WALMAT FOOD SAFETY FINAL EXAM LATEST VERSION QUESTIONS AND CORRECT DETAILED ANSWERS /A+ GRADED

1. Food borne illness - disease transmitted to humans by food 2. Outbreak - 2 or more people have same symptoms after eating the same food, investigation of state & local regulatory authorities, confirmed by lab test 3. Common reported food preparation practices contribute to food borne illness - improper holding temperatures, poor personal hygiene, inadequate cooking, contaminated equipment, unsafe food source 4. Potentially hazardous foods ( TCS: Temperature Control for Safety Foods) - high-protein, low acid foods that can support rapid growth of infectious or disease causing microorganisms: milk/milk products, shell eggs, meats, baked or boiled potatoes, tofu/soy products, raw seed sprouts (alfalfa or bean sprouts) 5. Challenges to food safety - time & money to train employees, language & culture barriers of employees, literacy/education level of employees, pathogens found more frequent & getting stronger, unapproved suppliers, high-risk customers (elderly, pre-school age, compromised immune systems), high staff turnover (hire & train) 6. Costs $ to food borne illness - human life, loss work, medical/disability, media exposure, loss reputation/legal fee, insurance premiums go up 7. High Risk Consumers - infants, young children, pregnant women, elderly, people chronically ill 8. Food becomes hazardous 3 ways ~ harmful microorganisms in food - 1. chemical (cleaning solutions, sanitizers) 9. 2. physical (foreign particles: glass, metal, staples, bandages) 10.3. biological (microorganisms ~ bacteria, viruses, parasites, fungi) 11.Cross-Contamination - transportation of harmful substances to food by: hands (touch raw meat ~ then ready to eat foods), surfaces (cutting boards, cleaning cloths), raw or contaminated foods (drip fluids on cooked ready to eat foods), poor personal hygiene (wash hands after restroom, cough/sneeze, touch or scratch face, do NOT work while sick) 12.Viruses - microorganism ~ cause of food borne illness, need living host to grow, can survive for short time on door handles, etc..., can be resistant to extreme heat/cold 13.Hepatitis A - virus contacted by fecal oral route, found in ready to eat foods, shellfish, contaminated water. Use good hygiene, exclude workers who are sick: vomiting, diarrhea, workers who have been diagnosed WALMAT FOOD SAFETY FINAL EXAM 2024- 2025 LATEST VERSION QUESTIONS AND CORRECT DETAILED ANSWERS /A+ GRADED 14.Norovirus - airborne in vomit particles; Use good hygiene, exclude workers who are sick: vomiting, diarrhea, workers who have been diagnosed 15.Parasites - need to live in a host; pork (trichinosis); fish (roundworm~Anisakis); purchase from reputable approved supplier, cook at correct temperature, seafood frozen correctly 16.Fungi - molds produce dangerous toxins in food 17.Bacteria - greatest threat to food, grow quickly at favorable temperatures. Some bacteria useful: cheese, buttermilk, sauerkraut, pickles, yogurt. OTHERs are infectious disease-causing agents = pathogens Bacteria can double every 10-30 minutes. Two become four, four become eight, etc.... A single cell can become billions in 10-12 hours. 18.Botulism - improperly canned foods, temperature abused veg., meats, sausage, fish 19.Escherichia Coli (E Coli) - found in cattle intestines, raw & undercooked ground beef, raw milk, alfalfa sprouts, unpasteurized fruit juices, lettuce, spinach 20.Listeriosis - contaminated soil/manure, vegetables, unpasterized milk and dairy, raw meat, ready to eat foods, deli meats 21.Salmonella Typhi - lives only in human feces, found in meat, poultry, egg or dairy products 22.Nontyphoidal Salmonella - farm animals to humans, meat poultry, egg, dairy 23.Shigella SPP (pronounced FLI) - human feces contaminated water, flies 24.Temperature Danger Zone (TDZ) - bacteria grow in warm, moist, protein rich environment between 41F and 135F KEEP FOODS BELOW 41F AND ABOVE 135F 25.Hazard Analysis Critical Control Points (HACCP) - critical points when foods are susceptible to contamination from food borne pathogens. Purchasing, Storage, Preparation, Cooking, Serving, Handling Left Overs 26.Good personal hygiene - wash hands after restroom, sneeze, cough, touch hair, etc..., clean clothes, no baggy sweatshirts, coats, closed toed shoes WALMAT FOOD SAFETY FINAL EXAM 2024- 2025 LATEST VERSION QUESTIONS AND CORRECT DETAILED ANSWERS /A+ GRADED 27.Purchasing - buy cold food last (meat, poultry, dairy), get it home fast, keep meat away from fresh produce, put meat in bottom of the cart, do not buy canned goods that are dented, cracks, bulging lids, buy fresh produce, check expiration date, keep cold foods cold between store/home (cooler), keep foods out of temperature danger zone, have enough storage in refrigerator for foods 28.Storing - don't wait refrigerate, wash hands as soon as get home, refrigerate/freeze meat, fish, poultry immediately, Freezers be at 0F, Refrigerator below 41F, store meat, eggs on plate lowest shelf of refrigerator, wash hands after handling raw meat, canned goods~dry, cool, clean area~new items in back of old items, fresh produce refrigerate 29.Preparing - keep it straight don't cross-contaminate, proper hand washing, clean equipment, never thaw foods at room temperature, if use microwave to thaw~cook immediately, wash surfaces~spray with disinfectant to sanitize, air dry, pets away from food prep, wash dish clothes, towels after each meal 30.Cooking - cook food to recommended internal temperature to destroy bacteria, use thermometer, avoid interrupted cooking, use microwave safe containers, rotate & stir microwave foods, check thickest part or center of food items with thermometer~calibrated weekly~place in container of ice water check reading of 32F 31.Serving - Keep hot foods hot, cold foods cold, never leave Potentially Hazardous foods at room temperature longer than 2 hours, hot foods above 135F, cold foods below 41F, designated utensils for each item, keep batches of food items separate, put out small amounts of product on buffet at a time, replenish as needed, products served to guests should not be reused. 32.Handling Leftovers - wash hands, divide hot leftovers into small units cool quickly, refrigerate, reheat leftovers thoroughly to a temperature over 165F (soups, sauces, gravies bring to rolling boil) don't keep leftovers more than 7 days 33.Thawing Meat - ALWAYS thaw meat in refrigerator, microwave (cook completely afterwards), in cold running water below 70F 34.Leading cause of food borne illness - time & temperature abuse 35.Salmonella - bacteria concern with poultry 36.Properly wash surfaces - wash with warm soapy water, sanitize, and dry