NEHA CP-FS
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1. Food Employee An individual working with unpack aged food , food equip-
ment or utensils , or food contact surfaces
2. Food Processing A commercial operation that manufactures , packages ,
Plant labels , or stores food for human consumption , and pro-
vides food for sale or distribution to other business entities
such as food processing plants or food establishments
3. Employee The permit holder , person in charge , food employee
person having supervisory or management duties , per-
son on the payroll , family member , volunteer , person
performing work under contractual agreement , or other
person working in a food establishment .
4. Conditional Em- A potential food employee to whom a job offer is made
ployee , conditional on responses to subsequent medical ques-
tions or examinations designed to identify potential food
employees who may be suffering from a disease that can
be transmitted through food and done in compliance with
Title 1 of the Americans with Disabilities Act ( ADA ) of
1990
5. Food Establish- An operation that stores , prepares , packages , serves ,
ment vends , or otherwise provides food for human consump-
tion
6. Exclude or Ex- Limits activities of a food employee so that there is no risk
clusion of transmitting a disease that is transmittable through food
and the food employee does not work with FUELSS .
7. FUELSS Exposed Food Clean Utensils Clean Equipment Clean
Linens Unwrapped Single- Service item
8. Hazard A biological , chemical or physical property that may
cause an unacceptable consumer risk
9. Risk The likelihood that an adverse health effect will occur
within a population as a result of a hazard in the food .
10.
, NEHA CP-FS
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Three levels of • Federal- regulations recommended • State- regulations
regulation written • Local - regulations enforced
11. Regulatory Au- The local , state , or federal agency with jurisdiction over
thority ( RA ) the food establishment .
12. Code of Feder- The codification of the general and permanent rules pub-
al Regulations ( lished in the Federal Register by the executive depart-
CFR ) ments and agencies of the Federal Government . Also
called Administrative Law .
13. Search Visit by a regulatory authority where looking for something
they are specific .
14. Inspection • Mandatory and routine by a regulatory authority • Usu-
ally twice per year Ï Says the product was produced under
wholesome conditions .
15. Inspection or- An order by a court that specifically authorizes the regu-
der or inspection latory authority to perform an inspection or search .
warrant
16. Implied consent The fact that you are operating an establishment with a
permit means that you agree to inspections as part of the
conditions of the permit .
17. Informed con- Agreeing to proceed with an activity but acknowledging
sent that there is a risk involved
18. Reasons why • If access was denied for a routine inspection • To exam-
an inspection or ine and sample food • To examine records the establish-
search order ( ment related to food purchased , received , or used .
Warrant ) may be
obtained from a
court :
19. Reason why a To determine its compliance with the Food Code
regulatory au-
thority may ex-
, NEHA CP-FS
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amine , sample ,
or test food
20. Factual observa- • Failure of PIC to demonstrate knowledge • Failure of
tions that can be employees to report diseases or medical conditions •
recorded on an Nonconformance with code items • Failure of employees
inspection report to demonstrate knowledge or perform in accordance with
regulations • Failure to provide records • Failure to comply
with critical limits of a HACCP plan
21. How the Person • Knowledge is evident in practical application ( no priority
In Charge ( PIC or priority foundation violations during inspection ) Ï By an-
) demonstrates swering inspector's questions Ï By passing a certification
knowledge exam
22. Conditions that • Fire or flood • Extended interruption of electrical or water
allow for closure service Ï Sewage back up • Misuse of poisonous or toxic
of an establish- materials Ï Apparent foodborne illness out break • Gross
ment unsanitary conditions • Other circumstances that may
endanger public health
23. Conditions that • All suspect food is consumed or recalled • Establishment
determine an closes or changes procedures • Infected food handler
outbreak is over is no longer handling food • The regualory authority de-
clares it over
24. Resons why reg- • Bad history of violations • Caters to a high - risk popula-
ulation visits tion exclusively • Regulatory authority uses a risk based
may be MORE formula for determining inspection frequency
frequent thank
twice per year
25. Immunocomprim-• The very young ( preschoolers ) • The elderly Ï Pregnant
ised , high risk , women • Ï People taking certain medications • People with
or highly certain illnesses
susceptible
populations
26. Reasons why • Facility operates under a HACCP plan • Limited service-
regulatory visits coffee , soft drinks , prepacked sandwiches • Regulatory
Study online at https://quizlet.com/_dgv1cg
1. Food Employee An individual working with unpack aged food , food equip-
ment or utensils , or food contact surfaces
2. Food Processing A commercial operation that manufactures , packages ,
Plant labels , or stores food for human consumption , and pro-
vides food for sale or distribution to other business entities
such as food processing plants or food establishments
3. Employee The permit holder , person in charge , food employee
person having supervisory or management duties , per-
son on the payroll , family member , volunteer , person
performing work under contractual agreement , or other
person working in a food establishment .
4. Conditional Em- A potential food employee to whom a job offer is made
ployee , conditional on responses to subsequent medical ques-
tions or examinations designed to identify potential food
employees who may be suffering from a disease that can
be transmitted through food and done in compliance with
Title 1 of the Americans with Disabilities Act ( ADA ) of
1990
5. Food Establish- An operation that stores , prepares , packages , serves ,
ment vends , or otherwise provides food for human consump-
tion
6. Exclude or Ex- Limits activities of a food employee so that there is no risk
clusion of transmitting a disease that is transmittable through food
and the food employee does not work with FUELSS .
7. FUELSS Exposed Food Clean Utensils Clean Equipment Clean
Linens Unwrapped Single- Service item
8. Hazard A biological , chemical or physical property that may
cause an unacceptable consumer risk
9. Risk The likelihood that an adverse health effect will occur
within a population as a result of a hazard in the food .
10.
, NEHA CP-FS
Study online at https://quizlet.com/_dgv1cg
Three levels of • Federal- regulations recommended • State- regulations
regulation written • Local - regulations enforced
11. Regulatory Au- The local , state , or federal agency with jurisdiction over
thority ( RA ) the food establishment .
12. Code of Feder- The codification of the general and permanent rules pub-
al Regulations ( lished in the Federal Register by the executive depart-
CFR ) ments and agencies of the Federal Government . Also
called Administrative Law .
13. Search Visit by a regulatory authority where looking for something
they are specific .
14. Inspection • Mandatory and routine by a regulatory authority • Usu-
ally twice per year Ï Says the product was produced under
wholesome conditions .
15. Inspection or- An order by a court that specifically authorizes the regu-
der or inspection latory authority to perform an inspection or search .
warrant
16. Implied consent The fact that you are operating an establishment with a
permit means that you agree to inspections as part of the
conditions of the permit .
17. Informed con- Agreeing to proceed with an activity but acknowledging
sent that there is a risk involved
18. Reasons why • If access was denied for a routine inspection • To exam-
an inspection or ine and sample food • To examine records the establish-
search order ( ment related to food purchased , received , or used .
Warrant ) may be
obtained from a
court :
19. Reason why a To determine its compliance with the Food Code
regulatory au-
thority may ex-
, NEHA CP-FS
Study online at https://quizlet.com/_dgv1cg
amine , sample ,
or test food
20. Factual observa- • Failure of PIC to demonstrate knowledge • Failure of
tions that can be employees to report diseases or medical conditions •
recorded on an Nonconformance with code items • Failure of employees
inspection report to demonstrate knowledge or perform in accordance with
regulations • Failure to provide records • Failure to comply
with critical limits of a HACCP plan
21. How the Person • Knowledge is evident in practical application ( no priority
In Charge ( PIC or priority foundation violations during inspection ) Ï By an-
) demonstrates swering inspector's questions Ï By passing a certification
knowledge exam
22. Conditions that • Fire or flood • Extended interruption of electrical or water
allow for closure service Ï Sewage back up • Misuse of poisonous or toxic
of an establish- materials Ï Apparent foodborne illness out break • Gross
ment unsanitary conditions • Other circumstances that may
endanger public health
23. Conditions that • All suspect food is consumed or recalled • Establishment
determine an closes or changes procedures • Infected food handler
outbreak is over is no longer handling food • The regualory authority de-
clares it over
24. Resons why reg- • Bad history of violations • Caters to a high - risk popula-
ulation visits tion exclusively • Regulatory authority uses a risk based
may be MORE formula for determining inspection frequency
frequent thank
twice per year
25. Immunocomprim-• The very young ( preschoolers ) • The elderly Ï Pregnant
ised , high risk , women • Ï People taking certain medications • People with
or highly certain illnesses
susceptible
populations
26. Reasons why • Facility operates under a HACCP plan • Limited service-
regulatory visits coffee , soft drinks , prepacked sandwiches • Regulatory
