WALMART FOOD CERTIFICATION FINAL PAPER
2026 COMPLETE QUESTIONS AND CORRECT
SOLUTIONS
◉ What is something you should do in an interview with a customer
who claims to have a food borne illness? Answer: Keep a record of
the interview
◉ In a HACCP system, a "Hazard" refers to what? Answer: Any
biological, chemical or physcial property that can cause an
unacceptable risk
◉ GMPS Answer: Good Manufacturing Practices
◉ GAPS Answer: Good Agricultural Practices
◉ GRPS Answer: Good Retail Practices
◉ What are good ways to increase security at a retail food
establishment? Answer: Report unusual or suspicious activity to
your supervisor, allow only approved employees into production
areas
,◉ SOPS Answer: Standard Operating Procedures
◉ All hot holding food must be kept above Answer: 135 degrees
◉ Process-Specific Approach examples Answer: Hot holding, frozen
storage and utensil sanitation
◉ What regulatory agency has the most influence on food handling
practices for foods prepared in a retail food establishment? Answer:
Department of Agriculture or State and local health department
◉ When an inspector from your local regulatory agency finds a
critical violation of code rules, what should you do? Answer:
Immediately begin to fix the problem
◉ The new food safety regulation, overseen by the FDA, that focuses
on preventing, eliminating, and controlling food safety risks is called
the Answer: Food Safety Modernization Act
◉ If a piece of equipment is sanitary it: Answer: Has had disease-
causing germs reduced to safe levels
, ◉ How does the FDA Food Code affect individual states and
jurisdictions? Answer: It provides a model for new laws and rules in
state, local, and tribal jurisdictions
◉ What group of people are susceptible to food borne illness
Answer: The elderly, the very young and pregnant or lactating
women
◉ Bacteria that cause food borne illness will usually only grow on
foods that have a pH at ___ or above and a water activity (Aw) at ___
or above Answer: 4.6; .85
◉ Some bacteria form spores to help them: Answer: Survive adverse
environmental conditions
◉ Bacteria are a common cause of food borne disease in a food
establishment because Answer: The can grow very rapidly, they're
found naturally in many foods, and they can be easily transferred
from one source to another
◉ Bacteria grow the best within a narrow temperature range called
the Temperature Danger Zone. The TDZ is between: Answer: 41
degrees and 135 degrees
2026 COMPLETE QUESTIONS AND CORRECT
SOLUTIONS
◉ What is something you should do in an interview with a customer
who claims to have a food borne illness? Answer: Keep a record of
the interview
◉ In a HACCP system, a "Hazard" refers to what? Answer: Any
biological, chemical or physcial property that can cause an
unacceptable risk
◉ GMPS Answer: Good Manufacturing Practices
◉ GAPS Answer: Good Agricultural Practices
◉ GRPS Answer: Good Retail Practices
◉ What are good ways to increase security at a retail food
establishment? Answer: Report unusual or suspicious activity to
your supervisor, allow only approved employees into production
areas
,◉ SOPS Answer: Standard Operating Procedures
◉ All hot holding food must be kept above Answer: 135 degrees
◉ Process-Specific Approach examples Answer: Hot holding, frozen
storage and utensil sanitation
◉ What regulatory agency has the most influence on food handling
practices for foods prepared in a retail food establishment? Answer:
Department of Agriculture or State and local health department
◉ When an inspector from your local regulatory agency finds a
critical violation of code rules, what should you do? Answer:
Immediately begin to fix the problem
◉ The new food safety regulation, overseen by the FDA, that focuses
on preventing, eliminating, and controlling food safety risks is called
the Answer: Food Safety Modernization Act
◉ If a piece of equipment is sanitary it: Answer: Has had disease-
causing germs reduced to safe levels
, ◉ How does the FDA Food Code affect individual states and
jurisdictions? Answer: It provides a model for new laws and rules in
state, local, and tribal jurisdictions
◉ What group of people are susceptible to food borne illness
Answer: The elderly, the very young and pregnant or lactating
women
◉ Bacteria that cause food borne illness will usually only grow on
foods that have a pH at ___ or above and a water activity (Aw) at ___
or above Answer: 4.6; .85
◉ Some bacteria form spores to help them: Answer: Survive adverse
environmental conditions
◉ Bacteria are a common cause of food borne disease in a food
establishment because Answer: The can grow very rapidly, they're
found naturally in many foods, and they can be easily transferred
from one source to another
◉ Bacteria grow the best within a narrow temperature range called
the Temperature Danger Zone. The TDZ is between: Answer: 41
degrees and 135 degrees
