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NEHA CP-FS

Flash Cards

Question	Answer
Food Employee	An individual working with unpackaged food, food equipment or utensils, or food contact surfaces
Food Processing Plant	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	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	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
Food Establishment	An operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption
Exclude or Exclusion	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	exposed Food, clean Utensils, clean Equipment, clean Linens, unwrapped Single-Service item
Hazard	A biological, chemical or physical property that may cause an unacceptable consumer risk
Risk	The likelihood that an adverse health effect will occur within a population as a result of a hazard in the food.
Three levels of regulation	FEDERAL- regulation recommended STATE- regulations written LOCAL- regulations enforced
Regulatory Authority (RA)	The local, state, or federal agency with jurisdiction over the food establishment.
Code of Federal Regulations (CFR)	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	Visit by regulatory authority where they are looking for something specific.
Inspection	-Mandatory and routine by a regulatory authority -Usually twice per year -Says the product was produced under wholesome conditions.
Inspection order or inspection warrant	An order by a court that specifically authorizes the regulatory authority to perform an inspection or search.
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.
Informed consent	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:	- 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	To determine its compliance with the Food Code
Factual observations that can be recorded on an inspection report	-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 -F
How the Person In Charge (PIC) demonstrates knowledge	-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	-Fire or flood -Extended interruption of electrical or water service -Sewage back up -Misuse of poisonous or toxic materials -Apparent food borne illness out break -Gross unsanitary conditions -Other circumstances that may endanger public health
Conditions that determine an outbreak is over	-All suspect food is consumed or recalled -Establishment closes or changes procedures -Infected food handlers is no longer handling food -The regulatory authority declares it over
Resons why regulation visits may be MORE frequent than twice per year	-Bad history of violations -Caters to a high-risk population exclusively -Regulatory authority uses a risk based formula for determining inspection frequency
Immunocompromised, high-risk, or highly susceptible populations	-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	-Facility operates under a HACCP plan -Limited service-coffee, soft drinks, prepared sandwiches -Regulatory uses a risk based formula for determining inspection frequency
Times during which an inspection may be performed	Hours of operation or "other reasonable time"
How long an establishment can be given to correct a priority or priority foundation violation?	Generally immediately, but some cases up to 10 days
Grading	-Optional -Paid for by the processor -Tells the quality of the product
Seizure	When the Regulatory Authority takes physical control of an item
Misbranding	Bad labeling; indication incorrect information on the label. Relates to how a product is represented, primarily on the product label.
Adulteration	Lowering the quality of food by adding an inferior substance or removing an important substance
Comminuted food	Reduced in size by methods including chopping, flaking, grinding, or mincing. Examples: Ground beef, gyros, and gefilte fish
Condemnation	Declaring unfit for use or sale
Variance	Modification or waiver from a food code requirement
Hold or detention	Establishment retains product but can't do anything with it until it is released by the regulatory authority
Embargo	An order prohibiting the removal or use of a particular item
Abatement	Termination of a nuisance
Summary abatement	When the government has to take the necessary actions to terminate a nuisance
How often is the Food Code published and updated?	Published every four years (2009, 2013, 2017, etc.) and updated at two-year intervals (2011, 2015, 2019, etc.)2
Conference for Food Protection	Meets every two years, makes recommendations for what should be in the Food Code. Sets standards for Certified Food Protection
Class 1 Food Recall	The most serious recall. May cause serious adverse health consequences.
Testing requirements for a water supply that comes from a well	Water must be tested at least once per year and a certificate must be kept on file for review by inspector
Allowed uses for non-potable water:	-Only used for non culinary purposes: fire sprinklers, cooling nonfood equipment air conditioning, irrigation -Pipes must be identified as having non potable water
Mobile establishment wastewater tank requirement	Waterwaste tank must be 15% larger than the supply tank
What to do if the water supply is contaminated	-If a public supply: flush and disinfect system (typically done by water provider) -If a well: Discontinue use, disinfect well, test, resume operation on good results, use alternate water supply while well is not available
Sources of water supply when alternative supply is needed	-Commercially bottled drinking water from an approved source -Closed portable water containers -Enclosed vehicular water tank (exclusive potable water delivery) -On-premises water storage tank -Piping, tubing or food grade hoses connected to an adjacent a
Items found at a properly equipped hand washing sink	-Water is at least 100 F, dispensed through a mixing valve or combination faucet -Hand cleaning liquid, powder or bar soap -A method to dry hands (single-use paper towel, hot air dryer or continuous feed towel) - Sign or poster notifying food personnel to
When to wash hands	-Immediately before engaging in food preparation -After touching bare body parts other than clean hands or exposed portions of previously washed arm -After caring for or handling service or aquatic animals -After coughing, sneezing, using a handkerchief o
HACCP	HAZARD ANALYSIS/CRITICAL CONTROL POINT(S) A systematic approach to identifying, evaluating, and controlling food safety hazards
Seven principles of HACCP	1 Conduct a hazard analysis 2 Determine the critical control points (CCP's) 3 Establish critical limits 4 Establish Monitoring procedures 5 Establish corrective actions 6 Establish verification procedures 7 Establish record-keeping & documentation procedu
First six steps of HACCP	1 Assemble the HACCP team 2 Describe product 3 Identify intended use 4 Construct flow diagram 5 On-site Verification of flow diagram 6 List all potential hazards
Critical control point (CCP)	A point or procedure in a specific food system where loss of control may result in an unacceptable health risk.
Critical limit (two definitions)	A prescribed parameter that must be met to ensure that food safety hazards are controlled at each CCP or...
Critical limit (two definitions)	Maximum or minimum value to which a physical, biological or chemical parameter must be controlled at a CCP to minimize the risk that identified food safety hazard may occur.
Monitoring procedure	The act of observing and making measurements to help determine if critical limits are being met and maintained
Corrective action	Activities taken by a person whenever a critical limit is not met
Verification procedures	Activities, other than monitoring, that determine the validity of the HACCP plan and show that the system is operating according to the plan
CCP vs critical limit	A CCP is a step in the process (box on the flow chart). A Critical Limit is a value that can be measured at that step.
HACCP prerequisite programs	-Vendor certification programs -Training programs -Allergen Management -Buyer specifications -First-in-First-Out (FIFO) procedures -SOPs
An example of a good "Chain of Custody" practice:	Getting a signature for evidence or lab samples received and everytime the sample passes from one individual to another.
TCS Foods (Time/Temp Control for Safety) or PHF (Potentially Hazardous Foods)	A food that requires time/temp control for safety to limit pathogenic microorganism growth or toxin formation
Two ways to calibrate a thermometer and the temperature for each method	1) Melting point or ice method: 32˚ F 2) Boiling point method: 212˚ F
Cooking temperature for roast	130˚ for 112 minutes or 145˚ F for 4 minutes
Procedures for using time as a control method for holding hot food	-Must discard product after 4 hours -Write time removed form hot storage and time to discard on product/container
Procedures for using time as a control method for holding cold food	-Must discard product after 4 hours -If the product does not get above 70˚ F, then it can be kept for 6 hours -Write time removed from cold storage and time to discard on product/container
Items with minimum cooking temperature of 165˚ F	-Stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, ratites or stuffing containing fish, meat, poultry or ratites - Wild game animals
Items with minimum cooking temperature of 165˚ F (continued)	Cont... -Raw animal food cooked in a microwave oven (Hold for 2 min. after removing from. Also must be covered, stirred and rotated half way through the cooking cycle microwave oven.)
Temperature danger zone	41˚ F-135˚ F (Range at which bacteria grow rapidly)
Hand washing time	1) Total Process: 20 seconds 2) Scrubbing: 10-15 seconds
Items with minimum cooking temperatures of 155˚ F	-Raw eggs NOT for immediate service (held on buffet line) -Comminuted commercially raise game animals & exotic species of game animal -Comminuted fish and meats -Injected meats -Ratites
Maximum times for holding cold foods	-If a commercially processed food in unopened container, expiration date on label -If made on premises, 7 days at 41˚F, day of preparation is day 1, & never exceed original expiration dates on product labels
Temperatures for reheating food	165˚F within 2hours (*Exception: commercially processed food in an intact package only has to be reheated to 135˚F)
Items with minimum cooking temperatures of 145˚F	-Raw eggs for immediate service by a consumer's order -Commercially raised game animals & exotic species of game animals under a voluntary inspection program -Fish, Pork & Meat not otherwise specified
Types of ROP (Reduced Oxygen Packaging)	-Vacuum Packaging -MAP (Modified Atmosphere Packaging) -Controlled Atmosphere Packaging -Cook-Chill Packaging -Sous vide
Requirements for serving game animals in a foodservice establishment	-Must be commercially raised for food; raised slaughtered, & processed under inspection -If live caught: Must be slaughtered & processed under law & may not be endangered or threatened wild life or plants
Pasteurization	Rapid heat & cool process which destroys pathogens & extend shelf life of product
Food irradiation	-Sometimes called "Cold Pasteurization -Uses ionizing radiation to kill insects, fungi, or bacteria that cause food to spoil or disease in humans -Dose of radiation per pound of food is an important measure -Irradiation must be declared on the label
Foods recommended to use pasteurized eggs, especially with high risk populations	Caesar salad, hollandaise or béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, & egg fortified beverages that are not cooked.
Difference between cleaning & sanitization	-Cleaning removes visible dirt -Sanitizing deceases bacteria to a safe level (99.999% reduction, or 5 log kill)
Five steps for proper cleaning and sanitization	1. Pre-scrape or pre-rinse 2. Wash 3. Rinse 4. Sanitize 5. Air dry
Final rinse pressure on a warmish machine	Not less than 5 psi or more than 30 psi
Correct order (top to bottom) for storage of items in a refrigerator	-Ready-to-eat (cooked & produce) -Items cook to 145˚F -Items that cook to 155˚F -Items that cook 165˚F
Temperature requirements for hot water sanitizing	Three-compartment sink: 171˚F Warewash Machine: 180˚F Stationary, Single Rack: 165˚F
Time & temperature requirements for cooling food	-135˚F to 70˚F within 2 hours -135˚F to 41˚F within 6 hours
Refrigeration temperature	41˚F (Exception: Raw shell eggs received in refrigerated equipment maintaining a temperature of 45˚F)
Four methods for thawing food	-In a refrigerator at 41˚F or less -Under running water at 70˚F for > 4 hrs (for product to be cooked or maintain ready-to-eat below 41˚F) -In a microwave oven & then immediately transferred to conventional cooking method -As part of the cooling process
Methods for cooling food	-Divide in smaller portions -Use shallow containers -Ice bath or ice paddle -Blast chiller
Hot holding temperature	135˚ F
Receiving temperatures for cold foods	41˚F internal product temperature (Exception: Raw shell eggs & shellfish can be received at 45˚F air temperature)
Asymptomatic	Without obvious symptoms; not showing or producing indications of a disease or other medical condition
Five symptoms that automatically mean exclusion	Vomiting Jaundice Diarrhea Sore throat w/ fever lesion on the hand or wrist that cannot be properly covered
Requirements to prevent CLOSTRIDIUM BOTULINIUM in ROP foods	Maximum water activity= .91 Maximum pH= 4.6 Maximum shelf life= 14 days Maximum temp.= 41˚F High concentration of competing organisms
UHT pasteurization	Ultra high temp. that not only kills pathogens, but also spoilage bacteria
Phosphatase Test	Used to check for proper Pasteurization in Milk. Absence of alkaline phosphatase indicates milk was properly Pasteurized.
Bacterial intoxication	Caused by a toxin produced bacteria in the food before you eat it. Bacteria may be dead when you eat food. Does not produce a fever. Shorter onset time (typically measure in hours). More likely to cause vomiting.
Bacterial intoxication (Examples)	Example: Bacillus cereus, Clostridium botulinum, Staphylococcus
Bacterial infection	Caused by a live pathogen in your body. Often produces a fever. Longer onset time (1-2 days) More likely to cause diarrhea.
Bacterial Toxin Mediated Infection (TMI)	Caused by consuming a live pathogen that produces a toxin in your body. Usually produces a fever. Onset time similar to infection (1-2 days) More likely to cause diarrhea.
Bacterial Toxin Mediated Infection (TMI) (EXAMPLES)	EXAMPLE: E.coli, Bacillus cereus, Clostridium perfingens. Spore Forming Bacteria: Clostridium botulinum, Clostridium perfingens, and Bacillus cereus)
Characteristics of bacterial spores	Resistant to stress, extreme temperatures (hot and cold) and loss of moisture. Cannot reproduce or make toxin.
Mesophilic bacteria	Moderate temperature loving bacteria. Most food borne illness bacteria. Most food borne illness bacteria fall into this temperature group.
Four stages of bacterial growth	1. Lag 2. Log 3. Stationary 4. Death
Protozoa	One-celled organism, but not a bacteria. Classified with parasites.
Parasite	Lives in or on a host and consumes their food, energy, or resources. Benefits at the expense of its host.
Staphylococcus aureus or staphylococcal food poisoning	-Pre-cooked, ready-to-eat foods that have been recontaminated by food employees -Foods that require considerable food preparation & handling -50-70% of people carry this on their skin, in upper respiratory tract, or in cuts/lesions
Staphylococcus aureus or staphylococcal food poisoning (Continued)	-Enterotoxin: toxin that damages intestines -Symptoms: nausea, vomiting & retching, abdominal cramping, prostration, & diarrhea -Rapid onset (hours), duration 2-3 days -Bacterial intoxication
Shigella spp. or shigellosis	-Typically spread from employees through food, fecal-oral transmission -Normally in ready to eat foods, often involving a lot of hand preparation -Can also be spread through contaminated water
Shigella spp. or shigellosis (Continued)	-Exclude diagnosed employees or if a member in their household is diagnosed -Onset time: 12-50 hours -Infection
Vibrio spp.	Naturally occurring in coastal waters Outbreaks are more common in warmer months Parahaemolyticus- gastrointestinal illness Vulnificus- gastrointestinal illness & septicemia Associated with seafood, especially shellfish Infection

Created by: Safety1

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