Food Employee - Answer: an individual working with unpackaged food, food equipment or
utensils, or food contact surfaces
Food Processing Plant - Answer: Commercial operation that manufactures, packages, labels or
stores food for human consumption and provides food for sale or distribution of 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 foodservice 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.
Risk - Answer: The likelihood that an adverse health effect will occur within a population as a
result of a hazard in the food.
Hazard - Answer: A biological, chemical, or physical agent that is reasonably likely to cause
illness or injury in the absence of it control.
Regulatory Authority (RA) - Answer: The local, state, or federal agency with jurisdiction over the
food establishment.
,Cod 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
Inspection order or inspection warrant - Answer: an order by a court that specifically authorizes
the regulatory authority to perform an inspection or search. Used when entrance into a facility
is denied.
Search and Seizure - Answer: Examination of a person's property by law enforcement officials
investigating a crime and the taking of items as potential evidence.
Exclude or Exclusion - Answer: To prevent a person from working as an employee in a food
establishment or entering a food establishment as an employee
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
Immunocompromised, high risk, or highly susceptible populations (HSP) - Answer: * The very
young (preschoolers)
* The elderly
* Pregnant women
* People taking certain medications
* People with certain illnesses
,Adulteration - Answer: Lowering the quality of food by adding an inferior substance or removing
an important substance. A food is adulterated if it contains any poisonous or deleterious
substance that may render it injurious to health.
Misbranding - Answer: bad labeling that indicated incorrect information on the label. Relates to
how a product is represented, primarily on the product level.
A food is deemed misbranded if it's labeling is false or misleading.
Comminuted food - Answer: Food that has been reduced in size by chopping, flaking, grinding,
or mincing.
Examples: ground beef, gyros, and gefilte fish
Abatement - Answer: Termination of a nuisance
Summary abatement - Answer: when the government has to take the necessary actions to
terminate a nuisance
Variance - Answer: a written document issued by a regulatory authority that authorizes a
modification or waiver from one or more Food Code requirements if, in the opinion of the
regulatory authority, a health hazard or nuisance will not result from the modification or waiver.
Condemnation - Answer: declaring unfit for use or sale
Embargo - Answer: An order prohibiting the removal or use of a particular item.
, Critical Control Point (CCP) - Answer: a point or procedure in a specific food system where loss
of control may result in an unacceptable health risk.
Critical limit - Answer: A prescribed parameter that must be met to ensure that food safety
hazards are controlled at each CCP.
or
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 hazards may occur.
Verification procedures - Answer: Activities, other than monitoring, that confirm the facility's
implementation of the HACCP plan and show that the system is operating according to the plan.
Corrective action - Answer: Procedures that are followed when a deviation from the designed
plan occurs.
Foodborne disease or foodborne illness - Answer: an illness or disease that is carried or
transmitted to people by food.
Pasteurization - Answer: Rapid heat and cool process which destroys pathogens and extends
shelf life of product.
Parasite - Answer: Lives in or on a host and consumes their food, energy, or resources. Benefits
at the expense or its host.
Phosphatase test - Answer: A test used to check for proper pasteurization in milk. The absence
of alkaline phosphatase indicates milk was properly pasteurized
utensils, or food contact surfaces
Food Processing Plant - Answer: Commercial operation that manufactures, packages, labels or
stores food for human consumption and provides food for sale or distribution of 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 foodservice 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.
Risk - Answer: The likelihood that an adverse health effect will occur within a population as a
result of a hazard in the food.
Hazard - Answer: A biological, chemical, or physical agent that is reasonably likely to cause
illness or injury in the absence of it control.
Regulatory Authority (RA) - Answer: The local, state, or federal agency with jurisdiction over the
food establishment.
,Cod 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
Inspection order or inspection warrant - Answer: an order by a court that specifically authorizes
the regulatory authority to perform an inspection or search. Used when entrance into a facility
is denied.
Search and Seizure - Answer: Examination of a person's property by law enforcement officials
investigating a crime and the taking of items as potential evidence.
Exclude or Exclusion - Answer: To prevent a person from working as an employee in a food
establishment or entering a food establishment as an employee
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
Immunocompromised, high risk, or highly susceptible populations (HSP) - Answer: * The very
young (preschoolers)
* The elderly
* Pregnant women
* People taking certain medications
* People with certain illnesses
,Adulteration - Answer: Lowering the quality of food by adding an inferior substance or removing
an important substance. A food is adulterated if it contains any poisonous or deleterious
substance that may render it injurious to health.
Misbranding - Answer: bad labeling that indicated incorrect information on the label. Relates to
how a product is represented, primarily on the product level.
A food is deemed misbranded if it's labeling is false or misleading.
Comminuted food - Answer: Food that has been reduced in size by chopping, flaking, grinding,
or mincing.
Examples: ground beef, gyros, and gefilte fish
Abatement - Answer: Termination of a nuisance
Summary abatement - Answer: when the government has to take the necessary actions to
terminate a nuisance
Variance - Answer: a written document issued by a regulatory authority that authorizes a
modification or waiver from one or more Food Code requirements if, in the opinion of the
regulatory authority, a health hazard or nuisance will not result from the modification or waiver.
Condemnation - Answer: declaring unfit for use or sale
Embargo - Answer: An order prohibiting the removal or use of a particular item.
, Critical Control Point (CCP) - Answer: a point or procedure in a specific food system where loss
of control may result in an unacceptable health risk.
Critical limit - Answer: A prescribed parameter that must be met to ensure that food safety
hazards are controlled at each CCP.
or
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 hazards may occur.
Verification procedures - Answer: Activities, other than monitoring, that confirm the facility's
implementation of the HACCP plan and show that the system is operating according to the plan.
Corrective action - Answer: Procedures that are followed when a deviation from the designed
plan occurs.
Foodborne disease or foodborne illness - Answer: an illness or disease that is carried or
transmitted to people by food.
Pasteurization - Answer: Rapid heat and cool process which destroys pathogens and extends
shelf life of product.
Parasite - Answer: Lives in or on a host and consumes their food, energy, or resources. Benefits
at the expense or its host.
Phosphatase test - Answer: A test used to check for proper pasteurization in milk. The absence
of alkaline phosphatase indicates milk was properly pasteurized
