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WALMART FOOD/SAFETY MANAGER CERTIFICATION EXAM BANK
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- TableqofqContents:q BeforeqYouqBeginqFoodq SafetyqIntroduction BeqClean,qBeqHealthyqKeepqitq Cold,qKeepqitqHotqDon'tqCrossq ContaminateqWash,qRinse,q&q SanitizeqCookqItq&qChillqIt GeneralqFoodqSafety EquipmentqSelectionq&qMaintenanceqTerminology
- BeforeqYouqBegin StudyqGuide:qAboutqThisqGuide:q ThisqbreakoutqguideqisqdesignedqtoqsupplementqtheqFoodqSaf etyqe- Learningqmoduleqandqhelpqprepareqyouqforqcertification.qHere,qwe'llqcoverqspecificqU.S.qFoodqa ndqDrugqAdministrationq(FDA)qguidelinesqyouqneedqtoqknow. Afterqcompletingqtheqtrainingqandqstudyingqforqtheqexam,qWalmartqassociatesqworkqwithqyourqPe opleqLeadqtoqscheduleqtheqNRFSPqexam.qSam'sqClubqassociateqexamsqareqmanagedqbyqVINE,qthe yqwillqmanageqtheqprocessqandqproctorqexamsqasqneeded.qDependingqonqtheqfoodqsafetyqrequire mentsqofqyourqstate,qcityqorqcounty,qonceqyouqreceiveqyourqNRFSPqcertificateqyouqmayqneedqtoqta keqtheqcertificateqtoqyourqlocalqhealthqdepartmentqtoqreceiveqanqadditionalqcertification. Asqyouqprepareqforqtheqexam,qkeepqtheseqpointsqinqmind: TheqexamqisqnotqaqWalmartqexam;qitqisqbasedqonqtheq 2022 qFDAqCode. YouqneedqtoqstudyqforqallqaspectsqofqtheqFDAqcode,qevenqifqtheqdetailsqareqsuchqthatqyouqwouldqne verqencounterqthemqinqyourqstore. Walmartqisqprovidingqyouqwithqtheqtraining,qresources,qandqtools,qbutqtheqcertificationqbelongsqtoq you. ThereqwillqbeqinstancesqwhereqWalmartqpolicyqdiffersqfromqtheqFDAqcode.qThisqisqbecauseqWalm
artqincorporatesqtheqmostqstringentqpoliciesqadoptedqbyqanyqcountyqinqanyqstateqinqwhichqWalmar tqoperates.qYouqneedqtoqknowqtheqFDAqcodeqforqtheqexamqyetqabideqbyqWalmartqpolicyqinqoperating qyourqstore.qThisqstudyqguideqisqbasedqonqtheqFDAqcodeqandqhasqtheqinformationqyouqwillqneedqtoqkn owqforqtheqexam.Example:qFDAqcodeqidentifiesq135°F,qorqhigher,qasqtheqtemperatureqtoqholdqpote ntiallyqhazardousqfoods.qWalmartqpolicyqisqtoqkeepqhotqfoodsqatq140°Fqorqabove. Foodqsafetyqisqserious,qandqacquiringqcertificationqisqnotqeasy.qIfqyouqfailqtheqexam,qtheqcostqfor qtakingqthatqexamqisqnotqrefunded.qTakeqthisqseriously.qStudyqforqtheqexam.qIfqneeded,qaskqyourqp eersqtoqhelpqyouqstudy. Thisqguideqwillqtakeqyouqapproximatel
qiorsqandqpreparationqpracticesqinqretailqandqfoodqserviceqestablishmentsqthatqcontribute qtoqfoodborneqillness::q Improperqholdingqtemperatures Inadequateqcooking,qsuchqasqundercookingqrawqshellqeggsqContaminate dqequipment FoodqfromqunsafeqsourcesqPo orqpersonalqhygiene
- TheqFDAqFoodqCodeqaddressesqfiveqkeyqareasqtoqprotectqconsumerqhealth::q- q Demonstrationqofqknowledgeq(knowledgeqofqproperqfoodqsafetyqcontrolsqandqprocess-qes) Associateqhealthqcontrolsq(forqexample,qassociateqreportsqillnessqsymptoms,qmanag- qerqensuresqassociateqseeksqmedicalqattention) Properqcleaningqofqhandsqtoqpreventqcontamination TimeqandqtemperatureqparametersqforqcontrollingqpathogensqProperquse qofqtheqconsumerqadvisory
- StudyqGuide:qFoodqSafetyqHazards:q Theqfollowingqisqadditionalqinformationqregardingq theqdifferentqtypesqofqfoodqsafetyqhazards. Foodqsafetyqhazardsqfallqintoqthreeqprimaryqcategoriesq-qbiological,qchemical,qandqphysical.
- HACCP:q HACCPq(HazardsqAnalysisqCriticalqControlqPoints)qisqaqcomprehensiveqfoodqsafet yqplanqdesignedqtoqkeepqfoodqsafeqfromqfarmqtoqfork.qCriticalqcontrolqpointsqareqestablishedqa ndqmonitoredqinqorderqtoqpreventqorqeliminateqbiological,qchemical,qandqphysicalqhazards.qAnq HACCPqplanqisqrequiredqforqmeat,qseafood,qandqjuiceqmanufacturers.qAnqHACCPqplanqisqvolun taryqforqfoodqretailersqunlessqtheyqprocess/manufactureqmeatqorqseafood.
- HereqareqtheqsevenqprinciplesqinqdevelopingqanqHACCPqPlan.:q Principleq1:qConductqaq HazardqAnalysis Theqobjectiveqisqtoqfamiliarizeqyourselfqwithqeveryqstepqinqtheqflowqofqfoodq-qfromqfarmqtoqfork. Theqanalysisqprovidesqaqblueprintqofqtheqoverallqoperation. Theqanalysisqprovidesqaqdetailedqmapqthatqanqoutsiderqcouldqviewqtoqbecomeqfamiliarqwithqaqsite's qfoodqhandlingqprocess. Duringqthisqanalysis,qpotentiallyqhazardousqfoodsqareqidentified,qandqtheqstepsqusedqtoqprepar eqeachqareqreviewed.
- HereqareqtheqsevenqprinciplesqinqdevelopingqanqHACCPqPlan:q Principleq2:qDetermineq CriticalqControlqPointsq(CCPs) CCPsqareqstepsqinqtheqflowqofqfoodqwhereqidentifiableqhazardsqcanqbeqprevented.qExamplesqofqC CPsqareqtheqcookingqprocessqandqtheqchillingqprocess. Thisqisqaqpointqinqtheqfoodqpreparationqprocessqwhereqassociatesqcanqmakeqaqdifference. Ifqhandledqcorrectly,qthisqisqtheqpointqwhereqfoodborneqillnessqisqprevented. Ifqhandledqincorrectly,qthisqisqtheqpointqwhereqyouqwillqfindqtheqlikelyqcauseqifqaqfoodborneqillnessq outbreakqoccurs.
CookingqisqanqexampleqofqaqCCP.qTheqrequiredqcookingqtemperatureqforqchickenqisqanqinternalqt emperatureqofq165°Fqforqaqminimumqofq 15 qseconds.
- HereqareqtheqsevenqprinciplesqinqdevelopingqanqHACCPqPlan:q Principleq4:qEstablishq MonitoringqProcedures Monitoringqproceduresqallowqusqtoqdetermineqifqourqcriticalqlimitsqareqbeingqmet.qExamplesqofqm easurementsqusedqcanqincludeqtime,qtemperature,qsmell,qtouch,qandqotherqvisualqobservations. Checkingqtheqinternalqtemperatureqofqaqproductqafterqcookingqisqanqexampleqofqaqmonitoringqpro cedure.
- HereqareqtheqsevenqprinciplesqinqdevelopingqanqHACCPqPlan:q Principleq5:qEstablishqC orrectiveqAction Anq"if...then"qplanqisqestablishedqtoqaddressqfailureqinqcriticalqlimits. Theqplanqshouldqidentifyqtheqpersonqorqpersonsqresponsibleqforqtheqcorrectiveqaction.
- HereqareqtheqsevenqprinciplesqinqdevelopingqanqHACCPqPlan:q Principleq6:qEstablishqV erificationqProcedures EstablishqproceduresqtoqverifyqthatqtheqHACCPqprocessqisqworking. Theqfacilityqmustqfollowqtheqplanqcorrectlyqtoqensureqallqrecordsqareqmaintainedqappropriatel
- HereqareqtheqsevenqprinciplesqinqdevelopingqanqHACCPqPlan:q Principleq7:qEstablishqR ecordqKeepingqProcedures EstablishqaqsystemqtoqdocumentqtheqentireqHACCPqprocess. TheqdocumentationqshallqclearlyqidentifyqtheqCCPqandqcriticalqlimitsqforqeachqCCP.
- BiologicalqHazards:q Biologicalqhazardsqincludeqbacterial,qviral,qandqparasiticqmicroorg anisms.
- Bacteria:q Althoughqcookingqdestroysqfoodborneqbacteriaqtoqacceptableqlevels,qcertainqba cteria,qsuchqasqBacillusqcereus,qClostridiumqbotulinum,qandqClostridiumqperfringensqcanqfor mqsporesqthatqsurviveqcookingqandqmayqgrowqifqfoodqisqnotqproperlyqcooledqorqheldqafterqcooking. Theqtoxinsqproducedqbyqtheseqsporesqmayqnotqbeqdestroyedqtoqsafeqlevelsqbyqreheat-qing.qPost- cookqrecontaminationqofqbacteriaqsuchqasqSalmonellaqandqCampylobacterqjejuniqisqaqmajorqc oncernqforqfoodqserviceqestablishments.
- Virus:q Aqvirusqisqaqsmallqinfectiousqagentqthatqcanqreplicateqonlyqinsideqtheqlivingqcellsqofqor ganisms.qWhileqbacteriaqcanqgrowqonqnon-livingqsurfaces,qvirusesqneed aqlivingqhostqtoqmultiply.qVirusesqenterqaqhumanqhostqthroughqtheqmouth,qnose,qorqbreaksqinqth
eqskin.qTheqvirusqcanqthenqbeqtransferredqtoqfoodqduringqpreparation.qForqexample,qaqfoodqhandl erqwhoqhasqhepatitisqAqcouldqtransmitqviralqagentsqtoqtheqfoodqifqtheqassociateqdidqnotqproperlyq washqhisqorqherqhandsqbeforeqpreparingqtheqfood. Theqmostqlikelyqsourcesqofqviralqfoodborneqillnessesqareqwater,qproduce,qshellfish,qandqothe rqready-to-eatqfoods;qfoodqworkersqcanqalsoqbeqaqsource.qVirusesqsuchqas
PeanutsqSoybeansq Sesame
- Allergicqreactionsqarequniqueqforqeachqperson.qTheqlookqandqfeelqofqanqallergicqreac tionqdependsqonqtheqbodyqpartqinvolvedqandqtheqseverityqofqtheqreaction.qSomeqreaction sqmayqbeqlocalizedqandqlimited,qwhileqothersqcould
involveqmultipleqbodyqsystems.qSymptomsqofqanqallergicqreactionqincludeqany,qsome,qorqman yqofqtheqfollowing::q Skinqmayqbeqred,qirritated,qitching,qblistering,qorqdisplayqaqrash. Wheezing,qcough,qorqshortnessqofqbreath.q Swellingqofqth eqface,qeyelids,qlips,qtongueqorqthroat.qHeadache. Stuffyqorqrunnyqnose,qsneezing. Itchy,qswollen,qwateryqorqbloodshotqeyes.qStomachq pain,qnausea,qvomiting,qorqdiarrhea.
- Consumersqwithqfoodqallergiesqrelyqonqfoodqlabelsqtoqavoidqfoodqallergens.qFrequently,q reactionsqoccurqeitherqbecause::q Productqlabelingqdoesqnotqinformqtheqconsumerqofqtheqpre senceqofqtheqallergenicqingredient. Cross- contactqofqaqfoodqwithqanqallergenicqsubstanceqnotqintendedqasqanqingredientqofqtheqfoodqoccu rsqduringqprocessingqandqpreparation.
- Foodqmanufacturersqmustqidentifyqinqplainqlanguageqonqtheqlabelqofqtheqfoodqanyqmaj orqfoodqallergenqusedqasqanqingredientqinqtheqfood,qincludingqaqcoloring,qflavoring,qorqincid entalqadditive.:q Foodqmanufacturersqmustqidentifyqinqplainqlanguageqonqtheqlabelqofqtheqfoodqa nyqmajorqfoodqallergenqusedqasqanqingredientqinqtheqfood,qincludingqaqcoloring,qflavoring,qorqinci dentalqadditive.
- BeqClean,qBeqHealthy FoodqSafetyqExpert:qHand- Washing:q TheqFDAqspecifiesqadditionalqguidelinesqforqhandwashingqincludingqtheqlocationqofq sinks,qnumberqofqsink,qandqalternativesqtoqhand-washing.
- LocationqandqNumber:q Locateqatqleastqoneqhand-washingqsink: Toqallowqconvenientquseqbyqassociatesqinqfoodqpreparation,qfoodqdispensing,qandqwarewashingqa reas. In,qorqimmediatelyqadjacentqto,qtoiletqrooms.
- Accessibility:q Aqhand-washingqsinkqmustqbeqaccessibleqatqallqtimesqforqassociatequse. Handqwashingqsinkqmustqbeqfullyqequippedqandqdedicatedqhands- freeqhandqwashingqsinkqwithqrunningqwarmqwaterq*Localqhealthqcodeqregulationsqmayqrequireqaq higherqtemperature. Handqsoapqdispenser.qSoapqmustqalwaysqbeqavailableqatqtheqhandqwashqsink.qTouchqfreeqpape
- Hand-WashingqSinkqDon'ts:q Don'tqblockqaccessqtoqaqhand- washingqsink.qDon'tquseqaqhand-washingqsinkqforqanythingqotherqthanqwashingqhands. Don'tqstoreqitemsqinqaqhand-washingqsink.
- AdditionalqHand- WashingqSinkqSpecifications:q Aqsteamqmixingqvalveqmayqnotqbequsedqatqaqhand-washingqsink. Faucetsqmustqprovideqanquninterruptedqflowqofqwaterqforqatqleastq 15 qseconds. AqHANDWASHINGqSINKqshallqbeqequippedqtoqprovideqwaterqatqaqtemperatureqofqatqleastq38oCq( 00oF)qthroughqaqmixingqvalveqorqcombinationqfaucet. Aqself-closing,qslow- closing,qorqmeteringqfaucetqshallqprovideqaqflowqofqwaterqforqatqleastq 15 qsecondsqwithoutqtheqnee dqtoqreactivateqtheqfaucet.
- AutomaticqHand-WashingqFacilities:q Automaticqhand- washingqfacilitiesqmayqbeqsubstitutedqforqhand- washingqsinksqinqaqfoodqestablishmentqthatqhasqatqleastqoneqhand-washingqsink. Anqautomaticqhand-washingqfacilityqshallqbeqinstalledqinqaccordanceqwithqmanufac- qturer'sqinstructions.
- Single-useqGloves:q Single- useqglovesqshallqbequsedqforqonlyqoneqtaskqsuchqasqworkingqwithqready-to- eatqfoodqorqwithqrawqanimalqfood,qusedqforqnoqotherqpurpose,qandqdiscardedqwhenqdamagedqo rqsoiledqorqwhenqinterruptionsqoccurqinqtheqoperationqandqhandsqmustqbeqwashedqbeforeqputtin gqonqaqnewqpairqofqgloves.
- ServiceqAnimals:q Foodqassociatesqmayqnotqcareqforqorqhandleqanimalsqthatqmayqbeqpresen tqsuchqasqpatrolqdogs,qserviceqanimals,qorqpets.
- FoodqSafetyqExpert:qFoodborneqIllness:q Theqfollowingqisqadditionalqinforma- qtionqregardingqfoodborneqillnesses.qWhileqfoodborneqillnessesqcanqtakeqonqvariousqsympto msqdependingqonqtheqpathogenqandqtheqtoleranceqlevelqofqtheqexposed,qtheqFDAqoutlinesqspe cificqpathogensqandqsymptomsqthatqyouqneedqtoqknow.
- Bigq 6 qFoodborneqIllnesses:q TheqBigq 6 qfoodborneqillnessesqareqaqgroupqofqhighlyqinfectiousqf oodborneqpathogens.qTheseqBigq 6 qpathogensqhaveqaqlowqinfectiousqdose,qcontaminateqtheqgast rointestinalqsystemqafterqingestion,qandqareqshedqinqfeces.qTheseqpathogensqshedqinqhighqnu mbers.qAqfoodqassociateqinfectedqwithqaqBigq 6 qfoodborneqillnessqwillqtypicallyqshedqhundredsq
ofqthousandsqofqpathogensqinqtheirqfecesqthatqcanqbeqeasilyqtransmittedqtoqfoodqevenqwhenqgoo dqhandwashingqpracticesqareqused.qConsequently,qtheqillnessqexperiencedqbyqtheqconsumerq canqbeqveryqsevere.
- TheqBigq 6 qfoodborneqillnessesqinclude::q SalmonellaqTyphiq(typhoid-likeqfever) E.qcoliqO157:H7,qEnterohemorrhagicqorqShigaqtoxin- producingqE.qcoliqShigellaqspp.q(causesqshigellosis) HepatitisqAqvirusqNontyphodia lqsalmonella
leqpopulationq(HSP),qsuchqasqaqhospital,qnursingqhome,qas- qsistedqlivingqfacility,qorqaqdaycareqcenter,qtheqassociateqmustqstopqworkingqandqgoqhomequn tilqobtainingqaqclearanceqfromqaqhealthqpractitionerqandqpresentingqitqtoqtheqmanager.:
- ReviewqtheqAssociateqIllnessqguidelinesqprovidedqonqOneWalmartqforqmoreqinformation .:
- AdditionalqPersonalqHygieneqConsiderations:q Foodqassociatesqshallqkeepqtheirqfinger nailsqtrimmed,qfiled,qandqmaintainedqsoqtheqedgesqandqsurfacesqareqcleanableqandqnotqrou gh.
- AdditionalqPersonalqHygieneqConsiderations:q Unlessqwearingqintactqglovesqinqgoodqrepair ,qaqfoodqassociateqmayqnotqwearqfingernailqpolishqorqartificialqfingernailsqwhenqworkingqwithqex posedqfood.
- AdditionalqPersonalqHygieneqConsiderations:q Exceptqforqaqplainqringqsuchqasqaqweddi ngqband,qwhileqpreparingqfood,qfoodqassociatesqmayqnotqwearqjewelryqincludingqmedicalqin formationqjewelryqonqtheirqarmsqandqhands.
- AdditionalqPersonalqHygieneqConsiderations:q Foodqassociatesqshouldqwearqcleanqoute rqclothingqtoqpreventqcontaminationqofqfood,qequipment,qutensils,qlinens,qsingle- serviceqandqsingle-useqarticles.
- AdditionalqPersonalqHygieneqConsiderations:q Associatesqshouldqeat,qdrink,qorquseqanyqf ormqofqtobaccoqonlyqinqdesignatedqareasqwhereqtheqcontaminationqofqexposedqfood;qcleanqeq uipment,qutensils,qandqlinens;qunwrappedqsingle-serviceqandqsingle- useqarticles;qorqotherqitemsqneedingqprotectionqcannotqresult.
- Aqfoodqassociateqmayqdrinkqfromqaqclosedqbeverageqcontainerqifqtheqcon- qtainerqisqhandledqtoqpreventqcontaminationqof::q Theqassociate'sqhands Theqcontainer Exposedqfoodqorqcleanqequipment,qutensils,qandqlinensqUnwrappedqsing le-serviceqandqsingle-useqarticles
- Foodqassociatesqmustqwearqhairqrestraints,qsuchqasqhats,qhairqcoveringsqorqnets,qbeardq restraints,qandqclothingqthatqcoversqbodyqhair,qthatqareqdesignedqandqwornqtoqeffectivelyqk eepqtheirqhairqfromqcontactqwith::q Exposedqfood Cleanqequipment,qutensils,qandqlinensqUnwrappedqsing le-serviceqandqsingle-useqarticles
- PleaseqreviewqWalmart'sqdressqcodeqpolicyqonqOneWalmartqforqadditionalqinformatio n.:
- StudyqGuide:qBeqClean,qBeqHealthy:q Theqfollowingqisqinformationqincludedqinqtheqe-
surfacesqofqtheqhandsqandqarmsqorqsurrogateqprostheticqdevicesqforqhandsqandqarms,qfingertips,qa ndqareasqbetweenqtheqfingers. Rinseqhandsqandqforearms. Dryqyourqhandsqthoroughlyqwithqaqsingle-useqpaperqtowelqorqotherqhandqdryingqdeviceq(airqdryer).
- ProperqHand- washingqSteps:qWhen:q Cleanqhandsqandqexposedqportionsqofqarmsqimmediatelyqbeforeqeng agingqinqfoodqpreparationqincludingqworkingqwithqex- qposedqfood,qcleanqequipmentqandqutensils,qandqunwrappedqsingle-serviceqandqsingle- useqarticlesqand: Afterqtouchingqbareqhumanqbodyqpartsqotherqthanqcleanqhandsqandqclean,qexposedqportionsqofqa rm. Afterqusingqtheqtoiletqroom. Afterqcoughing,qsneezing,qusingqaqtissue,qorqdisposableqtissue,qusingqtobacco,qeating,qorqdrinking . Afterqhandlingqsoiledqequipment,qutensilsqorqsurfacesqsuchqasqpens,qtelephones,qtrashqetc. Beforeqandqduringqfoodqpreparation,qasqoftenqasqnecessaryqtoqremoveqsoilqandqcontaminationqa ndqtoqpreventqcrossqcontaminationqwhenqchangingqtasks. Whenqswitchingqbetweenqworkingqwithqrawqfoodqandqworkingqwithqready-to- eatqfood.qBeforeqwearingqorqchangingqdisposableqgloves. Afterqusingqtheqcashqregisterqorqhandlingqmoney.
- KeepqitqCold,qKeepqitqHot FoodqSafetyqExpert:qTimeqandqTemperature:q Theqfollowingqisqadditionalqinforma- qtionqregardingqpotentiallyqhazardousqfoodq(PHF)qandqtheqimportanceqofqmonitoringqtimeqand qtemperature.
- DangerqZoneqandqPotentiallyqHazardousqFoods:q Theqtemperatureqdangerqzoneqisqtheqt emperatureqrangeq(mostqfavorableqforqgrowthqofqdiseaseqcausingqbac- qteria)qwithinqwhichqmostqdisease- causingqbacteriaqcanqgrow.qTheqFDAqdefinesqtheqtemperatureqdangerqzoneqasq41°Fqtoq135°F.q AtqWalmart,qweqextendqfoodqsafetyqbyqadheringqtoqaqdangerqzoneqofq41°Fqtoq140°F. Theqtermq"temperatureqabuse"qisqappliedqtoqfoodsqthatqhaveqnotqbeenqheatedqtoqaqsafeqtemper atureqorqkeptqatqtheqproperqtemperatureqtoqcontrolqbacteriaqgrowth.
TheqmaximumqtimeqPHFqshallqbeqinqtheqtemperatureqdangerqzoneqisqfourqhours.
- SomeqexamplesqofqPHFqandqnon-PHFqfoodsqareqprovidedqbelow::q PHF Rawqmeat FishqandqShellfish
