NC CIT Food Module (all) Questions and
Answers Already Graded A+
-refers to the business, not the building
-prepares or serves food or drink
-prepares and sells meat
-provides lodging answer - Establishment
-room and board for a week or longer
-boarding house
-assisted living facility
-includes guests answer - Permanent house guest
- maintains selective membership
- operated by the membership
- cannot provide food or lodging to anyone who is not a member or guest.
- incorporated as nonprofit corp or exempt from federal income tax. answer - Private club must
meet these 4 criteria
prepares or serves beverages made from raw apples or PHF/TCS fruits or veggies. answer -
"Establishment that prepares or serves drink"
Business that cooks, put together, portions, sets out of hands out food for human consumption.
answer - "Establishment that prepares or serves food"
- Offers bed and breakfast accommodations
,- NO more than 8 guest rooms
- Period of less than one week answer - Bed and breakfast home
- Offers bed and breakfast accommodations
- NO more than 12 rooms
- At least 9 but no more than 23 persons per night; less than one week answer - Bed and
breakfast inn
prepares or serves food only in conjunction with amateur athletic events. Also includes lodging
facilities that serve only reheated food that has already been pre-cooked. answer - "Limited
food services establishment"
- Prepares or serves food
- Operation does not exceed 21 days in one location
- Is affiliated with an endorsed by a transitory fair, carnival, circus, festival, or public exhibition.
answer - Temporary food establishment
Try to reason with them that you can inspect at any time. answer - You enter an establishment
to conduct an inspection, the manager states you are not due for two weeks you need to come
back. What do you do?
180 days answer - Transitional permits good for
365 days answer - If establishment is closed and not selling food, permit is good for
15 answer - ____ days to reinspect the establishment if manager chooses to do so.
Formerly in rules as "Barbecue Pit Rooms" answer - Supplemental cooking room
, - Beverages may be prepared outdoors if all equipment and utensils are provided
- Portable cooking,food and beverage serving facilities are allowed for food service provided to a
club, organization, private individual, as a planned event (public excluded)
- Equipment and supplies must be enclosed and protected from contamination when not in use.
answer - .2663 Outdoor Dining and Beverage Facilities
- Name changed to allow cooking of foods other than barbecue
- Attached/detached structure
- Food cooked on grills, pits, or fireplaces
- No other processing occurs
- Handwashing sink
- Lights - shielded, intensity answer - .2664 Supplemental Cooking Rooms
- 21 Days
- No preparation prior to being permitted
- Application deadline
- Application requirements
- Permit may be conditioned answer - .2665 Temporary food establishment an temporary food
establishment commissary permit requirements
- Food shall be protected in accordance with chapter 3
- Cooking
- Hot and cold holding
- Time as a public Health Control
- Date Marking
- No Bare Hand Contact
Answers Already Graded A+
-refers to the business, not the building
-prepares or serves food or drink
-prepares and sells meat
-provides lodging answer - Establishment
-room and board for a week or longer
-boarding house
-assisted living facility
-includes guests answer - Permanent house guest
- maintains selective membership
- operated by the membership
- cannot provide food or lodging to anyone who is not a member or guest.
- incorporated as nonprofit corp or exempt from federal income tax. answer - Private club must
meet these 4 criteria
prepares or serves beverages made from raw apples or PHF/TCS fruits or veggies. answer -
"Establishment that prepares or serves drink"
Business that cooks, put together, portions, sets out of hands out food for human consumption.
answer - "Establishment that prepares or serves food"
- Offers bed and breakfast accommodations
,- NO more than 8 guest rooms
- Period of less than one week answer - Bed and breakfast home
- Offers bed and breakfast accommodations
- NO more than 12 rooms
- At least 9 but no more than 23 persons per night; less than one week answer - Bed and
breakfast inn
prepares or serves food only in conjunction with amateur athletic events. Also includes lodging
facilities that serve only reheated food that has already been pre-cooked. answer - "Limited
food services establishment"
- Prepares or serves food
- Operation does not exceed 21 days in one location
- Is affiliated with an endorsed by a transitory fair, carnival, circus, festival, or public exhibition.
answer - Temporary food establishment
Try to reason with them that you can inspect at any time. answer - You enter an establishment
to conduct an inspection, the manager states you are not due for two weeks you need to come
back. What do you do?
180 days answer - Transitional permits good for
365 days answer - If establishment is closed and not selling food, permit is good for
15 answer - ____ days to reinspect the establishment if manager chooses to do so.
Formerly in rules as "Barbecue Pit Rooms" answer - Supplemental cooking room
, - Beverages may be prepared outdoors if all equipment and utensils are provided
- Portable cooking,food and beverage serving facilities are allowed for food service provided to a
club, organization, private individual, as a planned event (public excluded)
- Equipment and supplies must be enclosed and protected from contamination when not in use.
answer - .2663 Outdoor Dining and Beverage Facilities
- Name changed to allow cooking of foods other than barbecue
- Attached/detached structure
- Food cooked on grills, pits, or fireplaces
- No other processing occurs
- Handwashing sink
- Lights - shielded, intensity answer - .2664 Supplemental Cooking Rooms
- 21 Days
- No preparation prior to being permitted
- Application deadline
- Application requirements
- Permit may be conditioned answer - .2665 Temporary food establishment an temporary food
establishment commissary permit requirements
- Food shall be protected in accordance with chapter 3
- Cooking
- Hot and cold holding
- Time as a public Health Control
- Date Marking
- No Bare Hand Contact
