WALMART FOOD CERT QUESTIONS
AND ANSWERS
Population at Risk - ANSWER-Preschool age children, older adults in healthcare facilities, women who are
pregnant, and those with impaired immune systems.
Annual cost for food borne illness - ANSWER-Between 10 and 83 billion
Surveillance is complicated by several factors - ANSWER-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 - ANSWER-Improper Holding Temperatures
Inadequate Cooking
Contaminated Equipment
Food from Unsafe Sources
Poor Personal Hygiene
Five Key Areas to Protect Consumer Health - ANSWER-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 - ANSWER-
HACCP (Hazards Analysis Critical Control Points) - ANSWER-Comprehensive food safety plan, consists of
seven principles
Principle 1 - ANSWER-Conduct a hazard analysis, provides blueprint of the overall operation
Principle 2 - ANSWER-Determine critical control points (CCPs), examples are in the cooking processes and
chilling processes
Principle 3 - ANSWER-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 - ANSWER-Establish Monitoring Procedures, make sure the limits are consistently met
Principle 5 - ANSWER-Establish Corrective Action, if and then plan is established
Principle 6 - ANSWER-Establish Verification Procedures
Principle 7 - ANSWER-Establish Record Keeping in Procedures
Biological Hazards - ANSWER-Bacterial, Viral, and Parasitic Microorganisms
Bacteria - ANSWER-Although 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 - ANSWER-Small 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 - ANSWER-Associated 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 - ANSWER-May occur naturally or may be added during the processing of food
Physical Hazards - ANSWER-Illness and injury can result from foreign objects in food
FAT TOM - ANSWER-Food- 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 - ANSWER-Milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts, soybeans
Symptoms of allergic reactions - ANSWER-Skin 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 - ANSWER-Product labeling was misinformed or cross contact of a
food with an allergenic substance
Be clean, Be Healthy - ANSWER-
Location and Number - ANSWER-Locate at least one hand-washing sink, must be accessible, at all times
Hand-washing Sink Don'ts - ANSWER-Do not block
Do not use hand washing sink for anything else
Do not store items in a hand washing sink
Additional hand washing specifications - ANSWER-A 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 - ANSWER-Hand antiseptics (Hand sanitizers)
Used as a topical application
Antiseptic solution used as a hand dip
Antiseptic soap
Hand washing maintenance - ANSWER-Kept 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
Single-use Gloves - ANSWER-Shall be used for only one task such as working with ready to eat food or
with raw animal food
Service Animals - ANSWER-Food associates may not care for or handle animals that may not be present
such as patrols dogs, service animals, or pets. But they can care for fish in aquariums BUT they much was
hither hands before starting any food production
Hand drying, Waste, Availability, Signage, etc - ANSWER-Either disposable towels or a heated hand
drying
Disposable towels= Waste receptacle
Supply of hand cleaning liquid, powder, or bar
Sign that notifies food associates to wash their hands
Foodborne Illness - ANSWER-The big five illnesses
Norovirus
Salmonella
E. Coli
Shigella
Hepatitis A- common symptom is Jaundice (Yellow)
Foodborne Illness symptoms - ANSWER-Vomiting, diarrhea, jaundice, sore throat with fever, and infected
cuts and burns with pus
Associate Illness - ANSWER-They shall stop working immediately and report to management. Associate
may not return to work until after receiving clearance from health practitioner, if jaundiced for more
than seven days they must receive clearance from local health department. If there is a cut they must
report to manager an cover it with the proper bandage and a single use glove. If associate has sore
throat or fever, manger should consider reassignment; if its a highly susceptible place such as hospital,
daycare, etc. They must go home.
AND ANSWERS
Population at Risk - ANSWER-Preschool age children, older adults in healthcare facilities, women who are
pregnant, and those with impaired immune systems.
Annual cost for food borne illness - ANSWER-Between 10 and 83 billion
Surveillance is complicated by several factors - ANSWER-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 - ANSWER-Improper Holding Temperatures
Inadequate Cooking
Contaminated Equipment
Food from Unsafe Sources
Poor Personal Hygiene
Five Key Areas to Protect Consumer Health - ANSWER-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 - ANSWER-
HACCP (Hazards Analysis Critical Control Points) - ANSWER-Comprehensive food safety plan, consists of
seven principles
Principle 1 - ANSWER-Conduct a hazard analysis, provides blueprint of the overall operation
Principle 2 - ANSWER-Determine critical control points (CCPs), examples are in the cooking processes and
chilling processes
Principle 3 - ANSWER-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 - ANSWER-Establish Monitoring Procedures, make sure the limits are consistently met
Principle 5 - ANSWER-Establish Corrective Action, if and then plan is established
Principle 6 - ANSWER-Establish Verification Procedures
Principle 7 - ANSWER-Establish Record Keeping in Procedures
Biological Hazards - ANSWER-Bacterial, Viral, and Parasitic Microorganisms
Bacteria - ANSWER-Although 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 - ANSWER-Small 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 - ANSWER-Associated 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 - ANSWER-May occur naturally or may be added during the processing of food
Physical Hazards - ANSWER-Illness and injury can result from foreign objects in food
FAT TOM - ANSWER-Food- 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 - ANSWER-Milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts, soybeans
Symptoms of allergic reactions - ANSWER-Skin 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 - ANSWER-Product labeling was misinformed or cross contact of a
food with an allergenic substance
Be clean, Be Healthy - ANSWER-
Location and Number - ANSWER-Locate at least one hand-washing sink, must be accessible, at all times
Hand-washing Sink Don'ts - ANSWER-Do not block
Do not use hand washing sink for anything else
Do not store items in a hand washing sink
Additional hand washing specifications - ANSWER-A 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 - ANSWER-Hand antiseptics (Hand sanitizers)
Used as a topical application
Antiseptic solution used as a hand dip
Antiseptic soap
Hand washing maintenance - ANSWER-Kept 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
Single-use Gloves - ANSWER-Shall be used for only one task such as working with ready to eat food or
with raw animal food
Service Animals - ANSWER-Food associates may not care for or handle animals that may not be present
such as patrols dogs, service animals, or pets. But they can care for fish in aquariums BUT they much was
hither hands before starting any food production
Hand drying, Waste, Availability, Signage, etc - ANSWER-Either disposable towels or a heated hand
drying
Disposable towels= Waste receptacle
Supply of hand cleaning liquid, powder, or bar
Sign that notifies food associates to wash their hands
Foodborne Illness - ANSWER-The big five illnesses
Norovirus
Salmonella
E. Coli
Shigella
Hepatitis A- common symptom is Jaundice (Yellow)
Foodborne Illness symptoms - ANSWER-Vomiting, diarrhea, jaundice, sore throat with fever, and infected
cuts and burns with pus
Associate Illness - ANSWER-They shall stop working immediately and report to management. Associate
may not return to work until after receiving clearance from health practitioner, if jaundiced for more
than seven days they must receive clearance from local health department. If there is a cut they must
report to manager an cover it with the proper bandage and a single use glove. If associate has sore
throat or fever, manger should consider reassignment; if its a highly susceptible place such as hospital,
daycare, etc. They must go home.
