NEHA CP-FS 2025/2026 Questions and Answers (Verified Answers)
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1. Food Employee An individual working with unpack aged food , food equipment or utensils , or
food contact surfaces
2. Food Processing A commercial operation that manufactures , packages , labels , or stores food for
Plant human consumption , and provides 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 , person 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 , conditional on responses
ployee 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 Disabil-
ities Act ( ADA ) of 1990
5. Food Establish- An operation that stores , prepares , packages , serves , vends , or otherwise
ment provides food for human consumption
6. Exclude or Exclu- Limits activities of a food employee so that there is no risk of transmitting a disease
sion 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 .
, NEHA CP-FS 2025/2026 Questions and Answers (Verified Answers)
Study online at https://quizlet.com/_hepw71
10. Three levels of • Federal- regulations recommended • State- regulations written • Local - regu-
regulation lations enforced
11. Regulatory Au- The local , state , or federal agency with jurisdiction over the food establishment .
thority ( RA )
12. Code of Federal The codification of the general and permanent rules published in the Federal
Regulations ( CFR Register by the executive departments 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 • Usually twice per year ÏSays
the product was produced under wholesome conditions .
15. Inspection or- An order by a court that specifically authorizes the regulatory authority to perform
der or inspection 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 that there is a risk involved
sent
18. Reasons why an • If access was denied for a routine inspection • To examine and sample food •
inspection or To examine records the establishment related to food purchased , received , or
search order ( used .
Warrant ) may be
obtained from a
court :
19. Reason why a To determine its compliance with the Food Code
regulatory au-
, NEHA CP-FS 2025/2026 Questions and Answers (Verified Answers)
Study online at https://quizlet.com/_hepw71
thority may ex-
amine , sample ,
or test food
20. Factual observa- • Failure of PIC to demonstrate knowledge • Failure of employees to report
tions that can be diseases or medical conditions • Nonconformance with code items • Failure of
recorded on an employees to demonstrate knowledge or perform in accordance with regulations
inspection report • 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 or priority foundation
In Charge ( PIC violations during inspection ) ÏBy answering inspector's questions ÏBy passing a
) demonstrates certification exam
knowledge
22. Conditions that • Fire or flood • Extended interruption of electrical or water service ÏSewage back
allow for closure up • Misuse of poisonous or toxic materials ÏApparent foodborne illness out break
of an establish- • Gross unsanitary conditions • Other circumstances that may endanger public
ment health
23. Conditions that • All suspect food is consumed or recalled • Establishment closes or changes
determine an procedures • Infected food handler is no longer handling food • The regualory
outbreak is over authority declares it over
24. Resons why reg- • Bad history of violations • Caters to a high - risk population exclusively • Regu-
ulation visits latory authority uses a risk based formula for determining inspection frequency
may be MORE
frequent thank
twice per year
25. Immunocom- • The very young ( preschoolers ) • The elderly ÏPregnant women • ÏPeople taking
primised , high certain medications • People with certain illnesses
risk , or highly
Study online at https://quizlet.com/_hepw71
1. Food Employee An individual working with unpack aged food , food equipment or utensils , or
food contact surfaces
2. Food Processing A commercial operation that manufactures , packages , labels , or stores food for
Plant human consumption , and provides 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 , person 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 , conditional on responses
ployee 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 Disabil-
ities Act ( ADA ) of 1990
5. Food Establish- An operation that stores , prepares , packages , serves , vends , or otherwise
ment provides food for human consumption
6. Exclude or Exclu- Limits activities of a food employee so that there is no risk of transmitting a disease
sion 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 .
, NEHA CP-FS 2025/2026 Questions and Answers (Verified Answers)
Study online at https://quizlet.com/_hepw71
10. Three levels of • Federal- regulations recommended • State- regulations written • Local - regu-
regulation lations enforced
11. Regulatory Au- The local , state , or federal agency with jurisdiction over the food establishment .
thority ( RA )
12. Code of Federal The codification of the general and permanent rules published in the Federal
Regulations ( CFR Register by the executive departments 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 • Usually twice per year ÏSays
the product was produced under wholesome conditions .
15. Inspection or- An order by a court that specifically authorizes the regulatory authority to perform
der or inspection 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 that there is a risk involved
sent
18. Reasons why an • If access was denied for a routine inspection • To examine and sample food •
inspection or To examine records the establishment related to food purchased , received , or
search order ( used .
Warrant ) may be
obtained from a
court :
19. Reason why a To determine its compliance with the Food Code
regulatory au-
, NEHA CP-FS 2025/2026 Questions and Answers (Verified Answers)
Study online at https://quizlet.com/_hepw71
thority may ex-
amine , sample ,
or test food
20. Factual observa- • Failure of PIC to demonstrate knowledge • Failure of employees to report
tions that can be diseases or medical conditions • Nonconformance with code items • Failure of
recorded on an employees to demonstrate knowledge or perform in accordance with regulations
inspection report • 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 or priority foundation
In Charge ( PIC violations during inspection ) ÏBy answering inspector's questions ÏBy passing a
) demonstrates certification exam
knowledge
22. Conditions that • Fire or flood • Extended interruption of electrical or water service ÏSewage back
allow for closure up • Misuse of poisonous or toxic materials ÏApparent foodborne illness out break
of an establish- • Gross unsanitary conditions • Other circumstances that may endanger public
ment health
23. Conditions that • All suspect food is consumed or recalled • Establishment closes or changes
determine an procedures • Infected food handler is no longer handling food • The regualory
outbreak is over authority declares it over
24. Resons why reg- • Bad history of violations • Caters to a high - risk population exclusively • Regu-
ulation visits latory authority uses a risk based formula for determining inspection frequency
may be MORE
frequent thank
twice per year
25. Immunocom- • The very young ( preschoolers ) • The elderly ÏPregnant women • ÏPeople taking
primised , high certain medications • People with certain illnesses
risk , or highly
