WALMART FOOD SAFETY NEWEST EXAM WITH CORRECT
QUESTIONS AND ACTUAL ANSWERS FROM A VERIFIED
SOURCE GRADED A+
Foodbourne Diseases cause approximately - ANSWERS-48 million illnesses, 128,000
hospitalizations & 3,000 deaths
Highly Susceptible Population (HSP) - ANSWERS-Preschool age children, older adults in
healthcare Facilities, women who are pregnant and those with impaired immune systems
CDC 5 Major Risk Factors - ANSWERS-•Improper Holding Temps
•Inadequate cooking
•Contaminated equipment
•Food from unsafe sources
•Poor personal hygiene
FDA Food Code - ANSWERS-1. Demonstration of knowledge
2. Associate Health Controls
3. Proper cleaning of hands to prevent contamination.
4. Time and temperature parameters for controlling pathogens.
5. Proper use of the consumer advisory.
Hazards Analysis Critical Control Points (HACCP) - ANSWERS-A food safety plan
designed to keep food safe from form to fork
HACCP 7 principles - ANSWERS-Principal one conduct a hazard analysis principle to
determine critical control, points principle three establish critical limits principle four establish
monitoring procedures principle five, establish corrective action principle six establish
verification procedures, principal seven, establish record keeping procedures
Principle 1 - ANSWERS-Conduct a hazard analysis
Principle 3 - ANSWERS-Establish critical limits
, Principle 2 - ANSWERS-Determine critical control points (CCPs)
Principle 4 - ANSWERS-establish monitoring procedures
Principle 5 - ANSWERS-Establish corrective action
Principle 6 - ANSWERS-Established verification procedures
Principle 7 - ANSWERS-Establish recordkeeping procedures
Biological Hazards - ANSWERS-Bacterial, viral, and parasitic microorganisms
Bacteria - ANSWERS-Can form spores that survive, cooking and may grow if food is not
properly cold, or held after cooking; non living surfaces
Virus - ANSWERS-A small, infectious agent that can replicate only inside the living cells
of organisms; needs living host to multiply
The most likely sources of viral foodborne illnesses - ANSWERS-Water produce shellfish
and other ready to eat foods. Food workers can also be a source.
Parasites - ANSWERS-Parasitic infections are commonly associated with under cooking
meat products or cross contamination of ready to eat food with raw animal foods, untreated,
water, or contaminated equipment, or utensils
Chemical Hazards - ANSWERS-High levels of toxic chemicals may cause acute cases of
foodborne illness. Chronic illness may result from low levels.
Physical hazards - ANSWERS-Illness and injury can result from foreign objects in food,
such as wood, metal or glass
Contamination from human feces - ANSWERS-Viruses such as norovirus, hepatitis A and
rotavirus
FAT TOM - ANSWERS-Food, Acidity, Temperature, Time, Oxygen, Moisture
Food - ANSWERS-Bacteria prefers food with high protein
Acidity - ANSWERS-Bacteria, thrive and neutral to slightly acidic conditions PH 4.6 to 7.0
QUESTIONS AND ACTUAL ANSWERS FROM A VERIFIED
SOURCE GRADED A+
Foodbourne Diseases cause approximately - ANSWERS-48 million illnesses, 128,000
hospitalizations & 3,000 deaths
Highly Susceptible Population (HSP) - ANSWERS-Preschool age children, older adults in
healthcare Facilities, women who are pregnant and those with impaired immune systems
CDC 5 Major Risk Factors - ANSWERS-•Improper Holding Temps
•Inadequate cooking
•Contaminated equipment
•Food from unsafe sources
•Poor personal hygiene
FDA Food Code - ANSWERS-1. Demonstration of knowledge
2. Associate Health Controls
3. Proper cleaning of hands to prevent contamination.
4. Time and temperature parameters for controlling pathogens.
5. Proper use of the consumer advisory.
Hazards Analysis Critical Control Points (HACCP) - ANSWERS-A food safety plan
designed to keep food safe from form to fork
HACCP 7 principles - ANSWERS-Principal one conduct a hazard analysis principle to
determine critical control, points principle three establish critical limits principle four establish
monitoring procedures principle five, establish corrective action principle six establish
verification procedures, principal seven, establish record keeping procedures
Principle 1 - ANSWERS-Conduct a hazard analysis
Principle 3 - ANSWERS-Establish critical limits
, Principle 2 - ANSWERS-Determine critical control points (CCPs)
Principle 4 - ANSWERS-establish monitoring procedures
Principle 5 - ANSWERS-Establish corrective action
Principle 6 - ANSWERS-Established verification procedures
Principle 7 - ANSWERS-Establish recordkeeping procedures
Biological Hazards - ANSWERS-Bacterial, viral, and parasitic microorganisms
Bacteria - ANSWERS-Can form spores that survive, cooking and may grow if food is not
properly cold, or held after cooking; non living surfaces
Virus - ANSWERS-A small, infectious agent that can replicate only inside the living cells
of organisms; needs living host to multiply
The most likely sources of viral foodborne illnesses - ANSWERS-Water produce shellfish
and other ready to eat foods. Food workers can also be a source.
Parasites - ANSWERS-Parasitic infections are commonly associated with under cooking
meat products or cross contamination of ready to eat food with raw animal foods, untreated,
water, or contaminated equipment, or utensils
Chemical Hazards - ANSWERS-High levels of toxic chemicals may cause acute cases of
foodborne illness. Chronic illness may result from low levels.
Physical hazards - ANSWERS-Illness and injury can result from foreign objects in food,
such as wood, metal or glass
Contamination from human feces - ANSWERS-Viruses such as norovirus, hepatitis A and
rotavirus
FAT TOM - ANSWERS-Food, Acidity, Temperature, Time, Oxygen, Moisture
Food - ANSWERS-Bacteria prefers food with high protein
Acidity - ANSWERS-Bacteria, thrive and neutral to slightly acidic conditions PH 4.6 to 7.0
