FOOD MANAGER CERTIFICATION
EXAM QUESTIONS AND ANSWERS
(FULLY SOLUTIONS)
Table of Contents - ANS -Before You Begin
Food Safety Introduction
Be Clean, Be Healthy
Keep it Cold, Keep it Hot
Don't Cross Contaminate
Wash, Rinse, & Sanitize
Cook It & Chill It
General Food Safety
Equipment Selection & Maintenance
Terminology
Before You Begin
Study Guide: About This Guide - ANS -This breakout guide is designed to supplement the Food
Safety e-Learning module and help prepare you for certification. Here, we'll cover specific U.S.
Food and Drug Administration (FDA) guidelines you need to know.
After completing the training and studying for the exam, Walmart associates work with your
People Lead to schedule the NRFSP exam. Sam's Club associate exams are managed by VINE,
they will manage the process and proctor exams as needed.
Depending on the food safety requirements of your state, city or county, once you receive your
NRFSP certificate you may need to take the certificate to your local health department to
receive an additional certification.
As you prepare for the exam, keep these points in mind:
,The exam is not a Walmart exam; it is based on the 2022 FDA Code.
You need to study for all aspects of the FDA code, even if the details are such that you would
never encounter them in your store.
Walmart is providing you with the training, resources, and tools, but the certification belongs to
you.
There will be instances where Walmart policy differs from the FDA code. This is because
Walmart incorporates the most stringent policies adopted by any county in any state in which
Walmart operates. You need to know the FDA code for the exam yet abide by Walmart policy in
operating your store. This study guide is based on the FDA code and has the information you
will need to know for the exam.Example: FDA code identifies 135°F, or higher, as the
temperature to hold potentially hazardous foods. Walmart policy is to keep hot foods at 140°F
or above.
Food safety is serious, and acquiring certification is not easy. If you fail the exam, the cost for
taking that exam is not refunded. Take this seriously. Study for the exam. If needed, ask your
peers to help you study.
This guide will take you approximatel
Food Safety Introduction
Food Safety Expert: FDA Introduction - ANS -Foodborne illness in the United States is a major
cause of personal distress, preventable death, and avoidable economic burden. Foodborne
diseases, based on the Centers for Disease Control and Prevention (CDC) estimates, cause
approximately 48 million illnesses, 128,000 hospitalizations and 3,000 deaths in the United
States each year.
Food Safety Introduction
Food Safety Expert: FDA Introduction - ANS -For many victims, foodborne illness results only in
discomfort or lost time from their job. For some, especially preschool age children, older adults
in health care facilities, women who are pregnant, and those with impaired immune systems,
foodborne illness is more serious and may be life-threatening. These individuals are identified
as a highly susceptible population or HSP.
Food Safety Introduction
,Food Safety Expert: FDA Introduction - ANS -The annual cost of foodborne illness in terms of
pain and suffering, reduced productivity, and medical costs is estimated to be between $10
billion and $83 billion. The nature of food and foodborne illness has changed dramatically in the
United States over the last century. While technological advances such as pasteurization and
proper canning have all but eliminated some disease, new causes of foodborne illness have
been identified. Surveillance of foodborne illness is complicated by several factors.
Food Safety Introduction
Food Safety Expert: FDA Introduction - ANS -The first is underreporting. Although foodborne
illnesses can be severe or even fatal, milder cases are often not detected through routine
surveillance.
How many times have you been to the doctor for nausea or a stomach ache?
Food Safety Introduction
Food Safety Expert: FDA Introduction - ANS -second, many pathogens transmitted through food
are also spread through water or from person to person, thus making it difficult to determine
the original source of the foodborne illness.
Finally, pathogens or agents that have not yet been identified, and thus cannot be diagnosed,
cause some portion of foodborne illness.
The CDC has identified five major risk factors related to associate behaviors and preparation
practices in retail and food service establishments that contribute to foodborne illness: - ANS -
Improper holding temperatures
Inadequate cooking, such as undercooking raw shell eggs
Contaminated equipment
Food from unsafe sources
Poor personal hygiene
The FDA Food Code addresses five key areas to protect consumer health: - ANS -Demonstration
of knowledge (knowledge of proper food safety controls and processes)
Associate health controls (for example, associate reports illness symptoms, manager ensures
associate seeks medical attention)
, Proper cleaning of hands to prevent contamination
Time and temperature parameters for controlling pathogens
Proper use of the consumer advisory
Study Guide: Food Safety Hazards - ANS -The following is additional information regarding the
different types of food safety hazards.
Food safety hazards fall into three primary categories - biological, chemical, and physical.
HACCP - ANS -HACCP (Hazards Analysis Critical Control Points) is a comprehensive food safety
plan designed to keep food safe from farm to fork. Critical control points are established and
monitored in order to prevent or eliminate biological, chemical, and physical hazards. An
HACCP plan is required for meat, seafood, and juice manufacturers. An HACCP plan is voluntary
for food retailers unless they process/manufacture meat or seafood.
Here are the seven principles in developing an HACCP Plan. - ANS -Principle 1: Conduct a Hazard
Analysis
The objective is to familiarize yourself with every step in the flow of food - from farm to fork.
The analysis provides a blueprint of the overall operation.
The analysis provides a detailed map that an outsider could view to become familiar with a
site's food handling process.
During this analysis, potentially hazardous foods are identified, and the steps used to prepare
each are reviewed.
Here are the seven principles in developing an HACCP Plan - ANS -Principle 2: Determine Critical
Control Points (CCPs)
CCPs are steps in the flow of food where identifiable hazards can be prevented. Examples of
CCPs are the cooking process and the chilling process.
This is a point in the food preparation process where associates can make a difference.
If handled correctly, this is the point where foodborne illness is prevented.
If handled incorrectly, this is the point where you will find the likely cause if a foodborne illness
outbreak occurs.
EXAM QUESTIONS AND ANSWERS
(FULLY SOLUTIONS)
Table of Contents - ANS -Before You Begin
Food Safety Introduction
Be Clean, Be Healthy
Keep it Cold, Keep it Hot
Don't Cross Contaminate
Wash, Rinse, & Sanitize
Cook It & Chill It
General Food Safety
Equipment Selection & Maintenance
Terminology
Before You Begin
Study Guide: About This Guide - ANS -This breakout guide is designed to supplement the Food
Safety e-Learning module and help prepare you for certification. Here, we'll cover specific U.S.
Food and Drug Administration (FDA) guidelines you need to know.
After completing the training and studying for the exam, Walmart associates work with your
People Lead to schedule the NRFSP exam. Sam's Club associate exams are managed by VINE,
they will manage the process and proctor exams as needed.
Depending on the food safety requirements of your state, city or county, once you receive your
NRFSP certificate you may need to take the certificate to your local health department to
receive an additional certification.
As you prepare for the exam, keep these points in mind:
,The exam is not a Walmart exam; it is based on the 2022 FDA Code.
You need to study for all aspects of the FDA code, even if the details are such that you would
never encounter them in your store.
Walmart is providing you with the training, resources, and tools, but the certification belongs to
you.
There will be instances where Walmart policy differs from the FDA code. This is because
Walmart incorporates the most stringent policies adopted by any county in any state in which
Walmart operates. You need to know the FDA code for the exam yet abide by Walmart policy in
operating your store. This study guide is based on the FDA code and has the information you
will need to know for the exam.Example: FDA code identifies 135°F, or higher, as the
temperature to hold potentially hazardous foods. Walmart policy is to keep hot foods at 140°F
or above.
Food safety is serious, and acquiring certification is not easy. If you fail the exam, the cost for
taking that exam is not refunded. Take this seriously. Study for the exam. If needed, ask your
peers to help you study.
This guide will take you approximatel
Food Safety Introduction
Food Safety Expert: FDA Introduction - ANS -Foodborne illness in the United States is a major
cause of personal distress, preventable death, and avoidable economic burden. Foodborne
diseases, based on the Centers for Disease Control and Prevention (CDC) estimates, cause
approximately 48 million illnesses, 128,000 hospitalizations and 3,000 deaths in the United
States each year.
Food Safety Introduction
Food Safety Expert: FDA Introduction - ANS -For many victims, foodborne illness results only in
discomfort or lost time from their job. For some, especially preschool age children, older adults
in health care facilities, women who are pregnant, and those with impaired immune systems,
foodborne illness is more serious and may be life-threatening. These individuals are identified
as a highly susceptible population or HSP.
Food Safety Introduction
,Food Safety Expert: FDA Introduction - ANS -The annual cost of foodborne illness in terms of
pain and suffering, reduced productivity, and medical costs is estimated to be between $10
billion and $83 billion. The nature of food and foodborne illness has changed dramatically in the
United States over the last century. While technological advances such as pasteurization and
proper canning have all but eliminated some disease, new causes of foodborne illness have
been identified. Surveillance of foodborne illness is complicated by several factors.
Food Safety Introduction
Food Safety Expert: FDA Introduction - ANS -The first is underreporting. Although foodborne
illnesses can be severe or even fatal, milder cases are often not detected through routine
surveillance.
How many times have you been to the doctor for nausea or a stomach ache?
Food Safety Introduction
Food Safety Expert: FDA Introduction - ANS -second, many pathogens transmitted through food
are also spread through water or from person to person, thus making it difficult to determine
the original source of the foodborne illness.
Finally, pathogens or agents that have not yet been identified, and thus cannot be diagnosed,
cause some portion of foodborne illness.
The CDC has identified five major risk factors related to associate behaviors and preparation
practices in retail and food service establishments that contribute to foodborne illness: - ANS -
Improper holding temperatures
Inadequate cooking, such as undercooking raw shell eggs
Contaminated equipment
Food from unsafe sources
Poor personal hygiene
The FDA Food Code addresses five key areas to protect consumer health: - ANS -Demonstration
of knowledge (knowledge of proper food safety controls and processes)
Associate health controls (for example, associate reports illness symptoms, manager ensures
associate seeks medical attention)
, Proper cleaning of hands to prevent contamination
Time and temperature parameters for controlling pathogens
Proper use of the consumer advisory
Study Guide: Food Safety Hazards - ANS -The following is additional information regarding the
different types of food safety hazards.
Food safety hazards fall into three primary categories - biological, chemical, and physical.
HACCP - ANS -HACCP (Hazards Analysis Critical Control Points) is a comprehensive food safety
plan designed to keep food safe from farm to fork. Critical control points are established and
monitored in order to prevent or eliminate biological, chemical, and physical hazards. An
HACCP plan is required for meat, seafood, and juice manufacturers. An HACCP plan is voluntary
for food retailers unless they process/manufacture meat or seafood.
Here are the seven principles in developing an HACCP Plan. - ANS -Principle 1: Conduct a Hazard
Analysis
The objective is to familiarize yourself with every step in the flow of food - from farm to fork.
The analysis provides a blueprint of the overall operation.
The analysis provides a detailed map that an outsider could view to become familiar with a
site's food handling process.
During this analysis, potentially hazardous foods are identified, and the steps used to prepare
each are reviewed.
Here are the seven principles in developing an HACCP Plan - ANS -Principle 2: Determine Critical
Control Points (CCPs)
CCPs are steps in the flow of food where identifiable hazards can be prevented. Examples of
CCPs are the cooking process and the chilling process.
This is a point in the food preparation process where associates can make a difference.
If handled correctly, this is the point where foodborne illness is prevented.
If handled incorrectly, this is the point where you will find the likely cause if a foodborne illness
outbreak occurs.
