NEHA CP-FS Exam | Certified Professional – Food Safety Study Guide & Practice
Food Employee - (answer)An individual working with unpack aged food , food equipment or utensils , or
food contact surfaces
Food Processing Plant - (answer)A commercial operation that manufactures , packages , labels , or stores
food for human consumption , and provides food for sale or distribution to other business entities such
as food processing plants or food establishments
Employee - (answer)The permit holder , person in charge , food employee person having supervisory or
management duties , person on the payroll , family member , volunteer , person performing work under
contractual agreement , or other person working in a food establishment .
Conditional Employee - (answer)A potential food employee to whom a job offer is made , conditional on
responses to subsequent medical questions 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
Food Establishment - (answer)An operation that stores , prepares , packages , serves , vends , or
otherwise provides food for human consumption
Exclude or Exclusion - (answer)Limits activities of a food employee so that there is no risk of transmitting
a disease that is transmittable through food and the food employee does not work with FUELSS .
FUELSS - (answer)Exposed Food Clean Utensils Clean Equipment Clean Linens Unwrapped Single- Service
item
Hazard - (answer)A biological , chemical or physical property that may cause an unacceptable consumer
risk
Risk - (answer)The likelihood that an adverse health effect will occur within a population as a result of a
hazard in the food .
,NEHA CP-FS Exam | Certified Professional – Food Safety Study Guide & Practice
Three levels of regulation - (answer)• Federal- regulations recommended • State- regulations written •
Local - regulations enforced
Regulatory Authority ( RA ) - (answer)The local , state , or federal agency with jurisdiction over the food
establishment .
Code of Federal Regulations ( CFR ) - (answer)The codification of the general and permanent rules
published in the Federal Register by the executive departments and agencies of the Federal Government
. Also called Administrative Law .
Search - (answer)Visit by a regulatory authority where looking for something they are specific .
Inspection - (answer)• Mandatory and routine by a regulatory authority • Usually twice per year ● Says
the product was produced under wholesome conditions .
Inspection order or inspection warrant - (answer)An order by a court that specifically authorizes the
regulatory authority to perform an inspection or search .
Implied consent - (answer)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 .
Informed consent - (answer)Agreeing to proceed with an activity but acknowledging that there is a risk
involved
Reasons why an inspection or search order ( Warrant ) may be obtained from a court : - (answer)• If
access was denied for a routine inspection • To examine and sample food • To examine records the
establishment related to food purchased , received , or used .
Reason why a regulatory authority may examine , sample , or test food - (answer)To determine its
compliance with the Food Code
, NEHA CP-FS Exam | Certified Professional – Food Safety Study Guide & Practice
Factual observations that can be recorded on an inspection report - (answer)• Failure of PIC to
demonstrate knowledge • Failure of employees to report diseases or medical conditions •
Nonconformance with code items • Failure of employees to demonstrate knowledge or perform in
accordance with regulations • Failure to provide records • Failure to comply with critical limits of a
HACCP plan
How the Person In Charge ( PIC ) demonstrates knowledge - (answer)• Knowledge is evident in practical
application ( no priority or priority foundation violations during inspection ) ● By answering inspector's
questions ● By passing a certification exam
Conditions that allow for closure of an establishment - (answer)• Fire or flood • Extended interruption of
electrical or water service ● Sewage back up • Misuse of poisonous or toxic materials ● Apparent
foodborne illness out break • Gross unsanitary conditions • Other circumstances that may endanger
public health
Conditions that determine an outbreak is over - (answer)• All suspect food is consumed or recalled •
Establishment closes or changes procedures • Infected food handler is no longer handling food • The
regualory authority declares it over
Resons why regulation visits may be MORE frequent thank twice per year - (answer)• Bad history of
violations • Caters to a high - risk population exclusively • Regulatory authority uses a risk based formula
for determining inspection frequency
Immunocomprimised , high risk , or highly susceptible populations - (answer)• The very young (
preschoolers ) • The elderly ● Pregnant women • ● People taking certain medications • People with
certain illnesses
Reasons why regulatory visits may be LESS frequent than twice per year - (answer)• Facility operates
under a HACCP plan • Limited service- coffee , soft drinks , prepacked sandwiches • Regulatory uses a
risk based formula for determining inspection frequency
Times during which an inspection may be performed - (answer)Hours of operation or " other reasonable
time "
Food Employee - (answer)An individual working with unpack aged food , food equipment or utensils , or
food contact surfaces
Food Processing Plant - (answer)A commercial operation that manufactures , packages , labels , or stores
food for human consumption , and provides food for sale or distribution to other business entities such
as food processing plants or food establishments
Employee - (answer)The permit holder , person in charge , food employee person having supervisory or
management duties , person on the payroll , family member , volunteer , person performing work under
contractual agreement , or other person working in a food establishment .
Conditional Employee - (answer)A potential food employee to whom a job offer is made , conditional on
responses to subsequent medical questions 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
Food Establishment - (answer)An operation that stores , prepares , packages , serves , vends , or
otherwise provides food for human consumption
Exclude or Exclusion - (answer)Limits activities of a food employee so that there is no risk of transmitting
a disease that is transmittable through food and the food employee does not work with FUELSS .
FUELSS - (answer)Exposed Food Clean Utensils Clean Equipment Clean Linens Unwrapped Single- Service
item
Hazard - (answer)A biological , chemical or physical property that may cause an unacceptable consumer
risk
Risk - (answer)The likelihood that an adverse health effect will occur within a population as a result of a
hazard in the food .
,NEHA CP-FS Exam | Certified Professional – Food Safety Study Guide & Practice
Three levels of regulation - (answer)• Federal- regulations recommended • State- regulations written •
Local - regulations enforced
Regulatory Authority ( RA ) - (answer)The local , state , or federal agency with jurisdiction over the food
establishment .
Code of Federal Regulations ( CFR ) - (answer)The codification of the general and permanent rules
published in the Federal Register by the executive departments and agencies of the Federal Government
. Also called Administrative Law .
Search - (answer)Visit by a regulatory authority where looking for something they are specific .
Inspection - (answer)• Mandatory and routine by a regulatory authority • Usually twice per year ● Says
the product was produced under wholesome conditions .
Inspection order or inspection warrant - (answer)An order by a court that specifically authorizes the
regulatory authority to perform an inspection or search .
Implied consent - (answer)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 .
Informed consent - (answer)Agreeing to proceed with an activity but acknowledging that there is a risk
involved
Reasons why an inspection or search order ( Warrant ) may be obtained from a court : - (answer)• If
access was denied for a routine inspection • To examine and sample food • To examine records the
establishment related to food purchased , received , or used .
Reason why a regulatory authority may examine , sample , or test food - (answer)To determine its
compliance with the Food Code
, NEHA CP-FS Exam | Certified Professional – Food Safety Study Guide & Practice
Factual observations that can be recorded on an inspection report - (answer)• Failure of PIC to
demonstrate knowledge • Failure of employees to report diseases or medical conditions •
Nonconformance with code items • Failure of employees to demonstrate knowledge or perform in
accordance with regulations • Failure to provide records • Failure to comply with critical limits of a
HACCP plan
How the Person In Charge ( PIC ) demonstrates knowledge - (answer)• Knowledge is evident in practical
application ( no priority or priority foundation violations during inspection ) ● By answering inspector's
questions ● By passing a certification exam
Conditions that allow for closure of an establishment - (answer)• Fire or flood • Extended interruption of
electrical or water service ● Sewage back up • Misuse of poisonous or toxic materials ● Apparent
foodborne illness out break • Gross unsanitary conditions • Other circumstances that may endanger
public health
Conditions that determine an outbreak is over - (answer)• All suspect food is consumed or recalled •
Establishment closes or changes procedures • Infected food handler is no longer handling food • The
regualory authority declares it over
Resons why regulation visits may be MORE frequent thank twice per year - (answer)• Bad history of
violations • Caters to a high - risk population exclusively • Regulatory authority uses a risk based formula
for determining inspection frequency
Immunocomprimised , high risk , or highly susceptible populations - (answer)• The very young (
preschoolers ) • The elderly ● Pregnant women • ● People taking certain medications • People with
certain illnesses
Reasons why regulatory visits may be LESS frequent than twice per year - (answer)• Facility operates
under a HACCP plan • Limited service- coffee , soft drinks , prepacked sandwiches • Regulatory uses a
risk based formula for determining inspection frequency
Times during which an inspection may be performed - (answer)Hours of operation or " other reasonable
time "
