NEHA CP-FS Questions and Answers (100%
Correct Answers) Already Graded A+
QUESTIONS AND ANSWERS
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 .
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
, 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 "
How long an establishment can be given to correct a priority or priority foundation
violation ?. ANSWER - Generally immediately , but some cases up to 10 days
Correct Answers) Already Graded A+
QUESTIONS AND ANSWERS
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 .
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
, 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 "
How long an establishment can be given to correct a priority or priority foundation
violation ?. ANSWER - Generally immediately , but some cases up to 10 days
