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Walmart- Food Certification Test Questions with Answers
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Walmart- Food Certification Test Questions with Answers
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Walmart- Food Certification TestQuestions with Answers
Population at Risk - -Preschool age children, older adults in healthcare
facilities, women who are pregnant, and those with impaired immune
systems.
-Annual cost for food borne illness - -Between 10 and 83 billion
-Surveillance is complicated by several factors - -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 - -Improper Holding Temperatures
Inadequate Cooking
Contaminated Equipment
Food from Unsafe Sources
Poor Personal Hygiene
-Five Key Areas to Protect Consumer Health - -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 - -
-HACCP (Hazards Analysis Critical Control Points) - -Comprehensive food
safety plan, consists of seven principles
-Principle 1 - -Conduct a hazard analysis, provides blueprint of the overall
operation
-Principle 2 - -Determine critical control points (CCPs), examples are in the
cooking processes and chilling processes
-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
-Principle 4 - -Establish Monitoring Procedures, make sure the limits are
consistently met
, -Principle 5 - -Establish Corrective Action, if and then plan is established
-Principle 6 - -Establish Verification Procedures
-Principle 7 - -Establish Record Keeping in Procedures
-Biological Hazards - -Bacterial, Viral, and Parasitic Microorganisms
-Bacteria - -Although cooking destroys foodborne bacteria to acceptable
levels, certain bacteria, 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
-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
-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
-Chemical Hazards - -May occur naturally or may be added during the
processing of food
-Physical Hazards - -Illness and injury can result from foreign objects in food
-FAT TOM - -Food- Foods with high protein, meats, poultry, seafood, dairy
Acidity- Neutral to slightly acidic conditions, 4.6-7.0 Temperature- Danger
zone 41-135
Time- Needs four hours
Oxygen
Moisture
-Allergerns - -Milk, eggs, fish, crustacean shellfish, tree nuts, wheat,
peanuts, soybeans
-Symptoms of allergic reactions - -Skin may be red, wheezing/coughing,
swelling of face, eyelids, lips, tongue or throat, headache, stuffy or runny
nose, itchy, swollen, watery, stomach pain, nausea, vomiting, diarrhea
-Allergic reactions occur because of - -Product labeling was misinformed or
cross contact of a food with an allergenic substance
-Be clean, Be Healthy - -
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