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Walmart- Food Certification Test
Questions and Correct Answers/ Latest
Update / Already Graded
Population at Risk
Ans: Preschool age children, older adults in healthcare facilities, women
who are pregnant, and those with impaired immune systems.
Annual cost for food borne illness
Ans: Between 10 and 83 billion
Surveillance is complicated by several factors
Ans: 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
CDC- Five Major Risk Factors
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Ans: Improper Holding Temperatures
Inadequate Cooking
Contaminated Equipment
Food from Unsafe Sources
Poor Personal Hygiene
Five Key Areas to Protect Consumer Health
Ans: 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
Ans:
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HACCP (Hazards Analysis Critical Control Points)
Ans: Comprehensive food safety plan, consists of seven principles
Principle 1
Ans: Conduct a hazard analysis, provides blueprint of the overall
operation
Principle 2
Ans: Determine critical control points (CCPs), examples are in the cooking
processes and chilling processes
Principle 3
Ans: 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
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Ans: Establish Monitoring Procedures, make sure the limits are consistently
met
Principle 5
Ans: Establish Corrective Action, if and then plan is established
Principle 6
Ans: Establish Verification Procedures
Principle 7
Ans: Establish Record Keeping in Procedures
Biological Hazards
Ans: Bacterial, Viral, and Parasitic Microorganisms
Bacteria
Walmart- Food Certification Test
Questions and Correct Answers/ Latest
Update / Already Graded
Population at Risk
Ans: Preschool age children, older adults in healthcare facilities, women
who are pregnant, and those with impaired immune systems.
Annual cost for food borne illness
Ans: Between 10 and 83 billion
Surveillance is complicated by several factors
Ans: 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
CDC- Five Major Risk Factors
,2 | Page
Ans: Improper Holding Temperatures
Inadequate Cooking
Contaminated Equipment
Food from Unsafe Sources
Poor Personal Hygiene
Five Key Areas to Protect Consumer Health
Ans: 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
Ans:
,3 | Page
HACCP (Hazards Analysis Critical Control Points)
Ans: Comprehensive food safety plan, consists of seven principles
Principle 1
Ans: Conduct a hazard analysis, provides blueprint of the overall
operation
Principle 2
Ans: Determine critical control points (CCPs), examples are in the cooking
processes and chilling processes
Principle 3
Ans: 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
, 4 | Page
Ans: Establish Monitoring Procedures, make sure the limits are consistently
met
Principle 5
Ans: Establish Corrective Action, if and then plan is established
Principle 6
Ans: Establish Verification Procedures
Principle 7
Ans: Establish Record Keeping in Procedures
Biological Hazards
Ans: Bacterial, Viral, and Parasitic Microorganisms
Bacteria
