WALMART FOOD/SAFETY MANAGER CERTIFICATION EXAM BANK
100% VERIFIED
1. Table of Contents: Before You Begin Food
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Safety Introduction q
Be Clean, Be Healthy Keep it
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Cold, Keep it Hot Don't Cross
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Contaminate Wash, Rinse, & q q q q
Sanitize Cook It & Chill It q q q q q
General Food Safety q q
Equipment Selection & Maintenance Terminologyq q q q
2. Before You Begin q q
Study Guide: About This Guide: This breakout guide is designed to supplement the Food Saf
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ety e- q
Learning module and help prepare you for certification. Here, we'll cover specific U.S. Food a
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nd Drug Administration (FDA) guidelines you need to know.
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After completing the training and studying for the exam, Walmart associates work with your P
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ople Lead to schedule the NRFSP exam. Sam's Club associate exams are managed by VINE, th
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y will manage the process and proctor exams as needed. Depending on the food safety require
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ments of your state, city or county, once you receive your NRFSP certificate you may need to
q q q q q q q q q q q q q q q q
ke the certificate to your local health department to receive an additional certification.
q q q q q q q q q q q q
As you prepare for the exam, keep these points in mind:
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The exam is not a Walmart exam; it is based on the 2022 FDA Code.
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You need to study for all aspects of the FDA code, even if the details are such that you would n
q q q q q q q q q q q q q q q q q q q q
ver encounter them in your store.
q q q q q
Walmart is providing you with the training, resources, and tools, but the certification belongs t
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you.
There will be instances where Walmart policy differs from the FDA code. This is because Walm
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,art incorporates the most stringent policies adopted by any county in any state in which Walm
q q q q q q q q q q q q q q q
t operates. You need to know the FDA code for the exam yet abide by Walmart policy in operati
q q q q q q q q q q q q q q q q q q
your store. This study guide is based on the FDA code and has the information you will need to k
q q q q q q q q q q q q q q q q q q q q
ow for the exam.Example: FDA code identifies 135°F, or higher, as the temperature to hold po
q q q q q q q q q q q q q q q
ntially hazardous foods. Walmart policy is to keep hot foods at 140°F or above.
q q q q q q q q q q q q q
Food safety is serious, and acquiring certification is not easy. If you fail the exam, the cost for
q q q q q q q q q q q q q q q q q
taking that exam is not refunded. Take this seriously. Study for the exam. If needed, ask your p
q q q q q q q q q q q q q q q q q q
eers to help you study.
q q q q
This guide will take you approximatel
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2q/q66
,3. Food Safety Introduction q q
Food Safety Expert: FDA Introduction: Foodborne illness in the United States is a major cau
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se of personal distress, preventable death, and avoidable economic bur-
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qden. Foodborne diseases, based on the Centers for Disease Control and Prevention (CDC) esti
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mates, cause approximately 48 million illnesses, 128,000 hospitalizations and 3,000 deaths i
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n the United States each year.
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4. Food Safety Introduction q q
Food Safety Expert: FDA Introduction: For many victims, foodborne illness results only in disco
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mfort or lost time from their job. For some, especially preschool age children, older adults in
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ealth care facilities, women who are pregnant, and those with impaired immune systems, foo
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borne illness is more serious and may be
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life-threatening. These individuals are identified as a highly susceptible population or HSP.
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5. Food Safety Introduction q q
Food Safety Expert: FDA Introduction: The annual cost of foodborne illness in terms of pain
q q q q q q q q q q q q q q q
nd suffering, reduced productivity, and medical costs is estimated to be between $10 billion a
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d $83 billion. The nature of food and foodborne illness has changed dramatically in the United
q q q q q q q q q q q q q q q q
ates over the last century. While technological advances such as pasteurization and proper ca
q q q q q q q q q q q q q
ning have all but eliminated some disease, new causes of foodborne illness have been ident
q q q q q q q q q q q q q q
ed. Surveillance of foodborne illness is complicated by several factors.
q q q q q q q q q
6. Food Safety Introduction q q
Food Safety Expert: FDA Introduction: The first is underreporting. Although food-
q q q q q q q q q q
qborne illnesses can be severe or even fatal, milder cases are often not detected through rou
q q q q q q q q q q q q q q q
ne surveillance.
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How many times have you been to the doctor for nausea or a stomach ache?
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7. Food Safety Introduction q q
Food Safety Expert: FDA Introduction: second, many pathogens transmitted through food a
q q q q q q q q q q q
re also spread through water or from person to person, thus making it difficult to determine t
q q q q q q q q q q q q q q q q
he original source of the foodborne illness.
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Finally, pathogens or agents that have not yet been identified, and thus cannot be diagnosed,
q q q q q q q q q q q q q q
ause some portion of foodborne illness.
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8. The CDC has identified five major risk factors related to associate behav-
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, qiors and preparation practices in retail and food service establishments that contribute
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qto foodborne illness:: Improper holding temperatures
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Inadequate cooking, such as undercooking raw shell eggs Contaminate
q q q q q q q q
d equipmentq
Food from unsafe sources Poq q q q
or personal hygiene
q q
4q/q66
100% VERIFIED
1. Table of Contents: Before You Begin Food
q q q q q q q
Safety Introduction q
Be Clean, Be Healthy Keep it
q q q q q q
Cold, Keep it Hot Don't Cross
q q q q q q
Contaminate Wash, Rinse, & q q q q
Sanitize Cook It & Chill It q q q q q
General Food Safety q q
Equipment Selection & Maintenance Terminologyq q q q
2. Before You Begin q q
Study Guide: About This Guide: This breakout guide is designed to supplement the Food Saf
q q q q q q q q q q q q q q
ety e- q
Learning module and help prepare you for certification. Here, we'll cover specific U.S. Food a
q q q q q q q q q q q q q q
nd Drug Administration (FDA) guidelines you need to know.
q q q q q q q q
After completing the training and studying for the exam, Walmart associates work with your P
q q q q q q q q q q q q q q
ople Lead to schedule the NRFSP exam. Sam's Club associate exams are managed by VINE, th
q q q q q q q q q q q q q q q
y will manage the process and proctor exams as needed. Depending on the food safety require
q q q q q q q q q q q q q q q
ments of your state, city or county, once you receive your NRFSP certificate you may need to
q q q q q q q q q q q q q q q q
ke the certificate to your local health department to receive an additional certification.
q q q q q q q q q q q q
As you prepare for the exam, keep these points in mind:
q q q q q q q q q q
The exam is not a Walmart exam; it is based on the 2022 FDA Code.
q q q q q q q q q q q q q q
You need to study for all aspects of the FDA code, even if the details are such that you would n
q q q q q q q q q q q q q q q q q q q q
ver encounter them in your store.
q q q q q
Walmart is providing you with the training, resources, and tools, but the certification belongs t
q q q q q q q q q q q q q q
you.
There will be instances where Walmart policy differs from the FDA code. This is because Walm
q q q q q q q q q q q q q q q
1q/q66
,art incorporates the most stringent policies adopted by any county in any state in which Walm
q q q q q q q q q q q q q q q
t operates. You need to know the FDA code for the exam yet abide by Walmart policy in operati
q q q q q q q q q q q q q q q q q q
your store. This study guide is based on the FDA code and has the information you will need to k
q q q q q q q q q q q q q q q q q q q q
ow for the exam.Example: FDA code identifies 135°F, or higher, as the temperature to hold po
q q q q q q q q q q q q q q q
ntially hazardous foods. Walmart policy is to keep hot foods at 140°F or above.
q q q q q q q q q q q q q
Food safety is serious, and acquiring certification is not easy. If you fail the exam, the cost for
q q q q q q q q q q q q q q q q q
taking that exam is not refunded. Take this seriously. Study for the exam. If needed, ask your p
q q q q q q q q q q q q q q q q q q
eers to help you study.
q q q q
This guide will take you approximatel
q q q q q
2q/q66
,3. Food Safety Introduction q q
Food Safety Expert: FDA Introduction: Foodborne illness in the United States is a major cau
q q q q q q q q q q q q q q
se of personal distress, preventable death, and avoidable economic bur-
q q q q q q q q q
qden. Foodborne diseases, based on the Centers for Disease Control and Prevention (CDC) esti
q q q q q q q q q q q q q
mates, cause approximately 48 million illnesses, 128,000 hospitalizations and 3,000 deaths i
q q q q q q q q q q q
n the United States each year.
q q q q q
4. Food Safety Introduction q q
Food Safety Expert: FDA Introduction: For many victims, foodborne illness results only in disco
q q q q q q q q q q q q q
mfort or lost time from their job. For some, especially preschool age children, older adults in
q q q q q q q q q q q q q q q
ealth care facilities, women who are pregnant, and those with impaired immune systems, foo
q q q q q q q q q q q q q
borne illness is more serious and may be
q q q q q q q
life-threatening. These individuals are identified as a highly susceptible population or HSP.
q q q q q q q q q q q
5. Food Safety Introduction q q
Food Safety Expert: FDA Introduction: The annual cost of foodborne illness in terms of pain
q q q q q q q q q q q q q q q
nd suffering, reduced productivity, and medical costs is estimated to be between $10 billion a
q q q q q q q q q q q q q q
d $83 billion. The nature of food and foodborne illness has changed dramatically in the United
q q q q q q q q q q q q q q q q
ates over the last century. While technological advances such as pasteurization and proper ca
q q q q q q q q q q q q q
ning have all but eliminated some disease, new causes of foodborne illness have been ident
q q q q q q q q q q q q q q
ed. Surveillance of foodborne illness is complicated by several factors.
q q q q q q q q q
6. Food Safety Introduction q q
Food Safety Expert: FDA Introduction: The first is underreporting. Although food-
q q q q q q q q q q
qborne illnesses can be severe or even fatal, milder cases are often not detected through rou
q q q q q q q q q q q q q q q
ne surveillance.
q
How many times have you been to the doctor for nausea or a stomach ache?
q q q q q q q q q q q q q q
7. Food Safety Introduction q q
Food Safety Expert: FDA Introduction: second, many pathogens transmitted through food a
q q q q q q q q q q q
re also spread through water or from person to person, thus making it difficult to determine t
q q q q q q q q q q q q q q q q
he original source of the foodborne illness.
q q q q q q
Finally, pathogens or agents that have not yet been identified, and thus cannot be diagnosed,
q q q q q q q q q q q q q q
ause some portion of foodborne illness.
q q q q q
8. The CDC has identified five major risk factors related to associate behav-
q q q q q q q q q q q
3q/q66
, qiors and preparation practices in retail and food service establishments that contribute
q q q q q q q q q q q
qto foodborne illness:: Improper holding temperatures
q q q q q
Inadequate cooking, such as undercooking raw shell eggs Contaminate
q q q q q q q q
d equipmentq
Food from unsafe sources Poq q q q
or personal hygiene
q q
4q/q66
