FOOD MANAGER CERTIFICATION || A+ GRADED
ALREADY.
Table of Contents correct answers 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 correct answers 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 correct answers 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 correct answers 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 correct answers 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 correct answers 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 correct answers 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: correct
answers 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: correct answers
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 correct answers 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 correct answers 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. correct answers 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 correct answers 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.
Here are the seven principles in developing an HACCP Plan correct answers Principle 3:
Establish Critical Limits
For each CCP, there needs to be a measurable limit that must be met.
Cooking is an example of a CCP. The required cooking temperature for chicken is an internal
temperature of 165°F for a minimum of 15 seconds.
Here are the seven principles in developing an HACCP Plan correct answers Principle 4:
Establish Monitoring Procedures
Monitoring procedures allow us to determine if our critical limits are being met.
Examples of measurements used can include time, temperature, smell, touch, and other visual
observations.
Checking the internal temperature of a product after cooking is an example of a monitoring
procedure.
Here are the seven principles in developing an HACCP Plan correct answers Principle 5:
Establish Corrective Action
, An "if...then" plan is established to address failure in critical limits.
The plan should identify the person or persons responsible for the corrective action.
Here are the seven principles in developing an HACCP Plan correct answers Principle 6:
Establish Verification Procedures
Establish procedures to verify that the HACCP process is working.
The facility must follow the plan correctly to ensure all records are maintained appropriatel
Here are the seven principles in developing an HACCP Plan correct answers Principle 7:
Establish Record Keeping Procedures
Establish a system to document the entire HACCP process.
The documentation shall clearly identify the CCP and critical limits for each CCP.
Biological Hazards correct answers Biological hazards include bacterial, viral, and parasitic
microorganisms.
Bacteria correct answers Although cooking destroys foodborne bacteria to acceptable levels,
certain bacteria, such as Bacillus cereus, Clostridium botulinum, and Clostridium perfringens can
form spores that survive cooking and may grow if food is not properly cooled or held after
cooking.
The toxins produced by these spores may not be destroyed to safe levels by reheating. Post-cook
recontamination of bacteria such as Salmonella and Campylobacter jejuni is a major concern for
food service establishments.
Virus correct answers A virus is a small infectious agent that can replicate only inside the living
cells of organisms. While bacteria can grow on non-living surfaces, viruses need a living host to
multiply. Viruses enter a human host through the mouth, nose, or breaks in the skin. The virus
can then be transferred to food during preparation. For example, a food handler who has hepatitis
A could transmit viral agents to the food if the associate did not properly wash his or her hands
before preparing the food.
The most likely sources of viral foodborne illnesses are water, produce, shellfish, and other
ready-to-eat foods; food workers can also be a source. Viruses such as norovirus, hepatitis A, and
rotavirus are directly related to contamination from human feces.
Parasites correct answers Parasitic infections are commonly associated with undercooking meat
products or cross-contamination of ready-to-eat food with raw animal foods, untreated water, or
contaminated equipment or utensils.
Chemical Hazards correct answers Chemical hazards may occur naturally or may be added
during the processing of food. High levels of toxic chemicals may cause acute cases of
foodborne illness, while chronic illness may result from low levels.
Physical Hazards correct answers Illness and injury can result from foreign objects in food
(wood, metal, or glass). These physical hazards can result from contamination or poor
procedures at any point from farm to fork.
ALREADY.
Table of Contents correct answers 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 correct answers 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 correct answers 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 correct answers 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 correct answers 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 correct answers 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 correct answers 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: correct
answers 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: correct answers
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 correct answers 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 correct answers 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. correct answers 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 correct answers 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.
Here are the seven principles in developing an HACCP Plan correct answers Principle 3:
Establish Critical Limits
For each CCP, there needs to be a measurable limit that must be met.
Cooking is an example of a CCP. The required cooking temperature for chicken is an internal
temperature of 165°F for a minimum of 15 seconds.
Here are the seven principles in developing an HACCP Plan correct answers Principle 4:
Establish Monitoring Procedures
Monitoring procedures allow us to determine if our critical limits are being met.
Examples of measurements used can include time, temperature, smell, touch, and other visual
observations.
Checking the internal temperature of a product after cooking is an example of a monitoring
procedure.
Here are the seven principles in developing an HACCP Plan correct answers Principle 5:
Establish Corrective Action
, An "if...then" plan is established to address failure in critical limits.
The plan should identify the person or persons responsible for the corrective action.
Here are the seven principles in developing an HACCP Plan correct answers Principle 6:
Establish Verification Procedures
Establish procedures to verify that the HACCP process is working.
The facility must follow the plan correctly to ensure all records are maintained appropriatel
Here are the seven principles in developing an HACCP Plan correct answers Principle 7:
Establish Record Keeping Procedures
Establish a system to document the entire HACCP process.
The documentation shall clearly identify the CCP and critical limits for each CCP.
Biological Hazards correct answers Biological hazards include bacterial, viral, and parasitic
microorganisms.
Bacteria correct answers Although cooking destroys foodborne bacteria to acceptable levels,
certain bacteria, such as Bacillus cereus, Clostridium botulinum, and Clostridium perfringens can
form spores that survive cooking and may grow if food is not properly cooled or held after
cooking.
The toxins produced by these spores may not be destroyed to safe levels by reheating. Post-cook
recontamination of bacteria such as Salmonella and Campylobacter jejuni is a major concern for
food service establishments.
Virus correct answers A virus is a small infectious agent that can replicate only inside the living
cells of organisms. While bacteria can grow on non-living surfaces, viruses need a living host to
multiply. Viruses enter a human host through the mouth, nose, or breaks in the skin. The virus
can then be transferred to food during preparation. For example, a food handler who has hepatitis
A could transmit viral agents to the food if the associate did not properly wash his or her hands
before preparing the food.
The most likely sources of viral foodborne illnesses are water, produce, shellfish, and other
ready-to-eat foods; food workers can also be a source. Viruses such as norovirus, hepatitis A, and
rotavirus are directly related to contamination from human feces.
Parasites correct answers Parasitic infections are commonly associated with undercooking meat
products or cross-contamination of ready-to-eat food with raw animal foods, untreated water, or
contaminated equipment or utensils.
Chemical Hazards correct answers Chemical hazards may occur naturally or may be added
during the processing of food. High levels of toxic chemicals may cause acute cases of
foodborne illness, while chronic illness may result from low levels.
Physical Hazards correct answers Illness and injury can result from foreign objects in food
(wood, metal, or glass). These physical hazards can result from contamination or poor
procedures at any point from farm to fork.
