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FOOD MANAGER CERTIFICATION QUESTIONS & ANSWERS 100% CORRECT
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  • FOOD MANAGER
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  • FOOD MANAGER

Table of Contents - ANSWERBefore You Begin Food Safety Introduction Be Clean, Be Healthy Keep it Cold, Keep it Hot Don't Cross Contaminate Wash, Rinse, & Sanitize Cook It & Chill It General Food Safety Equipment Selection & Maintenance Terminology As you prepare for the exam, keep these p...

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  • March 1, 2025
  • 32
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • food manager
  • food manager certification questions answers 100
  • food manager certification
  • table of contents answerbefore you begin food s
  • food safety introduction food safety expert fda i

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  • FOOD MANAGER
  • FOOD MANAGER

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FOOD MANAGER CERTIFICATION
QUESTIONS & ANSWERS 100%
CORRECT
Table of Contents - ANSWERBefore You Begin
Food Safety Introduction
Be Clean, Be Healthy
Keep it Cold, Keep it Hot
Don't Cross Contaminate
Wash, Rinse, & Sanitize
Cook It & Chill It
General Food Safety
Equipment Selection & Maintenance
Terminology
As you prepare for the exam, keep these points in mind:
The exam is not a Walmart exam; it is based on the 2022 FDA Code.
You need to study for all aspects of the FDA code, even if the details are such that
you would never encounter them in your store.
Walmart is providing you with the training, resources, and tools, but the certification
belongs to you.
There will be instances where Walmart policy differs from the FDA code. This is
because Walmart incorporates the most stringent policies adopted by any county in
any state in which Walmart operates. You need to know the FDA code for the exam
yet abide by Walmart policy in operating your store. This study guide is based on the
FDA code and has the information you will need to know for the exam.Example: FDA
code identifies 135°F, or higher, as the temperature to hold potentially hazardous
foods. Walmart policy is to keep hot foods at 140°F or above.
Food safety is serious, and acquiring certification is not easy. If you fail the exam, the
cost for taking that exam is not refunded. Take this seriously. Study for the exam. If
needed, ask your peers to help you study.
This guide will take you approximatel

Food Safety Introduction
Food Safety Expert: FDA Introduction - ANSWERFoodborne illness in the United
States is a major cause of personal distress, preventable death, and avoidable
economic burden. Foodborne diseases, based on the Centers for Disease Control
and Prevention (CDC) estimates, cause approximately 48 million illnesses, 128,000
hospitalizations and 3,000 deaths in the United States each year.

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

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

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

Food Safety Introduction
Food Safety Expert: FDA Introduction - ANSWERsecond, many pathogens
transmitted through food are also spread through water or from person to person,
thus making it difficult to determine the original source of the foodborne illness.
Finally, pathogens or agents that have not yet been identified, and thus cannot be
diagnosed, cause some portion of foodborne illness.

The CDC has identified five major risk factors related to associate behaviors and
preparation practices in retail and food service establishments that contribute to
foodborne illness: - ANSWERImproper holding temperatures
Inadequate cooking, such as undercooking raw shell eggs
Contaminated equipment
Food from unsafe sources
Poor personal hygiene

The FDA Food Code addresses five key areas to protect consumer health: -
ANSWERDemonstration of knowledge (knowledge of proper food safety controls
and processes)
Associate health controls (for example, associate reports illness symptoms, manager
ensures associate seeks medical attention)
Proper cleaning of hands to prevent contamination
Time and temperature parameters for controlling pathogens
Proper use of the consumer advisory

Study Guide: Food Safety Hazards - ANSWERThe following is additional information
regarding the different types of food safety hazards.
Food safety hazards fall into three primary categories - biological, chemical, and
Additional Personal Hygiene Considerations - ANSWERFood associates shall keep
their fingernails trimmed, filed, and maintained so the edges and surfaces are
cleanable and not rough.


Before You Begin

,Study Guide: About This Guide - ANSWERThis breakout guide is designed to
supplement the Food Safety e-Learning module and help prepare you for
certification. Here, we'll cover specific U.S. Food and Drug Administration (FDA)
guidelines you need to know.
After completing the training and studying for the exam, Walmart associates work
with your People Lead to schedule the NRFSP exam. Sam's Club associate exams
are managed by VINE, they will manage the process and proctor exams as needed.
Depending on the food safety requirements of your state, city or county, once you
receive your NRFSP certificate you may need to take the certificate to your local
health department to receive an additional certification.

Additional Personal Hygiene Considerations - ANSWERUnless wearing intact gloves
in good repair, a food associate may not wear fingernail polish or artificial fingernails
when working with exposed food.

Additional Personal Hygiene Considerations - ANSWERExcept for a plain ring such
as a wedding band, while preparing food, food associates may not wear jewelry
including medical information jewelry on their arms and hands.

Additional Personal Hygiene Considerations - ANSWERFood associates should
wear clean outer clothing to prevent contamination of food, equipment, utensils,
linens, single-service and single-use articles.

physical.

HACCP - ANSWERHACCP (Hazards Analysis Critical Control Points) is a
comprehensive food safety plan designed to keep food safe from farm to fork.
Critical control points are established and monitored in order to prevent or eliminate
biological, chemical, and physical hazards. An HACCP plan is required for meat,
seafood, and juice manufacturers. An HACCP plan is voluntary for food retailers
unless they process/manufacture meat or seafood.

Here are the seven principles in developing an HACCP Plan. - ANSWERPrinciple 1:
Conduct a Hazard Analysis
The objective is to familiarize yourself with every step in the flow of food - from farm
to fork.
The analysis provides a blueprint of the overall operation.
The analysis provides a detailed map that an outsider could view to become familiar
with a site's food handling process.
During this analysis, potentially hazardous foods are identified, and the steps used to
prepare each are reviewed.

Here are the seven principles in developing an HACCP Plan - ANSWERPrinciple 2:
Determine Critical Control Points (CCPs)
CCPs are steps in the flow of food where identifiable hazards can be prevented.
Examples of CCPs are the cooking process and the chilling process.
This is a point in the food preparation process where associates can make a
difference.
If handled correctly, this is the point where foodborne illness is prevented.

, If handled incorrectly, this is the point where you will find the likely cause if a
foodborne illness outbreak occurs.

Here are the seven principles in developing an HACCP Plan - ANSWERPrinciple 3:
Establish Critical Limits
For each CCP, there needs to be a measurable limit that must be met.
Cooking is an example of a CCP. The required cooking temperature for chicken is an
internal temperature of 165°F for a minimum of 15 seconds.

Here are the seven principles in developing an HACCP Plan - ANSWERPrinciple 4:
Establish Monitoring Procedures
Monitoring procedures allow us to determine if our critical limits are being met.
Examples of measurements used can include time, temperature, smell, touch, and
other visual observations.
Checking the internal temperature of a product after cooking is an example of a
monitoring procedure.

Here are the seven principles in developing an HACCP Plan - ANSWERPrinciple 5:
Establish Corrective Action
An "if...then" plan is established to address failure in critical limits.
The plan should identify the person or persons responsible for the corrective action.

Here are the seven principles in developing an HACCP Plan - ANSWERPrinciple 6:
Establish Verification Procedures
Establish procedures to verify that the HACCP process is working.
The facility must follow the plan correctly to ensure all records are maintained
appropriatel

Here are the seven principles in developing an HACCP Plan - ANSWERPrinciple 7:
Establish Record Keeping Procedures
Establish a system to document the entire HACCP process.
The documentation shall clearly identify the CCP and critical limits for each CCP.

Biological Hazards - ANSWERBiological hazards include bacterial, viral, and
parasitic microorganisms.

Bacteria - ANSWERAlthough cooking destroys foodborne bacteria to acceptable
levels, certain bacteria, such as Bacillus cereus, Clostridium botulinum, and
Clostridium perfringens can form spores that survive cooking and may grow if food is
not properly cooled or held after cooking.
The toxins produced by these spores may not be destroyed to safe levels by
reheating. Post-cook recontamination of bacteria such as Salmonella and
Campylobacter jejuni is a major concern for food service establishments.

Virus - ANSWERA virus is a small infectious agent that can replicate only inside the
living cells of organisms. While bacteria can grow on non-living surfaces, viruses
need a living host to multiply. Viruses enter a human host through the mouth, nose,
or breaks in the skin. The virus can then be transferred to food during preparation.
For example, a food handler who has hepatitis A could transmit viral agents to the

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