WALMART FOOD SAFETY UPDATED EXAMS SCRIPT
QUESTIONS AND ANSWERS GUARANTEE A+
✔✔Virus - ✔✔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 - ✔✔Water produce shellfish
and other ready to eat foods. Food workers can also be a source.
✔✔Contamination from human feces - ✔✔Viruses such as norovirus, hepatitis A and
rotavirus
✔✔Parasites - ✔✔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 - ✔✔High levels of toxic chemicals may cause acute cases of
foodborne illness. Chronic illness may result from low levels.
✔✔Physical hazards - ✔✔Illness and injury can result from foreign objects in food, such
as wood, metal or glass
✔✔FAT TOM - ✔✔Food, Acidity, Temperature, Time, Oxygen, Moisture
✔✔Food - ✔✔Bacteria prefers food with high protein
✔✔Acidity - ✔✔Bacteria, thrive and neutral to slightly acidic conditions PH 4.6 to 7.0
✔✔Time - ✔✔Bacteria need four hours to multiply
✔✔Temperature - ✔✔The temperature danger zone 41°F to 135°F
✔✔Oxygen - ✔✔Some bacteria require oxygen some can't grow without it some can
grow with oxygen and limited amounts
✔✔Moisture - ✔✔The higher the moisture content of food, the faster bacteria can grow
(water activity higher than 0.85)
✔✔Allergens - ✔✔Milk, eggs, fish, crustacean, shellfish, tree, nuts, wheat peanuts,
soybeans, sesame
✔✔Allergic reactions - ✔✔Skin may be red, wheezing, shortness of breath, swelling of
the face, headache, stuffy, nose, itchy, eyes, stomach, pain, vomiting, or diarrhea
, ✔✔Three compartment sink - ✔✔Washing rinsing sanitizing
✔✔Warewashing sink - ✔✔May NOT be used for handwashing
✔✔Washing and rinsing equipment must be cleaned - ✔✔Before use, throughout the
day, at least every 24 hours
✔✔The temperature of the wash solution and wear washing equipment should be
maintained at - ✔✔Not less than 110°F
✔✔Pre-scrape - ✔✔Food debris on equipment and utensils should be scraped over a
waste disposal unit
✔✔Wash - ✔✔Equipment, food contact services and utensils should be effectively
washed to remove or completely loosen soils
✔✔Rinse - ✔✔Washed utensils and equipment should be rinsed so that abrasives are
removed and cleaning chemicals are removed
✔✔Sanitize - ✔✔Utensils and food contact surfaces of equipment shall be sanitized
before use after cleaning
✔✔Air dry - ✔✔After cleaning and sanitizing, equipment and utensils should be air-
dried. Equipment and utensils may NOT be cloth-dried.
✔✔Equipment, utensils, linens, and single service and single use articles should be
stored: - ✔✔And a clean dry location where they are not exposed to splash, dust or
other contamination at least 6 inches above the floor
✔✔Clean equipment and utensils should be stored - ✔✔In a self draining position that
allows air drain, covered or inverted
✔✔Clean-in-place (CIP) - ✔✔Alternative to washing and sink, compartments, or a
washing machine if equipment or utensils are too large
✔✔Walmart five step process - ✔✔Pre-scrape wash, rinse, sanitize, air dry
✔✔Sanitizer solution for use on contact surfaces - ✔✔Prepare a lukewarm sanitizer
mixture in a spray bottle labeled sanitizer verify. The concentration of the sanitizer is
between 150 and 400 ppm. (Parts per million)
✔✔Time and temperatures - ✔✔Each of the foods must reach their required minimal
internal temperature for at least 15 seconds to be considered safe to eat.
QUESTIONS AND ANSWERS GUARANTEE A+
✔✔Virus - ✔✔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 - ✔✔Water produce shellfish
and other ready to eat foods. Food workers can also be a source.
✔✔Contamination from human feces - ✔✔Viruses such as norovirus, hepatitis A and
rotavirus
✔✔Parasites - ✔✔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 - ✔✔High levels of toxic chemicals may cause acute cases of
foodborne illness. Chronic illness may result from low levels.
✔✔Physical hazards - ✔✔Illness and injury can result from foreign objects in food, such
as wood, metal or glass
✔✔FAT TOM - ✔✔Food, Acidity, Temperature, Time, Oxygen, Moisture
✔✔Food - ✔✔Bacteria prefers food with high protein
✔✔Acidity - ✔✔Bacteria, thrive and neutral to slightly acidic conditions PH 4.6 to 7.0
✔✔Time - ✔✔Bacteria need four hours to multiply
✔✔Temperature - ✔✔The temperature danger zone 41°F to 135°F
✔✔Oxygen - ✔✔Some bacteria require oxygen some can't grow without it some can
grow with oxygen and limited amounts
✔✔Moisture - ✔✔The higher the moisture content of food, the faster bacteria can grow
(water activity higher than 0.85)
✔✔Allergens - ✔✔Milk, eggs, fish, crustacean, shellfish, tree, nuts, wheat peanuts,
soybeans, sesame
✔✔Allergic reactions - ✔✔Skin may be red, wheezing, shortness of breath, swelling of
the face, headache, stuffy, nose, itchy, eyes, stomach, pain, vomiting, or diarrhea
, ✔✔Three compartment sink - ✔✔Washing rinsing sanitizing
✔✔Warewashing sink - ✔✔May NOT be used for handwashing
✔✔Washing and rinsing equipment must be cleaned - ✔✔Before use, throughout the
day, at least every 24 hours
✔✔The temperature of the wash solution and wear washing equipment should be
maintained at - ✔✔Not less than 110°F
✔✔Pre-scrape - ✔✔Food debris on equipment and utensils should be scraped over a
waste disposal unit
✔✔Wash - ✔✔Equipment, food contact services and utensils should be effectively
washed to remove or completely loosen soils
✔✔Rinse - ✔✔Washed utensils and equipment should be rinsed so that abrasives are
removed and cleaning chemicals are removed
✔✔Sanitize - ✔✔Utensils and food contact surfaces of equipment shall be sanitized
before use after cleaning
✔✔Air dry - ✔✔After cleaning and sanitizing, equipment and utensils should be air-
dried. Equipment and utensils may NOT be cloth-dried.
✔✔Equipment, utensils, linens, and single service and single use articles should be
stored: - ✔✔And a clean dry location where they are not exposed to splash, dust or
other contamination at least 6 inches above the floor
✔✔Clean equipment and utensils should be stored - ✔✔In a self draining position that
allows air drain, covered or inverted
✔✔Clean-in-place (CIP) - ✔✔Alternative to washing and sink, compartments, or a
washing machine if equipment or utensils are too large
✔✔Walmart five step process - ✔✔Pre-scrape wash, rinse, sanitize, air dry
✔✔Sanitizer solution for use on contact surfaces - ✔✔Prepare a lukewarm sanitizer
mixture in a spray bottle labeled sanitizer verify. The concentration of the sanitizer is
between 150 and 400 ppm. (Parts per million)
✔✔Time and temperatures - ✔✔Each of the foods must reach their required minimal
internal temperature for at least 15 seconds to be considered safe to eat.
