk - Correct Answer- i i i i i



Preschool age children, older adults in healthcare facil i i i i i i i



ities, women who are pregnant, and those with impaire
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d immune systems.
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Annual cost for food borne illness - Correct Answer-
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Between 10 and 83 billion i i i i




Surveillance is complicated by several factors - i i i i i i



Correct Answer-First- Underreporting
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Second-
Many pathogens transmitted through food are also spr
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ead through water or from person to person
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Third-
Pathogens are agents that have not yet been identified
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CDC- Five Major Risk Factors - Correct Answer-
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Improper Holding Temperatures i i



Inadequate Cooking i



Contaminated Equipment i i



Food from Unsafe Sources i i i i



Poor Personal Hygiene i i




Five Key Areas to Protect Consumer Health -
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Correct Answer-Demonstration of Knowledge
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Associate Health Controls i i i



Proper Cleaning of Hands to Prevent Contamination
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Time and Temperature Parameters
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Proper use of the Consumer Advisory i i i i i




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,Food Safety Hazards - Correct Answer-
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HACCP (Hazards Analysis Critical Control Points) -
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Correct Answer-
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Comprehensive food safety plan, consists of seven prin i i i i i i i



ciples

Principle 1 - Correct Answer- i i i i



Conduct a hazard analysis, provides blueprint of the ov
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erall operation i




Principle 2 - Correct Answer- i i i i



Determine critical control points (CCPs), examples ar i i i i i i



e in the cooking processes and chilling processes
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Principle 3 - Correct Answer- i i i i



Establish Critical Limits, for each CCP there needs to b
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e a measurable limit that must be met, internal cooking
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temperature for chicken is 165
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Principle 4 - Correct Answer- i i i i



Establish Monitoring Procedures, make sure the limit
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s are consistently met
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Principle 5 - Correct Answer- i i i i



Establish Corrective Action, if and then plan is establis
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hed

Principle 6 - Correct Answer- i i i i



Establish Verification Procedures i i




Principle 7 - Correct Answer- i i i i



Establish Record Keeping in Procedures i i i i




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, Biological Hazards - Correct Answer- i i i i



Bacterial, Viral, and Parasitic Microorganisms i i i i




Bacteria - Correct Answer- i i i



Although cooking destroys foodborne bacteria to acce i i i i i i



ptable levels, certain bacteria, can form spores that sur
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vive cooking and may grow if food is not properly cooled
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or held after cooking. Spores that are created cannot b
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e destroyed with reheating. Salmonella and Campylob
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acter is a major concern i i i i




Virus - Correct Answer- i i i



Small infectious agent that can replicate only inside th
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e living cells of organisms. Most likely agents are water
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, produce, shellfish, and other ready to eat foods
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Parasites - Correct Answer- i i i



Associated with undercooking meat products or cross- i i i i i i



contamination of ready to eat food with raw animal foo i i i i i i i i i



d, untreated water, or contaminated equipment or ute
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nsils

Chemical Hazards - Correct Answer- i i i i



May occur naturally or may be added during the proces
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sing of food i i




Physical Hazards - Correct Answer- i i i i



Illness and injury can result from foreign objects in foo
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d

FAT TOM - Correct Answer-Food-
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Foods with high protein, meats, poultry, seafood, dairy
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