Walmart- Food Certification Test
Questions and Answers | Fall 2026 |
100% Correct
Population at Risk - 🧠 ANSWER ✔✔Preschool age children, older adults in
healthcare facilities, women who are pregnant, and those with impaired
immune systems.
Annual cost for food borne illness - 🧠 ANSWER ✔✔Between 10 and 83
billion
Surveillance is complicated by several factors - 🧠 ANSWER ✔✔First-
Underreporting
Second- Many pathogens transmitted through food are also spread through
water or from person to person
Third- Pathogens are agents that have not yet been identified
,CDC- Five Major Risk Factors - 🧠 ANSWER ✔✔Improper Holding
Temperatures
Inadequate Cooking
Contaminated Equipment
Food from Unsafe Sources
Poor Personal Hygiene
Five Key Areas to Protect Consumer Health - 🧠 ANSWER
✔✔Demonstration of Knowledge
Associate Health Controls
Proper Cleaning of Hands to Prevent Contamination
Time and Temperature Parameters
Proper use of the Consumer Advisory
Food Safety Hazards - 🧠 ANSWER ✔✔
HACCP (Hazards Analysis Critical Control Points) - 🧠 ANSWER
✔✔Comprehensive food safety plan, consists of seven principles
, Principle 1 - 🧠 ANSWER ✔✔Conduct a hazard analysis, provides blueprint
of the overall operation
Principle 2 - 🧠 ANSWER ✔✔Determine critical control points (CCPs),
examples are in the cooking processes and chilling processes
Principle 3 - 🧠 ANSWER ✔✔Establish Critical Limits, for each CCP there
needs to be a measurable limit that must be met, internal cooking
temperature for chicken is 165
Principle 4 - 🧠 ANSWER ✔✔Establish Monitoring Procedures, make sure
the limits are consistently met
Principle 5 - 🧠 ANSWER ✔✔Establish Corrective Action, if and then plan is
established
Principle 6 - 🧠 ANSWER ✔✔Establish Verification Procedures
Principle 7 - 🧠 ANSWER ✔✔Establish Record Keeping in Procedures
Biological Hazards - 🧠 ANSWER ✔✔Bacterial, Viral, and Parasitic
Microorganisms
Bacteria - 🧠 ANSWER ✔✔Although cooking destroys foodborne bacteria to
acceptable levels, certain bacteria, can form spores that survive cooking
COPYRIGHT©PROFFKERRYMARTIN 2025/2026. YEAR PUBLISHED 2025. COMPANY REGISTRATION NUMBER: 619652435. TERMS OF USE.
PRIVACY STATEMENT. ALL RIGHTS RESERVED
Questions and Answers | Fall 2026 |
100% Correct
Population at Risk - 🧠 ANSWER ✔✔Preschool age children, older adults in
healthcare facilities, women who are pregnant, and those with impaired
immune systems.
Annual cost for food borne illness - 🧠 ANSWER ✔✔Between 10 and 83
billion
Surveillance is complicated by several factors - 🧠 ANSWER ✔✔First-
Underreporting
Second- Many pathogens transmitted through food are also spread through
water or from person to person
Third- Pathogens are agents that have not yet been identified
,CDC- Five Major Risk Factors - 🧠 ANSWER ✔✔Improper Holding
Temperatures
Inadequate Cooking
Contaminated Equipment
Food from Unsafe Sources
Poor Personal Hygiene
Five Key Areas to Protect Consumer Health - 🧠 ANSWER
✔✔Demonstration of Knowledge
Associate Health Controls
Proper Cleaning of Hands to Prevent Contamination
Time and Temperature Parameters
Proper use of the Consumer Advisory
Food Safety Hazards - 🧠 ANSWER ✔✔
HACCP (Hazards Analysis Critical Control Points) - 🧠 ANSWER
✔✔Comprehensive food safety plan, consists of seven principles
, Principle 1 - 🧠 ANSWER ✔✔Conduct a hazard analysis, provides blueprint
of the overall operation
Principle 2 - 🧠 ANSWER ✔✔Determine critical control points (CCPs),
examples are in the cooking processes and chilling processes
Principle 3 - 🧠 ANSWER ✔✔Establish Critical Limits, for each CCP there
needs to be a measurable limit that must be met, internal cooking
temperature for chicken is 165
Principle 4 - 🧠 ANSWER ✔✔Establish Monitoring Procedures, make sure
the limits are consistently met
Principle 5 - 🧠 ANSWER ✔✔Establish Corrective Action, if and then plan is
established
Principle 6 - 🧠 ANSWER ✔✔Establish Verification Procedures
Principle 7 - 🧠 ANSWER ✔✔Establish Record Keeping in Procedures
Biological Hazards - 🧠 ANSWER ✔✔Bacterial, Viral, and Parasitic
Microorganisms
Bacteria - 🧠 ANSWER ✔✔Although cooking destroys foodborne bacteria to
acceptable levels, certain bacteria, can form spores that survive cooking
COPYRIGHT©PROFFKERRYMARTIN 2025/2026. YEAR PUBLISHED 2025. COMPANY REGISTRATION NUMBER: 619652435. TERMS OF USE.
PRIVACY STATEMENT. ALL RIGHTS RESERVED
