WALMART- FOOD CERTIFICATION TEST

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WALMART- FOOD CERTIFICATION TEST

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -77 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation Question 1: The big five illnessesNorovirusSalmonellaE. ColiShigellaHepatitis A- common symptom is Jaundice (Yellow)

Answer:

Foodborne Illness symptoms Question 2: Product labeling was misinformed or cross contact of a food with an allergenic substance

Answer:

Be clean, Be Healthy

Question 3: Thawing

Answer:

Under refrigerationCompletely submerged under running water-Maintains food at 41 or less- water temperature 70 degrees or lessThawed in a microwave oven, and immediately transferred to conventional cooking equipment with no interruption

Question 4: Eggs

Answer:

145

Question 5: Grease condensation and leaking pipes- overhead wastewater pipes or fire safety sprinklers can leak and become a source of contamination

Answer:

Light bulbs

Question 6: Pork

Answer:

145

Question 7: Establish Record Keeping in Procedures

Answer:

Biological Hazards

Question 8: PHF and non-PHF

Answer:

PHFRaw meatFish and shellfishPoultryCooked fruits and vegetablesnon-PHFRaw, uncut fruitsRaw vegetablesPeanut butter and jelly sandwichesDry foods Question 9: Milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts, soybeans

Answer:

Symptoms of allergic reactions

Question 10: Inside store facilities

Answer:

Ventilation Hood Systems

Question 11: Microwave cooking

Answer:

PHF- Rotated or stirred throughout or midway during cooking, covered to retain surface moisture, for raw animal food it should be heated to at least 165, reheated at a temperature of 165

Question 12: Cooling

Answer:

PHF- Within two hours from 135-70Within four hours 70-41Within a total of six hours from 135-41

Question 13: 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

Answer:

Allergic reactions occur because of Question 14: Sinks and drain-boards of warewashing sinks shall be self-drainingA sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizingSink compartments shall be designed to accommodate the largest equipment and utensilsA temperature device must be provided to check washing and sanitizing tempsA warewashing sink may not be used for hand washingThe temperature should be maintained no less than 110 degrees FFood debris on equipment should be scrapped over a waste disposal unit, if necessary equipment should be presoaked, or scrubbed with abrasives.

Answer:

Wash, Rinse, Sanitize

Question 15: Surveillance is complicated by several factors

Answer:

First- UnderreportingSecond- Many pathogens transmitted through food are also spread through water or from person to personThird- Pathogens are agents that have not yet been identified Question 16: Equipment or utensils should be air dried or used after adequate draining before contact with food, they may not be cloth dried. In a self draining position that allows air drying, covered or inverted

Answer:

Five step process

Question 17: Additional food guidelines

Answer:

Foods must be marked or other wise identified to indicate the time that is four hoursReady to eat food must be cooked and served or discarded within four hoursFood in unmarked containers or packages that exceeds four hours shall be discarded Question 18: Wash- should be effectively washed to remove or completely loosen soilsRinse- after washing the utensils they should be rinsed so they abrasives are removed and cleaning chemicals are removedSanitize- to a minimum ppm if using a quaternary ammonium sanitizer

Answer:

Air Dry

Question 19: Associated with undercooking meat products or cross-contamination of ready to eat food with raw animal food, untreated water, or contaminated equipment or utensils

Answer:

Chemical Hazards Question 20: Shall be used for only one task such as working with ready to eat food or with raw animal food

Answer:

Service Animals Question 21: They shall stop working immediately and report to management. Associate may not return to work until after receiving clearance from health practitioner, if jaundiced for more than seven days they must receive clearance from local health department. If there is a cut they must report to manager an cover it with the proper bandage and a single use glove. If associate has sore throat or fever, manger should consider reassignment; if its a highly susceptible place such as hospital, daycare, etc. They must go home.

Answer:

Additional personal hygiene considerations

Question 22: Beef and Veal

Answer:

Ground 155Steak and roasts 145

Question 23: Receiving, storing, displaying

Answer:

Receiving Question 24: Check that the food has been shipped safely- Temperature gauge on delivery truck- Cleanliness of truck- Signs of pests- Inspect food and packaging- Take foods temperature- Reject any food that arrives unsafeReceiving temperature must be 41 or lessRaw eggs must be received in refrigerated equipment of 45 or less

Answer:

Storing