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Walmart Food Safety Certification: Test Questions and Answers, Exams of Nursing

Dominican University of CaliforniaNursing

A comprehensive overview of food safety certification test questions and answers, focusing on key areas such as population risk, foodborne illness costs, surveillance challenges, and the cdc's five major risk factors. It covers essential aspects of consumer health protection, including knowledge demonstration, associate health controls, hand hygiene, time and temperature parameters, and the proper use of consumer advisories. The material also delves into food safety hazards, haccp principles, biological, chemical, and physical hazards, allergens, and personal hygiene practices. It is designed to ensure food safety and prevent foodborne illnesses, making it a valuable resource for food service professionals and anyone involved in food handling and preparation.

Typology: Exams

2024/2025

Available from 06/11/2025

Nurseexcel
Nurseexcel 🇺🇸

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Walmart Food/Safety Certification Test Questions and Answers
100% Verified
1. PopulationbatbRisk:bPreschoolbagebchildren,bolderbadultsbinbhealthcarebfacilities,bwomenbw
hobarebpregnant,bandbthosebwithbimpairedbimmunebsystems.
2. Annualbcostbforbfoodbbornebillness:bBetweenb10bandb83bbillion
3. Surveillancebisbcomplicatedbbybseveralbfactors:bFirst-bUnderreportingbSecond-
bManybpathogensbtransmittedbthroughbfoodbarebalsobspreadbthroughbwaterborbfrombpersonbtob
person
Third-bPathogensbarebagentsbthatbhavebnotbyetbbeenbidentified
4. CDC-
bFivebMajorbRiskbFactors:bImproperbHoldingbTemperaturesbInadequatebCook
ing
ContaminatedbEquipmentbFoodbf
rombUnsafebSourcesbPoorbPerso
nalbHygiene
5. FivebKeybAreasbtobProtectbConsumerbHealth:bDemonstrationbofbKnowledgebAssociateb
HealthbControls
ProperbCleaningbofbHandsbtobPreventbContaminationbTimebandbT
emperaturebParameters
ProperbusebofbthebConsumerbAdvisory
6. FoodbSafetybHazards:
7. HACCPb(HazardsbAnalysisbCriticalbControlbPoints):bComprehensivebfoodbsafe-
btybplan,bconsistsbofbsevenbprinciples
8. Principleb1:bConductbabhazardbanalysis,bprovidesbblueprintbofbtheboverallboperation
9. Principleb2:bDeterminebcriticalbcontrolbpointsb(CCPs),bexamplesbarebinbthebcookingbprocesse
sbandbchillingbprocesses
10. Principleb3:bEstablishbCriticalbLimits,bforbeachbCCPbtherebneedsbtobbebabmeasur-
bableblimitbthatbmustbbebmet,binternalbcookingbtemperaturebforbchickenbisb165
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Download Walmart Food Safety Certification: Test Questions and Answers and more Exams Nursing in PDF only on Docsity!

1 b/b 17

Walmart Food/Safety Certification Test Questions and Answers

100 % Verified

  1. PopulationbatbRisk:b Preschoolbagebchildren,bolderbadultsbinbhealthcarebfacilities,bwomenbw hobarebpregnant,bandbthosebwithbimpairedbimmunebsystems.
  2. Annualbcostbforbfoodbbornebillness:b Betweenb 10 bandb 83 bbillion
  3. Surveillancebisbcomplicatedbbybseveralbfactors:b First-bUnderreportingbSecond- bManybpathogensbtransmittedbthroughbfoodbarebalsobspreadbthroughbwaterborbfrombpersonbtob person Third-bPathogensbarebagentsbthatbhavebnotbyetbbeenbidentified
  4. CDC- bFivebMajorbRiskbFactors:b ImproperbHoldingbTemperaturesbInadequatebCook ing ContaminatedbEquipmentbFoodbf rombUnsafebSourcesbPoorbPerso nalbHygiene
  5. FivebKeybAreasbtobProtectbConsumerbHealth:b DemonstrationbofbKnowledgebAssociateb HealthbControls ProperbCleaningbofbHandsbtobPreventbContaminationbTimebandbT emperaturebParameters ProperbusebofbthebConsumerbAdvisory
  6. FoodbSafetybHazards:
  7. HACCPb(HazardsbAnalysisbCriticalbControlbPoints):b Comprehensivebfoodbsafe- btybplan,bconsistsbofbsevenbprinciples
  8. Principleb1:b Conductbabhazardbanalysis,bprovidesbblueprintbofbtheboverallboperation
  9. Principleb2:b Determinebcriticalbcontrolbpointsb(CCPs),bexamplesbarebinbthebcookingbprocesse sbandbchillingbprocesses
  10. Principleb3:b EstablishbCriticalbLimits,bforbeachbCCPbtherebneedsbtobbebabmeasur- bableblimitbthatbmustbbebmet,binternalbcookingbtemperaturebforbchickenbisb 165

2 b/b 17

  1. Principleb4:b EstablishbMonitoringbProcedures,bmakebsurebtheblimitsbarebconsis- btentlybmet
  2. Principleb5:b EstablishbCorrectivebAction,bifbandbthenbplanbisbestablished
  3. Principleb6:b EstablishbVerificationbProcedures
  4. Principleb7:b EstablishbRecordbKeepingbinbProcedures
  5. BiologicalbHazards:b Bacterial,bViral,bandbParasiticbMicroorganisms
  6. Bacteria:b Althoughbcookingbdestroysbfoodbornebbacteriabtobacceptableblevels,bcertainbba cteria,bcanbformbsporesbthatbsurvivebcookingbandbmaybgrowbifbfoodbisbnotbproperlybcooledborbh eldbafterbcooking.bSporesbthatbarebcreatedbcannotbbebdestroyedbwithbreheating.bSalmonellaban dbCampylobacterbisbabmajorbconcern
  7. Virus:b Smallbinfectiousbagentbthatbcanbreplicatebonlybinsidebtheblivingbcellsbofborganisms. bMostblikelybagentsbarebwater,bproduce,bshellfish,bandbotherbreadybtobeatbfoods

4 b/b 17

  1. Handbwashingbmaintenance:b KeptbcleanbMaintainedbatbab strengthbequivalentbtobatbleastb 100 bmg/L Appliedbonlybtobhandsbthatbarebcleanedbusingbthebfive-stepbhandbwashingbprocess
  2. Single- usebGloves:b Shallbbebusedbforbonlybonebtaskbsuchbasbworkingbwithbreadybtobeatbfoodborbwithbraw banimalbfood

5 b/b 17

  1. ServicebAnimals:b Foodbassociatesbmaybnotbcarebforborbhandlebanimalsbthatbmaybnotbbebpre sentbsuchbasbpatrolsbdogs,bservicebanimals,borbpets.bButbtheybcanbcarebforbfishbinbaquariumsbB UTbtheybmuchbwasbhitherbhandsbbeforebstartingbanybfoodbproduction
  2. Handbdrying,bWaste,bAvailability,bSignage,betc:b Eitherbdisposablebtowelsborbabheatedbhan dbdrying Disposablebtowels=bWastebreceptacle Supplybofbhandbcleaningbliquid,bpowder,borbbar Signbthatbnotifiesbfoodbassociatesbtobwashbtheirbhands
  3. FoodbornebIllness:b ThebbigbfivebillnessesbNorov irus Salmonella E.bColibS higella HepatitisbA-bcommonbsymptombisbJaundiceb(Yellow)
  4. FoodbornebIllnessbsymptoms:b Vomiting,bdiarrhea,bjaundice,bsorebthroatbwithbfever,band binfectedbcutsbandbburnsbwithbpus
  5. AssociatebIllness:b Theybshallbstopbworkingbimmediatelybandbreportbtobmanage- bment.bAssociatebmaybnotbreturnbtobworkbuntilbafterbreceivingbclearancebfrombhealthbpractitio ner,bifbjaundicedbforbmorebthanbsevenbdaysbtheybmustbreceivebclearancebfromblocalbhealthbdepa rtment.bIfbtherebisbabcutbtheybmustbreportbtobmanagerbanbcoverbitbwithbthebproperbbandagebandb absinglebusebglove.bIfbassociatebhasbsorebthroatborbfever,bmangerbshouldbconsiderbreassignme nt;bifbitsbabhighlybsusceptiblebplacebsuchbasbhospital,bdaycare,betc.bTheybmustbgobhome.
  6. Additionalbpersonalbhygienebconsiderations:b Fingernailsbmustbbebkeptbcleanedbandbtri mmed,bmaybnotbwearbfingernailbpolishborbartificialbnails.bMaybnotbwearbjewelry,bexceptbplainbwe ddingbband.bCleanbouterbclothing.bEat,bdrink,bandbsmokebinbdesignatedbareas.bMustbwearbhairb restraints.
  7. Properbhandbwashingbsteps:b 1.bWetbhandsbwithbwarmbwater
  8. Applybadequatebamountbofbsoap
  9. Workbsoapbintoblather,bwashingbfrontbandbbackbofbhands
  10. Rinsebhandsbandbforearms
  11. Drybhands

7 b/b 17

  1. PHFbandbnon- PHF:b PHFbRawbmeat FishbandbshellfishbPoult ry Cookedbfruitsbandbvegetablesbno n-PHF Raw,buncutbfruitsbRawbv egetables PeanutbbutterbandbjellybsandwichesbDrybfoo ds
  2. Additionalbfoodbguidelines:b Foodsbmustbbebmarkedborbotherbwisebidentifiedbtobindicatebt hebtimebthatbisbfourbhours Readybtobeatbfoodbmustbbebcookedbandbservedborbdiscardedbwithinbfourbhours Foodbinbunmarkedbcontainersborbpackagesbthatbexceedsbfourbhoursbshallbbebdiscard-bed
  3. Thawing:b UnderbrefrigerationbCompletelybsub mergedbunderbrunningbwater
  • Maintainsbfoodbatb 41 borbless
  • waterbtemperatureb 70 bdegreesborbless Thawedbinbabmicrowaveboven,bandbimmediatelybtransferredbtobconventionalbcookingbequipmentb withbnobinterruption
  1. Receiving,bstoring,bdisplaying:
  2. Receiving:b Checkbthatbthebfoodbhasbbeenbshippedbsafely
  • Temperaturebgaugebonbdeliverybtruck
  • Cleanlinessbofbtruck
  • Signsbofbpests
  • Inspectbfoodbandbpackaging
  • Takebfoodsbtemperature
  • RejectbanybfoodbthatbarrivesbunsafebReceivingb temperaturebmustbbeb 41 borbless Rawbeggsbmustbbebreceivedbinbrefrigeratedbequipmentbofb 45 borbless
  1. Storing:b FirstbstorebrefrigeratedbfoodsbSec

8 b/b 17 ondbstorebfrozenbfoods StorebdrybfoodsbafterballbPHFbhavebbeenbsafelybstored

  1. Storingbbestbpractices:b Temperaturesbmustbbebmaintainedbatb 41 borblessbDobnotbst orebrawbfoodsboverbreadybtobeatbfoods Freezersbmustbbebkeptbatb 32 borbless Drybfoodsbmustbbebcleanbdrybandbelevatedbatbleastb 6 binchesbofbthebfloor

10 b/b 17 Rinse- bafterbwashingbthebutensilsbtheybshouldbbebrinsedbsobtheybabrasivesbarebremovedbandbcleaningbc hemicalsbarebremoved Sanitize-btobabminimumbppmbifbusingbabquaternarybammoniumbsanitizer

  1. AirbDry:b Equipmentborbutensilsbshouldbbebairbdriedborbusedbafterbadequatebdrainingbb eforebcontactbwithbfood,btheybmaybnotbbebclothbdried.bInbabselfbdrainingbpositionbthatballow sbairbdrying,bcoveredborbinverted

11 b/b 17

  1. Fivebstepbprocess:b Pre- scrapebWash RinsebSaniti zebAirbdrying
  2. CookbitbandbChillbit:
  3. BeefbandbVeal:b Groundb 155 bSte akbandbroastsb 145
  4. ChickenbandbTurkey:b 165
  5. Eggs:b 145
  6. FishbandbShellfish:b 145
  7. Lamb:b 155
  8. Pork:b 145
  9. Rollover- bReheat,bfruitsbandbvegetablesbcookedbforbhotbholding:b Fullybcookedbhamb 165 Anyb 165 135
  10. Cooling:b PHF-bWithinbtwobhoursbfromb 135 - 70 bWithinbfourbhoursb 70 - 41 Withinbabtotalbofbsixbhoursbfromb 135 - 41
  11. Coolingbshallbbebaccomplishedbby:b PlacingbfoodbinbabshallowbpanbSeparati ngbfoodbintobsmallerbportions Usingbrapidbcoolingbtechniques StirringbthebfoodbinbabcontainerbplacedbinbanbicebwaterbbathbUsingbcontai nersbtobfacilitatebheatbtransfer Addingbicebasbanbingredient
  12. Microwavebcooking:b PHF- bRotatedborbstirredbthroughoutborbmidwaybduringbcooking,bcoveredbtobretainbsurfacebmoisture,b forbrawbanimalbfoodbitbshouldbbebheatedbtobatbleastb165,breheatedbatbabtemperaturebofb 165
  13. Insidebstorebfacilities:
  14. VentilationbHoodbSystems:b Filtersborbotherbteasebextractingbequipmentbshallbbebdesignedbt obbebreadilybremovablebforbcleaningbandbreplacement,bshouldbbebdesignedbsobthatbmakebupbairb

13 b/b 17 Abfloorbcoveringbsuchbasbcarpetborbsimilarbmaterialbmaybnotbbebinstalledbasbabfloorbcoveringbinbfo odbpreparationbareas

  1. Refuse,brecyclablesbandbreturnablesbenclosure:b Shallbbebdurable,bcleanable,binsectband brodentbresistant,bleakbproof,bandbnonabsorbent
  2. Plumbing:b Greasebcondensationbandbleakingbpipes- boverheadbwastewaterbpipesborbfirebsafetybsprinklersbcanbleakbandbbecomebabsourcebofbconta mination
  3. Lightbbulbs:b Shallbbebcoated,bshielded,borbotherwisebshatter- resistantbinbareasbwherebtherebinbexposedbfood,bcleanbequipment,butensils,betc. Lightbintensity- 108 bluxb(10bfootbcandles),babovebthebfloor,bwalkbinbrefrigerationbunits,bdrybfoodbstorages 215 bluxb(20bfootbcandles),bareasbusedbforbhandbwashing,bwarebwashing,bandbinbtoiletbrooms 540 bluxb(50bfootbcandles),bwherebfoodbassociatebisbworking,bwherebsafetybisbabfactor
  4. Cross- connections:b Physicalblinkbwherebcontaminantsbfrombdrains,bsewersborbwastewaterbcanbent erbabpotablebwaterbsupply
  5. Backflowbprevention:b Anbairbgapbcanbpreventbthebbackbflowbofbunsafebwaterbintobabsafebwat erbsupply.bMustbbebatbleastbtwicebthebdiameterbofbthebwaterbsupplybbutbnotblessbthanbonebinch
  6. Pestbmanagement:b Protectedbbybfillingborbclosingbholes,bclosebtightbfittingbwin- bdows,bsolid,bselfbclosing,btightbfittingbdoors
  7. KeepbitbColdbKeepbitbHot:b - Bacteriabgrowsbinbfoodsbcontainingbmoisture,bprotein,bandbslightlybacidicbpH
  • Inbthebtemperaturebdangerbzonebbacteriabcanbrisebtobunsafeblevelsbwithinbjustbfourbhours
  • Inbhotbholdingbareas,bstirbfoodsbandbkeepbthembcoveredbtobevenlybdistributebthebheat

Thawingbcanboccurbinbthebrefrigerator,bunderbcoldbrunningbwater,binbthebmicrowave,borbasbpartbof bthebcookingbprocess

cannedbfoodbcanbsitbsafelybtbroombtemperature,beggsbcannotbsitbatbroombtemperature,bthebsafebtem peraturebforbbeefbisb 41 borbbelow,bbreadbcanbbebkeptbatbroombtemperature,bthebsafebtemperaturebfor bmilkbisb 41 borbbelow,bhotbdelibitemsbcannotbbebatbroombtemperature

14 b/b 17

  1. Don'tbCrossbContaminate:b - Freshbfruitbandbvegetablesbarebconsideredbreadybtobeatbfoods,bideallybreadybtobeatbfoodsbshouldb bebstoredbonbthebtopbshelfbsincebtheybhavebtheblowestbinternalbcookingbtemperature,bkeepbrawb meatbseparatebfromballbreadybtobeatbfoods
  • Preparebreadybtobeatbfoodsbbeforebrawbfoods

Exceptbwhenbcombinedbtogetherbasbingredients,breadybtobeatbfoodsbshouldbbebpreparedbinbdiffer entbareasbthanbrawbfoods,bassigningbequipmentbtobspecificbfood

16 b/b 17 ebfoodbtobretainbsurfacebmoisture,bheatbthebfoodbatbleastb165,ballowbtobstandbcoveredbforbtwob minutesbafterbcooking,btakebthebtemperaturebtobensurebthatb 165 bhasbbeenbreached

  • Porkbchopsb145,bshrimpb145,bchickenbbreastb165,bgroundbbeefb155,bfrozenbpizzab135,
  • Youbmustbrapidlybcoolballbfoodbinbtwobstagesbtobkeepbbacteriabfrombreproducing,bfirstbthebtemp eraturebshouldbbebdroppedbfromb 135 - 70 bwithinbtwobhours
  • Rapidbcoolingbprocedures,busebshallowbcontainersbthatbarebtwobtobfourbinchesbdeep,bseparateb containersbtoballowbcirculationbofbcoldbairbaroundbeachbone,bseparatebfood

17 b/b 17 intobsmallerborbthinnerbportions,busebrapidbcoolingbequipment,bstirbthebfoodbinbabcontainerbplace dbinbanbicebwaterbbath,baddbicebasbanbingredient

  • Reheatingbguidelines,bwhenbreheatingbfoodbmustbreachbatbleastb165,bthebtimebfoodbisbbetwee nb 41 bandb 165 bmustbbeblessbthanbtwobhours,ballbPHFbmustbreachbatbleastb 165 bforb 15 bsecondsb,bc ommerciallybpreparedborbpackagedbreadybtobwatbfoodsbmustbreachbatbleastb 135 bforb 15 bsecond s
  1. GeneralbFoodbSafety:b - bMountbstationarybequipmentbonblegsbthatbarebatbleastbsixbinchesboffbthebfloor
  • Mountbtabletopbequipmentbonblegsbthatbarebatbleastbfourbinchesbbetweenbthebbasebofbthebeq uipmentbandbthebtabletop
  • Anbairbgapbmustbbebatbleastbtwicebthebdiameterbofbthebwaterbsupplybinletbbutbnotblessbthanboneb inch
  • Abbackflowbpreventionbdevicebpreventsbcrossbconnectionsbinbthebwaterbsupply,banbairbgapbm ustbbebatbleastbtwicebthebdiameterbofbthebwaterbsupply,babcrossbconnectionbisbwhenbabcontamina tedbsurfacebcomesbinbcontactbwithbanbuncontaminatedbone,bmanybfoodbestablishmentsbgetbth eirbwaterbfrombpublicbwaterbsystem,bbothbcoldbandbhotbwaterbpressurebmustbbebablebtobmeetbp eakbdemandsbwithbadequatebwaterbpressure,binbanbeventbofbanbemergencybbottledbwaterbcanb bebused

Anybopeningbthatbisbgreaterbthanb1/4binchbshouldbbebsealedbimmediatelybtobpreventbpestbharbora ge

Rememberbtheb 35 bcentbrule,babratbcanbenterbabholebthebsizebofbabquarterbandbabmousebcanbenterbab holebthebsizebofbabdime,banb18"bvegetation-freebzonebmustbbebmaintainedbaroundbthebfacility,

  • Productbtamperingbisbconsideredbabcrisisbsituation,byoubcanbcontactbalarmbcentralbforbguida ncebinbanybcrisisbevent,bifbanbitembisbrecalledbthebsignbneedsbtobstatebdobnotbsell,brecall,bcourte ouslybaskbforbinspectorsbcredentials
  • Abcrossbconnectionbwillbnotbpreventbbackflow
  • PESTbSOS,bPest,bstructural,boperational,bsanitation