Walmart- Food Certification Test Questions and
Correct Answers
1. Population Analysis Critical Control Points)
at Risk
2. Annual cost
for food
borne ill-
ness
3. Surveillance
is
complicated
by several
factors
4. CDC- Five
Major Risk
Factors
5. Five Key
Areas to
Protect Con-
sumer
Health
6. Food Safety
Haz- ards
7. HACCP
(Hazards
1/
25
,Walmart- Food Certification Test Questions and
Correct Answers
Preschool age children, older identified
adults in healthcare facilities,
women who are preg- Improper Holding Temperatures
nant, and those with Inadequate Cooking
impaired immune systems. Contaminated Equipment
Food from Unsafe Sources
Between 10 and 83 billion Poor Personal Hygiene
Demonstration of Knowledge
Associate Health Controls
First- Underreporting Proper Cleaning of Hands to Prevent
Second- Many pathogens Contamination Time and Temperature
transmitted through food Parameters
are also spread through Proper use of the Consumer Advisory
water or from person to
person
Third- Pathogens are agents
that have not yet been
Comprehensive food safety plan, consists of seven principles
8. Principle 1 Conduct a hazard analysis, provides blueprint of the overall operation
2/
25
, Walmart- Food Certification Test Questions and
Correct Answers
9. Principle 2 Determine critical control points (CCPs), examples are in the cooking
processes and chilling processes
10. Principle 3 Establish Critical Limits, for each CCP there needs to be a measurable
limit that must be met, internal cooking temperature for chicken is
165
11. Principle 4 Establish Monitoring Procedures, make sure the limits are consistently met
12. Principle 5 Establish Corrective Action, if and then plan is established
13. Principle 6 Establish Verification Procedures
14. Principle 7 Establish Record Keeping in Procedures
15. Biological Bacterial, Viral, and Parasitic Microorganisms
Haz- ards
16. Bacteria Although cooking destroys foodborne bacteria to acceptable levels,
certain bac- teria, can form spores that survive cooking and may grow
if food is not properly cooled or held after cooking. Spores that are
created cannot be destroyed with reheating. Salmonella and
Campylobacter is a major concern
17. Virus Small infectious agent that can replicate only inside the living cells of
organisms. Most likely agents are water, produce, shellfish, and other
ready to eat foods
18. Parasites Associated with undercooking meat products or cross-contamination of
ready to eat food with raw animal food, untreated water, or contaminated
equipment or utensils
19. Chemical May occur naturally or may be added during the processing of food
Haz- ards
20. Physical Hazards Illness and injury can result from foreign objects in food
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25
Correct Answers
1. Population Analysis Critical Control Points)
at Risk
2. Annual cost
for food
borne ill-
ness
3. Surveillance
is
complicated
by several
factors
4. CDC- Five
Major Risk
Factors
5. Five Key
Areas to
Protect Con-
sumer
Health
6. Food Safety
Haz- ards
7. HACCP
(Hazards
1/
25
,Walmart- Food Certification Test Questions and
Correct Answers
Preschool age children, older identified
adults in healthcare facilities,
women who are preg- Improper Holding Temperatures
nant, and those with Inadequate Cooking
impaired immune systems. Contaminated Equipment
Food from Unsafe Sources
Between 10 and 83 billion Poor Personal Hygiene
Demonstration of Knowledge
Associate Health Controls
First- Underreporting Proper Cleaning of Hands to Prevent
Second- Many pathogens Contamination Time and Temperature
transmitted through food Parameters
are also spread through Proper use of the Consumer Advisory
water or from person to
person
Third- Pathogens are agents
that have not yet been
Comprehensive food safety plan, consists of seven principles
8. Principle 1 Conduct a hazard analysis, provides blueprint of the overall operation
2/
25
, Walmart- Food Certification Test Questions and
Correct Answers
9. Principle 2 Determine critical control points (CCPs), examples are in the cooking
processes and chilling processes
10. Principle 3 Establish Critical Limits, for each CCP there needs to be a measurable
limit that must be met, internal cooking temperature for chicken is
165
11. Principle 4 Establish Monitoring Procedures, make sure the limits are consistently met
12. Principle 5 Establish Corrective Action, if and then plan is established
13. Principle 6 Establish Verification Procedures
14. Principle 7 Establish Record Keeping in Procedures
15. Biological Bacterial, Viral, and Parasitic Microorganisms
Haz- ards
16. Bacteria Although cooking destroys foodborne bacteria to acceptable levels,
certain bac- teria, can form spores that survive cooking and may grow
if food is not properly cooled or held after cooking. Spores that are
created cannot be destroyed with reheating. Salmonella and
Campylobacter is a major concern
17. Virus Small infectious agent that can replicate only inside the living cells of
organisms. Most likely agents are water, produce, shellfish, and other
ready to eat foods
18. Parasites Associated with undercooking meat products or cross-contamination of
ready to eat food with raw animal food, untreated water, or contaminated
equipment or utensils
19. Chemical May occur naturally or may be added during the processing of food
Haz- ards
20. Physical Hazards Illness and injury can result from foreign objects in food
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25
