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WALMART FOOD/SAFETY MANAGER CERTIFICATION EXAM BANK 100% VERIFIED
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Walmart food safety manager exam Walmart safety manager certification food safety manager test bank Walmart certification exam answers verified food safety exam questions Walmart food safety certification food safety manager exam prep Walmart manager test questions food safety exam study gu...

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  • February 18, 2025
  • 66
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

Subjects

  • verified food safety exam questions
  • walmart food safety manager exam
  • walmart food safety certification
  • certified food safety manager exam
  • verified food safety exam bank

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  • WALMART FOOD/SAFETY
  • WALMART FOOD/SAFETY

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WALMART FOOD/SAFETY MANAGER CERTIFICATION EXAM BANK
100% VERIFIED


1. Table of Contents: Before You Begin Food
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Safety Introduction q


Be Clean, Be Healthy Keep it
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Cold, Keep it Hot Don't Cross
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Contaminate Wash, Rinse, & q q q q


Sanitize Cook It & Chill It q q q q q


General Food Safety q q


Equipment Selection & Maintenance Terminologyq q q q


2. Before You Begin q q


Study Guide: About This Guide: This breakout guide is designed to supplement the Food Saf
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ety e- q


Learning module and help prepare you for certification. Here, we'll cover specific U.S. Food a
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nd Drug Administration (FDA) guidelines you need to know.
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After completing the training and studying for the exam, Walmart associates work with your P
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ople Lead to schedule the NRFSP exam. Sam's Club associate exams are managed by VINE, th
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y will manage the process and proctor exams as needed. Depending on the food safety require
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ments of your state, city or county, once you receive your NRFSP certificate you may need to
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ke the certificate to your local health department to receive an additional certification.
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As you prepare for the exam, keep these points in mind:
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The exam is not a Walmart exam; it is based on the 2022 FDA Code.
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You need to study for all aspects of the FDA code, even if the details are such that you would n
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ver encounter them in your store.
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Walmart is providing you with the training, resources, and tools, but the certification belongs t
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you.
There will be instances where Walmart policy differs from the FDA code. This is because Walm
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1q/q66

,art incorporates the most stringent policies adopted by any county in any state in which Walm
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t operates. You need to know the FDA code for the exam yet abide by Walmart policy in operati
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your store. This study guide is based on the FDA code and has the information you will need to k
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ow for the exam.Example: FDA code identifies 135°F, or higher, as the temperature to hold po
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ntially hazardous foods. Walmart policy is to keep hot foods at 140°F or above.
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Food safety is serious, and acquiring certification is not easy. If you fail the exam, the cost for
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taking that exam is not refunded. Take this seriously. Study for the exam. If needed, ask your p
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eers to help you study.
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This guide will take you approximatel
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2q/q66

,3. Food Safety Introduction q q


Food Safety Expert: FDA Introduction: Foodborne illness in the United States is a major cau
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se of personal distress, preventable death, and avoidable economic bur-
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qden. Foodborne diseases, based on the Centers for Disease Control and Prevention (CDC) esti
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mates, cause approximately 48 million illnesses, 128,000 hospitalizations and 3,000 deaths i
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n the United States each year.
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4. Food Safety Introduction q q


Food Safety Expert: FDA Introduction: For many victims, foodborne illness results only in disco
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mfort or lost time from their job. For some, especially preschool age children, older adults in
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ealth care facilities, women who are pregnant, and those with impaired immune systems, foo
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borne illness is more serious and may be
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life-threatening. These individuals are identified as a highly susceptible population or HSP.
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5. Food Safety Introduction q q


Food Safety Expert: FDA Introduction: The annual cost of foodborne illness in terms of pain
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nd suffering, reduced productivity, and medical costs is estimated to be between $10 billion a
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d $83 billion. The nature of food and foodborne illness has changed dramatically in the United
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ates over the last century. While technological advances such as pasteurization and proper ca
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ning have all but eliminated some disease, new causes of foodborne illness have been ident
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ed. Surveillance of foodborne illness is complicated by several factors.
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6. Food Safety Introduction q q


Food Safety Expert: FDA Introduction: The first is underreporting. Although food-
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qborne illnesses can be severe or even fatal, milder cases are often not detected through rou
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ne surveillance.
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How many times have you been to the doctor for nausea or a stomach ache?
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7. Food Safety Introduction q q


Food Safety Expert: FDA Introduction: second, many pathogens transmitted through food a
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re also spread through water or from person to person, thus making it difficult to determine t
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he original source of the foodborne illness.
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Finally, pathogens or agents that have not yet been identified, and thus cannot be diagnosed,
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ause some portion of foodborne illness.
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8. The CDC has identified five major risk factors related to associate behav-
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, qiors and preparation practices in retail and food service establishments that contribute
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qto foodborne illness:: Improper holding temperatures
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Inadequate cooking, such as undercooking raw shell eggs Contaminate
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d equipmentq


Food from unsafe sources Poq q q q


or personal hygiene
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4q/q66

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