WALMAT FOOD SAFETY FINAL EXAM LATEST VERSION QUESTIONS AND CORRECT DETAILED ANSWERS /A+ GRADED
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Course
WALMAT FOOD SAFETY
Institution
WALMAT FOOD SAFETY
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...
WALMAT FOOD SAFETY FINAL EXAM 2024-
2025 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
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
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
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